Preheat the oven to 400 degrees.

Add mozzarella cheese and cream cheese in a bowl and microwave for 45 seconds. Stir. Put back in microwave for another 45 seconds.

Beat eggs and add to mozzarella and cream cheese plus add in almond flour and mix.

Knead with hands until dough forms.

Lay a piece of parchment paper down, add the dough to the top and then lay another piece of parchment paper on top of the dough.

Roll out the dough until it's thin enough but not too thin covering the size of the pan and parchment paper. (If there is too much dough you may need to separate it in half and repeat the steps of rolling it out.)

Take off the top parchment paper and leave the bottom one for the dough to set on. 

Using a knife cut the dough so it makes a large rectangle.

Cut down the length of the dough, cutting it in half. Then continue cutting it in halves to make 8 small rectangles.

Brush the inside of pockets with a stick of Kerry Gold butter. 

Place one slice of cheese on the bottom of each rectangle and add ham on top. You will need to make a small pile for the ham so it avoids spilling out the sides. Do this for all 8 rectangles.

Carefully fold the top of each rectangle over the filling until it meets the bottom of the rectangle.

Use a fork and press around the outer edges of the pocket to seal them together.

Brush the tops of the pockets with Kerry Gold butter.

Bake for 15-20 minutes or until ham and cheese pockets are golden brown.