Mexican Cream Cheese Empanadas
Serves 820 mins prep30 mins cook
A delicious treat for your sweet tooth, these Mexican Cream Cheese Empanadas are paleo and low carb. Perfect for the weekend, this recipe features a dough made from almond flour, pea protein, and coconut flour, filled with dairy-free cream cheese and monk fruit.
0 servings
What you need
Instructions
1: Preheat the oven to the desired temperature for baking. 2: Combine almond flour, pea protein, coconut flour, xantam gum, baking powder, vinegar, egg, cinnamon, monk fruit, and water to make the dough. 3: Prepare the filling by mixing dairy free cream cheese, monk fruit, and cinnamon. 4: Roll out the dough and cut into appropriate shapes. 5: Add filling to the center of each shape and fold over, sealing the edges. 6: Bake until golden brown and cooked through.View original recipe