Keto Breakfast Pockets
These keto breakfast pockets wrap scrambled eggs, Canadian bacon, and cheddar in a tender, cheesy low-carb dough. Bake a batch for quick breakfasts.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 40 minutes
Ingredients
Ingredients
- 8 oz mozzarella cheese shredded or cubed
- 2 oz cream cheese cubed
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 egg
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs scrambled
- 4 oz Canadian bacon or other cooked breakfast meat
- 1/2 cup cheddar cheese shredded; or another cheese
Instructions
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Place mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 minute and stir, then use two 30-second intervals, stirring after each, until smooth.
- Add melted cheese, almond flour, coconut flour, egg, baking powder, and salt to a food processor. Pulse until a uniform dough forms, or mix by hand and knead thoroughly.
- Divide the dough into eight pieces. Press each into a 6-inch circle on parchment, wetting your hands if needed.
- Divide scrambled eggs, Canadian bacon, and cheddar between the circles. Fold in the edges, crimp firmly, and place seam-side down.
- Bake for 20 to 25 minutes, until golden brown. Cool for several minutes before serving.