Preheat the oven to 400F and place the rack in the middle.

Put the grated Monterey Jack into a medium microwaveable bowl. Place the pieces of cream cheese on top and microwave for 1 ½ - 2 minutes. Remove and stir until creamy and smooth.

Crack the egg into another medium sized bowl and beat. Add the melted cheese to the egg and stir to combine. Add the almond flour, protein powder and baking soda. Mix with a rubber spatula until thoroughly combined. Let the dough cool for a few minutes.

Cut two sheets of parchment big enough to cover the entire bottom of a large sheet pan. Spray them with baking spray and roll the hot pocket dough between the two. I flip it over once or twice and re position the paper, keeping the dough in the middle. Roll out the dough until it is almost as big as the parchment paper. Lift the top piece of parchment off and patch the corners to get an even rectangle. It doesn't have to be perfect.

With a large sharp knife, cut the dough down the length, cutting it in half. Then cut the dough along the width: once in the middle, then once on either side to make 8 smaller rectangles.

Place one slice of cheese towards the bottom of each rectangle (on the shorter side) and scrunch up a piece of ham on top. Do this for all 8 rectangles.

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

Bake for 20 minute or until the low carb ham and cheese pocket is golden brown.