Servings: 10–12 squares
Prep: 25 minutes
Bake: 18–22 minutes
Oven: 190°C / 375°F
Ingredients
Keto Pastry Dough
- 2 cups (200 g) almond flour
- 2 cups (200 g) shredded mozzarella
- 2 tbsp (28 g) cream cheese
- 1 large egg
- ½ tsp baking powder
- ½ tsp garlic powder
- ¼ tsp salt
Beef Filling
- 500 g ground beef
- 1 tbsp olive oil or butter
- ½ small onion, very finely chopped (optional; adds a few carbs)
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried oregano
- 1 tbsp tomato paste or use 1 tsp Worcestershire sauce for lower carbs
- ½ cup (55 g) shredded cheddar cheese
Topping
- 1 egg, beaten
- ¼ cup (25 g) shredded cheddar or mozzarella
- 1 tbsp chopped fresh parsley
Step-by-Step
1. Cook the beef
Heat olive oil or butter in a skillet over medium heat. Add the onion and cook for 2–3 minutes.
2. Add beef and garlic
Add ground beef and garlic. Cook for 6–8 minutes, breaking the meat apart until completely browned.
3. Season
Add salt, pepper, paprika, oregano, and tomato paste. Mix well and cook for another 2 minutes.
The filling should be fairly dry. Remove from heat and let it cool completely.
4. Make the keto dough
Place mozzarella and cream cheese in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave another 20–30 seconds until melted.
Mix in the almond flour, baking powder, garlic powder, and salt.
Add the egg and knead until a soft dough forms.
5. Roll the dough
Place the dough between two sheets of parchment paper. Roll it into a rectangle about 3–4 mm thick.
6. Cut the pastry
Cut the dough into approximately 10–12 rectangles.
7. Fill
Place a small amount of cooled beef filling in the center of half the rectangles. Sprinkle with cheddar cheese.
Don’t overfill—the edges need to seal.
8. Close the pastries
Place another dough rectangle over each filled piece. Press the edges firmly with your fingers, then crimp with a fork.
9. Add egg wash
Place the pastries on a parchment-lined baking sheet. Brush each one with beaten egg and sprinkle with a little shredded cheese.
10. Bake
Bake at 190°C / 375°F for 18–22 minutes, until puffed and golden brown.
11. Finish
Let them rest for 5 minutes, then sprinkle with fresh parsley and serve warm.
🥑 Keto Tips
- Use full-fat almond flour, not regular wheat flour.
- Check your tomato paste label because carb counts vary.
- For an even lower-carb version, skip the onion.
- Keep the beef filling relatively dry so the keto dough stays crisp.
