Keto Morning Hot Pockets
Calories 490kcal
Ingredients
- 3/4 cup shredded mozzarella cheese (85 g/ 3 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
- 1/3 cup almond flour (85 g/ 3 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
- 2 large eggs (85 g/ 3 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
- 2 tablespoons unsalted butter (85 g/ 3 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
- 3 slices bacon (85 g/ 3 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
Instructions
- Cook the bacon and eggs.
- Prepare the dough: melt the shredded mozzarella (in a microwave oven or on the stove over a low heat) & add the almond flour.
- Stir until the dough is well-combined.
- To crisp up bacon: Place the bacon strips in a large pan and add a few tablespoons of water.
- Cook over medium-high heat until the water starts to boil.
- Reduce the heat to medium and cook until the water evaporates and the bacon fat is rendered.
- Reduce the heat to low and cook until the bacon is lightly browned and crispy.
- To scramble eggs: Grease the skillet where you cooked the bacon with half of the butter or ghee and add both eggs.
- Cook over a medium-low heat until opaque, stirring constantly.
- Take off the heat and then add the remaining butter.
- Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin).
- Place the bacon slices and scrambled eggs along the center (I cut my bacon into pieces).
- Fold over and seal the dough.
- Make some holes for releasing the steam while baking.
- Bake at 200 °C/ 400 °F for about 20 minutes or until golden brown and firm to the touch (I baked mine for just 15 minutes).
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Nutrition
Calories: 490kcal
Originally posted 2019-02-20 17:51:46.
