My Keto Breakfast Pockets will become your favorite grab-and-go breakfast! They are freezable so you can just pop one in the microwave before running out the door. You can easily customize them with your favorite breakfast meats and cheeses. This easy keto breakfast recipe is low carb, keto, gluten-free, grain-free, sugar-free,
Pair that with my childhood nostalgia of eating hot pockets and I knew I wanted to make a freezable breakfast pocket that could just pop in the microwave. These Keto Breakfast Pockets fit the bill.
Ingredients
Dough Ingredients:
- 8 oz mozzarella cheese shredded or cubed8 oz mozzarella cheese shredded or cubed
- 2 oz cream cheese2 oz cream cheese
- 2/3 cup almond flour2/3 cup almond flour
- 1/3 cup coconut flour1/3 cup coconut flour
- 1 egg1 egg
- 2 tsp baking powder2 tsp baking powder
- 1 tsp salt1 tsp salt
Filling Ingredients:
- 2 eggs scrambled2 eggs scrambled
- 4 oz Canadian bacon or other cooked breakfast meat4 oz Canadian bacon or other cooked breakfast meat
- 1/2 cup shredded cheddar cheese or other cheese or your choice1/2 cup shredded cheddar cheese or other cheese or your choice
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| Keto Breakfast Pockets |
Instructions
- Preheat oven to 350.
- Put mozzarella cheese and the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds (it should look like cheese fondue at this point).
- Put the melted cheese and the other dough ingredients into a food processor and pulse until a uniform dough forms. (Alternatively, you can mix by hand but make sure to knead the dough thoroughly).
- Divide the dough into 8 pieces. Press each into a 6-inch circle on a piece of parchment paper on a baking sheet. It helps to wet your hands. Divide the filling between each circle of dough. Fold in the edges and crimp to seal. Place back on the parchment seam side down.
- Bake for 20-25 minutes until golden brown.
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