Keto Salmon, Cream Cheese & Avocado Parcels

⏲ ~36 min total · prep 17 · cook 19 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 8 oz shredded whole-milk mozzarella
• 5 oz cream cheese, divided — 2 oz cubed for the dough, 3 oz softened for the filling
• 1 large egg, beaten
• 3/4 cup almond flour, plus more for the counter
• 1/2 tsp baking powder
• 4 oz cold-smoked salmon, chopped
• 1 ripe avocado, diced
• 2 tbsp chopped fresh chives
• 2 tsp everything-bagel seasoning

Instructions

1. Microwave the mozzarella and the 2 oz cubed cream cheese in a glass bowl for 60 seconds, stir, then 30 seconds more, until the cheese is fully melted and stretchy with no solid shreds left.
2. Work in the egg, almond flour, and baking powder with a sturdy spoon, then knead the warm dough with lightly oiled hands for 1 minute until it holds together in a smooth, play-dough-like ball.
3. Wrap the dough and chill it 2 hours — warm fathead dough sticks to everything; chilled, it rolls like pie dough.
4. Heat the oven to 375°F and line a half-sheet pan with parchment.
5. Stir the softened 3 oz cream cheese with the chives, then roll the dough between two sheets of parchment into a 10x12-inch rectangle and cut it into 6 squares.
6. Spread each square with a spoonful of the chive cream cheese, leaving a half-inch border, then top with chopped smoked salmon and a few cubes of avocado.
7. Fold each square into a triangle, crimp the edges firmly shut with a fork, brush with the beaten egg, and sprinkle with the everything-bagel seasoning.
8. Bake 18-20 minutes, until the parcels are puffed and deep golden brown; rest 5 minutes before serving so the avocado settles.

Why this recipe works

• Cold dough Two hours in the fridge turns fathead dough from a sticky mess into something that rolls like pie dough. Warm, it sticks to everything; chilled, it folds clean.
• Cheese-only crust Melted mozzarella with 2 oz of cream cheese and almond flour builds a tender, wheat-free dough that bakes puffed and golden at 375°F. It carries a wet filling without going soggy.
• Raw filling The smoked salmon and avocado never touch the oven, so they stay cool and creamy against the hot crust. Only the dough needs the 18 to 20 minutes.

Tips for making this recipe well

Chill the full two hours

Warm fathead dough sticks to parchment, hands, and knives. Chilled, it rolls between sheets and cuts into clean squares. Rush the chill and the triangles lose their shape before they reach the pan.

Leave a half-inch border

The chive cream cheese softens in the oven and will leak past a tight edge. A half-inch of plain dough seals better than extra crimping. Wipe off any filling that crosses the line before folding.

Crimp with a fork, then egg

Press the tines firmly around each triangle so the seam cannot pop. The beaten egg and everything-bagel seasoning go on after crimping, or the wet fork slides instead of sealing.

Rest five minutes

Straight from the oven the avocado shifts when a parcel is lifted. Five minutes on the pan lets the filling settle and the crust firm. They stay plenty hot.

Dice the avocado last

Ripe avocado cubes hold their edges better with the least time on the board. Cut it while the parcels are being folded, not while the dough chills.

Serving suggestions

Everything-bagel seasoning earns its spot here, salting the crust and echoing the smoked salmon in the same sprinkle. Serve the parcels warm, one per person, with greens or nothing at all. A small dish of the leftover chive cream cheese on the table does double duty as a sauce. The salmon brings its own salt, so taste before adding more. At 5.3 net carbs each, one parcel leaves room for a real side on a keto plate.

Storage and meal prep

The avocado is what limits storage, so plan around it. Baked and filled, a parcel is a same-day food; overnight in the fridge the avocado darkens and the crust softens. If you want them ahead, bake the dough squares plain, keep the shells covered in the refrigerator three to four days, and fill them with the chive cream cheese and toppings after a brief warm-up in a low oven. Assembled leftovers are a next-day food at most.

Variations worth trying

• Hot-smoked salmon Flaked hot-smoked salmon in place of the cold-smoked makes the filling firmer and saltier. Use the same 4 oz.
• Dill cream cheese Swap the chives for 2 tbsp of chopped fresh dill and the parcels lean bagel-and-lox. Everything-bagel seasoning already agrees with dill.
• Seasoned dough Work a teaspoon of the everything-bagel seasoning into the dough with the almond flour. The crust carries its own salt, and the topping becomes optional.
• Slab version Skip the squares and bake the topped rectangle whole for 18 to 20 minutes, then cut it into pieces. No crimping, faster assembly, same dinner.

Frequently asked questions

Can I skip the two-hour chill?

You can, but you will fight the dough the whole way. Warm fathead dough sticks to the parchment and tears when folded. Two hours is the difference between pie dough and glue.

Can I use pre-shredded mozzarella?

Pre-shredded cheese carries anti-caking starch that keeps it from melting smooth, and the dough turns grainy. Shred a block yourself for the stretch this dough needs. It takes a minute on a box grater.

How do I keep the parcels sealed?

Keep the filling inside the half-inch border and crimp firmly with a fork. Egg wash goes on after crimping. If a seam splits anyway, patch it with a scrap of dough and pinch it shut.

Can I make them ahead?

Bake the shells plain up to three or four days ahead and refrigerate them covered. Fill them shortly before serving, after a brief warm-up. The assembly takes minutes once the shells are ready.

How do I know the parcels are done?

They come out puffed and deep golden brown after 18 to 20 minutes at 375°F. The crust should look dry on top rather than shiny. Rest them five minutes before lifting so the avocado settles.

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