Keto Jamaican Beef Patties Recipe – [Fathead Pastry Crust] – Low Carb Hoser

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Low Carb Jamaican Beef Patties [Gluten Free & Keto!]

Table of Contents

Low Carb Jamaican Beef Patties [Gluten Free & Keto!]
Equipment
Ingredients
Beef Patty Filling:
Fathead Pastry Dough:
Instructions
Patty Filling:
Keto Pastry Dough:
Assembly:
Notes
Nutrition

These Keto Jamaican Beef Patties have a different dough from the original, but have ALL the flavour – and only 8 grams net carbs each!

Prep Time30 minutes minsCook Time30 minutes minsTotal Time1 hour hr

Course: Main CourseCuisine: caribbean, jamaicanDiet: Diabetic, , Gluten Free
Servings: 8 Large Patties
Calories: 501kcal

Equipment

Food processor2 large baking sheetsParchment paper

Ingredients

Beef Patty Filling:

1 Large Onion finely chopped1-3 Scotch Bonnet Peppers seeded and finely chopped1 teaspoon Coarse Ground Black Pepper1 teaspoon Jamaican Curry Powder1 teaspoon Salt1 teaspoon Dried Thyme¼ teaspoon Allspice¼ teaspoon Ground Cloves1 lb. Lean Ground Beef or Ground Chicken⅓ cup Unsweetened Almond Milk1 cup Beef Broth

Fathead Pastry Dough:

2 ½ cups Almond Flour¼ cup Coconut Flour1 tablespoon Jamaican Curry Powder1 tablespoon Turmeric½ teaspoon Baking Powder½ teaspoon Salt¼ cup Unsweetened Almond Milk2 Large Eggs3 cups Shredded Mozzarella Cheese4 ounces Cream Cheese

Instructions

Patty Filling:

In a large pan, saute the onion and Scotch bonnet pepper together until onion is translucent and soft. Add the spices, stir until well distributed.Add in the ground beef and milk. Cook over medium heat, stirring / mashing until mixture looks relatively uniform.Add beef broth, continue to cook – stirring often – until most of the liquid has cooked off, leaving a somewhat wet paste – you shouldn’t see any liquid pooling as you stir it, though!Cool to room temperature.

Keto Pastry Dough:

Measure the flours, spices, baking powder, and salt into the bowl of a food processor, blitz to combine.Add the milk and eggs, blitz again until well combined. Set aside.Measure mozzarella cheese and cream cheese into a microwave-safe bowl. Heat – 30-45 seconds at a time and stirring in between – until cheese has melted.Add melted cheese mixture to the food processor, pulse until well combined – you don’t want to see any sections of unmixed cheese.

Assembly:

Preheat oven to 400 F, line 2 baking sheets with parchment paper.Use wet hands to divide keto dough into 8 equal pieces. This works best while the dough is still warm – you can reheat it slightly in the microwave if you like.Form each piece into a square that’s about 6″ across. Keep your hands and work surface wet, as it can get sticky!Scoop about ¼-⅓ cup of filling on each round. I like to form it into a half circle with a border, as pictured in the post.Moisten edges of each crust with a little water. Fold each crust in half, pushing out excess air as you go.Press edges closed, tidy them up if you like, then “crimp” by pressing down gently with a wet fork.Place finished pastries on prepared baking sheets, prick all over with a fork.Bake in the preheated oven until golden – about 17-20 minutes.Remove from oven, allow to cool slightly before eating. Best served hot – fresh out of the oven or reheated.

Notes

Once cooled to almost room temperature, leftovers can be wrapped in plastic wrap (or transferred to an airtight container) and either stored in the fridge for up to 3 days, or frozen.
Best when reheated in an air fryer, but a minute or so in a microwave works as well.