🥓 Bacon-Loaded Meat Pocket – No-Carb Indulgence
Description
Imagine a juicy, cheesy, bacon-packed handheld “pocket” made entirely from meat — no bread, no carbs, just pure savory goodness.
This high-protein, keto-friendly creation is like a cross between a burger, a meatball, and a stuffed calzone — but without the guilt of carbs.
Perfect for keto, carnivore, or low-carb diets, it’s rich, satisfying, and so flavorful you’ll forget bread ever existed.
Ingredients (Makes 4 large meat pockets)
- 1 lb (450g) 80/20 ground beef
- ½ lb (225g) ground pork
- 3 slices cooked bacon, chopped
- 1 ¼ cups shredded provolone cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ tsp paprika
- ½ tsp garlic salt
- Fresh cracked black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the meat mixture
In a large mixing bowl, combine ground beef, ground pork, cooked bacon, 1 cup provolone, Parmesan, eggs, paprika, garlic salt, and black pepper. Mix gently until just combined. - Shape into pockets
Divide mixture into 4 equal portions. Flatten each into a circle (about ½ inch thick). - Add filling
Sprinkle remaining provolone in the center of each patty. Fold the meat over and pinch the edges to seal, forming a “pocket” or half-moon shape. - Bake
Place on the prepared baking sheet. Bake for 20–25 minutes, until cooked through and cheese is melty. - Optional crisping
For a golden finish, broil for 1–2 minutes at the end of baking. - Serve
Let rest 5 minutes before serving. Enjoy with a side of sugar-free BBQ sauce, mustard, or creamy ranch.
Notes
- 80/20 beef keeps it juicy — leaner beef may make it dry.
- Sealing well is important to keep cheese from leaking out during baking.
- You can pan-sear the pockets for 2–3 minutes per side before baking for extra crust.
Tips
- Add a pinch of smoked paprika or cayenne for a spicy kick.
- For more bacon flavor, wrap each pocket in an extra slice of bacon before baking.
- Leftovers reheat best in an air fryer for 4–5 minutes at 350°F (175°C).
- For a portable snack, make mini versions and bake for 12–15 minutes.
Servings
Yield: 4 large meat pockets
Serving Size: 1 pocket
Nutritional Info (per serving, approx.)
- Calories: 520 kcal
- Protein: 45g
- Fat: 36g
- Saturated Fat: 16g
- Carbs: 1g
- Fiber: 0g
- Sodium: 830mg
Benefits
- Zero-carb — ideal for keto and carnivore eating
- High-protein — supports muscle repair and satiety
- Rich in vitamins & minerals from meat and cheese
- Bacon & cheese combo makes it ultra satisfying
- Gluten-free and grain-free
Q & A
Q: Can I use only beef?
A: Yes, but mixing beef and pork adds more flavor and tenderness.
Q: Can I make these ahead of time?
A: Absolutely — shape and refrigerate up to 24 hours before baking.
Q: Can I freeze them?
A: Yes — freeze uncooked pockets on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes.
Q: What cheese works best besides provolone?
A: Mozzarella, cheddar, or gouda are great options.
Q: Can I make these without bacon?
A: Yes, but bacon adds smoky depth — you can substitute smoked sausage or skip entirely.