5-Ingredient Keto Ham and Cheese Pockets
Fathead-style keto pockets stuffed with ham and provolone. Makes 2 servings.
Ingredients
| 3/4 cup (85 g / 3 oz) | shredded mozzarella (low-moisture, part-skim; not fresh) |
| 1 tbsp (30 g / 1 oz) | cream cheese, heaped |
| 4 tbsp (28 g / 1 oz) | flax meal |
| 85 g (3 oz) | quality ham |
| 85 g (3 oz) | provolone cheese slices (or cheddar, smoked mozzarella, etc.) |
Instructions
- Prepare the dough: melt the shredded mozzarella and cream cheese in a microwave oven for 1 minute, checking half way through.
- Add the flax meal. Stir until the dough is well-combined.
- Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin).
- Add the ham and cheese slices.
- Fold over like an envelope and seal the dough.
- Poke some holes for releasing the steam while baking. Bake at 200 °C / 400 °F for 15-20 minutes or until golden brown and firm to the touch.
- When done, remove from the oven and let it cool down for a few minutes. Cut in half and enjoy while still hot ... or let it cool down and refrigerate for up to 3 days.