Try this Keto Hot Pocket Dough Recipe recipe, or contribute your own.
- Carbohydrate 54.925966478394 g
- Cholesterol 258.916000204791 mg
- Fat 160.693178654755 g
- Fiber 24.3697511387162 g
- Protein 118.364062579766 g
- Saturated Fat 107.45573181659 g
- Serving Size 1 1 recipe (681g)
- Sodium 2628.25304351804 mg
- Sugar 30.5562153396778 g
- Trans Fat 8.99105479802074 g
- Calories 2081 calories
Step-by-step
- Preheat your oven to 350 degrees.
- Get a small saucepan and a medium-sized bowl.
- In the medium bowl, combine dry ingredients: almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.
- In the saucepan, melt mozzarella cheese over low heat.
- Once melted, add butter and egg to the cheese. Ensure all butter is melted.
- Add the dry ingredients to the saucepan mixture. It may initially separate, but it will come together when kneaded.
- The dough will be warm, not hot. Pour it onto a non-stick silicone mat or parchment paper.
- Divide the dough into two portions. Keep one portion warm in the saucepan.
- Roll out one dough portion into a rectangle, then set aside.
- Roll out the second dough portion into a rectangle. Add coconut flour if it's sticky.
- Add your desired filling to each rectangle (e.g., leftover meat, cheese, jalapenos, sauce).
- Bake for 18-20 minutes, or until golden brown.
Swapping almond flour for sunflower seed flour in equal measure yields a nut-free wrapper, though the crumb turns slightly darker due to mineral reactions with baking powder. Achieving the correct dough consistency requires maintaining a low temperature when melting the mozzarella, as overheating causes the fats to separate and leaves the finished crust greasy rather than pliable. Working on a silicone baking mat prevents sliding on the countertop while kneading warm batches into rectangular sheets.
Maximizing Leftovers
Transforming last night's roast beef or ground turkey into a portable handheld meal prevents ingredient waste. Diced cooked proteins mix seamlessly with leftover roasted vegetables inside the rolled dough before sealing the edges. Keep fillings dry by blotting excess liquids with a paper towel; watery additions breach the crust during baking and prevent the bottom from browning properly.
Timing and Temperature Control
Dividing the warm mass into portions keeps half pliable in a warmed saucepan while the first piece is rolled. Bake the assembled pockets at 350 degrees Fahrenheit for 18 to 20 minutes until the surface turns evenly golden brown. Cool the finished pastries on a wire rack for five minutes to let the interior cheese set before slicing.
