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If you’ve not tried our Keto Hot Pockets yet, you’re in for a treat. These spicy beef hot pockets are packed full of flavour, not too hot but if you’re a chilli lover you can totally up the anti and go chilli mad.
I served these low-carb spicy beef hot pockets to Mr B (my food critic and chief taste tester) and I couldn’t help but chuckle at the big thumbs up, you’re through to the next round wave. He thinks he’s John Torode off Masterchef! LOL!
These keto-friendly hot pockets make a great low carb lunch idea or comfort food dinner, served with a simple side salad.
Hands-on Overall
Nutritional values (per serving)
Net carbs7.2 grams
Protein40.3 grams
Fat49.8 grams
Calories647 kcal
Calories from carbs 5%, protein 25%, fat 70%
Total carbs9.8 gramsFiber2.6 gramsSugars3.4 gramsSaturated fat18.3 gramsSodium719 mg(31% RDA)Magnesium99 mg(25% RDA)Potassium767 mg(38% EMR)
Ingredients (makes 2 servings)
Filling:
- 1/2 small brown onion (35 g/ 1.2 oz)
- 2 garlic cloves (6 g/ 0.4 oz)
- 1 tsp ghee or butter
- 300 g ground beef (10.6 oz)
- 1 - 2 small chile peppers, chopped (10 g/ 0.4 oz)
- 1 tsp coconut aminos
- 1 tsp Sriracha sauce (you can make your own Sriracha)
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup fresh spinach (30 g/ 1.1 oz)
Dough:
- 3/4 cup shredded low-moisture mozzarella (85 g/ 3 oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
Instructions
- Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Chop the onion and garlic. Heat the ghee in a non stick or cast iron pan on a medium heat.
- Add the onion and fry for 2 minutes until soft. Add the garlic for a further 30 seconds. Add the beef and cook for approximately 5 more minutes until cooked through, breaking the mince up with a spatular until fine.
- Add the chilli, coconut aminos, sriracha and season to taste. Stir through the spinach, cooking for 1 - 2 minutes until wilted. Turn off the heat and place to one side.
- Melt the mozzarella in a microwave for about 60 seconds until the mozzarella melts. Add the almond flour and mix to combine to form a dough.
- Roll between two sheets of greaseproof paper or one sheet and a silicone mat.
- Place the chilli beef mixture in the centre and fold to seal the dough.
- Careful prick or slice a few air holes in the top.
- Place on a greaseproof lined baking tray and bake in the oven for 15 - 20 minutes until golden.
- Best served fresh - enjoy!
- The pockets can be frozen for 2 months and then placed in the oven to reheat.
Ingredients
- 1/2 small brown onion (35 g/ 1.2 oz)
- 2 garlic cloves (6 g/ 0.4 oz)
- 1 tsp ghee or butter
- 300 g ground beef (10.6 oz)
- 1 - 2 small chile peppers, chopped (10 g/ 0.4 oz)
- 1 tsp coconut aminos
- 1 tsp Sriracha sauce (you can make your own Sriracha)
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup fresh spinach (30 g/ 1.1 oz)
- 3/4 cup shredded low-moisture mozzarella (85 g/ 3 oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
Instructions
- Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Chop the onion and garlic. Heat the ghee in a non stick or cast iron pan on a medium heat.
- Add the onion and fry for 2 minutes until soft. Add the garlic for a further 30 seconds. Add the beef and cook for approximately 5 more minutes until cooked through, breaking the mince up with a spatular until fine.
- Add the chilli, coconut aminos, sriracha and season to taste. Stir through the spinach, cooking for 1 - 2 minutes until wilted. Turn off the heat and place to one side.
- Melt the mozzarella in a microwave for about 60 seconds until the mozzarella melts. Add the almond flour and mix to combine to form a dough.
- Roll between two sheets of greaseproof paper or one sheet and a silicone mat.
- Place the chilli beef mixture in the centre and fold to seal the dough.
- Careful prick or slice a few air holes in the top.
- Place on a greaseproof lined baking tray and bake in the oven for 15 - 20 minutes until golden.
- Best served fresh - enjoy!
- The pockets can be frozen for 2 months and then placed in the oven to reheat.
Nutrition (per serving)
Calories647kcal
Net Carbs7.2g
Carbohydrates9.8g
Protein40.3g
Fat49.8g
Saturated Fat18.3g
Fiber2.6g
Sugar3.4g
Sodium719mg
Magnesium99mg
Potassium767mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 7.2 g | 40.3 g | 49.8 g | 647 kcal |
| Onion, brown (yellow), raw |
| 1.1 g | 0.2 g | 0 g | 6 kcal |
| Garlic, fresh |
| 0.9 g | 0.2 g | 0 g | 4 kcal |
| Ghee |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 25.8 g | 30 g | 381 kcal |
| Peppers, chile (chili), fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Sriracha chili sauce, hot sauce |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Spinach, raw |
| 0.2 g | 0.4 g | 0.1 g | 3 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 2.4 g | 10.1 g | 8.4 g | 125 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
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