These (5g net carb!) keto cheeseburger pockets are bound to become a favorite. Expect an epic cheeseburger filling, all wrapped up in our crazy keto dough!
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.
Whip up a batch of my Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).
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 (I 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
Meal-prepping?! Freeze them prior to baking for up to 3 months: simply thaw in the fridge and bake as needed.
Please note that nutrition facts below are estimated for the dough only (so you guys can accommodate your filling of choice). Having said that, net carbs will still be 5g net per keto cheeseburger pocket if using ground beef and block cheese.
(Easy Peasy!) Keto Cheeseburger Pockets https://www.gnom-gnom.com/gluten-free-keto-cheeseburger-pockets/