May 17, 2024

Easy Keto Pita Pockets

Name: Easy Keto Pita Pocket
Prep time: 5 min
Cook time: 20 min
Ingredients: 35 grams sunflower seed flour or almond flour (1/3 cup); 14 grams coconut flour (2 TBS); 1/8 tsp baking SODA; 3 grams fine flaxseed meal (1 tsp); 1/4 tsp salt; optional dry seasonings for flavor (I use 1/2 tsp dry Italian seasoning); 1 large room temperature eggs; 15 ml olive oil or oil of choice (1 TBS); 60 ml HOT water (1/4 cup); filling of choice

Easy Keto Pita Pocket

This recipe is designed to teach everyone how to make quick keto pita pockets

Print Pin Rate

Course: Main Course, Side Dish, Snack

Prep Time: 5

Cook Time: 20

Servings: pockets

Ingredients

35 grams sunflower seed flour or almond flour (1/3 cup)
14 grams coconut flour (2 TBS)
1/8 tsp baking SODA
3 grams fine flaxseed meal (1 tsp)
1/4 tsp salt
optional dry seasonings for flavor I use 1/2 tsp dry Italian seasoning
1 large room temperature eggs
15 ml olive oil or oil of choice (1 TBS)
60 ml HOT water (1/4 cup)
filling of choice

Instructions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Sift the dry ingredients into a medium mixing bowl until there are no lumps and set it aside. In a large mixer bowl beat together the egg and oil on medium-low until fully combined.
Keep mixer onto medium-low and gradually add the dry ingredients to the wet ingredients until fully combined and all the dry ingredients are moist. Stop and scrape down the sides of the bowl as needed. If no standing mixer use a hand mixer or wooden spoon.
Keep mixer on medium-low and gradually add the hot water until fully combined and a batter forms. Scrape down the sides of the bowl and push everything to the center of the bowl. Allow the batter to sit at room temperature for 15 minutes to thicken slightly
After 15 minutes the batter should be thickened and able to slowly slip off of a spoon. (not runny) Scoop the batter onto the prepared baking sheet in two separate portions. Use the back of a spoon and spread each portion out to a circle that's about 6 inches in diameter and the thickness of a fluffy pancake.
Bake in the preheated oven at 350 degrees for 17 to 20 minutes or until golden and firm. Remove the pitas from the oven. Allow to cool on the pan at least 10 minutes to firm up. Transfer to a wire rack and allow to cool completely before slicing them into pockets.

Create Pocket

To create a pocket, Cut the circles in half to create 4 pockets. Use a sharp knife and carefully cut a slit in the straight sit of each pocket. Slide the knife slowly and carefully into the pocket using slow back and for the cutting motions (see video) Leave the sides and bottom attached. Fill the pockets with the filling of choice.