Keto Pumpkin Cheesecake Breakfast Pockets

Step 1Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl.

Step 2Mix until well combined. Set aside.

Step 3Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.

Step 4Mix in the almond flour.

Step 5Using a fork, combine well until you create dough.

Step 6Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).

Step 7Scoop the pumpkin cheesecake filling in the centre of the dough.

Step 8Fold over like an envelope and seal the dough.

Step 9Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.

Step 10Bake for about 15 minutes or until golden brown on top.

Step 11When done, remove from the oven and let it cool down for a few minutes. Slice and serve!

Step 12Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.