Mix together the almond flour, coconut flour, xanthan gum, and salt to make the pastry base.

Add in the spices.

Add the dry ingredients to a food processor. Cut the cold butter into small cubes and add these to the food processor as well.

Pulse the mixture, slowly adding in the ice-cold water, until a crumbly but solid dough begins to form.

Wrap the dough in plastic wrap and freeze for 10 minutes.

Remove the dough from the freezer and place on a Silpat.

Add a second Silpat on top of the dough.

Use a rolling pin to roll the dough out into a square shape.

Use a cup or cookie cutter to cut circles into the dough. Repeat with the rest of the dough.

Place the circular pastries into a whoopie pan. (These are also sold as muffin top pans.) Set aside.

Preheat oven to 325F. Prep the vegetables by slicing the mushrooms and green onions.

Heat up the olive oil in a pan over high heat.

Sauté the garlic and green onions until cooked.

Add the ground beef to the pan, searing it, and then add in the Worcestershire sauce, cumin, salt, pepper, and cinnamon.

Once cooked through, stir in the sliced mushrooms.

Once the mushrooms are slightly cooked, add the tomato paste and mustard, mixing this in as well.

Spoon the beef mixture evenly into the pastries. Top with the shredded mozzarella.

Bake for 20–25 minutes and then broil the tops for 3–5 minutes.

Let cool completely and serve!