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. 1Combine the part-skim mozzarella and cream cheese in a microwave-safe bowl. Heat on high for 1 minute, stir, then continue heating in 30-second intervals until fully melted and smooth. Transfer to a stand mixer (or use a hand mixer) and beat until completely smooth, scraping the bowl as needed.
2. 2Add the eggs to the cheese mixture and beat for 1–2 minutes until combined and smooth. Add the almond flour, oat fiber, and xanthan gum, then mix until fully incorporated. Using your hands, form the dough into a large ball on a parchment-lined surface, then divide into 12 equal portions.
3. 3Place each dough ball between two pieces of parchment paper and roll into a 6-inch round using a rolling pin. Keep each round on its parchment sheet—the dough is sticky, so parchment is essential. Repeat with all 12 portions.
4. 4In a small bowl, whisk together the mayonnaise and Dijon mustard. Spread 1 tablespoon of the mixture on each dough round, leaving a ½-inch border. Cut the provolone cheese into 24 pieces (2 per pocket) and place two pieces on each round with a ¼-inch gap between them. Divide the part-skim mozzarella and ham evenly among all 12 rounds.
5. 5Fold each dough round in half using the parchment paper to help form a hand pie. Crimp the edges firmly with your hands to seal. Repeat with all 12 pockets.
6. 6Preheat the oven to 400°F with a rack in the center position and line 1–2 baking sheets with parchment paper. Place the sealed hand pies on the prepared sheets. Whisk together one of the eggs with 1 tablespoon water, then brush the egg wash over each pocket and sprinkle with everything bagel seasoning if using.
7. 7Bake at 400°F for 10–12 minutes until the tops are golden brown and the edges are set. Remove from the oven and cool slightly on the baking sheet.
8. 8Divide the cooled hand pies evenly into airtight containers while still slightly warm, then seal and store in the refrigerator or freeze for later use.