Apple Pie Keto Hot Pockets

This recipe is based on the Egg & Bacon Hot Pockets. I used the same dough because it's so versatile and works amazingly well with both sweet and savoury recipes.

I used zucchini which in my opinion is the next best alternative to apple. I also added some cream of tartar (you can use lemon juice too) that works well with zucchini as it adds some acidity and makes it taste even more like apples.

As always, sweeteners can be used to taste. I found a combination of Erythritol and stevia works best for me. Finally, the most important part is the chia seeds that will take care of any excess liquids and prevent the pockets from getting soggy.

Preparation time

Hands-on:    20 minutes
Overall:     1 hour

Nutritional values (per serving)

Total Carbs	12.6	grams
Fiber	6	grams
Net Carbs	6.6	grams
Protein	17.4	grams
Fat	20.1	grams
of which Saturated	5.6	grams
Energy	290	kcal
Magnesium	74	mg (19% RDA)
Potassium	469	mg (24% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (25%), fat (65%)

Ingredients (makes 4 servings) Dough:

• 1 ½ cups shredded low-moisture mozzarella (170 g/ 6 oz)
• ⅔ cup almond flour (67 g/ 2.4 oz)

Filling:

• 2 medium zucchini, peeled and grated (400 g/ 14.1 oz)
• 1 ½ tsp cinnamon
• ¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• 1 tsp cream of tartar or 1 tbsp lemon juice
• 4 tbsp whole chia seeds (32 g/ 1.1 oz)
• Optional: 20-30 drops stevia

Nut-free alternatives: Instead of ⅔ cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.

Instructions

1. Peel and grate the zucchini.
2. Place the zucchini in a large bowl and add the cinnamon, Erythritol, cream of tatar (or lemon juice).
3. Combine well and let the zucchini sit for about 10 minutes to release the juices. Optionally, add a few drops of stevia.
4. Add the chia seeds and mix until well combined.
5. Let the chia seeds soak in all the excess juices, for about 30 minutes.
6. Meanwhile, preheat the oven to 200 C (400 F). When the chia seeds have soaked up all the liquids, melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour.
   
7. Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Add the filling in the centre of the dough.
8. Fold over like an envelope and seal the dough. Poke some holes for releasing the steam while baking. Bake for about 15 minutes or until golden brown on top.
9. When done, remove from the oven and let it cool down for a few minutes.
10. Serve warm or cold. Enjoy with a dollop of whipped cream or keto ice-cream!

My Failed Experiment

Using chia seeds is essential in this recipe. They will soak up all the liquids and prevent the pockets from getting soggy.

In my first attempt, I didn't use them. Instead, I squeezed out the liquids by placing the grated zucchini in a nut milk bag. I then added all the remaining ingredients (cinnamon, cream of tartar and Erythritol). That was not enough and more liquids were released even during baking. Although the filling itself was fine, the pockets were too moist, soggy and soft on the bottom.

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