Keto Ham and Cheese Hot Pockets

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  Mozzarella Cheese(340g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cream Cheese(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Egg, Whole, Large
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  Almond Flour, Blanched(600g)
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  Oat Fiber, Dry(30g)
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  Xanthan gum(1g)
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  Mayonnaise, Regular(180g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Mozzarella Cheese(113g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheese, Provolone
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  Ham, Black Forest(454g)
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  Egg, Whole, Large
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  Everything bagel seasoning blend

Instructions

1. 1Preheat the oven to 400°F with a rack in the center position. Line 1-2 baking seets with parchment paper.
2. 2Make the dough. Add the mozzarella and the cream cheese to a microwave safe bowl. Heat on high for 1 minute, stir, and continue to heat on high in 30-second intervals until mixture melts and comes together when stirred. Transfer the cheese mixture to a stand mixer fitted with a paddle attachment and beat until smooth, scraping the sides of the bowl as needed. Alternatively use a hand mixer to beat until smooth.
3. 3Add the eggs to the cheese mixture and beat 1-2 minutes until combined and smooth. Add the almond flour, oat fiber and xanthan gum and mix well until incorporated. Using your hands, pull the dough into a large ball on a parchment lined surface. Divide the dough into 12 equally portioned balls.
4. 4Working with one ball at a time, place the dough between two pieces of parchment paper. Using a rolling pin, roll into a 6-inch round. The dough is sticky, so using parchment paper for rolling is essential. Repeat with remaining dough balls, keeping each dough round on an individual piece of parchment.
5. 5Make the filling. In a small bowl, mix together the mayonnaise and Dijon.
6. 6Spread 1 tablespoon of the mayonnaise on each dough round, leaving a ½-inch border around the edge. Take one slice of provolone and cut it into two pieces. Transfer both pieces to your dough, lining up the straight sides of the cheese so that they have a ¼-inch gap between them. (Essentially, you're placing the piece of cheese on the dough, creating a gap so that it's easier to fold over your dough to make a pocket.) Repeat with remaining provolone slices. Divide the mozzarella and ham evenly between the dough rounds. Using the parchment paper under the dough round, fold the dough in half to create a hand pie (see photos). With the parchment still in place, use your hands to crimp the edges of the pocket to create a good seal. Repeat with remaining dough and filling until you have 12 hand pies.
7. 7Place the hand pies on the prepared baking sheets. In a small bowl, whisk the egg together with 1 tablespoon water. Brush the tops of the hand pies with the egg wash and sprinkle with everything bagel seasoning, if using. Bake in the oven until golden brown, about 10 minutes. Allow pies to cool slightly on the baking sheet then transfer to a cooling rack to cool completely.
8. 8Refer to the article above for instructions on how to freeze, store and reheat these keto hot pockets.