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gluten free empanadas whole held

Gluten Free Empanadas

Recipe Video is included in the body of the blog post!
Course Main Dish
Cuisine Mexican
Keyword gluten free empanadas
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 3
Calories 400kcal


Fat Head Crust

  • 1 1/2 cup Shredded mozzarella cheese
  • 3/4 cup Almond Flour
  • 1 oz Cream Cheese
  • 1 large Egg



Fat Head Crust

  • Put shredded mozzarella into a microwave safe bowl.
  • Cut cream cheese into 4-5 pieces and place on top of mozzarella cheese. Microwave for thirty seconds.
  • Remove from microwave, stir, and microwave for another thirty seconds.
  • Stir one more time and then add in almond flour while cheese is still hot. Combine as well as possible (if it's not all incorporated don't worry just yet!).
  • Add egg and stir. To better incorporate everything use your hands to knead it together - it should have formed into a dough (but will still be sticky).
  • Once the dough is combined and consistent place on greased surface or nonstick silpat mat (used in our video). Place a piece of parchment paper on top and roll out to thinness of liking.
  • Using cookie cutter (or wine glass) to make 12-14 circles in the dough. You might only be able to make 6-8 circles and have to re-roll out the dough for the rest (as seen in our video).


  • Place 6-8 cut outs onto a nonstick baking pan and layer on filling (we did three beef and three chicken).
  • Place second circle on top and press down the edges to seal. A good tactic we used is to flip once you have sealed on one side and then seal on the other.
  • OPTIONAL: Use fork around the sealed edges for a fun look (seen in our video).
  • Once fully sealed place into a 350 degree oven for 18-20 minutes. Keep on eye on them and watch for them to puff up a little and turn golden brown!


Net Carbs: 4g


Calories: 400kcal | Carbohydrates: 6.25g | Protein: 32.5g | Fat: 27.5g | Fiber: 2.25g