Gluten Free & Keto Cheeseburger Pockets

Gluten Free & Keto Cheeseburger Pockets

Ingredients

• 96 g almond flour
• 24 g coconut flour
• 2 tsp xanthan gum
• 1 tsp baking powder
• 1/4 tsp kosher salt ((depending on whether sweet or savory))
• 2 tsp apple cider vinegar
• 1 eggs (lightly beaten)
• 3 tsp water
• egg wash
• sesame seeds ((depending on whether sweet or savory))
• 1 1/2 cup ground beef ((depending on whether sweet or savory))
• pickles (sliced)
• sharp cheddar cheese ((depending on whether sweet or savory))
• black pepper ((depending on whether sweet or savory))
• 120 g mayonnaise
• 2 tsp mustard
• 4 tsp pickle juice ((depending on whether sweet or savory))
• 1 tsp white wine vinegar ((depending on whether sweet or savory))
• 1 1/2 tsp paprika ((depending on whether sweet or savory))
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp ground chipotle chile pepper ((depending on whether sweet or savory))

Instructions

1. For the keto dough:Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor.
2. Pulse until thoroughly combined.
3. Pour in apple cider vinegar with the food processor running.
4. Once it has distributed evenly, pour in the egg.
5. Followed by the water.
6. Stop the food processor once the dough forms into a ball.
7. The dough will be sticky to touch.Wrap dough in cling film and knead it through the plastic for a minute or two.
8. Think of it a bit like a stress ball.
9. Allow dough to rest for 10 minutes (and up to 5 days in the fridge).