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
- 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.
- 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.
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