![]() ![]() Spread the filling along one end of the dough and using the silicone baking mat to help you carefully roll the dough so that the dough encases the filling.Place a second silicone baking sheet on top and spread the dough into a thin rectangle. ![]() Lay the dough on a silicone baking sheet.Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible) If the dough seems too wet just add 1 tablespoon of almond flour at a time until it feels right.When the almond flour and cheese are nearly combined add in a beaten egg white and stir well.Mix the almond flour with the the melted cheeses. In a second smaller bowl combine the almond flour and baking powder.Heat in 30 second increments until cheese is completely melted. In a large microwave safe bowl combine the mozzarella cheese and cream cheese.Combine the filling ingredients in a medium size bowl and set aside.This particular dough features an egg, however if you are allergic to eggs you can use my Keto Fat Head Dough as a substitution. It is soft, fluffy and bakes up perfectly when filled with things, instead of becoming soggy. In my opinion this dough is very close to traditional crescent roll dough. It also helps it bake evenly and ensures it never sticks to the pan.įor this keto hot pocket recipe I use the same dough that I use for my Keto Pigs in a Blanket. I place the dough between the two sheets when I spread the dough and it makes the process so easy. The other thing that makes this recipe much easier to use is a silicone baking mat. Almond Flour: I do not suggest substituting this with coconut flour.Mozzarella Cheese: shredded, bagged mozzarella, not fresh. ![]()
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