Keto Breakfast Pockets

Start your day the keto way with these delicious and easy-to-make breakfast pockets, perfect for meal prep!

Prep Time 15

Cook Time 20

Total Time 35

Servings 8 pockets

Calories 258.5 kcal

Preheat your oven to 350°F.
In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 1 minute, then stir well. Microwave for another 30 seconds, stir again, then microwave for a final 30 seconds until the cheese is completely melted and smooth, resembling a fondue.
Transfer the melted cheese mixture and all remaining dough ingredients (almond flour, coconut flour, egg, baking powder, and salt) into a food processor. Pulse until a perfectly uniform dough forms. If you don't have a food processor, mix and knead the dough thoroughly by hand until well combined.
Divide the dough into 8 equal pieces. On a piece of parchment paper laid on a baking sheet, press each piece into a 6-inch circle. Wetting your hands slightly can help prevent the dough from sticking.
Evenly distribute your delicious filling – the scrambled eggs, chopped Canadian bacon, and shredded cheddar cheese – onto the center of each dough circle. Be mindful not to overfill so you can seal them easily!
Carefully fold the edges of the dough over the filling to create a pocket, then firmly pinch the edges together to seal them completely. Place the sealed pockets seam-side down back onto the parchment-lined baking sheet.
Bake for 20-25 minutes, or until the pockets are beautifully golden brown and firm to the touch. Let them cool slightly before enjoying!

These pockets are perfect for meal prep; once cooled, place them in a plastic bag and freeze. Reheat in the microwave for about 1 ½ minutes.

Nutrition per serving:
Calories: 258.5
Total Carbs: 6.6g
Net Carbs: 3.8g
Fats: 19g
Protein: 16.1g