Keto Shredded Pork Empanadas

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  • prep time

    prep time

    5 h 10 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    5 h 30 min

Keto Shredded Pork Empanadas

You can get a little taste of some Mexican-inspired comfort food with this Keto snack recipe! Empanadas are yummy on their own, paired with a Keto dipping sauce, or they make an excellent side dish to a spread of Keto Mexican dishes. You may decide to prepare the Fathead empanada dough and slow-roasted shredded pork filling the same day you bake, or you may choose to prep these items the day before. The latter may be more ideal, making empanada assembly and baking a swifter process. In order for this Mexican recipe to be Keto-friendly, these empanadas are a little smaller than what you’re traditionally used to. This way, it’s easier to handle the Fathead empanada dough without tearing it. Finally, you may notice the original recipe here makes a large batch of empanadas. If you wish to create a smaller batch, cook a full pork loin roast that you select at your grocery store. Then, only use what you need of the cooked roast for the empanadas, saving the remainder for another Keto meal. The suggested serving size per person is 2 empanadas.

What To Serve With My Empanadas

Carb Manager has many Mexican-inspired dishes in the recipe library. Who doesn’t want to include tacos, enchiladas, or empanadas in their Keto diet? If you’re enjoying the empanadas as a side dish to a main course, try pairing with the Carb Manager Keto Mexican Steak Rolls with Cilantro Lime Rice. The Low Carb Fajita Shrimp Skillet is another yummy Mexican-inspired dish to try. If you’re enjoying these empanadas as part of an array of finger foods, pair with Keto Avocado Dip or Keto Salsa Verde. These Keto empanadas would also taste delicious with a simple chilled crema!

Working With Fathead Dough

If you’ve worked with Fathead Dough before, you know that warm dough turns into a mess. Throughout this Keto Mexican recipe, you’ll need to keep your empanada dough chilled as you assemble the empanadas. This is why multiple steps in this recipe suggest transferring what you have to your refrigerator throughout. If at any time your dough starts sticking to your fingers or tearing, a quick chill-session in your refrigerator will make the dough as good as new. Unlike doughs that use gluten or all-purpose flour, Keto Fathead Dough can be reformed and re-rolled as many times as needed without becoming tough. If your fingers are warm, try spraying a small amount of pan spray on your finger. You may also lightly dust your finger with a fine-milled flour to avoid sticky messes. If you use any utensils to lift or move the dough, be sure to wipe them down often with a paper towel.

Jessica L.

  • Net Carbs

    2.3 g

  • Fiber

    1.6 g

  • Total Carbs

    3.9 g

  • Protein

    13.3 g

  • Fats

    17.6 g

223 cals

Keto Shredded Pork Empanadas

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    4 cup

  • Baking Powder

    Baking Powder

    4 teaspoon

  • Raw Egg

    Raw Egg

    4 large

  • Cream Cheese

    Cream Cheese

    8 ounce

  • Mozzarella Cheese

    Mozzarella Cheese

    4 cup, shredded

  • Pork Roast, Loin, Fresh, Visible Fat Eaten

    Pork Roast, Loin, Fresh, Visible Fat Eaten

    22 ounce

  • Salt


    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Cumin, Ground

    Cumin, Ground

    ½ teaspoon

  • Paprika


    ½ teaspoon

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Oregano, Dried

    Oregano, Dried

    ½ teaspoon

  • Nutmeg Ground

    Nutmeg Ground

    ⅛ tsp

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Chicken Broth

    Chicken Broth

    ½ cup

  • Bay Leaf

    Bay Leaf

    1 gram

  • Raw Egg

    Raw Egg

    4 large

Recipe Steps

steps 7

5 h 30 min

  • Step 1

    At least 4 hours before you want to bake your empanadas, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk the eggs together and stir into the almond flour. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
    Step 1
  • Step 2

    Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 4 hours before continuing. If you are making the full original recipe here, divide the dough into 4 portions so the dough cools rapidly and is easy to handle later. You can also leave the Fathead Dough in your refrigerator overnight to use the next day.
    Step 2
  • Step 3

    While the dough is cooling, you can prepare the roasted pork. Season a raw pork loin roast with the salt, pepper, cumin, paprika, garlic powder, onion powder, oregano, and nutmeg. Gently press the seasonings into the pork so they stick in a thick layer. Pour the olive oil in the base of a dutch oven and heat on the stove on high heat. When the oil is hot, set in the pork roast seasoned-side down. Sear the spices onto the pork until they turn crispy golden-brown. Quickly sear the remaining raw sides as well, then take the dutch oven off the stove. Preheat your oven to 300 degrees. Fill the base of the dutch oven with the chicken broth and 2 bay leaves.
    Step 3
  • Step 4

    Place a lid on the dutch oven and roast in your oven for 2 ½ hours. Then, reduce the temperature to 250 degrees, remove the lid, and roast for an additional 1 hour. If all the liquid in your dutch oven evaporates, you can add small amounts of chicken broth to the roast until the cooking has finished. However, make sure there is no excess liquid at the end of roasting. Transfer the finished roast to cool somewhere for 5 minutes, then shred to thin pieces with a pair of forks. Set the shredded pork aside to cool completely until the Fathead Dough is chilled, or you can store in a refrigerator to continue the recipe the next day.
    Step 4
  • Step 5

    When you are ready to assemble your empanadas, roll out the Fathead Dough into ⅛-inch thickness between 2 pieces of parchment paper. Use a 4-inch circle cutter or biscuit cutter to cut out as many circles as you can. Leave the dough circles on the parchment and peel away the excess dough. If you have a lot of extra dough, you can roll out and cut more circles. Lift the parchment paper onto a sheet tray and set in your refrigerator to chill for 10 minutes (the dough will be quite soft after rolling and cutting).
    Step 5
  • Step 6

    Preheat your oven to 350 degrees. Set the tray of empanada circles on your work surface. Use a fork to gently arrange the shredded pork in the center of each circle. Use the photo as a reference for how much pork to include in each empanada. Once filled, lift one side of each empanada circle over into a half-circle shape. Use a fork to press and seal each empanada. Once the empanadas are formed, return to your refrigerator for another 10 minutes. After the empanadas have chilled, whisk together the eggs and brush over all the exposed dough. At your discretion, sprinkle your favorite seasoning over the top of each empanada. Mexican oregano was chosen for these empanadas.
    Step 6
  • Step 7

    Bake the empanadas for 20 minutes. For doneness, look for dark golden edges and crisp, golden tops. Let the empanadas cool for a few minutes before enjoying them. You may also let the empanadas cool completely before storing them in an airtight container and keeping in your refrigerator. You can keep these empanadas refrigerated for up to 1 week. Enjoy the empanadas as a delicious Keto snack or serve as a finger-food side dish or appetizer at your next group gathering. They even taste great as a cold “leftover” snack!
    Step 7

Comments 1

  • MJC

    MJC 4 years ago

    The dough was impossible to roll out, so I baked it in muffin tins and served the pork on top. The pork was delicious. Next time I will just get low carb tortillas