METHOD

1 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2 In a medium bowl, combine almond flour, eggs, coconut oil, and 1½ teaspoons sea salt. Form and press dough into a mound, wrap in plastic wrap, and refrigerate until needed.

3 In a medium skillet over medium heat, combine ghee, ground beef, garlic, remaining 1½ teaspoons sea salt, and yellow onion, and cook, stirring and breaking up larger chunks, for 5 minutes.

4 Add tomatoes, tomato purée, and beef stock, and cook for 10 minutes or until beef is fully cooked and liquid is mostly reduced. Add cilantro and lime juice, stir to combine, and set aside to cool completely.

5 Divide dough into 14 (small, ¼ cup) mounds. Place a 6×6-inch (15.25×15.25cm) piece parchment paper or plastic wrap on your counter. Set 1 dough ball on parchment paper, and flatten it to a 4×5-inch (12.5×12.5cm) circle. Place 3 tablespoons cooled ground beef mixture on half of dough circle, carefully lift opposite side of parchment paper, fold it over to enclose beef mixture, and press gently to seal. (Note dough doesn’t contain gluten so it won’t be stretchy.) Repeat with remaining dough and beef mixture.

6 Gently place formed empanadas on the baking sheet using a spatula. Bake on the middle oven rack for 20 minutes or until dough is browned and beef filling is warmed.