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4.50 from 185 votes

Gluten Free & Keto Cheeseburger Pockets

15 minutes
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).