Instructions:
- Prepare the Dough:a. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave in 30-second intervals until both are melted and can be stirred together smoothly. Stir well.b. In a separate mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, salt, and optional garlic powder.c. Add the eggs to the dry mixture and stir until a dough forms.d. Add the melted cheese mixture to the dough and knead it together until it forms a smooth, uniform dough. You can use your hands, but be careful as it may be hot.
- Prepare the Filling:a. In a skillet over medium heat, cook your choice of keto-friendly protein until it’s browned and cooked through. Remove it from the skillet and set it aside.b. In the same skillet, add the diced bell peppers, onions, and mushrooms (if using). Cook them until they are tender. Season with salt and pepper to taste.
- Assemble the Hot Pockets:a. Divide the dough into 4 equal portions.b. Roll out each portion of dough into a rectangle on a piece of parchment paper. Aim for about 1/4 inch thickness.c. Place a portion of the cooked protein and sautéed vegetables on one half of each rectangle. Sprinkle shredded cheddar cheese on top.d. Carefully fold the other half of the dough over the filling, creating a pocket. Use the parchment paper to help you fold it over, if needed. Press the edges together to seal.
- Bake the Hot Pockets:a. Preheat your oven to 375°F (190°C).b. Transfer the hot pockets (still on the parchment paper) to a baking sheet.c. Optional: Beat an egg and brush it over the tops of the hot pockets for a golden finish.d. Bake in the preheated oven for about 20-25 minutes, or until they are golden brown.
- Serve:Allow the hot pockets to cool for a few minutes before serving. Enjoy your keto-friendly hot pockets!
Feel free to customize the filling with your favorite keto ingredients like spinach, broccoli, or different cheeses to make these hot pockets your own.
