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Keto Beef Pocket Pastries Recipe

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★★★★★

4.8 from 109 reviews

These Keto Beef Pocket Pastries are a delicious low-carb snack perfect for those following a ketogenic lifestyle. Made with a savory spiced ground beef filling and a cheesy almond flour-based fathead dough, these pockets are baked until golden and perfectly crisp. They make a satisfying meal or appetizer without any gluten or excessive carbs.

Ingredients

Scale

For the Filling

  • 2 tablespoons olive oil
  • ½ pound ground beef (85/15 ratio)
  • 1 small diced onion (4 ounces)
  • 1 teaspoon crushed fresh garlic
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon cumin powder
  • ½ teaspoon smoky paprika

For the Dough

  • 1 ½ cups grated part-skim mozzarella (6 ounces)
  • 1 ounce diced cream cheese
  • ¾ cup fine blanched almond flour (3 ounces)
  • 1 large egg

Instructions

  1. Heat Oven: Preheat your oven to 350°F and line a baking tray with parchment paper that has edges to catch any drips or spills.
  2. Brown Meat Mix: Heat olive oil in a large pan over medium-high heat. Add ground beef and diced onion, breaking up the meat as you stir. Cook until no pink remains, about 4 minutes. Drain off any excess fat from the pan.
  3. Add Flavors: Return the drained meat and onions to the pan. Stir in crushed garlic, salt, black pepper, cumin powder, and smoky paprika. Cook for an additional minute to let the spices infuse, then remove from heat and set aside.
  4. Make Fathead Pastry: In a microwave-safe bowl, combine grated mozzarella and diced cream cheese. Microwave for 30 seconds, stir, then microwave another 30 seconds. Stir again until smooth. Fold in the almond flour and mix as much as possible. Crack in the egg and stir with a rubber scraper, then knead by hand until you form a smooth, stretchy, and slightly tacky dough ball.
  5. Flatten and Shape: Place the dough ball between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Use a wine glass or a 3.5-inch round cutter to cut circles. Re-roll leftover dough to make approximately 12 circles total.
  6. Create Pockets: Lay the dough circles on the prepared baking tray. Spoon about a tablespoon of the ground beef filling onto one half of each circle, leaving a ½-inch space from the edges. Fold the dough over to form half-moons and press the edges firmly to seal.
  7. Cook Through: Bake the pockets in the preheated oven for 10 minutes. Carefully flip them over and bake for an additional 8-10 minutes, or until golden brown. Remove from oven and let cool for 10 minutes before serving.

Notes

  • Ensure that the beef is drained well after cooking to avoid soggy pockets.
  • Use parchment paper both for rolling and for baking to prevent sticking and ease cleanup.
  • You can substitute part-skim mozzarella with full-fat for a richer dough.
  • These pockets are best enjoyed warm but can be stored in the refrigerator and reheated in the oven.
  • Adjust the spices to your taste, adding more paprika or cumin for extra flavor.

Keywords: keto beef pockets, fathead dough, low carb pastry, ketogenic recipe, gluten free snacks, almond flour pastries, baked beef pockets

Find it online: https://trendytasterecipes.com/keto-beef-pocket-pastries-recipe/