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prep time

45 min
cook time

23 min
ready time

1 h 8 min

Low Carb Fathead Ham and Cheese Pockets

20 ratings

These delicious ham and cheese pockets are super versatile and would make a great breakfast, lunch or snack.

Grated cheddar has been used alongside cooked and sliced deli ham but you could use any combination of your favorite ham and cheese.

These are a great idea for kids and family lunches!

Net Carbs

5.6 g
Fiber

3.8 g
Total Carbs

9.4 g
Protein

23.9 g
Fats

41 g

484 cals

Quantity

Serving Size

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Shredded Cheddar

4 tablespoon, grated
Ham Lunchmeat

2 large slice - 6 1/4" x 4" x 1/16" - each 1 ounce
Mozzarella Cheese, Whole Milk

1-¾ cup, grated
Finely Ground Almond Meal Flour by Bob's Red Mill

1-¼ cup
Butter

1 tablespoon
Cream Cheese Spread

1 tablespoon
Egg Whole

1 medium
Salt

¼ teaspoon
Black Pepper

⅛ teaspoon
Olive Oil

1 tablespoon

Step 1

Add the shredded mozzarella to a bowl with the butter over a double boiler until the cheese has melted.
Step 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.
Step 3

Ensuring the mixture is cool, add the egg to the food processor and blend again until you have a thick paste.
Step 4

Add the remaining ground almonds to the food processor and blend until you have a sticky dough.
Step 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.
Step 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.
Step 7

Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 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.
Step 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.
Step 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.
Step 11

Transfer to the lined baking tray and bake for 15-18 minutes or until golden brown all over and cooked through. Serve warm.

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Comments 30

rajohnson 2 years ago

This was great ! I added the everything Bagel spice on top! Yum!

10
FunFroggie 3 years ago

Is the dough something that I could keep a small batch of on hand? Sounds good, but seems like a lot of trouble for a snack. 🤔

13
- RemarkableKetone352554 2 years ago
  
  Next time I make these, I think I'll double the batch and freeze them individually, so I can just pop one into the oven when I'm ready to. I mean, it's four servings per batch, and a pretty easy dough to handle, so totally worth the work.
  
  4
Kass622 3 years ago

What can I sub the almond flour with? My daughter has a severe tree nut allergy.

2
- Mr.Thumper85 a year ago
  
  A no allergy option would be to use pork rinds/ skins/ cracklings. I’m not sure of the conversion but it worked for me. I had a bunch of ground up cracklings on hand because I use them as bread crumbs and I just eyeballed it till the dough looked right. Now the recipe stays just pork, cheese and egg mixture aside from whatever other goodies are added to the filling.
  
  0
- UnbelievableCauliflower687579 2 years ago
  
  1/4 cup coconut flour = 1 cup almond flour
  
  0
- Connie 2 years ago
  
  You can use the same amount of sunflower seed flour as almond flour
  
  1
- SpectacularAvocado734227 2 years ago
  
  I looked that up too...same boat with my daughter. You can swap but you need to change the amount. I found a conversion chart on Google.
  
  1
- Just.Simply.Ashton 3 years ago
  
  Soybean flour
  
  0
Tammy 4 years ago

I'm a newbie! I want to try this recipe but how many squares are we to eat? And what to do with left overs?

2
- aprilfool13 2 years ago
  
  I guess it also would depend on how many carbs you had that day already & plan on having. I am limited to 40grams per day.
  
  0
- Tina 2 years ago
  
  I would end up eating them all
  
  0
- UnbelievableArugula585284 2 years ago
  
  I guess I should have said each pocket
  
  0
- UnbelievableArugula585284 2 years ago
  
  It looks like each square is one serving. There are 4 servings to this recipe
  
  3
Rybreadloh 4 years ago

Can I make ahead and freeze these?

1
- PJ 4 years ago
  
  I did. You can thaw & heat in microwave or oven for crisper pocket. Delish!
  
  7
- Rayfaceee 4 years ago
  
  Did you try to freeze? Was it successful?
  
  0
- recipewriter 4 years ago
  
  Hi, I haven't tried freezing these so I am unable to say for sure.
  
  0
Debs 4 years ago

Not the easiest dough to work with, but got there in the end. I made them into 'pasties' and sprinkled a little 'everything but bagel' on top and pressing it in lightly, which elevated an already tasty dish, to another level. Will def make again, but tweak the dough a bit. Thank you x

14
- PJ 4 years ago
  
  I also used "everything bagel" seasoning, only I used a egg wash to help seal & get seasoning to stick
  
  4
Canadian girl 4 years ago

If a serving is one square then doesn’t this work out to 18 carbs for a pocket? Or am I misunderstanding the serving 🙄

10
- Canadian girl 4 years ago
  
  Thank you for clarifying!
  
  0
- recipewriter 4 years ago
  
  Hi, the macros for one pocket should match the very top figures: 6g net carbs and 9g total carbs.
  
  5
Lena 5 years ago

I loved it! I used cream cheese with herbs and it was so delicious!

9
- recipewriter 4 years ago
  
  Thank you very much!
  
  0
Anonymous 5 years ago

Made pizza pockets using this recipe and substituting pepperoni and mozzarella. Great! I did add more flour after freezing to tone down the stickiness but it didn’t seem to change the taste any.

4
- Nay nay 4 years ago
  
  You can always oil your hands it definitely helps with the sticky dough
  
  3
Blinville 5 years ago

This was amazing!!!

3
DCubbler 5 years ago

Thai looks so delicious!!! Can I use coconut flour instead?.

2
Anonymous 5 years ago

The dough was way to wet even after being in the freezer for 20 mins, made great bread though and I think would be good as a pizza base

1

Low Carb Fathead Ham and Cheese Pockets

Ingredients

Recipe Steps

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Comments 30