Set the oven to 350°F. It should be fully heated when the shaped pockets are ready to bake.

Microwave the mozzarella and cream cheese together in a microwave-safe bowl, stirring after each 30-second interval. Stop when the cheeses are melted and blend into one smooth mixture.

Work the almond flour, garlic powder, Italian seasoning, and baking powder into the melted cheese by hand. The mixture should gather into a cohesive dough without dry patches.

Transfer the dough to a mixing bowl, add the egg, and beat on high until incorporated. The dough should look uniform throughout.

Chill the dough in the freezer for 30 minutes. It should feel firmer and less sticky when handled.

Place the chilled dough between two sheets of parchment and roll it into a thin rectangle. Keep enough thickness for the dough to lift and fold without breaking.

Neaten the rectangle with a pizza cutter. Straight sides make the pockets easier to fold and seal.

Cut the dough into 4 long, narrow rectangles. Each rectangle needs enough space on one half for filling and on the other half to fold over it.

Set some fully cooked cubed ham and shredded cheddar on one half of each rectangle. Leave the outer edges clear for sealing.

Fold the bare half of each rectangle over its filling and press the edges shut with fork tines. The crimped seams should hold together all the way around.

Bake the pockets for 20 to 25 minutes. The crust and crimped rims should be browned and cooked through.