Perfect for lunch or dinner, these keto hot pockets are filled with incredible taco seasoning - dip in guac for a delicious snack too!
Saute the ground beef and onion in a skillet over medium high heat until the meat is completely browned, and the onions have softened. Drain the excess fat.
Reduce the heat to medium low, and mix in the taco seasoning. Saute another few minutes.
Remove from the heat and stir in the cheddar cheese until melted. Let the mixture cool.
Add the mozzarella cheese and cream cheese to a bowl that is microwave safe.
Microwave for 30 second intervals until completely melted.
Place the cheese dough into a mixing bowl with the remaining ingredients for the dough. Blend on high until a sturdy dough forms.
Preheat the oven to 350 degrees.
Wet your hands slightly, and form the dough into 8 balls.
Press the balls of dough into flat circles, and add a bit of the meat filling to the center of each one.
Fold the dough edges up around the filling.
Place the taco pockets on a parchment lined baking sheet.
Bake for 20 minutes, or until golden brown.
Calories: 245 Per Serving
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.