Low Carb Fathead Ham and Cheese Pockets Recipe

Breakfast
Gluten Free
Lunch
4.5/5
(20 reviews)
Low Carb Fathead Ham and Cheese Pockets
Zylo Recipes

Description

Imagine biting into a warm, golden pocket, the crust yielding to reveal a savory core of melted cheese and flavorful ham. These hand-held delights are perfect for any time of day, offering a satisfying combination of textures and tastes that appeal to both young and old. The buttery, flaky exterior gives way to a soft, chewy interior, creating a delightful contrast that keeps you coming back for more.

Each pocket is generously filled with a blend of sharp, creamy cheddar cheese that melts beautifully, creating a gooey, irresistible center. Nestled among the cheese is thinly sliced, savory ham, adding a salty and smoky depth that complements the richness of the cheddar perfectly. The combination of these two classic ingredients creates a harmonious balance that is both comforting and exciting.

Whether you're looking for a quick and easy breakfast on the go, a satisfying lunchbox addition, or a simple snack to tide you over between meals, these ham and cheese pockets are a versatile option that can be enjoyed anytime, anywhere. They are equally delicious served warm, straight from the oven, or at room temperature, making them ideal for picnics, road trips, or busy weeknight dinners. Beyond the traditional ham and cheddar combination, the possibilities are endless.

Experiment with different types of cheese, such as Gruyere, Swiss, or Monterey Jack, to create your own signature blend. Add a touch of Dijon mustard or a sprinkle of herbs for an extra layer of flavor. For a vegetarian option, try substituting the ham with sautéed mushrooms, spinach, or roasted red peppers.

No matter what you choose, these pockets are sure to be a crowd-pleaser. The simplicity of the recipe makes it easy to customize and adapt to your own preferences, allowing you to create endless variations that will never get old. Enjoy the warm, comforting flavors and the satisfying textures of these delightful ham and cheese pockets – a true culinary treat for any occasion.

Preparation Time

Prep Time
45 min
Cook Time
23 min
Total Time
1 h 8 min

Nutrition Information

Per 1 servings (per one square) serving
C
Calories
300 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
14 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 7 g

Cholestrol 80 mg
Sodium 400 mg
Potassium 50 mg
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Ingredients

    1.
    Shredded Cheddar
    Shredded Cheddar
    4 tablespoon, grated
    2.
    Ham Lunchmeat
    Ham Lunchmeat
    2 large slice - 6 1/4" x 4" x 1/16" - each 1 ounce
    3.
    Mozzarella Cheese, Whole Milk
    Mozzarella Cheese, Whole Milk
    1-¾ cup, grated
    4.
    Finely Ground Almond Meal Flour by Bob's Red Mill
    Finely Ground Almond Meal Flour by Bob's Red Mill
    1-¼ cup
    5.
    Butter
    Butter
    1 tablespoon
    6.
    Cream Cheese Spread
    Cream Cheese Spread
    1 tablespoon
    7.
    Egg Whole
    Egg Whole
    1 medium
    8.
    Salt
    Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    10.
    Olive Oil
    Olive Oil
    1 tablespoon

Instructions

    1.
    Add the shredded mozzarella to a bowl with the butter over a double boiler until the cheese has melted.
    2.
    Transfer the melted cheese and butter to a food processor along with 1 cup of ground almonds and the cream cheese. Season the mixture with salt and pepper and blend well to thoroughly combine.
    3.
    Ensuring the mixture is cool, add the egg to the food processor and blend again until you have a thick paste.
    4.
    Add the remaining ground almonds to the food processor and blend until you have a sticky dough.
    5.
    Transfer the dough to a clean bowl and allow to sit for 10 minutes then roll and cover in saran wrap. Transfer to the freezer for 15 minutes to chill.
    6.
    Remove the dough from the freezer and flour a sheet of baking parchment with some ground almonds to prevent sticking. Cover the dough with saran wrap and roll into a rectangle shape, trimming off any uneven edges. Once you have a rectangle, score into 8 even sections.
    7.
    Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
    8.
    Add one heaped tablespoon of shredded cheddar to each of the small rectangles on the bottom of the grid, leaving a good 1cm border around the edges. Finely dice the ham and add that to the top of the shredded cheese.
    9.
    Lifting the far edge of the baking paper, roll the empty dough towards you so that it covers the filled halves and peel off the baking paper.
    10.
    Separate each filled rectangle carefully and pinch the dough edges together well to seal the filling inside. Make a small incision in the top of each dough pocket and brush with a little olive oil.
    11.
    Transfer to the lined baking tray and bake for 15-18 minutes or until golden brown all over and cooked through. Serve warm.