About the Recipe
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 (3 cups)
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 (1 cup)
12 slices provolone
1 lb sliced ham
1 egg, beaten (for egg wash)
everything but the bagel seasoning
Preparation
Preheat oven to 400°F.
Dough
Step 1 :
Measure out dry ingredients and set aside.
Step 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.
Step 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
Step 1 :
In a small bowl mix together mayonnaise and dijon and set aside. In another container combine 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!
Step 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.
Step 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.