This recipe is based on the Egg & Bacon Hot Pockets. I used the same dough because it's so versatile and works amazingly well with both sweet and savoury recipes.
I used zucchini which in my opinion is the next best alternative to apple. I also added some cream of tartar (you can use lemon juice too) that works well with zucchini as it adds some acidity and makes it taste even more like apples.
As always, sweeteners can be used to taste. I found a combination of Erythritol and stevia works best for me. Finally, the most important part is the chia seeds that will take care of any excess liquids and prevent the pockets from getting soggy.
Instead of 2/3 cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.
Allergy information for Apple Pie Keto Hot Pockets
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving)
Net carbs7.4 grams
Calories from carbs 11%, protein 24%, fat 65%
Total carbs13.4 gramsFiber6 gramsSugars4.7 gramsSaturated fat5.8 gramsSodium295 mg(13% RDA)Magnesium75 mg(19% RDA)Potassium509 mg(25% EMR)
Ingredients (makes 4 servings)
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (67 g/ 2.4 oz)
- Peel and grate the zucchini.
- Place the zucchini in a large bowl and add the cinnamon, Erythritol, cream of tartar (or lemon juice).
- Combine well and let the zucchini sit for about 10 minutes to release the juices. Optionally, add a few drops of stevia.
- Add the chia seeds and mix until well combined.
- Let the chia seeds soak in all the excess juices, for about 30 minutes.
- Meanwhile, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). When the chia seeds have soaked up all the liquids, melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour. Make sure to use part-skim, shredded mozzarella, not fresh mozzarella.
- Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Add the filling in the centre of the dough.
- Fold over like an envelope and seal the dough. Poke some holes for releasing the steam while baking. Bake for 15 to 20 minutes, until golden brown on top.
- When done, remove from the oven and let it cool down for a few minutes.
- Serve warm or cold. Enjoy with a dollop of whipped cream or keto ice-cream!
My Failed Experiment
Using chia seeds is essential in this recipe. They will soak up all the liquids and prevent the pockets from getting soggy.
In my first attempt, I didn't use them. Instead, I squeezed out the liquids by placing the grated zucchini in a nut milk bag. I then added all the remaining ingredients (cinnamon, cream of tartar and Erythritol). That was not enough and more liquids were released even during baking.
Although the filling itself was fine, the pockets were too moist, soggy and soft on the bottom.
Ingredient nutritional breakdown (per serving)
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