Low Carb Fathead Ham and Cheese Pockets

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  • prep time

    prep time

    45 min

  • cook time

    cook time

    23 min

  • ready time

    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

Low Carb Fathead Ham and Cheese Pockets

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Shredded Cheddar

    Shredded Cheddar

    4 tablespoon, grated

  • Ham Lunchmeat

    Ham Lunchmeat

    2 large slice - 6 1/4" x 4" x 1/16" - each 1 ounce

  • Mozzarella Cheese, Whole Milk

    Mozzarella Cheese, Whole Milk

    1-¾ cup, grated

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    1-¼ cup

  • Butter

    Butter

    1 tablespoon

  • Cream Cheese Spread

    Cream Cheese Spread

    1 tablespoon

  • Egg Whole

    Egg Whole

    1 medium

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

Recipe Steps

steps 11

1 h 8 min

  • Step 1

    Add the shredded mozzarella to a bowl with the butter over a double boiler until the cheese has melted.
    Step 1
  • 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 2
  • Step 3

    Ensuring the mixture is cool, add the egg to the food processor and blend again until you have a thick paste.
    Step 3
  • Step 4

    Add the remaining ground almonds to the food processor and blend until you have a sticky dough.
    Step 4
  • 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 5
  • 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 6
  • 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 8
  • 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 9
  • 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 10
  • 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.
    Step 11

Comments 30

  • rajohnson

    rajohnson 2 years ago

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

    • FunFroggie

      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. 🤔

      • RemarkableKetone352554

        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.

    • Kass622

      Kass622 3 years ago

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

      • Mr.Thumper85

        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.

      • UnbelievableCauliflower687579

        UnbelievableCauliflower687579 2 years ago

        1/4 cup coconut flour = 1 cup almond flour

      • Connie

        Connie 2 years ago

        You can use the same amount of sunflower seed flour as almond flour

      • SpectacularAvocado734227

        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.

      • Just.Simply.Ashton

        Just.Simply.Ashton 3 years ago

        Soybean flour

    • Tammy

      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?

      • aprilfool13

        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.

      • Tina

        Tina 2 years ago

        I would end up eating them all

      • UnbelievableArugula585284

        UnbelievableArugula585284 2 years ago

        I guess I should have said each pocket

      • UnbelievableArugula585284

        UnbelievableArugula585284 2 years ago

        It looks like each square is one serving. There are 4 servings to this recipe

    • Rybreadloh

      Rybreadloh 4 years ago

      Can I make ahead and freeze these?

      • PJ

        PJ 4 years ago

        I did. You can thaw & heat in microwave or oven for crisper pocket. Delish!

      • Rayfaceee

        Rayfaceee 4 years ago

        Did you try to freeze? Was it successful?

      • recipewriter

        recipewriter 4 years ago

        Hi, I haven't tried freezing these so I am unable to say for sure.

    • Debs

      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

      • PJ

        PJ 4 years ago

        I also used "everything bagel" seasoning, only I used a egg wash to help seal & get seasoning to stick

    • Canadian girl

      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 🙄

      • Canadian girl

        Canadian girl 4 years ago

        Thank you for clarifying!

      • recipewriter

        recipewriter 4 years ago

        Hi, the macros for one pocket should match the very top figures: 6g net carbs and 9g total carbs.

    • Lena

      Lena 5 years ago

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

      • recipewriter

        recipewriter 5 years ago

        Thank you very much!

    • Anonymous

      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.

      • Nay nay

        Nay nay 4 years ago

        You can always oil your hands it definitely helps with the sticky dough

    • Blinville

      Blinville 5 years ago

      This was amazing!!!

      • DCubbler

        DCubbler 5 years ago

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

        • Anonymous

          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