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Makes 3 hot pockets
- 1 1/2 cups shredded mozzarella
- ¾ cup almond flour
- 2 tbs cream cheese (1 ounce), cubed
- 1 egg
- 1 tsp xanthan gum (optional)
- 1/2 tsp sea salt
Preheat oven to 400 degrees.
Put cheeses into a microwave safe bowl and heat for about a minute and 20 seconds. Measure out almond flour and xanthan gum and combine in another bowl. Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and form into 3 equal portions on a baking sheet with parchment or a baking mat. Spread with wet hands into rectangles. Try to work quickly so that the dough doesn’t cool too much. It is easiest to manage if it is still warm. You want it to be relatively thin so that it is crispy unless you like a softer, doughy texture.
Fill with preferred toppings. Fold the top of the dough over to form a pocket. Press the edges firmly together so that your toppings don’t leak out. Bake for 20 minutes. Great left over!
6 net carbs per hot pocket!