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!
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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!
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.
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.
Place the dough into a mixing bowl with the egg, and beat on high until completely combined.
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.
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.
On one half of each dough rectangle, place a bit of the cubed ham and some of the cheddar 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.
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!
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.
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!
Other Keto Lunch Recipes You Might Like
Keto Avocado Chicken Salad With Blueberries
Keto Hot Pockets
Equipment
Ingredients
Crust
- 1 1/2 cups mozzarella cheese shredded
- 2 ounces cream cheese
- 1 cup almond flour
- 1/2 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1 egg
Filling
- 3 ounces cubed ham fully cooked
- 1/4-1/2 cup shredded cheddar cheese
Instructions
- 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.
- 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.
- Place the dough into a mixing bowl with the egg, and beat on high until completely combined.
- 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.
- 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. See the photo for reference.
- On one half of each dough rectangle, place a bit of the cubed ham and some of the cheddar 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.
- Bake for 20-25 minutes until browned and cooked through.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.