Well, after watching me lose over 20 lbs on a low carb/ketogenic lifestyle, my hubby Steve has finally jumped on board. He has been eating low carb at home because, for the most part, that’s all I’m cooking. The only problem with that is that he has also still been eating higher carb lunches etc. when at work, and he does also sneak things like crackers when I’m not looking (well he thinks I’m not looking). That strategy is a dangerous one as higher fat eating is only a good strategy for weight loss if it is coupled with low carb, otherwise you are just eating a high fat, high glucose diet – a recipe for disaster.
Okay, great, he’s on board. What does that mean? Well for me it probably means a bunch more planning as he is going to need to have foods easily available during the day so that he doesn’t get trapped when he’s starved and has no low carb option to go to. Realistically that means I’m going to have to do some extra prep each week to ensure that he doesn’t get stuck and has something suitable to eat.
These low carb hot pockets will come in handy for him to take either for breakfast or for lunch. They are a simple, hand held package of ketogenic goodness!
I made two kinds this morning, these greens, eggs and ham ones, as well as a spicy Italian version. I’m guessing he’s going to like the spicy one best but let’s start with the Dr. Seuss variety.
These rely on a simplified version of the ever-popular ‘Fathead Pizza’ crust made with almond flour and mozzarella cheese. I saw this crust over at ketodietapp.com and I like it as it still holds together really well but doesn’t have as many ingredients. It also uses just a small amount of almond flour which is pretty expensive. Simple is good in my world, so is inexpensive.
Once the dough is ready you can literally stuff these with just about anything that appeals. I got my crust ingredients together and set them aside while I prepped my filling of scrambled egg with Swiss chard and ham. I just sautéed a handful of chopped up chard, added some leftover diced ham and then dumped two beaten eggs into the pan, scrambling it all just until cooked. You”ll want to do the crust last as it needs to be rolled out while it is still warm.
Once rolled out, the crust is stuffed and rolled up, popped into the oven for about 15 minutes and voila! breakfast is served.
They refrigerate very well and can be eaten cold or warmed up just a bit in the microwave or a toaster oven.
Greens, Eggs and Ham Breakfast Pockets
- 1 tbsp butter
- 1 1/2 C 60g roughly chopped Swiss chard or spinach
- 1/3 C 40g diced cooked ham
- 2 eggs
- salt and pepper
- 1 C 85g grated low carb mozzarella. I like Franco's brand, it's made right here in Calgary and it shreds really nicely
- 1/3 C 30g almond flour
- 1/2 tsp dried rosemary
- 1 tsp oregano
Preheat oven to 400°
Heat butter in pan over medium heat, add greens and sauté just until slightly wilted
Add diced ham when greens are almost done
Beat eggs, season with salt and pepper and add to pan, gently scrambling them. Don't overdo them as they are going to further cook in the oven. Remove pan from heat and set aside
Put grated cheese in a microwave safe bowl. Heat for approximately 45 seconds until cheese is completely melted but not browning.
Add almond flour and dried herbs to cheese and mix thoroughly. Divide dough into two equal portions, shape into flat rectangle shape and roll between two sheets of lightly greased parchment paper until approximately 6" x 8".
Place half of egg mixture down middle of crust, lengthwise. Fold short ends over filling and roll crust over filling, overlapping crust slightly. Place seam down on parchment on a baking sheet.
Bake in oven until browned, 15-20 minutes.
If packing for lunch, let cool completely then wrap snugly with plastic wrap and store in the refrigerator.