keto chili cheese hand pies

Yield: 8 Hand Pies
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes

Recipe Intensity: Medium
This recipe involves making a dough and a filling separately before assembling. It requires some hands-on work but is broken down into simple, manageable steps. Perfect for a confident beginner or intermediate home cook.

Ingredients

For the Keto Fat-Head Dough:

• 1 ½ cups (168g) shredded part-skim, low-moisture mozzarella cheese

• 2 oz (56g) full-fat cream cheese, cubed

• 1 large egg

• 1 ¾ cups (175g) blanched almond flour

• ¼ cup (28g) coconut flour

• 1 tsp baking powder (ensure it’s aluminum-free)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

For the Keto Chili Filling:

• 1 tbsp avocado oil or olive oil

• ½ medium yellow onion, finely diced

• 1 lb (450g) ground beef (80/20 works well for flavor)

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• 1 (10 oz) can of diced tomatoes with green chilies (like Rotel), drained

• 1 tsp chili powder

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp dried oregano

• Salt and black pepper to taste

• 1 cup (112g) shredded sharp cheddar cheese

For Assembly:

• 1 large egg, beaten (for the egg wash)

• Flaky sea salt (like Maldon), for sprinkling (optional)

• Sesame seeds or everything bagel seasoning (optional)

Instructions

Step 1: Prepare the Keto Chili Filling

1. In a medium skillet over medium heat, warm the avocado oil. Add the diced onion and cook for 4-5 minutes, until softened and translucent.

2. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 6-8 minutes. In the last minute, add the minced garlic and cook until fragrant.

3. Stir in the tomato paste, allowing it to cook for one minute to deepen its flavor.

4. Add the drained diced tomatoes with chilies, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine thoroughly.

5. Reduce the heat to low and let the mixture simmer for 10-12 minutes, allowing the flavors to meld and any excess liquid to evaporate. The filling should be thick, not watery.

6. Remove from heat and stir in the shredded cheddar cheese until melted and combined. Set aside to cool completely. A cool filling is crucial for easy assembly.

Step 2: Make the Fat-Head Dough

1. In a medium microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave on high for 1 minute. Stir, then microwave for another 30-60 seconds until completely melted and smooth when stirred.

2. While the cheeses are melting, in a separate bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt.

3. Add the dry ingredients and the single egg to the hot cheese mixture. Be careful, the cheese will be hot! Use a spatula to begin combining, then as it cools slightly, switch to using your hands to knead until a uniform, smooth dough ball forms. If the dough is too sticky, you can wet your hands slightly.

Step 3: Assemble the Hand Pies

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Divide the dough into 8 equal-sized balls.

3. Take one dough ball and place it between two sheets of parchment paper. Using a rolling pin, roll it out into a circle about 5-6 inches in diameter and ¼-inch thick. Repeat with the remaining dough balls.

4. Place a heaping tablespoon (about 2-3 tbsp) of the cooled chili filling onto one half of each dough circle, leaving a ½-inch border around the edge.

5. Brush the edges of the dough with the beaten egg wash. Carefully fold the bare half of the dough over the filling to create a half-moon shape.

6. Use a fork to firmly crimp the edges, sealing the pie completely. This step is key to preventing leaks!

7. Carefully transfer the sealed hand pie to the prepared baking sheet. Repeat with the remaining dough and filling.

8. Use a sharp knife to make two small slits on the top of each hand pie to allow steam to escape during baking.

9. Brush the tops and crimped edges generously with the remaining egg wash. Sprinkle with flaky sea salt and sesame seeds, if using.

Step 4: Bake to Perfection

1. Bake for 16-20 minutes, or until the crust is deeply golden brown and firm to the touch.

2. Remove from the oven and let the hand pies cool on the baking sheet for at least 10 minutes before serving. The filling will be extremely hot!

The Last of the Recipe: Storage and Reheating

These hand pies are fantastic for meal prep. To store them, allow them to cool completely after baking.

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.

• Freezer: Individually wrap the cooled hand pies in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to 3 months.

To Reheat:

• From Refrigerated: Reheat in an air fryer or oven at 350°F (175°C) for 8-10 minutes, or until hot and crispy. The microwave will work in a pinch (about 60-90 seconds) but will result in a softer crust.

• From Frozen: Bake directly from frozen in a 350°F (175°C) oven or air fryer for 12-15 minutes, until heated through.

Nutrition Information

Please note: Nutritional information is an estimate and can vary based on specific brands of ingredients used.

Serving Size: 1 hand pie
Calories: 458
Total Fat: 37g

• Saturated Fat: 13g
  Total Carbohydrates: 9g
  Dietary Fiber: 4g
  Sugars: 2g
  Net Carbohydrates: 5g
  Protein: 25g

Why It’s Keto-Friendly: With only 5 grams of net carbs per serving, these hand pies fit perfectly into a standard ketogenic diet. The high fat and protein content will keep you feeling full and energized for hours. The clever use of almond and coconut flour creates a sturdy, bread-like vessel without the blood sugar spike of traditional wheat flour. Enjoy the ultimate comfort food, completely guilt-free