Keto Hot Pockets
Perfect for lunch or dinner, these keto hot pockets are filled with incredible taco seasoning - dip in guac for a delicious snack too!
Ingredients
Filling
- 1/2 pound Ground Beef
- 1 tbsp Taco Seasoning
- 1/2 Onion chopped
- 1/2 cup Shredded Cheddar Cheese
Dough
- 1 1/2 cups Shredded Mozzarella Cheese
- 1 cup Almond Flour
- 2 ounces Cream Cheese
- 1 tsp Baking Powder
- 1 large Egg
- 1/4 tsp Xanthan Gum
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
Instructions
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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.
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Reduce the heat to medium low, and mix in the taco seasoning. Saute another few minutes.
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Remove from the heat and stir in the cheddar cheese until melted. Let the mixture cool.
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Add the mozzarella cheese and cream cheese to a bowl that is microwave safe.
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Microwave for 30 second intervals until completely melted.
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Place the cheese dough into a mixing bowl with the remaining ingredients for the dough. Blend on high until a sturdy dough forms.
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Preheat the oven to 350 degrees.
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Wet your hands slightly, and form the dough into 8 balls.
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Press the balls of dough into flat circles, and add a bit of the meat filling to the center of each one.
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Fold the dough edges up around the filling.
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Place the taco pockets on a parchment lined baking sheet.
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Bake for 20 minutes, or until golden brown.
Recipe Notes
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.