Missing proper burgers? These (utterly delicious!) gluten free and keto cheeseburger pockets are guaranteed to fill the bill.
Gluten Free & Keto Cheeseburger Pockets 🍔
A New Classic
These gluten free & keto cheeseburger pockets come highly recommended. Think a delicious (and sturdy!) keto bread dough, wrapping up a classic cheeseburger filling. Fact is, it’s a fair bet that whoever tries these guys cannot believe they’re actually low carb.
Which they are, very much so. Think just 5g net carbs a pocket. 💁🏿
The Dough 🍔
You might (or not!) be surprised to hear that we use our grain-free tortilla dough here…!
You can get three 5-inch keto cheeseburger pockets out of a batch of dough. But keep in mind that you don’t need to make it all into these pockets, as you can make actual keto tortillas, puffed up tortilla chips, brie cups… i.e. you’ve got options.
The Flours 🔍
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
The Filling 🐄🧀🥒
We love to fill up these keto cheeseburger pockets with generous helpings of ground beef (cooked with a touch of lightly sautéed onions and garlic), a few slices of pickles, and a generous helping of sharp cheddar cheese.
Simple does it here. But you could also fill it up with actual burger patties, the choice is yours.
Oh, and not filling per se, but our keto cheeseburger sauce comes highly recommended. As does serving it up with a side of keto ‘potatoes’ (i.e. roasted radishes!).
Gluten Free & Keto Cheeseburger Pockets
These gluten free & keto cheeseburger pockets come highly recommended. Think a delicious (and sturdy!) keto bread dough wrapping up a classic cheeseburger filling.
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
For the keto dough:
For the cheeseburger filling:
For our keto cheeseburger sauce (optional, but highly suggested!):
For the keto dough:
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 5 days in the fridge).
For the cheeseburger pockets:
Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.
Break the dough into six 1 1/4” balls (30g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press until 5-inches in diameter. If fuzzy about presentation, trim edges. Use the dough ASAP, so it remains sticky and you can close the pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it).
Assemble cheeseburger pockets by adding a layer of cheese, followed by ground beef, pickles and more cheese. Press 3/4 of the edges together and fill up with more ground beef (we like them nice and plump). Fold or press edges down with a fork.
Place cheeseburger pockets in prepared tray, brush with egg wash, sprinkle with sesame seeds (optional) and bake for 20-25 minutes, until golden all over.
These guys are best served warm and straight from the oven, but they also do re-warm quite well.
Please note that nutrition facts below are estimated for the dough only. Having said that, net carbs should still be close to 5g net per keto cheeseburger pocket if using ground beef and block cheese.