Gluten FreeLow CarbKeto

A great keto meal prep idea for lunch or dinner for the kiddos AND adults! These keto hot pockets are easy to make and a family hit!

Keto Hot Pockets

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Keto Hot Pockets

Ah…. hot pockets! Truly one of the best culinary inventions ever. Ok, not really, but sometimes it seems that way with the kiddos!

My family members are hot pocket fanatics. We make several different varieties at once (keep reading for some options).

These keto hot pockets are not only great for lunch, but they also double as a great dinner. I like the kind of dinners where once it is done cooking there is no cleanup and that is the case with these! Clean up while they are baking and BOOM no more cleanup!

Two Keto Hot Pockets on white plate

How to Make Keto Hot Pockets

Preheat the oven to 350 degrees.

Place the mozzarella and cream cheese into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.

Keto Hot Pocket Ingredients

Add the almond flour, garlic powder, Italian seasoning and baking powder to the bowl with the cheese mixture, and knead with your hands until it has formed a well combined dough.

Keto Hot Pocket Ingredients

Place the dough into a mixing bowl with the egg, and beat on high until completely combined.

Keto Hot Pocket Ingredients

Put the dough into the freezer to chill for 30 minutes.

Roll the chilled dough out into a thin rectangular layer between two pieces of parchment paper. You want it thin, but not so thin that it breaks when handled.

Keto Hot Pocket Crust

Use a pizza cutter to trim the edges of the dough rectangle so that the lines are clean.

Slice the dough into 4 long thin rectangular shapes.

Keto Hot Pocket Crust

On one half of each dough rectangle, place a bit of the cubed ham and some of the cheddar cheese.

Keto Hot Pocket Crust with Ham and Cheese

Fold the other half of each dough rectangle over top of the filling, and crimp the edges of the dough closed with the tines of a fork.

Keto Hot Pocket Crust closed up
Keto Hot Pockets before baking

Bake for 20-25 minutes until browned and cooked through.

What Other Fillings Can I Use?

OOOOHHHH!!! The fun part! There are a couple of varieties that I like to use for hot pockets.

Ham and Cheese – just like in the recipe!

Pizza – I will throw in pizza sauce, mozzarella cheese, and pepperoni! This ends up being like a personal pizza and truly you can make each one different and please everyone!

Sausage – Lastly, I like to brown some spicy ground sausage, with a tiny bit of heavy whipping mixed in and put that in there. Super delish!

Keto Hot Pockets cut in half

How to Store Keto Hot Pockets

As with most things, you need to keep these cool in the refrigerator! Wrap them or store them in an airtight container to help keep them fresh.

They should last for at least 3-4 days if stored properly.

Two Keto Hot Pockets on white plate

Can I Make These Keto Hot Pockets Ahead of Time?

You definitely can! But keep in mind that there are some things that taste better warmed up (like lasagna in my opinion) and other things that taste better freshly baked.

Keto hot pockets are one of those things that tastes the best freshly baked. So while you CAN bake them ahead of time, I would try to bake them when you want to eat them!

Keto Hot Pockets cut in half close up

Other Keto Lunch Recipes You Might Like

Keto Avocado Chicken Salad With Blueberries

Keto Falafels

Greek Keto Lettuce Wraps

Keto Chicken Strips

Keto Hot Pockets

Keto Hot Pockets cut in half
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Crust

Filling

  • 3 ounces cubed ham fully cooked
  • 1/4-1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the mozzarella and cream cheese into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
  3. Add the almond flour, garlic powder, Italian seasoning and baking powder to the bowl with the cheese mixture, and knead with your hands until it has formed a well combined dough.
  4. Place the dough into a mixing bowl with the egg, and beat on high until completely combined.
  5. Put the dough into the freezer to chill for 30 minutes.
  6. Roll the chilled dough out into a thin rectangular layer between two pieces of parchment paper. You want it thin, but not so thin that it breaks when handled.
  7. Use a pizza cutter to trim the edges of the dough rectangle so that the lines are clean.
  8. Slice the dough into 4 long thin rectangular shapes. See the photo for reference.
  9. On one half of each dough rectangle, place a bit of the cubed ham and some of the cheddar cheese.
  10. Fold the other half of each dough rectangle over top of the filling, and crimp the edges of the dough closed with the tines of a fork.
  11. Bake for 20-25 minutes until browned and cooked through.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 473Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 129mgSodium: 794mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 3gProtein: 27g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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