These crispy coconut flour empanadas bring the smoky, spiced warmth of a Mexican breakfast table straight to your air fryer. Each golden-brown bite shatters into flaky toasted-coconut layers, giving way to a savory filling of chipotle-seasoned crumbled tofu that is earthy, smoky, and deeply satisfying. Dipped into cool, vibrant avocado-lime crema, they hit every note you want from a morning meal — crunchy, creamy, spicy, and fresh. If you have ever dismissed keto breakfasts as boring egg scrambles, this recipe will change your mind permanently.

With 50 grams of fat and only 9 grams of net carbs per serving, these empanadas deliver the kind of keto macro profile that keeps you fueled through lunch without a blood sugar spike. The fat comes from coconut oil and avocado — two of the cleanest plant-based sources on the planet — while tofu provides steady, satisfying plant protein. At 82 percent calories from fat, this is textbook ketogenic fuel wrapped in something you actually look forward to eating.

The entire recipe comes together in 35 minutes and dirties only two bowls, a skillet, and your air fryer basket. The dough requires no chilling and no rolling pin acrobatics — you press each round between two sheets of parchment paper with your palms. Make a double batch of the chipotle tofu filling on Sunday and you have weekday breakfasts sorted in half the time, since shaping and air frying the empanadas takes barely ten minutes on its own.

Ingredients (serves 2)

For the coconut dough:

  • 1/4 cup (28g) coconut flour
  • 3 tbsp (42g) virgin coconut oil, softened but not melted
  • 1 tbsp (7g) ground flaxseed
  • 3 tbsp (45ml) warm water, for the flax egg
  • 2 tbsp (30ml) warm water, additional
  • 1 tsp psyllium husk powder
  • 1/2 tsp ground cumin
  • 1/4 tsp fine sea salt

For the chipotle tofu filling:

  • 7 oz (200g) extra-firm tofu, drained and pressed
  • 1 tbsp (14g) coconut oil
  • 1 small jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 1 tbsp finely diced white onion
  • 2 tbsp (30ml) full-fat coconut cream
  • 1/2 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried Mexican oregano
  • Salt and black pepper to taste

For the avocado-lime crema:

  • 1 small avocado, about 4 oz (120g) flesh
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (30ml) water
  • 2 tbsp chopped fresh cilantro
  • Pinch of fine sea salt

For garnish:

  • 1 tbsp (10g) raw pepitas
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Make the flax egg. Stir the ground flaxseed into 3 tablespoons of warm water in a small bowl. Set aside for 5 minutes until it thickens into a gel-like consistency. This replaces eggs as the dough binder and gives the crust a subtle nutty depth.

  2. Mix the dough. In a medium bowl, whisk together the coconut flour, psyllium husk powder, cumin, and salt. Add the softened coconut oil and work it in with a fork or your fingertips until the mixture resembles coarse, damp sand. Pour in the flax egg and the additional 2 tablespoons of warm water. Stir until a soft dough forms — it should hold together when pressed but not feel sticky. If it cracks when squeezed, add water one teaspoon at a time. Cover and let rest for 5 minutes while you make the filling.

  3. Cook the filling. Crumble the pressed tofu into small, uneven pieces with your hands — a mix of textures works better here than a uniform mash. Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the diced onion and jalapeño, cooking for 2 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Toss in the crumbled tofu, chipotle powder, cumin, smoked paprika, and oregano. Cook for 3 to 4 minutes, stirring occasionally, until the tofu picks up golden color and the spices smell deeply toasted. Stir in the coconut cream, season with salt and pepper, and cook 1 minute more until the cream is absorbed. Remove from heat and let cool slightly.

  4. Shape the empanadas. Divide the dough into 8 equal balls. Place one ball between two sheets of parchment paper and press or roll it into a circle about 3 inches (8cm) across and 1/8 inch (3mm) thick. Spoon about 1 tablespoon of filling onto one half of the circle, leaving a 1/4-inch (6mm) border. Fold the other half over the filling to form a half-moon shape. Press the edges firmly with the tines of a fork to seal and create a decorative pattern. Repeat with the remaining dough and filling.

  5. Preheat the air fryer to 375°F (190°C) for 3 minutes. Lightly brush or spray the basket with coconut oil.

  6. Air fry the empanadas. Arrange the empanadas in a single layer in the basket with space between each one. Lightly brush the tops with a thin slick of melted coconut oil. Air fry for 6 minutes, then carefully flip each empanada with a thin spatula and air fry for another 5 to 6 minutes until deeply golden brown and crisp on both sides. The edges should look toasted and the surface should feel firm when tapped.

  7. Make the crema while the empanadas cook. Scoop the avocado flesh into a small blender or tall cup for an immersion blender. Add the lime juice, water, cilantro, and salt. Blend until completely smooth and pourable. If the crema is too thick, add water one teaspoon at a time until it drizzles from a spoon. Taste and adjust salt and lime to your preference.

  8. Serve immediately. Arrange 4 empanadas per plate, drizzle generously with avocado-lime crema, scatter pepitas and fresh cilantro leaves over the top, and squeeze a lime wedge over everything.

Nutrition per Serving

Nutrient Amount
Calories ~545 kcal
Fat ~50g
Protein ~14g
Total Carbs ~21g
Fiber ~12g
Net Carbs ~9g

Nutrition is approximate and calculated from the specific ingredients and measurements listed. Actual values may vary by brand.

Tips & Variations

Toast the pepitas in the air fryer for extra crunch. While the empanadas rest for a minute after cooking, toss the raw pepitas into the hot basket and air fry at 350°F (175°C) for 2 to 3 minutes, shaking the basket halfway through. They turn nutty and golden fast and add a textural contrast that takes the garnish from afterthought to essential.

Watch your coconut oil temperature for the dough. You want the oil pliable like soft butter, not fully liquid. If it has melted, the dough will be too wet and sticky to shape. If it is rock-hard from the refrigerator, it will not incorporate evenly. Room temperature — around 75°F (24°C) — is the sweet spot. In a warm kitchen, refrigerate the oil for 10 minutes before mixing.

Use a chipotle pepper in adobo for deeper flavor, but count the carbs. A single minced chipotle from a can packs more complex smokiness than powder alone. However, adobo sauce contains added sugar — roughly 1 gram per pepper. Use one pepper maximum, skip the extra sauce, and your net carbs will stay under the 10-gram threshold.

Swap the tofu for crumbled tempeh if you want a chewier filling. Tempeh holds its shape beautifully and adds roughly 5 extra grams of protein per serving. Keep in mind that tempeh runs about 2 grams higher in net carbs than tofu for the same weight, so adjust the rest of your daily intake if you track tightly.

These freeze well both raw and cooked. For uncooked empanadas, place the shaped bites on a parchment-lined tray in a single layer, freeze solid for about 2 hours, then transfer to an airtight container. Cook from frozen at 375°F (190°C) for 10 to 12 minutes, flipping halfway. Already cooked? Reheat from frozen at 350°F (175°C) for 5 to 6 minutes until heated through and crispy again. Make the crema fresh — it does not freeze well.

Frequently Asked Questions

How do I keep these empanadas under 10 grams of net carbs?
The recipe as written yields 9 grams of net carbs per serving of 4 empanadas with crema. Coconut flour is naturally high in fiber — nearly 40 percent by weight — which offsets its total carbohydrate count significantly. To stay safely under the limit, measure your coconut flour by weight (28 grams) rather than by volume, since a packed quarter cup can contain substantially more flour than a spooned-and-leveled one. Avoid adding extra onion or using sweetened coconut cream, both of which introduce hidden sugars. If you track macros closely, weigh the avocado as well — a large avocado can add 2 to 3 extra grams of net carbs compared to a small one.
Can I use almond flour instead of coconut flour?
You can, but the swap is not one-to-one. Coconut flour absorbs roughly four times more liquid than almond flour, so you will need about 3/4 cup (72g) of almond flour and should reduce the total water to approximately 2 tablespoons. You can also skip the psyllium husk since almond flour dough is naturally more pliable. The macros will shift — you will get less fiber but more fat, and the texture will be denser and richer. Both versions air fry beautifully, though the almond flour empanadas brown slightly faster so check them a minute early.
How long do leftover empanadas and crema last in the fridge?
Cooked empanadas keep in an airtight container in the refrigerator for up to 4 days. Reheat them in the air fryer at 350°F (175°C) for 3 to 4 minutes to restore crispiness — a microwave will make them soft and chewy, which defeats the purpose. The avocado-lime crema is best used within 24 hours since avocado oxidizes quickly and turns brown. Press plastic wrap directly onto the surface of any leftover crema to minimize air contact, or stir in a small extra squeeze of lime juice before refrigerating.
Are these empanadas truly free of all animal products?
Yes, every ingredient in this recipe is completely plant-based. The dough uses a flax egg instead of chicken eggs and coconut oil instead of butter or lard. The filling relies on extra-firm tofu and coconut cream rather than cheese or dairy crema. Double-check your coconut cream brand — a small number of budget versions add casein or whey protein for body, though most do not. Read the ingredient label and look for versions that list only coconut extract and water. The pepita and avocado garnish round out the dish without any animal-derived additions.
My dough cracks when I try to fold the empanadas — what am I doing wrong?
Cracking almost always means the dough needs more moisture. Coconut flour varies dramatically between brands in how much liquid it absorbs — some need nearly double the water of others. If the dough cracks when folded, knead in warm water one teaspoon at a time until it becomes pliable and smooth. The psyllium husk also needs a few minutes to fully hydrate and form its gel, so if you shape the empanadas immediately after mixing you may find the dough drier than it will be after resting. Always let it sit the full 5 minutes before judging the texture. If folding still gives you trouble, try rolling the dough slightly thicker — about 1/4 inch (6mm) instead of 1/8 inch — which is far more forgiving when shaping the half-moons.