These Keto Jamaican Beef Patties have a different dough from the original, but have ALL the flavour - and only 8 grams net carbs each!
Living in the GTA, I’m constantly surrounded by all kinds of amazing ethic foods, almost none of which are keto friendly.
Certainly not the ones I tend to crave, anyway.
Given that my keto mantra is “I’m going to eat whatever I want, I just have to create a low carb version of it”... well, I’ve been having fun lately!
One of my first “low carb makeovers” was the Jamaican Beef Patty.
I’ve been eating these delicious patties since high school. I’d skip the cafeteria and walk down to 7-Eleven to indulge in this popular Caribbean fast food. Now, living in the Toronto area means I’ve got even BETTER patties available... basically everywhere!
They’re flaky meat pies - done up hand pie style - with a spicy beef filling. SO GOOD!
When coming up with a recipe for low carb Jamaican beef patties, I had to get a bit creative.
Rather than using an altered pie crust for the pastry dough, I altered my fathead dough recipe. Not QUITE the same as the flaky dough of traditional Jamaican patties, but hey - it scratches the itch!
I used some turmeric in the dough - as is traditional - to the make these Jamaican beef patties yellow, though.
The spicy beef filling has all the flavour of traditional, just without the bread crumbs.
All in all, a great recipe. The first time I bit into one, I almost cried - I really, REALLY missed Jamaican patties, since going low carb!
Anyway, let’s look at what you’ll need to make your own Keto Jamaican Patties...
Ingredients
While not all of the ingredients in my Keto Jamaican Beef Patties are traditional, they ARE all things that you should be able to find in any larger grocery store.
Some ingredient notes for you:
Ground Meat
Patties usually feature a ground beef filling, but you can do it up with different fillings if you prefer!
Swap the lean ground beef out for learn ground chicken, for an easy curry chicken filling. Lean ground turkey would also work.
Scotch Bonnet Peppers
Scotch bonnet chiles are super popular in Jamaican food, as well as Caribbean cuisine in general.
If you can’t find them, I recommend using habanero peppers, as it’s the hot pepper most similar to Scotch Bonnets.
For a spicier patty, don’t bother taking the ribs and seeds out, when preparing the peppers for the filling - we usually leave it all in there, aside from the stem!
Beef Broth
If you’re using ground beef, use beef broth.
If you’re using ground chicken or ground turkey, use chicken broth.
Everything Else
Rounding out this recipe, you will need:
Shredded Mozzarella Cheese
Unsweetened Almond Milk
Cream Cheese
Super Fine Almond Flour
Coconut Flour
Large Eggs
Large Onion
Allspice
Dried Thyme
Ground Black Pepper
Ground Cloves
Jamaican Curry Powder
Turmeric Powder
Baking Powder
Salt
... I just don’t really have anything to add , as far as these last few ingredients go. Pretty straightforward!
Share the Love!Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board! Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway! |
How to Make Keto Jamaican Beef Patties
The full recipe is in the printable recipe card at the end of this post. Here is the pictorial walk through with more detailed instructions:
Patty Filling:
In a large skillet, saute the onion and Scotch bonnet pepper together until onion is translucent and soft. Add the spices, stir until well distributed.
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 large bowl of a food processor, blitz to combine.
Add the milk and eggs to the dry ingredients, blitz again until well combined. Set aside.
Add melted cheese mixture to the food processor, pulse until well combined and a sticky dough forms - 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. For best results, keep your hands and work surface wet, as it can get sticky!
I like to keep a small bowl of cold water on hand, to continually wet my hands, and the work surface.
I like to form it into a half circle with a border, as pictured in the post.
Press edges closed, tidy them up if you like, then “crimp” by pressing down gently with a the tines of a fork. (Wet!)
Repeat with remaining rounds.
Bake patties in the preheated oven until golden brown - about 17-20 minutes.
Leftovers
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 or toaster oven, but a minute or so in a microwave works as well.
More International Keto Recipes
Looking to add some international flavour to your menu? Try some of these low-carb versions of my favourites!
Easy Keto Ramen
Keto Cabbage Rolls
Keto Chicken Biryani
Low Carb Chicken Korma
Keto Doro Wat
Keto Gyoza [Potstickers]
Keto Manakish
Keto Orange Chicken
Keto Pad Thai
Paska Bread
Keto Perogies
Keto Sauerkraut Buns
Keto Fried Cauliflower Rice
Low Carb Shanghai Noodles
Keto Sushi Rice
Low Carb Vietnamese Noodle Salad
Paleo Stuffed Grape Leaves
Sugar Free Furikake Seasoning
Low Carb Jamaican Beef Patties [Gluten Free & Keto!]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
Beef Patty Filling:
- 1 Large Onion finely chopped
- 1-3 Scotch Bonnet Peppers seeded and finely chopped
- 1 teaspoon Coarse Ground Black Pepper
- 1 teaspoon Jamaican Curry Powder
- 1 teaspoon Salt
- 1 teaspoon Dried Thyme
- ¼ teaspoon Allspice
- ¼ teaspoon Ground Cloves
- 1 lb. Lean Ground Beef or Ground Chicken
- ⅓ cup Unsweetened Almond Milk
- 1 cup Beef Broth
Fathead Pastry Dough:
- 2 ½ cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Jamaican Curry Powder
- 1 tablespoon Turmeric
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Unsweetened Almond Milk
- 2 Large Eggs
- 3 cups Shredded Mozzarella Cheese
- 4 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
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
Leave a Reply