Keto cheese & zucchini pockets

These pockets are simple, light and delicious and there are so many filling combinations that you can use.

This version is savory, with cheese and zucchini, but you can also make a sweet version by replacing the salt with sweetener.

Ingredients:

For 8 thin wraps:

• 6 eggs

• 6 tbsp almond flour

• 2 tbsp milled flax-seed

• 1/2 tsp baking powder

• 1 tsp psyllium husk

• pinch of salt

Filling:

• 100 gram feta cheese

• 300 gram cream cheese

• 1 egg

• 1/2 zucchini (grated)

• pinch of salt

Topping:

• leftover filling

• sesame seeds

Preparation:

Start by making 8 thin wraps: 

• mix the eggs until fluffy, add almond flour, flax-seed, psyllium husk, dash of salt and baking powder and mix until everything is combined

• Grease your crepes pan or non stick frying pan with some butter, pour a bit of batter and tilt the pan circularly to evenly coat the surface. Cook, like regular crepes, on medium flame for about 2 minutes per side, until light brown.

• Stir the batter each time before adding it to the pan

Prepare the filling:

• using a fork, crumble the feta cheese in a bowl and then stir in cream cheese and taste to see how much salt you need

• add an egg and grated zucchini and stir until combined

Prepare the pockets:

• In the middle of each wrap, add 1,5 tbsp of filling and than fold the wrap into a closed pocket

• Grease the baking pan with butter and align the filled crepes next to each-other, with the folded side on the bottom

• Evenly distribute the leftover filling mixture over the crepes and sprinkle them with sesame seeds

• Bake in the preheated oven, at 180°C for about 20 minutes, until they have a nice color

Enjoy ❤️