Keto Runzas
Fathead dough sandwiches stuffed with a ground beef and cabbage mixture.
Equipment
- 2 cookie sheets
- Parchment paper
Ingredients
For the Filling
- 1 medium onion chopped
- 1.5 pounds ground beef
- 3 tsp salt divided, plus more to taste if necessary
- black pepper to taste
- 1/2 tsp garlic powder
- 10 ounces bagged angel hair slaw or very thinly sliced cabbage
For the Fathead Dough
- 24 ounces shredded mozzarella cheese
- 4 ounces cream cheese
- 12 ounces almond flour
- 4 eggs beaten
- 4 tsp baking powder
- cooking spray as needed
Instructions
For the Filling
- Spray a deep nonstick skillet with cooking spray. Saute the chopped onion over medium heat until they begin to turn golden brown on the edges.
- Turn the heat up to medium-high and add the ground beef, two teaspoons of salt, a heavy amount of black pepper, and garlic powder. Brown the beef, making sure to break it up into the smallest possible crumbles. Once the beef is browned, drain it and return it to the pan.
- Add the angel hair slaw and another teaspoon of salt to the beef mixture and cook, stirring frequently, until the cabbage is fully cooked and the liquid is evaporated, about 10 minutes. Add additional salt and pepper to taste, then remove from the heat to cool while you make the dough.
For the Fathead Dough
- Preheat oven to 400 before beginning.
- Once the beef is cooling, begin to make the dough. In a large microwave-safe bowl, add 12 ounces of the cheese and 2 ounces of the cream cheese. Microwave on high at 30 second intervals, stirring between each one, until the cheese is melted. Make sure the cheese doesn't burn.
- Add 6 ounces of almond flour, two teaspoons of baking powder, and two of the beaten eggs to the bowl. Mix with a spoon or oiled hands until the dough is uniform in color and consistency.
Filling and Baking Instructions
- Line two cookie sheets with parchment paper.
- Take the fathead dough and divide it in half, then divide each half into thirds.
- Press out three balls of dough into 6-7" circles on one of the cookie sheets. Using a slotted spoon to drain any remaining liquid, put approximately 1/2 cup of the beef filling on one half of the circles, then fold the other half over the top to make a half-circle shape.
- Spray the back of the tines of a fork with cooking spray, and press it around the rounded edge of the circle to crimp and seal it shut. Repeat with the remaining two circles, adding more cooking spray if the fork sticks. Prick the top of each sandwich four times with the fork, then bake for 12-15 minutes, until golden brown.
- While the first three bake, repeat with the remaining three balls of dough on the second cookie sheet. Remove the first sheet from the oven and put the cooked runzas on a cooling rack or in a warmer if you plan to serve them immediately. Let the first cookie sheet cool while the second one cooks.
- Use the rest of the ingredients to make the remaining fathead dough while the second cookie sheet is in the oven. Using the above instructions, assemble the next three sandwiches on a sheet of parchment paper on the counter, then carefully move it to the cooled cookie sheet. Repeat again for the remaining 3 sandwiches.
- Macros per serving: 504 calories, 6 grams net carbs, 37 grams protein, 35 grams fat.