These gluten free Ham and Cheese Keto Hot Pockets are loaded up with melty sharp cheddar and gouda cheeses, thinly sliced ham and chives, and then baked until crispy and golden brown on the outside. Best of all, they can be ready and on the table in less than 30 minutes.
Ingredients in Keto Hot Pockets
Ingredient Notes
- Almond Flour - I recommend using a blanched almond flour or super fine almond flour. It gives the fathead dough a much better texture. (Check out some of my other fathead dough based recipes like Keto Empanadas, Soft Pretzels, and Cream Cheese Stuffed Everything Bagel Bites
- Mozzarella Cheese - for the success of this dough recipe, it is important to use a pre-shredded, low moisture, part skim mozzarella. Fresh mozzarella has too much moisture.
- Cheddar and Gouda - You can stuff these keto hot pockets with any of your favorite cheeses. Some of my favorites are smoked mozzarella, garlic white cheddar, and goat cheese.
- Cream Cheese - This recipe works best with a full-fat cream cheese.
- Onion Powder and Garlic Powder - I add these seasonings to the dough for a little extra flavor, but you can certainly omit them or swap them out for different flavor profiles. (I use this brand of spices)
- Chives - The chives in this recipe add a nice subtle onion-garlic flavor to the filling. You can swap these out for any of your favorite fresh herbs - parsley, rosemary, oregano, garlic.
How to make Keto Ham and Cheese Hot Pockets
Step by Step Directions
1. In a microwave safe bowl, combine the mozzarella cheese and the cream cheese. Heat for about 1 ½ minutes or until melted enough to mix together.
2. Add the almond flour, 2 of the eggs, baking powder, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined and the mixture has formed a thick dough.
3. Divide the dough into 8 equal equal portions
4. Roll each dough ball between two sheets of parchment paper to form a ¼ thick round.
5. Top each dough round with slices of gouda cheese
6. Sprinkle the chives on top of the gouda
7. Top each one with thinly sliced ham.
8. Add sliced cheddar cheese to each one.
9. Whisk the remaining egg to make an egg wash. Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 ham and cheese pockets.
10. Place the ham and cheese pockets on the prepared baking sheet and brush egg wash over top of each one. Sprinkle sesame seeds on each hot pocket, if using. Bake for 20 minutes at 425°F, or until crispy and golden brown.
Tips and Tricks
- The key to this keto hot pocket recipe is to have all of your filling ingredients ready to go, that way you can make the fathead dough and assemble your hot pockets quickly, while the dough is still malleable.
- If you have trouble forming the dough into balls, or if it is just too sticky, wet your hands as you work with the dough. If it is still too sticky, add a little additional almond flour.
Variations
- Sliced turkey with a smear of sugar free cranberry sauce, mayo, and a slice of brie
- Roast beef slices with provolone cheese and chopped green peppers and onions
- Pepperoni Pizza Pockets (yeah, I had to give that one its own recipe)
- Make a bunch of mini low carb Chicken Parmesan Meatballs, then stuff your hot pocket with a bit of marinara and mozzarella (don’t forget the fresh oregano and basil)
- Make a breakfast hot pocket with scrambled eggs and any of your favorite meats, veggies, and cheeses. (more keto breakfast recipes)
Frequently Asked Questions
Fathead dough is made with almond flour, shredded cheese, cream cheese, eggs, and seasoning. While it adds a nice cheesy element to a dish, its main purpose is a low carb dough replacement.
Coconut flour is not a 1:1 substitution. It is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour.
It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.
This recipe is incredibly versatile. In addition to making keto hot pockets, you could also make pizza, bagels, empanadas, chaffles, or even cinnamon rolls. The possibilities are endless
More keto recipes
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Ham and Cheese Keto Hot Pockets
- Total Time: 30 minutes
- Yield: 8 hot pockets
- Diet: Gluten Free
Description
These are not the frozen hot pockets of your childhood. These are homemade keto hot pockets are filled with delicious melty cheeses, thinly slices ham, and chives, and then baked to golden brown perfection.
Ingredients
For the dough:
- 3 cups of shredded low moisture, part skim mozzarella cheese
- 5 tablespoons cream cheese
- 2 large eggs
- 2 cups blanched almond flour (I use this brand)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
For the filling:
- 8 slices gouda cheese
- 2 tablespoons finely chopped chives
- 8 ounces sliced ham
- 8 slices cheddar cheese
- 1 large egg, whisked
For the garnish:
- sesame seeds, optional
Instructions
- Preheat the oven to 425°F
- In a large microwave safe mixing bowl, combine the mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.
- To the mixing bowl, add 2 of the eggs, almond flour, garlic powder, onion powder, sea salt, and black pepper. Mix until all ingredients are well incorporated.
- Divide the dough into 8 balls. Roll each ball between two sheets of parchment paper until ¼ inch thin.
- Place one slice of gouda in the center of each round, leaving space around the edges. Sprinkle each pocket with chives.
- Add 1 ounce of ham to each pocket and top with a slice of cheddar cheese.
- Whisk the remaining egg to make an egg wash. Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 ham and cheese pockets.
- Place the ham and cheese pockets on the prepared baking sheet and brush egg wash over top of each one. Sprinkle sesame seeds on each hot pocket, if using.
- Bake for 20 minutes or until golden brown and the dough is cooked through.
Notes
- The key to this keto hot pocket recipe is to have all of your filling ingredients ready to go, that way you can make the fathead dough and assemble your hot pockets quickly, while the dough is still malleable.
- If you have trouble forming the dough into balls, or if it is just too sticky, wet your hands as you work with the dough. If it is still too sticky, add a little additional almond flour.
net carbs per serving: 8g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Kid Friendly Recipes
- Method: Baking
- Cuisine: American
Jamie says
i literally can not believe how good these were!!! I broke the dough into 4 squares and rolled them out into rectangles. I did diced ham, cheddar and white American on the inside and folded them like calzones. They were phenomenal! For those struggling with the dough, use parchment paper to fold and parchment paper on your cookie sheet. Nothing stuck and they were great!
Bev says
This is a fantastic recipe that I will definitely use again. The flavor and texture of the hot pockets were perfect. We loved them!
Stacie says
These are delicious and super easy to change up flavors for others you are feeding. We used the same dough and filled with pizza sauce (she also has a super easy recipe for this) and some pepperoni for the kids! Yumm yumm!
Shannon says
These smell and taste great but I had some technical difficulties. Namely folding them over. I assumed that all of the edges were supposed to be sealed up like a calzone (I'm still not sure if I did that correctly) but I had trouble with this and the fillings exploded in the oven. I also wasn't able to get them off the baking tray without destroying the bottoms but the tops still looked cute as heck and everything tasted great. Maybe a video of the stuffing/folding steps could be added. I'll definitely try this again and hopefully get it right next time! Thanks for the cute idea!
Cheryl says
I didn’t want to make individual pockets so I rolled out on sheet pan, put on fillings and covered with another layer of rolled dough. Not as cute as yours but edible and fun!
Lisa says
These were delicious! However, I struggled getting them folded over without stuffing coming through the fold. Any thoughts?
Elizabeth Rumney says
your recipes look incredible...
Lisa Longey says
Thank you for the recipe. I made this recipe and the pizza version for my teenage sons birthday party and they were both a big hit. I also made a second batch and added scrambled eggs to make these for breakfast.
Jessie B says
This recipe was so delicious. I made a double batch, cooked them and then froze them individually. They reheat perfectly!