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Tasty Low-Carb Beef Pockets Recipe

Tasty Low-Carb Beef Pockets Recipe
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★★★★★

5 from 11 reviews

These Tasty Low-Carb Beef Pockets are a delicious and satisfying snack or meal option perfect for those following a low-carb lifestyle. Made with a cheesy almond flour pastry and a flavorful ground beef filling seasoned with cumin, smoky paprika, and fresh garlic, these pockets are easy to prepare and bake to golden perfection. Enjoy a tasty, protein-packed treat that’s gluten-free and perfect for any time of day.

Ingredients

Scale

Stuffing

  • 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

Pastry

  • 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. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper, ensuring the edges are covered for easy cleanup.
  2. Cook the Beef Filling: Heat olive oil in a large pan over medium-high heat. Add ground beef and diced onion, breaking up the meat as you stir until no pink remains, about 4 minutes. Drain off any excess fat.
  3. Season the Filling: Return the drained beef mixture to the pan. Stir in crushed garlic, salt, black pepper, cumin, and smoky paprika. Cook for another minute until fragrant, then remove from heat and set aside.
  4. Make the Dough: Place grated mozzarella and diced cream cheese in a microwave-safe bowl. Microwave for 30 seconds, mix, then microwave for another 30 seconds until melted. Stir well to combine.
  5. Incorporate Almond Flour and Egg: Add almond flour to the melted cheese mixture gradually, mixing as much as possible. Add the egg and stir with a rubber spatula, then knead by hand in the bowl until a smooth, stretchy, slightly tacky dough forms.
  6. Roll out the Dough: Place the dough between two sheets of parchment paper and roll it out evenly to about 1/8-inch thickness. Use a 3.5-inch cutter or wine glass to cut out approximately 12 circles. Reroll scraps as needed to reach the total.
  7. Fill and Seal Pockets: Place the dough circles on the lined baking tray. Spoon about one large tablespoon of beef filling onto one side of each circle, leaving a ½ inch border. Fold the dough over to form half-moons and press edges firmly to seal completely.
  8. Bake: Bake the pockets for 10 minutes, then carefully flip each one over and bake for an additional 8-10 minutes, or until both sides are golden brown.
  9. Cool and Serve: Allow the beef pockets to cool for 10 minutes before serving to let the filling set and avoid burning your mouth.

Notes

  • For extra crispiness, you can brush the pockets lightly with olive oil before baking.
  • These pockets can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • You can substitute the ground beef with ground turkey or chicken for a leaner option.
  • Make sure to seal the edges tightly to prevent the filling from leaking during baking.
  • If the dough feels too sticky, refrigerate it for 10-15 minutes before rolling out.

Nutrition

Keywords: Low carb beef pockets, keto beef pockets, almond flour pastry, cheesy beef pockets, low carb snacks

Find it online: https://todayquickmeals.com/tasty-low-carb-beef-pockets-recipe/