Description
Delicious and protein-packed keto cheeseburger pockets wrapped in flaky dough.
Ingredients
Scale
- 1 batch Crazy Keto Dough
- Egg wash (optional)
- Sesame seeds (to garnish, optional)
- 1 – 1 1/2 cups cooked ground beef
- Sliced pickles
- Sharp cheddar cheese (or cheese of choice)
- Kosher salt (to taste)
- Black pepper (freshly ground)
- 120 g keto mayonnaise
- 2 teaspoons mustard
- 2–4 teaspoons pickle juice (to taste)
- 1 teaspoon white wine vinegar (to taste)
- 1 1/2 teaspoons paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4–1/2 teaspoon chipotle powder (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Crazy Keto Dough until smooth and pliable.
- Season cooked ground beef with salt, black pepper, paprika, garlic powder, and onion powder in a skillet over medium heat and stir until fragrant (about 2-3 minutes).
- Mix in mayonnaise, mustard, pickle juice, and white wine vinegar. Adjust seasoning to taste.
- Roll out the dough into a thin sheet on a floured surface.
- Cut the dough into squares (about 4 inches each).
- Spoon about 2 tablespoons of the beef mixture into the center of each square, topped with pickles and cheese.
- Fold the dough over, crimp edges with a fork, and brush with egg wash.
- Sprinkle sesame seeds on top and place on the baking sheet.
- Bake for 20-25 minutes until golden brown and puffed. Let cool slightly before serving.
Notes
Best served warm with a side of salad and low-carb dipping sauces. Store cooled pockets in an airtight container for up to 3 days or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg