Keto Breakfast

Gluten Free & Keto Hot Pockets

When you need a little break from eggs and you’re looking for an ideal and easy breakfast treat these Gluten Free & Keto Hot Pockets are and ideal treat. You can make ahead, bake on command, and freeze!

A Non-Egg Breakfast Ideal!

OK so you can very well have these anytime of day, but I find them particularly handy for non-egg breakfasts treats. When the need arises, simply bake straight from the freezer.
INGREDIENTS

For the keto dough:

  • 1 batch Keto Dough
  • egg wash optional
  • Filling suggestions
  • Dijon mustard to taste
  • ham
  • mozzarella cheese or cheese of choice

INSTRUCTIONS

For the keto dough:

  1. Whip up a batch of Keto Dough. While you prep the rest, allow dough to rest for ten mins (and up to five days in the fridge).

For the hot pockets:

  1. Preheat oven to 350°F. With a baking mat, line a baking tray.
  2. Break the dough into six balls (30g a piece). Roll out between two sheets of baking mat with a rolling pin. Use the dough quickly, so you can close the hot pockets easily and it remains sticky.
  3. By spreading mustard, assemble hot pockets on the dough, adding a layer of cheese, then ham and more cheese. On top, add a 2nd piece of dough and press around to seal closed. Trim edges with a pastry knife and re-use the scraps of course. You can freeze them at this point for a month or two.
  4. In prepared tray, place hot pockets, brush with egg wash. Bake for 20-25 mins, until it turns golden all over.
  5. These are best served warm and straight from the oven.
  6. They also do re-warm quite well.

NUTRITION

Serving: 1hot pocket | Calories: 236kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 20mg | Fiber: 6g | Sugar: 1g |

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