Keto Crescent Ham Pockets Recipe

About this recipe

A delicious low-carb dinner option featuring tender chicken, savory ham, and melted cheese wrapped in keto-friendly dough. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 1 pack (100 g) Nutraj Classic Safed Til | Sesame Seeds | Natural
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 450 g Meat Window Chicken Breast
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. 2. In a medium bowl, mix 1 1/2 cups shredded cooked chicken, 1 1/2 cups diced ham, 6 oz sliced mushrooms until well combined.
3. 3. Roll out the almond flour into 8 portions on a clean surface.
4. 4. Spoon about 1/2 cup of the chicken and ham mixture onto the center of each portion.
5. 5. Bring the four corners of each portion to the center, twist slightly, and pinch the edges to seal the filling inside.
6. 6. Place the filled dough pockets on the prepared baking sheet. Brush each pocket with 1 tbsp chia seeds and sprinkle with 1 tbsp sesame seeds.
7. 7. Bake in the preheated oven for 18 to 24 minutes, or until the dough is golden brown and cooked through.
8. 8. Allow to cool slightly before serving. To reheat leftovers, wrap loosely in foil and place in a 350°F oven for 20 to 25 minutes or until warm.