Keto Cheesecake Breakfast Pocket

Keto Cheesecake Breakfast Pocket:

Ingredients (makes 2 servings)

Filling:

1. 2/3 cup cream cheese, room temperature (160 g/ 5.6 oz)

2. 1 large egg yolk

3. 2 tbsp Erythritol or stevia

4. 1/2 tsp pumpkin pie spice – you can make your own without sugar

Dough:

1. 3/4 cup shredded mozzarella (85 g/ 3 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.

2. 1/3 cup almond flour (33 g/ 1.2 oz)

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, egg yolk, sweetener and pumpkin pie spice in a bowl.

1. Mix until well combined. Set aside.

1. Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.

1. Mix in the almond flour.

1. Using a fork, combine well until you create dough.

1. Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).

1. Scoop the pumpkin cheesecake filling in the centre of the dough.

1. Fold over like an envelope and seal the dough.

1. Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.

1. Bake for about 15 minutes or until golden brown on top.

1. When done, remove from the oven and let it cool down for a few minutes. Slice and serve!

1. Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.