Crispy Keto Flaky Beef and Cheddar Hand Pies

Crisp, golden-brown crusts give way to deeply savory, seasoned ground beef and molten, sharp cheddar in every single bite of these flaky beef and cheese

Equipment

• Large Cast-Iron or Non-Stick Skillet: Ensures high, even heat distribution for browning the ground beef without sticking.
• Rolling Pin & Parchment Paper: Prevents sticky grain-free dough from tearing while rolling it to an even thickness.
• Rimmed Baking Sheet: Catches any escaping butter or cheese drips during baking to keep your oven floor clean.
• Pastry Brush: Glazes the egg wash evenly over the dough for a uniform, golden finish.

Ingredients

• 2 cups (224g) superfine blanched almond flour (do not use coarse almond meal)
• 1 tbsp (8g) coconut flour
• 1/2 tsp kosher salt
• 1/2 tsp xanthan gum (essential for dough elasticity)
• 5 tbsp (70g) cold unsalted butter, cubed into small pea-sized pieces
• 1 large egg, cold
• 2 tbsp ice-cold water

• 1 lb (450g) lean ground beef (90/10 or 85/15)
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 cup (115g) sharp cheddar cheese, freshly shredded
• 1/2 cup (55g) whole-milk low-moisture mozzarella, shredded

• 1 large egg beaten with 1 tsp water (egg wash)
• 1 tbsp sesame seeds or flaky sea salt (optional garnish)

Instructions

1. Make the flaky dough: Whisk the almond flour, coconut flour, salt, and xanthan gum in a large bowl. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse meal with pea-sized butter bits visible. Add the cold egg and ice water, pressing the mixture together until a cohesive dough ball forms. Wrap tightly in plastic wrap and chill in the refrigerator for 20 minutes.
2. Brown the beef filling: Set a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a wooden spoon for 6–8 minutes until deeply browned and no pink remains.
3. Season and drain: Stir in minced garlic, smoked paprika, oregano, salt, and black pepper, cooking for another 60 seconds until fragrant. Remove the skillet from heat and drain any excess rendered grease thoroughly so the crust stays crisp. Set aside to cool to lukewarm.
4. Roll and shape the crust: Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. Place the chilled dough between two sheets of parchment paper and roll out into a 12×8-inch rectangle roughly 1/4-inch thick. Cut the rectangle into 8 even squares.
5. Fill and assemble: Divide the cooled beef mixture evenly across the centers of four dough squares. Top each beef mound with shredded cheddar and mozzarella. Place the remaining four dough squares over the filling, gently stretching the edges downward to meet the bottoms.
6. Seal and vent: Crimp the edges with the tines of a fork to lock in the cheese. Cut two small vent slits on top of each slider with a sharp paring knife to allow steam to escape.
7. Bake to golden perfection: Brush tops evenly with the egg wash and sprinkle with sesame seeds or flaky salt. Bake at 375°F (190°C) for 16–18 minutes, or until the pastry is a rich golden brown and the cheese is bubbling through the vents. Rest for 5 minutes before serving so the cheese sets slightly.

Nutrition

Calories: 340 kcal · Protein: 21g · Fat: s: 26g Cholesterol: 95mg · Carbohydrates: 6g · Fiber: 2g · Sugar: 1g · Sodium: 380mg