Keto Ham and Cheese Hot Pockets

  • Serves: 12
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min
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Ingredients

Keto Hot Pocket Dough

  • 2 1/2 cups Blanched almond flour
  • 2 tbsp Oat fiber
  • 1/4 tsp Xanthum gum
  • 12 oz Mozzarella cheese, shredded
  • 4 oz Cream cheese
  • 2 Eggs, room temperature

Keto Hot Pocket Filling

  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 4 oz Mozzarella cheese, shredded
  • 12 Slices provolone
  • 1 lb Sliced ham
  • 1 Egg, beaten (for egg wash)
  • Everything but the bagel seasoning

Method

Preheat oven to 400°F.

Dough

  1. Measure out dry ingredients and set aside.
  2. Mix mozzarella and the cream cheese in microwave safe bowl, heat for 1 min then stir, repeat in 30 second intervals until mixture combines. Transfer cheese mixture to a standing mixer with paddle attachment and beat till smooth—scrape as needed.
  3. Add eggs to mixture and mix well. Once the cheese mixture is smooth add the dry ingredients and mix well until incorporated. Using your hands, pull the dough into a large ball and then divide into 12 equal balls—cover them with plastic wrap so they don’t dry out.

Filling

  1. In a small bowl mix together mayonnaise and dijon and set aside. In another container combine 1 cup shredded mozzarella and the diced ham, set aside. Roll out balls into 6 inch rounds between parchment paper. Dough is sticky, so that parchment paper is necessary. —If you have a tortilla press now is the time to use it!
  2. Spread about one tbsp dijon mayo leaving a half inch border of dough. Cut provolone slices in half and place ½ on each side of dough leaving a slight gap in the center for folding. Fill with about 3 tbsp ham and mozzarella mixture and fold together dough creating a hand pie then crimp edges being sure you have a good seal.
  3. Place 6 hand pies on a parchment paper lined baking sheet, brush with egg wash and sprinkle everything but the bagel seasoning on top. Bake for 10 min, repeat with remaining 6 pies. Allow pies to cool slightly on the baking sheet and then cool completely on a cooling rack.

Notes:

  • See above for freezing and refrigeration instructions.
  • Pizza, these work wonderfully as a pizza crust. For personal pizza divide the dough into 6 balls rather than 12 which makes two Keto crust servings per personal pizza, or make two whole 10/12 inch crusts which would equal 6 servings per pizza. Press them out and bake them on parchment at 400 for about 5 min-7 min, they will be firm but slightly underdone. Let them cool and then top with your choice of pizza toppings, bake for another 5-7 min or until done to your liking.
  • 4 net carbs per serving
  • 19.2 g fat
  • 13.9 g protein
  • These values include one serving of dough and do not count the filling.