A classic low carb pumpkin empanada recipe, perfect for using pumpkin filling and celebrating festivities like Dia de Muertos. A delightful and nostalgic treat that reflects vibrant Mexican traditions.
1: Preheat your oven and prepare your baking sheet.
2: Combine almond flour, coconut flour, xantham gum, baking powder, and cinnamon in a bowl.
3: Add apple cider vinegar, egg, and pumpkin to the dry ingredients.
4: Mix in the plant-based organic protein and monk fruit sweetener.
5: Form the mixture into empanadas and place them on the baking sheet.
6: Bake until golden brown.
