No Flour, No Carbs! I’m Obsessed with These Cheeseburger Pockets — Lost Weight Fast!

⭐️ My Blender
⭐️ My Knives
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Hi, my dear friends! 💛 Today I’m sharing 2 incredible Cheeseburger Pocket recipes in one video! Both have everything we love about a cheeseburger — juicy meat, lots of melted cheese, pickles, and delicious fillings — but without traditional burger buns or flour.

They’re filling, protein-packed, low in carbs, and perfect when you’re trying to lose weight or reduce carbs without giving up your favorite comfort food. 🍔💛

00:00 #Recipe #1 📌
Ingredients for the dough:
– 1½ Tbsp psyllium husk (10 g)
– ⅓ cup coconut flour (35 g)
– 2 Tbsp olive oil (30 ml)
– ¾ cup boiling water (200 ml)

For the filling:
– ¾ lb ground turkey (360 g)
– Salt & black pepper
– 6 slices provolone cheese
– 3 small pickles

For the caramelized onions:
– 1 white onion
– 1 Tbsp olive oil (15 ml)
– 2 Tbsp soy sauce (30 ml)
– 1 Tbsp keto honey substitute (15 ml)

For the sauce:
– 1 tsp mustard (5 g)
– 2 Tbsp mayonnaise (30 g)
– 1 Tbsp ketchup (15 g)

For topping:
– 1 egg, for egg wash
– Sesame seeds (optional)

🥑 Macros per Pocket (1 of 3):
620 kcal | 40 g protein | 55 g fat | 7 g net carbs | 6 g fiber

👩‍🍳 Method:
Mix the psyllium, coconut flour, and olive oil. Pour in the boiling water and stir immediately until a soft dough forms. Cover and let rest for 20–30 minutes.
Shape the turkey into 3 patties, season with salt and pepper, and air fry at 374°F (190°C) for 15 minutes.
Sauté the sliced onion in olive oil. Add soy sauce and keto honey substitute and cook until beautifully caramelized.
Mix the burger sauce ingredients. Divide the dough into 3 portions and roll each one thinly between sheets of parchment.
Layer each with provolone, a turkey patty, burger sauce, more cheese, pickles, and caramelized onions. Wrap and seal into a pocket.
Brush with egg wash, sprinkle with sesame seeds, and air fry at 374°F (190°C) for 20 minutes.

11:39 #Recipe #1 📌
Ingredients for the filling:
– ⅔ lb ground beef (300 g)
– 1 bell pepper, finely diced
– 1 small red onion, finely diced
– Small bunch of parsley, chopped
– ½ cup corn (55 g), optional
– 1 Tbsp butter
– ½ tsp salt
– Pinch of paprika
– Pinch of black pepper

For the keto crepes:
– 3 large eggs
– ½ cup cream cheese (60 g)

For assembly:
– 1½ cups shredded mozzarella (160 g)
– Olive oil spray

🥑 Macros per Pocket (1 of 6):
320 kcal | 19.5 g protein | 23.9 g fat | 5.9 g total carbs | 0.9 g fiber | 5.0 g net carbs

👩‍🍳 Method:
Cook the ground beef in butter for a few minutes. Add the onion, bell pepper, parsley, optional corn, paprika, salt, and black pepper. Cook until the vegetables are tender and most of the moisture has evaporated.
Blend the eggs and cream cheese until smooth. Cook 3 large, thin keto crepes, then cut each crepe in half.
Divide the beef filling between the 6 crepe halves, add mozzarella, and fold each one into a triangle.
Arrange all 6 pockets in a 12-inch (30 cm) round baking dish, sprinkle with the remaining mozzarella, and bake at 375°F (190°C) for 20 minutes, until golden and bubbly. Finish with fresh parsley and enjoy!

💛 Friends, thank you so much for cooking with me! If you enjoy my keto recipes, please subscribe, give this video a thumbs up, and share it with your friends. See you in my next Keto Kitchen video!

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