Empanadas (low carb) by Back Porch Paleo
Low-carb empanadas with almond and cassava flour dough, sweet raspberries, and a keto-friendly filling – perfect for satisfying your cravings!
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Wooden spoon
- Plastic wrap
- Flat bottom plate
- Whisk
- Paring knife
- Measuring cup
- Measuring spoon
- Cup
Ingredients
- .5 cup Almond Flour
- .5 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
- .25 cup Pork Panko
- .75 tsp Real Salt - Redmond
- .25 tsp Cinnamon, Ground
- 1 Tbsp Lard
- 1 whole Egg
- .25 cup Water
- 6 oz Raspberries, Organic
- 4-6 pinches Stevia Glycerite
- .125 tsp Real Salt - Redmond
- .125 tsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals
- 1 whole Egg Yolk
- 1 Tbsp Milk
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