Hello lovely people! Welcome to my
channel. I just want to wish you a Happy New Year!
My name is Elsa and I am @mexican_keto_journey on Instagram and I invite you to
follow me there as I do post my daily meals and anything having to do with my
keto life. For today’s video we’re going to make champurrado in a keto friendly
version and pumpkin empanadas. I have a sweet tooth
so I am super excited to make this video for you guys today and I hope you guys
make this recipe and enjoy as much as I know I will enjoy.
Champurrado is a thick chocolatey Mexican drink that is served warm during
the fall and winter season, but can be enjoyed throughout the entire year as well. It’s
gonna go perfect with our pumpkin empanadas so let’s get started with today’s
video. We will first start with the empanadas and while they bake we will start withthe
champurrado so they both can come out at the same time and we can enjoy both of them
together. Here are the ingredients that you will need for the empanadas. You’re going to need 2 and 3/4 cup of almond flour, we’re going to need 1 cup
of mozzarella cheese, 4 ounces of cream cheese, 2 teaspoons baking powder, 1 cup pumpkin puree. Make sure it is 100% pure no added sugars. It should be just the
pumpkin itself. We’re going to need 1 teaspoon divided of ground cinnamon. Some will be for the filling and some will be for the dough. We need 1/8 tsp pumpkin spice. We will need a sweetener, preferably a brown sugar replacement, but if you do not have it, if
you do not want to go get it, or look for it, regular sweetener is okay.
We will need 1/3 cup for the filling and 1/4 cup for the dough. We will need
parchment paper and we will need a tortilla press, but that again is
optional as well. If you did not have a tortilla press which is this thing here, this is going to be used to make the
rounds for the empanadas. If you do not have a tortilla press, you do not want
to get it all, a regular rolling pin is perfect. It’s fine,
will do the job perfectly. We are first going to start with the
empanadas and the first step to make the empanadas is to make the filling. Here I have one cup of pumpkin puree. I have 1/3 cup of brown sugar. I am using the
brand Swerve. Now remember, if you do not have a brown sugar you can use your
regular sweetener that you use for your baked goods or for everyday cooking.
I have 1/8 teaspoon of pumpkin spice and I have 1/2 teaspoon of cinnamon. We’re
going to combine all these ingredients in the saucepan. It would help if I turn
it on first. We’re going to put it on medium heat. Give it a good mix and just let it start
cooking. E Earlier I said medium heat but, it is actually a low medium heat so that
it doesn’t burn. Step two is to prepare the dough. So
meanwhile this continues to cook on low heat, we’re going to gather the
ingredients for the dough. Here we have one cup of mozzarella cheese, four ounces
of cream cheese, we have an egg, we have two and 3/4 cup almond flour, 1/4 cup
brown sugar, again if you do not have the brown sugar replacement you can use your
regular sweetener that you use on a daily basis. We also have 2 teaspoons of
baking powder. We are going to microwave this for 30 seconds, we will take it
out, stir it, and then microwave it again for another 30 seconds. We’re going to
mix this. We do need to be a little bit quick because if not, it turns into a
huge mess. While that microwaves we’re going to mix
the dry ingredients. Combine them really good. This brown
sugar is not having it right now. Maybe it’s the whisk. I tried to get a nice
fancy whisk, but it’s not cutting it either. Should just use my regular whisk. So yes
I changed to my normal whisk. Not trying to be fancy anymore
and that did the job. After it came out of the microwave for the additional 30
seconds it still looks a little bit lumpy so I will microwave it again and
see how it looks after that. Okay I did microwave it for an additional 15
seconds and that looks better. It’s nice and stretchy. So now we are going to add
the dry ingredients and we are going to add the egg. So after what seems like forever of
folding in the ingredients to get the dough, with my sore arms I present to you
the empanada dough. I already tasted it and it tastes really good. Okay we are in step three. Step three is
to make the rounds and fill them up and bake them. I am using
the tortilla press. I did put the parchment paper and then the round on top. If you do not have the tortilla press
any baking pin will do. You just have to put the round in between two parchment
papers and roll. Okay let’s get started.
This is about how big the ball of dough is, nice and big. We’re going to fill it
up. I am going to be adding two tablespoons of filling. I don’t want it
to be squirting out. You can get a scrap parchment paper and use it to close the
edges so your hands won’t get all sticky because it is very sticky. Then you’re
going to fold in the edges. Just fold it in. Your first empanada is done. We’re
going to put that on the baking tray that has a parchment sheet of paper on
it already, and that is what we will continue to do for the rest of the dough. Okay I have
finished filling the empanadas and I am ready to bake them. I was able to make
seven large empanadas. You could easily make double that if you make them
smaller and to fit your macros better to be honest with you. So now it’s time to
put them in the oven. Remember we preheated the oven at 350 degrees and we’re
going to bake these for 30 minutes. These are the ingredients that you
will need for the champurrado. Not pictured we have a cup of water, one cup
of unsweetened almond milk, I am using unsweetened vanilla only because that is
what I have in my fridge, this is what we use on a daily basis. The recipe calls
for unsweetened almond milk. If you wish to use a vanilla one then you can use a
vanilla one. 1/2 tablespoon heavy whipping cream, 2 tablespoons coconut flour, 2 to 4
tablespoons sweetener of your choice, I am using Swerve. And I don’t use a
confectioners, but since it is in my everyday container, sugar container,
I am showing you this one just to show you the brand that I do use. The recipe
calls for two tablespoons, but if at the end you feel that you want to add more
you can add a tablespoon at a time and taste it and see how you like it. One
cinnamon stick, 2 tablespoons of cocoa and again this is to your liking. I
myself will be adding the two tablespoons because I am a chocolate
lover, but you can start off with one tablespoon and if at the end you want to add more you can add the other tablespoon and mix it
well. And we will be using 1/4 teaspoon of psyllium husk. Now if you do not have
this in your pantry available or if you don’t want to get it, or if you’re
having a hard time finding it, you can just use xanthan gum. 1/4 teaspoon of
xanthan gum. The psyllium husk will give the champurrado a grainy
texture. Champurrado is a little bit grainy because it is made
with flour so this will give it more of that grainy texture as well. So you can
add this if you want that grainy texture or you can just add xanthan gum if you
wanted a smoother texture. Water has now been boiling for about
five minutes and in a little bit we’ll be adding the almond milk which is one
cup of almond milk, two tablespoons of heavy whipping cream and then in a
separate container we have two tablespoons coconut flour, 1/4 cup
sweetener, 2 tablespoons cocoa. For the cocoa you can start with 1 tablespoon if
you don’t want it to be very chocolatey, but I’m a chocolate lover so I
will be adding the 2 tablespoons. If you decide that you want more chocolate
flavor to it you can add it at the end. We have 1/4 teaspoon of psyllium husk.
If you do not have the same husk you can add xanthan gum, 1/4 teaspoon
xanthan gum. Now the psyllium husk does give it a
grainy texture so if you do not want the grainy texture at all, then you’re going
to add the xanthan gum to give it a smoother texture. We are going to add the milk, the heavy whipping cream. Give it a stir. Meanwhile we’re going to
mix the dry ingredients and you’re going to add them gradually to the pan
as you continue to whisk. You’re going to continue to whisk and
you’re going to see it thicken. If you’re doing this in a smaller saucepan do not
allow it to boil over. See how it is now boiling. Do not allow it to boil over. You
can lower the heat. I did have it on medium high heat. I have now lowered it to low
medium heat. You can see that it’s starting to thicken. Okay I did get a
little bit so I can taste it to see if it needs more sweetener. Since I do have
a sweet tooth I do prefer things sweeter, but this came out perfect for me so you
would have to taste it to see if this is the way you like it
or you can add just a little bit more sweetener. Also, as it cools down it’s
going to thicken up just a little bit more. If you want it more of a thinner
consistency you can add a little bit more of almond milk, but this is it. I’m
going to let it cool for a little bit. I am going to take out the empanadas from
the oven because there is a minute to go and we’ll let all that cool. But first
there’s one final step for the empanadas. The empanadas are now out and look how
beautiful this looks. They have a nice golden color to it. This corner did get
burned a little bit but that is fine, that is perfect. We have the final step
for the empanadas and here we have some melted butter and a combined 1/2
teaspoon of sweetener and 1/2 teaspoon of cinnamon because we’re going to top
our empanadas with that. First we’re going to brush some melted butter over the
empanadas and then we will top it off with our sweet combo. I will do the same thing to all of them
and this just smells so good, I can’t wait to taste it.
Look how these came out. Look how good that looks. They are nice and soft,
really good amount of filling inside. So there you have a lovely people!
Keto Pumpkin empanadas and keto champurrado. This is a perfect
combination for this fall and winter weather so go ahead and make this and
just enjoy it. Just enjoy this non-guilty indulgence and when you make the recipe
please let me know as I do like to receive the pictures that you have been
sending me and the messages that you have been sending me of the creations
that you have been making. So thank you again for watching and don’t forget to
subscribe. We’ll see you in the next video.