Low Carb EMPANADA Battle - The BEST Keto Beef Empanadas Recipe! 

Join Thrive Market today to get 25% off your first order AND a FREE gift! LINK: thrivemarket.com/highfalutinlowcarb I want to personally thank Thrive Market for partnering with me and sponsoring this video! Keto EMPANADA Battle - The BEST Low Carb Beef Empanadas Recipe! Join us for an epic Low Carb Beef Empanadas Battle as we search for the best keto empanadas recipe on the internet! These gluten-free empanada recipes are inspired by the famous hand held beef pies of Argentina. Which baked empanada recipe comes out on top? Let's find out! --------------- RECIPES WE TESTED Flaky Gluten Free & Keto Empanadas by Gnom-Gnom.com www.gnom-gnom.com/gluten-free-keto-empanadas/ Keto Empanadas by HealthyRecipesBlogs.com healthyrecipesblogs.com/baked-empanadas/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** #empanadas #lowcarbempanada #ketoempanadas -------------- PRODUCTS USED IN THIS VIDEO Wholesome Yum Besti Allulose: amzn.to/3aUdRni ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx

I use the Gnom Gnom dough for everything from pie to pop tarts to cinnamon twists. Pro tip for this dough - between every step stick your dough back in the fridge or freezer for just a couple minutes and work on a chilled surface (I stick a whole pan in the freezer). This dough is so much easier to handle when cold.

Make your life easy. Get a cast iron tortilla press. Roll balls of dough. Press between two pieces of plastic wrap = perfect circles without splitting or tearing.

Being Southern, you'll understand. My grandmother used to make apricot fried pies. Real ones, with actual pie crust, not biscuits. I'm not really a fan, but my mom misses them and we're both on a low carb lifestyle. I can't wait to make these for her. Neither of us are huggers (surprising for Southerners, I know...LOL), but I would bear hug you for this, and I bet she would, too ;) I made the cinnamon rolls from your cinnamon roll battle, and she really liked those. She's 83, still rides a motorcycle and carries a gun, works 2 jobs and goes all the time. And OMG is she picky. As soon as I get time to make these (I also work 2 jobs), I'll come back and let you know what she thought :)

Wes, when I saw the title to this video I absolutely KNEW you had to be trying out the recipe from Gnom-Gnom, I've been making that one for a couple of years now and it's phenomenal!!! I want to share that I've totally got the rolling them out to a perfect science. ;) Here are my tips for you to try out some time. Cut a quart size ziploc bag in half so you have to squares (cut off the zippy part). Weigh your dough and divide by 8. Measure out that amount and roll into 8 balls, keep them in the fridge and only pull out one at a time for prepping. Place on dough ball on the plastic square, top with the other plastic square, then press and roll them into a circle. Place your meat filling onto the lower half of the circle, USING the plastic it's on, fold it in half, then pressing "through" the plastic, seal it. turn it onto your hand and place on parchment covered baking sheet. Crimp edge as desired. ;)

OMG! HA HA HA. What you gonna do with all that?!?! (16:00). And then (21:47) “Having a moment!” I was dying!!!! I just love you! You crack me up!

When I make these (the gnom gnom one) I also rollout the circles a tad more once I cut them out prior to filling them to give me a lil more space and doesn't taste too 'doughy' as my daughter says 🙄🙄. I'm Dominican and call them pastelitos 😁. I used the same dough for the mock apple pie last year....was definitely worth it!

I’m 68 years old.. I mention that because I’ve been making “empanadas” for years.. I’m gonna try the dough recipes on my empanadas I’ve missed them since I’ve been keto for the last year. I use beef stew meat then add my sofrito (homemade) and a few veggies.. before I fill them I’ve always put on the dough a tablespoons of queso chihuahua..I’ve found this not only adds fantastic flavor but gives the dough a bit more stability. Still make these for my husband with a mixture of regular four/masa harina for my husband he’s not keto..but thank you gonna try my filling with cheese on this dough. 👍🏼💝

I always look forward to your expression when you taste the food, especially when you really like something. Thanks for the video. I will be checking out the Gnom-Gnom recipe to make them for my sister and I . We are both diabetic.

Lol I love to watch your channel you are very transparent and I love how you have this Gusto to how you express yourself ...I love it 😀

To balance flavor in a dish you typically want to balance Salt, Acid (vinegar, tomatoes, etc), and Sweet. So, for example, in a tomato sauce you would have tomatoes, salt, and a sweetener which will give you an even balance of flavor. That would be why Gnom-Gnom added a the small amount of sweetener to her filling. :) It does seem odd to have sweetener in a savory dish, but it really helps to balance the flavors.

Oh yes as soon as I saw that sparkle in your eyes I knew ya loved it!! Ty for all your hard work!!🙏💓🙏

A little Fathead dough hack I do...add the almond flour to the shredded cheese (toss together) then nuke it. It makes mixing the two together super easy.

OMG I am SOOO with you on NOT liking olives "IN THINGS"...Wes, you are my HERO!!!

You might find it easier to use an Empanada Press.. After you roll out the dough, use the bottom to cut the circle, then lay dough on top, fill, and press halves together to crimp. The set I found on Amazon came in 3 sizes.

I use the gnom-gnom dough for nearly everything that needs a crust (except deep dish pizza--Keto Focus is better). For empanadas, I roll the dough out, cut the circles, then squish each round a little more with a tortilla press.

this is the best low carb youtube channel love most of the foods that you test

Empanadas are one of my favorite foods - I use to go to a Cuban bakery to get them, but now I will be making these

Oh also, if you have a pataconera/tortilla press it makes the whole process super easy if you use parchment paper.

Thank you again for another battle. Love your comments on both, helps me to figure out which to try, or the combination of the two to try.

This is my first time watching. LOVE!!! Have you heard of Sofrito?? I cook ground beef allllllllllllllll the time..it's my favorite... but Sofrito is a combo of 1-2 bunches of Cilantro, 1 large green, 1 large red pepper, 1 large onion, 1 full head of garlic and olive oil... chop and mix all of the ingredients in a blender. THEN, pour into ice cube trays, wrap in cling wrap--freeze overnight and then pop out and put in zip lock freezer bags . WHEN you cook your ground beef--drain like normal, add 2 Sofrito cubes to the meat, let it sautee with the meat, add your seasonings and ** add a small can of Goya Tomato Sauce. Let it all cook/simmer together--dude...you will LOVE the taste of your ground beef. Because the Sofrito is blended and it cooks into the meat, picky eaters will not moan and groan that they SEE all of the peppers, onions...etc. ...AND your house smells amazing when you cook with Sofrito.

So much content!! I love it!!

Thank you for all your hard work.

Great explanations. Can’t wait to try.

Yay Wes!!!! I made Salteñas w my dad over the holidays and wanted a dough that would work but was afraid to experiment. They’re a lot of work even with the traditional dough! I appreciate and just love all of your videos!!!! THANK YOU!

Wes!!!! I literally made the gnom gnom recipe 2 days before this vid was posted, so seeing your expression at the first bite of that empanada made me super happy. The gnom gnom pastry is by far the best keto pastry i’ve made in my 2 years on keto. Glad you agree. I made my filling with a zucchini instead of the pepper (peppers repeat on me) and hubby and I loved them.

I love your comparisons. It helps me immensely 😁

I just love your videos...ALL of them! Thank you!

Love your channel all the way from Canada 🇨🇦 and your sense of humour. I’m happy I stumbled on here cuz I’m hooked!!! Keep doin what you’re doin 😊

Thanks. I'm making these today!

Starting my day with a Highfalutin’ video is the BEST! Wes thank you for all you do!

Omg! Thank you! I have been looking for an awesome empanada recipe! Can't wait to try this! Thank you for your hard work Wes!

You are a gift to the Keto world, I am so glad I found your channel!

Awesome! Thanks, we were looking for a great 'hot pocket' dough.

Thanks Wes for another great recipe battle!

I have made this empanadas growing up in PR we had them fried with all kinds of different things inside. Yes olives and even raisins... I had made them with the fathead dough and egg wash and yes for low carb great alternative..delish!

I absolutely love your channel. I just made the chocolate the other day, it was insanely wonderful! I’m really looking forward to making these for my family. I love your enthusiasm, it makes me excited to cook!

*This looks so good. Will definitely try this* 🤩

Soooooo over the moon about empanadas ! So will be trying out these recipes!! Thanks

Did you actually get a tear in your eye with that first bite?? lol I have been wanting to find a low carb empanada recipe for a few weeks now. This came at just the right time. Thank you!!

So happy to see you, Wes! Love Ya! God bless

Sounds awesome. Definitely will try.

Another awesome low carb battle! They look delicious! I can't wait until the next one!

One of the best things about finding out I am pre diabetic is finding wonderful channels like this. Grew up in Tennessee now living in Florida an I do miss that southern accent. Get a kick out of him saying Y'all we're makin ______ come on! Puts a smile on my face every time.

Got to try these

Thank you.

Hi Wes, first of all, thank you so much for your videos. You are my favorite RU-vidr by far. I just love watching you and I appreciate your input as I struggle with finding the time (and money) to test out recipes. You are always my go to when I am looking for something new to cook. After work I will try the first ones you made and I also wanted to ask you if you had ever tried them with chicken? If yes, did you change the spices? By the way, your Mushroom Soup recipe is my favorite of all time. I make it all the time especially when it's cold out. You are the BOMB. Anyway, thanks again. Love you and your channel!!

We love your enthusiasm

thanks buddy you rock ! keep well .

Having spent time in Argentina and learning to make a true empanada, the sweet is authentic, and they do taste more like Italian then Mexican with peppers. Also along with sliced green olive added before closing, you need to add a slice of hard boiled egg.

Good stuff Wes! I’m making them!

Like you, I take the best of each recipe to make my own combos.

Those look really yummy, always enjoy your videos

Thanks Wes, great video.

The empanada, which in Australia we call, "pasty" (It’s pronounced like “past-ee” and not “paste-ee”). I will have to try the Gnom Gnom recipe. Thanks Wes!

Wes you crack me up walking away with that empanada!🤣 I am going to use gnom gnom pie crust recipe and make crawfish pies.

Gnom gnom has fabulous recipes.. one of the best creators I’ve found.

Thank you so much was wanting a travel food.

I will have to try the Gnom Gnom recipe. Thanks Wes!

Great video ‼️

Just made the gnom gnom recipe. What a pain in the back side working with that dough is, but oh how delicious the end result is!!! Oh my!!!

Great video!

Funny you mentioned the olives because as you were making the meat, I thought to myself where the heck are the olives (and the sofrito). I'm Puerto Rican and empanadas are a staple food lol.

I made the Gnom Gnom ones tonight. H.O.L.Y. C.O.W. Delicious! Buttery, flakey, perfect snack or entree. Your video was so inspiring. Thanks Wes!

Wes....I so enjoy your videos!! I’m so glad I found you!!

Thank you for this video, I have used fathead dough a couple of times now, but I am interested in trying the Gnom Gnom flaky one now and I take your view with the spices, but not everyone can cope with high spiced food, so this is a time to adjust to the eaters tastes. Once again thank you for your views and videos. All the best, keep them coming.

You are a MASTER! I made the dough, couldn’t work with it even after refreezing. So I put the dough in ramekins and made pot pies . They came out good but I could never make what you did. Thanks for the video 😃

(Gnom Gnom) does make some delicious recipes!! I have not made the Empanada recipe yet....If it was not so late I would whip me up a batch and try it. Perhaps tomorrow I may make some. Thank you for sharing another wonderful video! Have a wonderful evening!

I love your videos! I use silicon baking sheets with the dough between them and it works a treat.

I'm so glad that you liked Paola's crust because I think it's amazing!! I've used it for pie crust and an open spinach-cheese tart. It's addictive! :)

Both look great Wes!!

I love your videos!❤️

The first time I made a low carb strawberry pie I used the gnom gnom pie crust, did not disappoint 🥰

Thank you, Wesley for all you do for us/me! Love you! 🤗 The first recipe, you can add some Mexican spices in the dough to make it taste more authentic.

Made the gnom-gnom version and they were AWESOME! You are right that the dough is challenging to work with. They weren't pretty, but they were super delicious! As for they olives, they added a little something extra. Texture wasn't there, which you may like; however. I wish there had been more olive taste, so I may chop a few and stir them into the cooled beef before I assemble the empanadas.

Looks delish! Wondering how they would turn out in an air fryer though...

Hello Wes, I am enjoying watching your videos.

I a lot of time take different recipes and put them together to make my own version!!!

I definitely agree that the 2nd recipe needed to increase spice amount. I am going to try these for my husband.

Yay! I love empanadas! I made them with fathead dough and didn’t enjoy them. I will most definitely try them using Gnom gnom ‘s recipe. Thank you for this video/ Low Carb Beef Empanada Battle!

Her dough is my go to for pies. Absolutely fabulous, and just like regular pie crust.

I made the finiky pie crust. I loved the flavor and crustiness of it. I only made one as a test. Then put the rest of the dough in the refrigerator and pulled it out to make some cream cheese tarts the next day. . It was easier to work with the next day and cream tarts are very easy and delicious. Now made our Thanksgiving pecan pie with this crust and All Day I Dream about Food pie filling. Thank you for this. I will be using this as my pie crust for everything!

Those look really good.

Yeah let’s get to cooking with Wes!!!!

Thank you Wes. Yeap I’d have to go with Grom-Grom recipe, the onions, peppers and spices makes the best filling.

I absolutely enjoyed this latest video Wes! Though for me I avoid any food that requires me to make pastry or pie dough. I have no rolling pin skills, lol. I read the comments and do know I would use a tortilla press to make these tasty little bundles. Oh, and your upcoming move, how exciting! I’m in the OC, close enough to drive by with an empty plate😜

Aloha Wes... I'm excited to try the non-fathead dough... While I like fathead, I'm always looking for alternatives... Thank for all you do...

I will try it!

Hubby saw this first, so I am headed to the kitchen to make em! Thanks

Is the Thrive Market deal still in effect?? Thanks so much for all you do..Your channel is awesome to watch !!!

Replace all oil and butter with beef tallow (not suet). 🥟 . slice green olives 😋. In Argentina we also use green olives as a pizza topping.! I will try the original Gnom Gnom recipe for my savory tarts.

In Paola’s recipe do add the zest. I have made the empanadas (my very own filling recipe but her flaky dough) and also quiche Lorraine with Rut sane dough and the lemon zest adds up to the flavor.

Can’t wait to try the first dough with calzones and all the other possibilities!

Being from southern NM, we eat a lot of Mexican & TexMex foods. I am so excited to try both these. Thank you! I absolutely take the best of any recipe and make it for me :)

I dont usually comment on videos, but I really really love your content, could you do a video on puffed/phyllo dough keto recepie?

Thank you for your video. I’m a vegetarian who has followed you for years. I’m not going to add meat but I can imagine using these doughs for a spring roll or vegetarian pierogi.

Oh dear so much work. I laughed when Wesley went off camera to finish the gnom gnom version. Another great battle.

I made these only larger My husband and I loved them!! 💜

*** I find working with this type of dough MUCH easier if you cut the paper out around the dough....fill it, and use the paper to help fold the dough over. Won't crack that way....may crack whild cooking but at least you get it formed with less issues.

I would love to know where you get those little square white "bowls" for your spices. Thank you. Just found this channel and am enjoying the reviews of recipes