Gluten Free & Keto Cheeseburger Pockets
Calories 580kcal
Ingredients
- 96 grams almond flour
- 24 grams coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt (depending on whether sweet or savory)
- 2 teaspoons apple cider vinegar
- 1 eggs (lightly beaten)
- 3 teaspoons water
- egg wash
- sesame seeds (depending on whether sweet or savory)
- 1 1/2 cups ground beef (depending on whether sweet or savory)
- pickles (sliced)
- sharp cheddar cheese (depending on whether sweet or savory)
- kosher salt (depending on whether sweet or savory)
- black pepper (depending on whether sweet or savory)
- 120 grams mayonnaise
- 2 teaspoons mustard
- 4 teaspoons pickle juice (depending on whether sweet or savory)
- 1 teaspoon white wine vinegar (depending on whether sweet or savory)
- 1 1/2 teaspoons paprika (depending on whether sweet or savory)
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon ground chipotle chile pepper (depending on whether sweet or savory)
- black pepper (depending on whether sweet or savory)
Instructions
- For the keto dough:Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor.
- Pulse until thoroughly combined.
- Pour in apple cider vinegar with the food processor running.
- Once it has distributed evenly, pour in the egg.
- Followed by the water.
- Stop the food processor once the dough forms into a ball.
- The dough will be sticky to touch.Wrap dough in cling film and knead it through the plastic for a minute or two.
- Think of it a bit like a stress ball.
- Allow dough to rest for 10 minutes (and up to 5 days in the fridge).
Originally posted 2019-02-20 18:14:21.
