Keto Bacon and Cheese Turnover
Indulge in the ultimate low-carb comfort food with this Keto Bacon and Cheese Turnover, a savory pastry that’s as satisfying as it is simple to make. Featuring a golden, flaky dough made from almond flour and mozzarella cheese, this keto-friendly recipe is packed with smoky bacon and gooey cheddar cheese for a rich, satisfying filling. Perfectly seasoned with a touch of black pepper and baked to crispy perfection, this turnover is a must-try for anyone following a ketogenic or low-carb lifestyle. Ready in under 45 minutes, it’s ideal as a hearty breakfast, snack, or appetizer. With its easy preparation, minimal ingredients, and keto-approved twist on a classic, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.5 cups Mozzarella cheese (shredded)
- 2 tablespoons Cream cheese
- 2 large Eggs
- 6 slices Bacon
- 1 cup Cheddar cheese (shredded)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, cook the bacon over medium heat until crisp. Remove from the skillet, drain on paper towels, and crumble once cooled.
In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute, stir, then microwave for an additional 30 seconds or until the cheeses are melted and smooth.
Add almond flour, baking powder, salt, and one egg to the melted cheese mixture. Mix everything together to form a dough. It may help to knead the dough with your hands until well combined.
On a piece of parchment paper, roll out the dough into a rectangle, about 1/4 inch thick.
In a small bowl, beat the remaining egg. Brush a thin layer of the beaten egg over the rolled-out dough.
Sprinkle the cheddar cheese and crumbled bacon evenly over half of the dough rectangle.
Gently fold the other half of the dough over the cheese and bacon filling, sealing the edges by pressing down with a fork.
Carefully transfer the turnover onto the prepared baking sheet.
Brush the top of the turnover with the remaining beaten egg and sprinkle with a bit of black pepper.
Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool for a few minutes before slicing into desired portions. Serve warm.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 4448 mg | 193% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 6.6 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2060 mg | 158% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
