Keto Prosciutto-Wrapped Apple Empanadas

Name: Keto Prosciutto-Wrapped Apple Empanadas
Prep time: 30 min
Cook time: 25 min
Yield: 12

keto prosciutto apple empanadas low-carb appetizer elegant party-food gluten-free

Appetizers

Innovative keto-friendly empanadas featuring a savory almond flour crust filled with spiced apples and cream cheese, wrapped in crispy prosciutto. A sophisticated low-carb appetizer that doesn't compromise on flavor.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 25

Ingredients

200g2 cups fine almond flour
170g6 oz shredded mozzarella cheese
115g4 oz cream cheese, divided (60g for dough, 55g for filling)
1 large1 large egg, beaten
1 small (150g)1 small (5 oz) Granny Smith apple, finely diced
12 slices12 slices thin prosciutto slices
30g2 tbsp unsalted butter
30g2 tbsp granulated erythritol sweetener
5ml1 tsp ground cinnamon
1ml1/4 tsp ground nutmeg
5ml1 tsp vanilla extract
2.5ml1/2 tsp sea salt
6 leaves6 leaves fresh sage leaves, finely chopped
15ml1 tbsp olive oil for brushing

Instructions

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. To make the dough, combine 170g6 oz shredded mozzarella cheese and 60g of 115g4 oz cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave 30 seconds more until melted and combined.
Add 200g2 cups fine almond flour, 1 large1 large egg, and 2.5ml1/2 tsp sea salt to the melted cheese mixture. Mix well until a dough forms. If too sticky, add a bit more almond flour. Divide dough into 12 equal portions.
For the filling, melt 30g2 tbsp unsalted butter in a small skillet over medium heat. Add 1 small (150g)1 small (5 oz) Granny Smith apple, 30g2 tbsp granulated erythritol sweetener, 5ml1 tsp ground cinnamon, and 1ml1/4 tsp ground nutmeg. Cook for 5 minutes until apples are slightly softened but still hold their shape. Remove from heat and stir in 5ml1 tsp vanilla extract and 6 leaves6 leaves fresh sage leaves. Let cool slightly.
In a small bowl, mix remaining 55g 115g4 oz cream cheese until smooth. Stir into the cooled apple mixture.
Roll each dough portion between two pieces of parchment paper into small circles about 8cm (3 inches) in diameter. Place a heaping teaspoon of apple filling in the center of each circle.
Fold dough over to create half-moon shapes and seal edges with a fork. Place on prepared baking sheet.
Carefully wrap each empanada with a slice of 12 slices12 slices thin prosciutto slices, ensuring it adheres well. Brush lightly with 15ml1 tbsp olive oil for brushing.
Bake for 18-20 minutes until prosciutto is crispy and empanadas are golden. Let cool for 5 minutes before serving.

Ingredients

id: almond_flour metric: 200g imperial: 2 cups name: fine almond flour
id: mozzarella metric: 170g imperial: 6 oz name: shredded mozzarella cheese
id: cream_cheese metric: 115g imperial: 4 oz name: cream cheese, divided (60g for dough, 55g for filling)
id: egg metric: 1 large imperial: 1 large name: egg, beaten
id: granny_smith metric: 1 small (150g) imperial: 1 small (5 oz) name: Granny Smith apple, finely diced
id: prosciutto metric: 12 slices imperial: 12 slices name: thin prosciutto slices
id: butter metric: 30g imperial: 2 tbsp name: unsalted butter
id: erythritol metric: 30g imperial: 2 tbsp name: granulated erythritol sweetener
id: cinnamon metric: 5ml imperial: 1 tsp name: ground cinnamon
id: nutmeg metric: 1ml imperial: 1/4 tsp name: ground nutmeg
id: vanilla metric: 5ml imperial: 1 tsp name: vanilla extract
id: salt metric: 2.5ml imperial: 1/2 tsp name: sea salt
id: sage metric: 6 leaves imperial: 6 leaves name: fresh sage leaves, finely chopped
id: olive_oil metric: 15ml imperial: 1 tbsp name: olive oil for brushing

Instructions

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. To make the dough, combine {mozzarella} and 60g of {cream_cheese} in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave 30 seconds more until melted and combined.
Add {almond_flour}, {egg}, and {salt} to the melted cheese mixture. Mix well until a dough forms. If too sticky, add a bit more almond flour. Divide dough into 12 equal portions.
For the filling, melt {butter} in a small skillet over medium heat. Add {granny_smith}, {erythritol}, {cinnamon}, and {nutmeg}. Cook for 5 minutes until apples are slightly softened but still hold their shape. Remove from heat and stir in {vanilla} and {sage}. Let cool slightly.
In a small bowl, mix remaining 55g {cream_cheese} until smooth. Stir into the cooled apple mixture.
Roll each dough portion between two pieces of parchment paper into small circles about 8cm (3 inches) in diameter. Place a heaping teaspoon of apple filling in the center of each circle.
Fold dough over to create half-moon shapes and seal edges with a fork. Place on prepared baking sheet.
Carefully wrap each empanada with a slice of {prosciutto}, ensuring it adheres well. Brush lightly with {olive_oil}.
Bake for 18-20 minutes until prosciutto is crispy and empanadas are golden. Let cool for 5 minutes before serving.

Tips

Dough Handling: Work quickly with the cheese dough while it's still warm and pliable. If it becomes too firm, microwave for 10-15 seconds to soften.

Apple Choice: Granny Smith apples work best due to their tartness and firm texture. Avoid sweeter varieties which can make the filling too wet.

Make-Ahead: Empanadas can be assembled up to 24 hours ahead without the prosciutto wrap. Store covered in the refrigerator and wrap with prosciutto just before baking.

Serving Suggestions: Serve warm as an elegant appetizer with a small dollop of sugar-free whipped cream or crème fraîche. Pairs beautifully with dry sparkling wine.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 160°C (325°F) oven for 5-7 minutes to re-crisp the prosciutto.

Variations: Try pear instead of apple, or add a small amount of blue cheese to the filling for a more sophisticated flavor profile. For a nut-free version, substitute coconut flour for almond flour (use about 1/3 the amount).

Net Carbs: Each empanada contains approximately 3g net carbs, making this a perfect keto-friendly appetizer for special occasions.