Keto Pumpkin Cheesecake Breakfast Pockets Recipe

Keto Pumpkin Cheesecake Breakfast Pockets

These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and vegetarian meal prepared in under 30 minutes.

Here is what’s most amazing about this recipe – All you need for the dough is just 2 ingredients! It’s a simplified version of the FatHead dough but without eggs and cream cheese. Easy-peasy ketogenic treat!

Just like my Apple Pie Keto Hot Pockets, it’s a recipe successfully adapted from an all-time favourite created by Vicky and Rami of Tasteaholics – the Keto Morning Hot Pockets.

You can get creative and use any sweet or savoury filling. You can even make nut-free hot pockets by using fax meal instead of almond flour. The options are endless!

Hands-on: Overall: 

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Nutritional values (per serving)

8.1 grams
2.5 grams
20.8 grams
41.8 grams
20.7 grams
455 calories

Total Carbs 10.6 grams
Fiber 2.5 grams
Net Carbs 8.1 grams
Protein 20.8 grams
Fat 41.8 grams
of which Saturated 20.7 grams
Calories 455 kcal
Magnesium 65 mg (16% RDA)
Potassium 322 mg (16% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (17%), fat (76%)

Ingredients (makes 2 servings)

Filling:
Dough:
  • 3/4 cup shredded mozzarella (85 g/ 3 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
  • 1/3 cup almond flour (33 g/ 1.2 oz)

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl. Keto Pumpkin Cheesecake Breakfast Pockets
  2. Mix until well combined. Set aside.
    Keto Pumpkin Cheesecake Breakfast Pockets
  3. Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.
    Keto Pumpkin Cheesecake Breakfast Pockets
  4. Mix in the almond flour.
    Keto Pumpkin Cheesecake Breakfast Pockets
  5. Using a fork, combine well until you create dough.
    Keto Pumpkin Cheesecake Breakfast Pockets
  6. Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).
    Keto Pumpkin Cheesecake Breakfast Pockets
  7. Scoop the pumpkin cheesecake filling in the centre of the dough.
    Keto Pumpkin Cheesecake Breakfast Pockets
  8. Fold over like an envelope and seal the dough. Keto Pumpkin Cheesecake Breakfast Pockets
  9. Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.
    Keto Pumpkin Cheesecake Breakfast Pockets
  10. Bake for about 15 minutes or until golden brown on top.
    Keto Pumpkin Cheesecake Breakfast Pockets
  11. When done, remove from the oven and let it cool down for a few minutes. Slice and serve!
    Keto Pumpkin Cheesecake Breakfast Pockets
  12. Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.
    Keto Pumpkin Cheesecake Breakfast Pockets

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Article source: https://ketodietapp.com/Blog/post/2018/04/16/keto-pumpkin-cheesecake-breakfast-pockets

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