Ketogenic Breakfast Recipes: Hot Keto Pockets 2 Ways

This is a wonderful Ketogenic breakfast recipe with just 5-ingredients.

You can either make keto breakfast pockets filled with spinach & feta or with ham & melty cheese.

It is super easy to prepare and is nut-free, grain-free and egg-free.

This meal is prepared in under 30 minutes!

Keto Diet: Hot Breakfast Pockets 2 Ways

Keto breakfast pockets filled with spinach or Keto Spanakopita (per serving)

Nutritional values:

Total Carbs 10 grams
Fiber 5.4 grams
Net Carbs 4.5 grams
Protein 22.4 grams
Fat 28 grams
of which Saturated 14.2 grams
Energy 366 kcal
Magnesium 110 mg (27% RDA)
Potassium 326 mg (16% EMR)
Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)

Ingredients (makes 2 servings)

¾ cup shredded mozzarella (85 g/ 3 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
1 heaped tbsp cream cheese (30 g/ 1 oz)
4 tbsp flax meal (28 g/ 1 oz)
85 g cooked & drained spinach (3 oz ) – squeeze out as much moisture as possible
85 g feta cheese, crumbled (3 oz)

Instructions:

  1. Prepare the dough: melt the shredded mozzarella and cream cheese in a microwave oven for 1 minute, checking half way through. 5-Ingredient Keto Spanakopita
  2. Add the flax meal. Stir until the dough is well-combined. 5-Ingredient Keto Spanakopita
  3. Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin). 5-Ingredient Keto Spanakopita
  4. Add the cooked and drained spinach and crumbled feta. 5-Ingredient Keto Spanakopita
  5. Fold over like an envelope and seal the dough. 5-Ingredient Keto Spanakopita
  6. Poke some holes for releasing the steam while baking. Bake at 400 F (200 C) for 15-20 minutes or until golden brown and firm to the touch. 5-Ingredient Keto Spanakopita
  7. When done, remove from the oven and let it cool down for a few minutes.
  8. Cut in half and enjoy while still hot … 5-Ingredient Keto Spanakopita … or let it cool down and refrigerate for up to 3 days.

Keto Ham & Cheese Pockets:

Nutritional values (per serving)
Total Carbs 7.3 grams
Fiber 3.9 grams
Net Carbs 3.4 grams
Protein 32.5 grams
Fat 31.3 grams
of which Saturated 15.4 grams
Energy 432 kcal
Magnesium 86 mg (22% RDA)
Potassium 494 mg (23% EMR)
Macronutrient ratio: Calories from carbs (3%), protein (31%), fat (66%)

Ingredients (makes 2 servings)

¾ cup shredded mozzarella (85 g/ 3 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
1 heaped tbsp cream cheese (30 g/ 1 oz)
4 tbsp flax meal (28 g/ 1 oz)
85 g quality ham (3 oz )
85 g slices provolone cheese (3 oz) – you can use any cheese you like: cheddar, smoked mozzarella, etc.

Instructions:

  1. Prepare the dough: melt the shredded mozzarella and cream cheese in a microwave oven for 1 minute, checking half way through. 5-Ingredient Keto Ham & Cheese Pockets
  2. Add the flax meal. Stir until the dough is well-combined. 5-Ingredient Keto Ham & Cheese Pockets
  3. Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin). 5-Ingredient Keto Ham & Cheese Pockets
  4. Add the ham and cheese slices. 5-Ingredient Keto Ham & Cheese Pockets
  5. Fold over like an envelope and seal the dough. 5-Ingredient Keto Ham & Cheese Pockets
  6. Poke some holes for releasing the steam while baking. Bake at 400 F (200 C) for 15-20 minutes or until golden brown and firm to the touch. 5-Ingredient Keto Ham & Cheese Pockets
  7. When done, remove from the oven and let it cool down for a few minutes.
  8. Cut in half and enjoy while still hot … 5-Ingredient Keto Ham & Cheese Pockets … or let it cool down and refrigerate for up to 3 days.

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