Keto Taco Pockets
These keto taco pockets will have you going back for more – they are so delicious.
Easy to prepare low carb taco pockets recipe that everyone will love.
Simple to make dough with taco ground beef filling that taste amazing.
Make homemade taco pockets for lunch, dinner, appetizers or party food.
These taco balls will have kids and adults raving for more – even if they don’t follow ketogenic lifestyle.
Get ready to bake up the best keto low carb taco pockets.
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How to Make Keto Taco Pockets
Saute the ground beef and onion in a skillet over medium high heat until the meat is completely browned, and the onions have softened.
Drain the excess fat.
Reduce the heat to medium low, and mix in the taco seasoning.
Saute another few minutes.
Remove from the heat and stir in the cheddar cheese until melted.
Let the mixture cool.
Add the mozzarella cheese and cream cheese to a bowl that is microwave safe.
Microwave for 30 second intervals until completely melted.
Place the cheese dough into a mixing bowl with the remaining ingredients for the dough.
Blend on high until a sturdy dough forms.
Preheat the oven to 350 degrees.
Wet your hands slightly, and form the dough into 8 balls.
Press the balls of dough into flat circles, and add a bit of the meat filling to the center of each one.
Fold the dough edges up around the filling.
Place the taco pockets on a parchment lined baking sheet.
Bake for 20 minutes, or until golden brown.
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Keto Taco Pockets
Ingredients
For the filling:
- ½ lb. Ground beef
- 1 Tbsp. Taco blend seasoning
- ½ Onion chopped
- ½ C. Shredded cheddar cheese
For the dough:
- 1 ½ C. Shredded mozzarella
- 1 C. Almond flour
- 2 oz. Cream cheese
- 1 tsp. Baking powder
- 1 Large egg
- ¼ tsp. Xanthan gum
- ¼ tsp. Cumin
- ¼ tsp. Chili powder
- ¼ tsp. Garlic powder
- Pinch of salt
Instructions
- Saute the ground beef and onion in a skillet over medium high heat until the meat is completely browned, and the onions have softened. Drain the excess fat.
- Reduce the heat to medium low, and mix in the taco seasoning. Saute another few minutes.
- Remove from the heat and stir in the cheddar cheese until melted. Let the mixture cool.
- Add the mozzarella cheese and cream cheese to a bowl that is microwave safe.
- Microwave for 30 second intervals until completely melted.
- Place the cheese dough into a mixing bowl with the remaining ingredients for the dough. Blend on high until a sturdy dough forms.
- Preheat the oven to 350 degrees.
- Wet your hands slightly, and form the dough into 8 balls.
- Press the balls of dough into flat circles, and add a bit of the meat filling to the center of each one.
- Fold the dough edges up around the filling.
- Place the taco pockets on a parchment lined baking sheet.
- Bake for 20 minutes, or until golden brown.
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