📋 COPY CAPTION 🍕 Keto Pepperoni Pizza Pockets | Makes 8 🔥 NUTRITION (PER SERVING) * Calories: 210 * Protein: 9g * Net Carbs: 4g * Fat: 16g Golden, cheesy, and packed with pepperoni! These homemade keto pizza pockets bring all your favorite pizza flavors into one delicious low-carb bite. 🤤🍕 🛒 INGREDIENTS For the Dough: * 2½ cups fine almond flour * ⅓ cup coconut flour * 1½ tablespoons xanthan gum * 2½ teaspoons baking powder * 1 teaspoon sea salt * Freshly ground black pepper, to taste * 4 large eggs, room temperature, divided * 2 tablespoons cold water * 2 tablespoons apple cider vinegar For the Filling: * 3 tablespoons no-added-sugar marinara sauce * 8 ounces (2 cups) shredded Italian cheese blend (or mozzarella and Parmesan) * 4 ounces sliced pepperoni (preferably quarter-sized slices) * 2 teaspoons dried Italian herb blend ✨ EASY INGREDIENT PICKS: Try Bob’s Red Mill almond flour, Sargento Italian cheese blend, and a marinara sauce labeled no added sugar. 👩‍🍳 STEP-BY-STEP INSTRUCTIONS 1️⃣ Prepare the Oven Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper. 2️⃣ Mix the Dry Ingredients Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined. 3️⃣ Prepare the Egg Mixture In a small bowl, beat 3 eggs with the cold water. 4️⃣ Make the Dough With the food processor running, pour in the apple cider vinegar. Stop the processor, add the beaten eggs, and pulse 8–10 times until a sticky dough forms. 5️⃣ Knead and Chill Wrap the dough in plastic wrap. Knead through the wrapping for 3 minutes. Refrigerate for 10 minutes. 6️⃣ Divide the Dough Separate into 8 equal portions, approximately ¼ cup or 2 ounces each. Roll into balls and keep covered with plastic wrap or a damp towel. 7️⃣ Shape the Pockets Place one dough ball between two sheets of parchment paper. Flatten and roll into an oval measuring 4½ × 5½ inches. 8️⃣ Add the Filling Spread 1 teaspoon marinara over one half of each oval, leaving a ½-inch border. Add ¼ cup (1 ounce) shredded cheese and ½ ounce (about 7 slices) pepperoni. 9️⃣ Fold and Seal Fold the empty half over the filling to create a half-moon pocket. Press the edges together with a damp finger, then seal firmly using a fork. Transfer to the prepared baking sheet. Repeat with the remaining portions. 🔟 Add the Finishing Touch Beat the remaining egg with 1 tablespoon water. Brush each pocket with the egg wash. Sprinkle with dried Italian herbs and a little black pepper. 1️⃣1️⃣ Bake Until Golden Bake for 22–25 minutes, rotating the baking sheet halfway through. Once golden brown, remove from the oven and let rest for 5 minutes before serving. 💡 TIPS FOR PERFECT PIZZA POCKETS * Add chopped bell peppers or olives to the filling for extra flavor. * Want a crispier crust? Bake for another 2–3 minutes, watching carefully to prevent overbrowning. 🍕 SAVE THIS RECIPE AND FOLLOW FOR MORE DELICIOUS KETO & LOW-CARB FAVORITES! #ketorecipes #lowcarbrecipes #ketopizza #ketobaking #creatorsearchinsights - @ketoloversmeals