Uploaded February 2018 | Updated September 2026, 22 hours ago
Once again I can’t go ice fishing, the ice is too thin and the water too muddy. Believe me, I tried. But I found a recipe online that I can barely believe, low-carb empanadas with one of my favorite meats, Mexican chorizo! Click SHOW MORE for the recipe.
BEEF AND CHORIZO LOW-CARB EMPANADAS
The recipe is from here: peaceloveandlowcarb.com/beef-and-chorizo-empanadas-low-carb-gluten-free
INGREDIENTS
For The Filling
8 oz ground beef
8 oz pork chorizo (I used 12 oz.)
½ cup onion, diced
2 cloves garlic, minced (I used a heaping tsp from a jar)
2 tbsp tomato paste
½ tsp. kosher salt
½ tsp black pepper or to taste
2 hardboiled eggs, chopped
3 green onions, chopped (white and green parts)
8 green olives, chopped (I used 12 green olives stuffed with pimentos)
For The Dough
1½ cups mozzarella cheese, shredded
3 tbsp cream cheese
¾ cup almond flour (I used about a 1¼ cups)
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp sea salt
½ tsp black pepper
DIRECTIONS
FOR THE FILLING
To a large skillet, add the ground beef, pork chorizo, onion, garlic, sea salt and pepper. Sauté over medium heat until the meat is cooked through. Drain excess grease and mix in tomato paste. Sauté for an additional 5 minutes.
Transfer mixture to a bowl, mix in eggs, green onions and olives. Set aside.
FOR THE DOUGH
In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined.
COMBINING THE TWO
Line 2 rimmed baking sheets with a Silpat or parchment paper. Spread the dough out in a thin even layer across one of the sheets.
Use the rim of a glass to cut circles into the dough. Place the circles on the other baking sheet.
Ball the dough up again, and repeat the process until you have 12 circles.
Preheat oven to 425°F (220°C).
Spoon some of the meat mixture onto each circle, compress it. Fold dough over the mound of meat and press the edges together. Use a fork to press the edges together (although for me doing so didn’t go well).
Bake for 10-12 minutes or until golden brown. Check the oven to insure that they don’t get too brown (I failed to do this).
Recipe by Peace Love and Low Carb
EMPANADA RECIPE NOTES
Per Serving - 2 Empanadas Calories: 344 | Fat: 25 g | Protein: 26 g | Carbs: 7.5 grams | Fiber: 1 g | Net Carbs: 6.5
CHIMICHURRI SAUCE
Recipe from here: peaceloveandlowcarb.com/quick-balsamic-chimichurri-sauce-low-carb-gluten-free
INGREDIENTS
6 TBS olive oil
3 TBS balsamic vinegar
5 cloves garlic, minced (I used 3 tsp of minced garlic from a jar)
2 to 3 TBS chives, chopped
1 TBS dried parsley (I used semi-dried)
1 TBS dried oregano
1 tsp chili powder
¾ tsp sea salt
½ tsp cumin
¼ to ½ tsp red pepper flakes
DIRECTIONS
Combine all ingredients together in a mason jar, put the lid on and shake vigorously to combine.
Store in fridge. This sauce tastes bests if you have a few hours to let the flavors come together before using.
Recipe by Peace Love and Low Carb
CHIMICHURRI SAUCE RECIPE NOTES
Per Batch Calories - 791 Fat - 82g Protein - 2g Carbs - 16g Fiber - 3g Net Carbs - 13g
MUSIC: “Spanish Heart” was purchased from audioblocks.com.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Once again I can’t go ice fishing, the ice is too thin and the water too muddy. Believe me, I tried. But I found a recipe online that I can barely believe, low-carb empanadas with one of my favorite meats, Mexican chorizo! Click SHOW MORE for the recipe.
BEEF AND CHORIZO LOW-CARB EMPANADAS
The recipe is from here: peaceloveandlowcarb.com/beef-and-chorizo-empanadas-low-carb-gluten-free
INGREDIENTS
For The Filling
8 oz ground beef
8 oz pork chorizo (I used 12 oz.)
½ cup onion, diced
2 cloves garlic, minced (I used a heaping tsp from a jar)
2 tbsp tomato paste
½ tsp. kosher salt
½ tsp black pepper or to taste
2 hardboiled eggs, chopped
3 green onions, chopped (white and green parts)
8 green olives, chopped (I used 12 green olives stuffed with pimentos)
For The Dough
1½ cups mozzarella cheese, shredded
3 tbsp cream cheese
¾ cup almond flour (I used about a 1¼ cups)
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp sea salt
½ tsp black pepper
DIRECTIONS
FOR THE FILLING
To a large skillet, add the ground beef, pork chorizo, onion, garlic, sea salt and pepper. Sauté over medium heat until the meat is cooked through. Drain excess grease and mix in tomato paste. Sauté for an additional 5 minutes.
Transfer mixture to a bowl, mix in eggs, green onions and olives. Set aside.
FOR THE DOUGH
In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined.
COMBINING THE TWO
Line 2 rimmed baking sheets with a Silpat or parchment paper. Spread the dough out in a thin even layer across one of the sheets.
Use the rim of a glass to cut circles into the dough. Place the circles on the other baking sheet.
Ball the dough up again, and repeat the process until you have 12 circles.
Preheat oven to 425°F (220°C).
Spoon some of the meat mixture onto each circle, compress it. Fold dough over the mound of meat and press the edges together. Use a fork to press the edges together (although for me doing so didn’t go well).
Bake for 10-12 minutes or until golden brown. Check the oven to insure that they don’t get too brown (I failed to do this).
Recipe by Peace Love and Low Carb
EMPANADA RECIPE NOTES
Per Serving - 2 Empanadas Calories: 344 | Fat: 25 g | Protein: 26 g | Carbs: 7.5 grams | Fiber: 1 g | Net Carbs: 6.5
CHIMICHURRI SAUCE
Recipe from here: peaceloveandlowcarb.com/quick-balsamic-chimichurri-sauce-low-carb-gluten-free
INGREDIENTS
6 TBS olive oil
3 TBS balsamic vinegar
5 cloves garlic, minced (I used 3 tsp of minced garlic from a jar)
2 to 3 TBS chives, chopped
1 TBS dried parsley (I used semi-dried)
1 TBS dried oregano
1 tsp chili powder
¾ tsp sea salt
½ tsp cumin
¼ to ½ tsp red pepper flakes
DIRECTIONS
Combine all ingredients together in a mason jar, put the lid on and shake vigorously to combine.
Store in fridge. This sauce tastes bests if you have a few hours to let the flavors come together before using.
Recipe by Peace Love and Low Carb
CHIMICHURRI SAUCE RECIPE NOTES
Per Batch Calories - 791 Fat - 82g Protein - 2g Carbs - 16g Fiber - 3g Net Carbs - 13g
MUSIC: “Spanish Heart” was purchased from audioblocks.com.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
