Keto Philly Cheesesteak Pockets
Enjoy an easy and delicious keto Philly cheesesteak pockets recipe today.
These homemade low carb Philly cheesesteak bites will be your new favorite recipe.
Make from scratch low carb dough stuffed with Philly cheesesteak filling.
These make the perfect appetizers, dinner or lunch.
Kids and adults both love this Philly cheesesteak idea.
No need for high carb bread when you can make low carb dough with this simple recipe.
If you are looking for a tasty keto recipe then check this one out.
Get ready to bake up the best low carb keto Philly cheesesteak pockets.
Check out these other
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Keto Sheet Pan Buffalo Chicken Nachos
Keto Skillet Buffalo Chicken Dip
Keto Low Carb Pesto Chicken Flatbread
Keto Low Carb Honey Nut Chicken Wings
Keto Low Carb Honey Old Bay Shrimp
How to Make Keto Philly Cheesesteak Pockets
Cook the cheesesteak meat in a skillet over medium high heat until browned completely.
Remove and set aside.
Saute the onions and peppers in a skillet over medium heat using the residual drippings from the meat.
Preheat the oven to 350 degrees.
In a bowl, mix together 4 oz cream cheese
the cheesesteak meat,
worcestershire sauce
and salt and pepper to taste.
In a microwave safe bowl, combine the mozzarella cheese and 2 oz of cream cheese.
Heat for 30 seconds at a time until melted completely.
Add the cheese mixture to a mixing bowl
with the rest of the ingredients for the dough.
Beat on high until well combined.
Wet your hands slightly, and form the dough into 8 even sized balls.
Flatten each of the balls of dough, and place a tablespoon or more of the mixture in the center of each piece of dough.
Fold the edges of the dough up and over the filling.
Place the filled pockets on a parchment lined baking sheet.
Bake for 20 minutes.
Serve
Enjoy
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Keto Philly Cheesesteak Pockets
Ingredients
For the filling:
- 8 oz. Frozen cheesesteak meat
- ½ Onion chopped
- ½ Bell pepper chopped
- 4 oz. Cream cheese softened
- 1 tsp. Worcestershire sauce
- Salt and pepper to taste
For the dough:
- 1 ½ C. Shredded mozzarella cheese
- 2 oz. Cream cheese
- 1 Large egg
- 1 C. Almond flour
- ¼ tsp. Garlic powder
- ¼ tsp. Italian seasoning
- 1 tsp. Baking powder
- ¼ tsp. Xanthan gum
Instructions
- Cook the cheesesteak meat in a skillet over medium high heat until browned completely. Remove and set aside.
- Saute the onions and peppers in a skillet over medium heat using the residual drippings from the meat.
- Preheat the oven to 350 degrees.
- In a microwave safe bowl, combine the mozzarella cheese and 2 oz of cream cheese. Heat for 30 seconds at a time until melted completely.
- Add the cheese mixture to a mixing bowl with the rest of the ingredients for the dough. Beat on high until well combined.
- Wet your hands slightly, and form the dough into 8 even sized balls.
- In a bowl, mix together the cheesesteak meat, onions and peppers, 4 oz cream cheese, worcestershire sauce and salt and pepper to taste.
- Flatten each of the balls of dough, and place a tablespoon or more of the mixture in the center of each piece of dough.
- Fold the edges of the dough up and over the filling.
- Place the filled pockets on a parchment lined baking sheet.
- Bake for 20 minutes.
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