Hot Pockets
Total Yield: 2 hot pockets - 10.3 g of carbs
Serving Size: 1 hot pocket - 5.2 g of carbs
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Ingredients: Carbs:
4 eggs 2.4 g
4 pieces of bacon or Canadian bacon 0 g
1/3 c. almond flour 5.3 g
3/4 c. shredded mozzarella 2.6 g
Salt and pepper to taste 0 g
Directions:
Preheat the oven to 400º.
Melt mozzarella in the microwave (about 1 min). Combine with the almond flour well until it makes a dough.
Place the dough between two pieces of parchment or wax paper and roll with a rolling pin. Try to roll it out to be a rectangle that you can make two hot pockets with.
Scramble the eggs and cook in a skillet. Cook them so they are a little under done. They will get baked later.
Cut the bacon into small pieces so it is easier to bite into the hot pocket.
Cut the dough in half. Lay the bacon and the eggs in each pocket, season with salt and pepper, and fold the dough over. Pinch the edges closed with a fork. Poke the tops of the pockets a few times with a fork to make small holes for steam to release.
Place on a baking sheet and bake for about 20 minutes or until the top is golden brown.
Notes:
For the hot pockets above, I coated the top with egg to make it a little more golden brown, but I don't think it is necessary.
This recipe was taken from Ketovale. The original recipe is found here.
Commentaires