Wow! Who knew cheese and almonds could be the base of so much yumminess?! I mean seriously, I wish I could be one of these people who sits at home and suddenly thinks ‘OMG I’ve got it! If I melt cheese with grounds almonds and add an egg it will make a wonderful dough ready for anything!’. Yup you heard it, some genius has come up with what is known as fat head dough, I just want to clearly state the dough is therefore not my recipe and I can’t take any wrap for it 🙂 I need to play around with quantities to see if I can make it easier to handle (it can get rather sticky and a bit messy as a result!) but the genius idea is not my own!
What can you make with this low carb delight? … I’m beginning to think the answer to that is anything. So far I’ve made pizza, garlic bread and samosas but there are tonnes of things I’d like to try with it so I’ll add recipes as I go along!
Today, we’re making samosas! My boyfriend is Asian and the one thing I have always got cravings for are his families samosas, like seriously they’re divine BUT way too carby for Miss Keto over here and so I had to make something as a replacement…. in walks the low carb dough!
The mince needs to be cool enough to handle so I made that first, I can’t eat onion at the moment so didn’t add it but it would give a lovely flavour if you wanted to add some finally chopped onion to the mix.
This recipe will make 6-8 samosas
For the mince:
- 250g beef mince
- 1tbsp unsweetened tomato paste
- 0.5tsp ground cumin
- 0.5tsp ground cinnamon
- 0.5tsp garam masala
- 0.5tsp tumeric
- 1tsp mild curry powder
Fry the mince off in a little oil (cook the onion here if you’re adding) and once cooked add the spices and mix thoroughly.
Leave to cool.
For the dough:
- 170g shredded/grated mozerella
- 100g almond meal/flour (ground almonds basically!)
- 2tbsp cream cheese
- 1 egg
- salt and pepper to taste
- Dried herbs to taste (I use Italian seasoning and about 1tbsp of it)
To make the dough is super simple, if you don’t have a microwave it can be done in a pan 🙂
- Place the cheese, cream cheese and almond in a microwaveable bowl and microwave on high for 1 minute
- Stir the ingredients together and give it another 30 seconds in the microwave
- Add the egg and seasoning and stir until all is combined, this takes a bit of effort but I promise it’s doable
- Hey presto you’re done! …. seriously no joke that is it complete 😀
Now then things get a little messy here because the dough is a bit sticky (I’m trying to find a way to stop this so I’ll update as soon as I find the solution – where there’s a will there’s a way!). I used a square cutter as I had one lying around from cookie making but you can cut your dough with a pizza slice or knife into squares.
- Place the dough between two sheets of non-stick baking paper and roll out to a rough rectangle shape, I do mine fairly thin to get the max out of it
- Cut into squares with a cutter or pizza slice/knife – I aim for 6-8, any left overs I made into little mince bundles that looked like wontons!
- Place a dollop of your mince mixture slightly to one side of the centre towards a corner
- Fold the opposite corner over the mix and join to the one opposite making a triangle
- Gently squeeze all the edges together to enclose the mince – its a bit of a messy job but worth it I promise! Don’t fret if there are little holes, it’s not the end of the world 🙂
- Use any leftover dough to make little mince parcels, or like me just eat the remaining mince!
- Bake at 220c or 200c fan assisted for 15-20 mins until they are golden brown, serve with a side salad and you’re good to go!
The content of each will depends on how many you make so I have counted the quantities for the whole batch and individually for 8 being made:
Whole batch: 1489.5kcal | 15.7g carbs | 115g fat | 94.3g protein
Per samosa (if there are 8): 186.2kcal | 2g carbs | 14.3g fat | 11.8g protein
2 thoughts on “Low carb beef samosas”
Thanks for the recipe. These tasted delicious . The dough seemed to be more pliable the colder it got so I wonder if it would be beneficial to when once rolled out between 2 pieces of baking parchment to pop it in the freezer for about 15 mins before cutting and filling them . I will try this for next time .
I’m so glad you enjoyed them! I too have found chilling for a while makes it more manageable, the freezer sounds like a great idea! Thanks for the feedback x