Keto Pumpkin Cheesecake Breakfast Pockets

Keto Pumpkin Cheesecake Breakfast Pockets

These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and vegetarian meal prepared in under 30 minutes.

Here is what's most amazing about this recipe - All you need for the dough is just 2 ingredients! It's a simplified version of the FatHead dough but without eggs and cream cheese. Easy-peasy ketogenic treat!

Just like my Apple Pie Keto Hot Pockets, it's a recipe successfully adapted from an all-time favourite created by Vicky and Rami of Tasteaholics - the Keto Morning Hot Pockets.

You can get creative and use any sweet or savoury filling. You can even make nut-free hot pockets by using fax meal instead of almond flour. The options are endless!

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving)

Total Carbs	10.6	grams
Fiber	2.5	grams
Net Carbs	8.1	grams
Protein	20.8	grams
Fat	41.8	grams
of which Saturated	20.7	grams
Energy	455	kcal
Magnesium	65	mg (16% RDA)
Potassium	322	mg (16% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (17%), fat (76%)

Ingredients (makes 2 servings) Filling:

• 2/3 cup cream cheese, room temperature (160 g/ 5.6 oz)
• 2 tbsp pumpkin puree (30 g/ 1.1 oz) - you can make your own
• 1 large egg yolk
• 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
• 1/2 tsp pumpkin pie spice - you can make your own

Dough:

• 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
• 1/3 cup almond flour (33 g/ 1.2 oz)

Instructions

1. Preheat 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.
2. Mix until well combined. Set aside.
3. Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.
4. Mix in the almond flour.
5. Using a fork, combine well until you create dough.
6. Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).
7. Scoop the pumpkin cheesecake filling in the centre of the dough.
8. Fold over like an envelope and seal the dough.
9. Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.
10. Bake for about 15 minutes or until golden brown on top.
11. When done, remove from the oven and let it cool down for a few minutes. Slice and serve!
12. Optionally, 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.

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