Enjoy delicious Super Easy Keto Pita Pockets that are Nut Free and Gluten Free. A simple and nutritious low-carb meal ready in no time.
Delicious Low Carb Pita Pockets for a Keto-Friendly Meal
Learn how to make super easy keto pita pockets with this delicious recipe. These pit pockets are low carb, keto friendly, nut free, gluten free, sugar free, and perfect for those with diabetes. They are a great option for a healthy and satisfying meal, packed with flavor and nutrients.
The recipe uses sunflower seed flour as the main ingredient, giving the pit pockets a unique and nutty flavor. With just a few simple ingredients, you can whip up these tasty keto-friendly snacks in no time. Whether you follow a ketogenic diet or are looking for a nutritious alternative to traditional pitas, this recipe is sure to please your taste buds.
Keto-Friendly Pita Pockets: The Perfect Portable Low-Carb Lunch Option!
welcome back once again all my lowai friends and for those of you who are here for the first time welcome today I have another very easy keto recipe for you today I am going to show you how to make super easy keto P Pockets P pockets are great cuz you basically can use them as an alternative to bread or tortillas.
You can put anything you want in them and they just make a lovely lovely bread substitute and if you want a printable version of this recipe you can check out my website at Janet delicious lowcarb kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy.
Delicious low carb keto recipes make sure you click that subscribe button and click the notification Bell that’s right next to the Subscribe button that way you can be notified every time I put out videos at least every Wednesday and Saturday and if you’d like to help support the channel make sure you scroll down in the description of the video.
You’ll see some affiliate links anytime you purchase anything using those affiliate links a small portion of your purchase will go to me and help support the channel and if you are a music lover make sure you click the link in the description to my new YouTube channel inspirational songs with Janet I have posted my second song there so hopefully.
You will listen to that like And subscribe to that channel also and while you do all that let’s get cooking preheat your oven to 350° line a large baking sheet with parchment paper or a silicone baking mat and set it aside for a minute in a medium mixing bowl combine 35 GS or.
Around 1/3 cup of sunflower seed flour remember I always tell you guys you don’t have to buy specialty flour you can just make your own just check out my short video on how to make your own in less than 5 minutes add 14 G or around 2 tbspoon of coconut flour an e/ teaspoon of baking soda not baking powder I’ve told you guys before that baking powder.
Gives a cakey texture which is great for baked goods but in this particular recipe we don’t want a cakey texture so baking soda not baking powder add 3 G or around 1 teaspoon of fine flax seed meal make sure this is fine enough to go through a mesh strainer I usually have to regrind mine and then measure it out also I prefer golden flax seed meal.
Because of the color and the taste I prefer that over dark but if you have dark flax seed meal that’ll work just fine add 1/4 teaspoon of salt and if you want to you can add some dry seasonings just to give your peita pocket a little bit of a different flavor you don’t have to if you don’t want to I added a half teaspoon of dry Italian seasoning just.
To give a little taste to the pocket sip the dry ingredients all together until they’re fully combined and there are no lumps then set it aside for a minute in a large mixer Bowl combine one large room temperature Egg and 15 mL or around 1 tsp spoon of olive oil or the oil of your choice beat the egg and the olive oil together on medium low just for.
About 20 30 seconds just until it’s fully combined keep your mixer turned on to medium low and gradually add the dry ingredients to the wet ingredients just do this in small amounts and allow the dry ingredients to beat in after each addition until the dry ingredients are fully added you can stop and scrape down the sides of the bowl as needed you want.
To make sure all your dry ingredients get moist if you don’t have a standing mixer you can use a hand mixer or a wooden spoon then gradually add 60 ml or around 1/4 cup of hot water you don’t want this boiling but you do want this hot it’ll help soften the flax seed meal and the sunflower seed flour so you have a smooth peita pocket again just add the.
Water in small amounts and allow it to bead in after each addition until all of the hot water is fully combined and your texture is going to be basically like a thick B batter it’s not going to be a dough scrape down the sides of the bowl and push everything to the center of your bowl then allow the batter to sit for about 15 minutes so it can thicken.
Up just a little bit after 15 minutes the mixture will still be like a thick batter it should have thickened a little bit but it’s still going to be very wet when you scoop it up with a spoon it should be thick but it should be able to slowly slip off of a spoon you don’t want the batter to be runny and just completely run off the spoon as soon as.
You turn it over it should just slowly slip off scoop the batter out onto your lined baking sheet in two equal portions it’s roughly around 6 tablespoons for each portion give her take a little bit use the back of a spoon and spread each portion into an even Circle that’s around 6 in in diameter or your desired size these don’t really expand so.
Basically you’re spreading the batter out to your desired size and thickness I spread mine out to a 6 in circle and the thickness is basically kind of like a fluffy pancake is what you want you don’t want it super thick because it won’t get cooked all the way through make sure you leave space between each one of the circles so that you can get.
An even cook around both of them place the shaped pasas into your preheated oven bake at 350° for 17 to 20 minutes or until the pasas are golden and firm once the pasas are done baking remove them from the oven and allow them to cool on the pan for about 10 minutes so they can firm up all the way after about 10 minutes and the pasas are firm.
Transfer them to a wire rack and allow them to cool completely before slicing them into Pockets once the pasas are cooled to make them in the pockets you’re going to cut both of the circles in half so you’re going to have a total of four Pockets then take one p half and very slowly very carefully cut through the straight edge of the P half to.
Create a pocket the easiest way way to do this is to take the tip of a very sharp knife then just slide it very carefully along the straight edge of the paa then very slowly work the knife into the Pea using very slow small cutting motions until you’ve created a deep pocket in the paa make sure when you’re doing this that you keep the sides and.
The bottom attached because you’re wanting to form a pocket you’re not wanting to form two separate pieces also keep the knife very straight when you’re doing this these are thin pasas so it’s kind of tricky when you are cutting a pocket into them you just want a big enough opening so that you can put some food into it continue repeating The.
Cutting process until all four Pockets have been cut then you can fill the pasas with the filling of your choice all right here we are with my lovely little pizza pocket looks yummy I just put some barbecue chicken and cheese and baby spinach all stuffed in there you can put whatever you want in there one thing you will notice when you.
Cut this open I know you can’t see it now because I’ve got all the stuffing in it but you might notice a little bit of a green tint in the inside of the peita pocket that is just from the sunflower seed flow I’ve told you guys before about this that sunflower seeds have chlorophyll in them and sometimes that can make your baked good a little bit.
Green so if you do see a little bit green when you cut into your peita pocket that’s just a chlorophyll so nothing crazy other than than that it’s got a nice feel to it nice and soft on the inside feels like a nice sturdy on the outside I’ve got a lot of stuff in this thing so but look nice and sturdy holds a good amount of stuff looks good.
Smells good yep let’s taste it yeah oh yeah mhm yes that is definitely good that is a definite winner for a bread substitute I really like that it doesn’t have a a thick dense taste in your mouth it’s got a real light texture it’s nice and moist and just very tasty all the way around.
Definitely a thumbs up so yes this was a good idea mhm oh yeah you can eat these immediately if you do have any leftovers you can store them in an airtight container at room temperature for up to 2 days or in an airtight container in your refrigerator for up to 4 days I haven’t tried freezing these I’m pretty sure they.
Would freeze fine you would just need to put them in freezer safe container and you can probably freeze them for up to a month most bread type products work good for up to a month if you do freeze these I would probably put a piece of parchment paper in the opening of the pocket ET just to make sure it keeps flexible then eat and.
Enjoy and that’s our recipe of the day I hope you enjoyed it if you did and you want to see more recipes like this make sure you click that thumbs up like button click that subscribe button leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I do what I can to get those out there for you and as.
Always keep cooking
