These keto hot pockets are a perfect grab-and-go breakfast idea for the days you crave something extremely delicious but are tired of the usual bacon and eggs.
If you don't have a lot of time to cook something in the morning, you can easily make these breakfast pockets in advance. They freeze well, so you can stack your freezer up with these low-carb hot pockets and have a tasty breakfast option ready at all times.
You can experiment with the filling for these breakfast pockets. Almost anything can go inside. Whether you prefer bacon, chicken, spinach, or anything else, you can fit it into these keto pockets, and they will taste unbelievably delicious.
Are Keto Hot Pockets Healthy?
Yes, of course, these keto hot pockets are healthy. There is no wheat flour in the dough, and it is up to you to choose what to place inside the pockets.
However, keep in mind that since there is a lot of mozzarella cheese in the dough, the breakfast pockets are a bit high in calories. But if you only eat one or two of these breakfast hot pockets, you'll be fine.
For more information about the calories, carbs, fat, and protein that the dough used for these pockets contains, scroll to the bottom of the page. Since it is up to you to decide what ingredients to place inside the pockets, you’ll need to add the calories of those ingredients yourself.
Here’s What You Need
You won't believe it, but for these low-carb hot pockets, you'll need just three ingredients. With just some shredded mozzarella cheese, almond flour, and a dash of baking powder, you can quickly cook this delicious breakfast.
To make the dough for the pockets, first, you'll need to melt the mozzarella cheese in the microwave, then add the almond flour and baking powder, and thoroughly mix everything together.
If you're worried that you won't be able to get a perfectly uniform dough without threads of mozzarella, you can use a food processor to combine everything. But I usually use a spatula, and the pocket dough turns out just fine.
The first time I made these cheese pockets, they turned out completely wrong. I had no idea how to spread the dough properly, and I couldn't seal the pockets. So I ended up throwing everything away and promised myself never to try making them again.
But here I am with this recipe for the perfect keto hot pockets. And yes, you've read it correctly; they actually are perfect. Of course, I had a couple of more tries before they turned out just as I wanted them.
To make sure that you get everything right from the first time, here are some tips that can help you make these low-carb breakfast pockets:
- Roll the dough between two sheets of parchment paper or two pieces of plastic food wrap. This way, the mozzarella cheese dough won’t stick to your rolling pin, which will make this process much easier. Or, if you have a silicone mat and a silicon rolling pin, you can use them instead.
- Don't roll the dough too thin. The mozzarella cheese dough for these breakfast pockets is a little delicate, so you need to be very careful when folding them. If you feel like the dough is falling apart, you should roll it again, but try to make it a bit thicker.
- Use the fan mode for cooking the pockets. You don’t want the dough to become runny. It’s important to bake the breakfast pockets with the fan mode on so that the dough does not melt.
The dough used for these keto breakfast pockets is suitable for both sweet and savory fillings. Here are some pocket filling ideas that you can try:
- Scrambled egg + bacon
- Chicken + mushrooms
- Spinach + heavy cream + parmesan
- Ham + Monterey Jack cheese
- Cream cheese + blueberries + erythritol (or any other sweetener)
- Broccoli + mozzarella cheese
You can add absolutely any herbs and spices both into the pocket dough and the filling. Italian seasoning, paprika, Cayenne pepper, garlic powder, thyme, and oregano are just some of them.
Remember that you’ll need to add the calories of the filling that you chose by yourself because the recipe card only has the information listed for the dough.
How to Store and Freeze Them
You can keep the hot breakfast pockets in your fridge for up to 4-5 days, depending on the filling that you chose for them. They are best served warm, so throw the pockets in the microwave for a few seconds to reheat them before serving.
I like to make more of these low-carb hot pockets and freeze them. It’s very handy to always have a grab-and-go breakfast option ready.
If you want to make more of these pockets, double or triple the ingredients, get the filling ingredients ready, fold them into the pockets, and freeze them uncooked. Whenever you feel like eating them, preheat the oven to 350 F, turn on the fan mode, and cook them for about 15-20 minutes.
You can also freeze the breakfast pockets already cooked and just defrost and reheat them in your microwave before serving.
Keto Breakfast Hot Pockets
- 5.5 oz mozzarella cheese shredded
- 2 oz almond flour
- 1 tsp baking powder
- Preheat the oven to 350 F and choose the fan mode.
- Place the shredded mozzarella in a bowl and microwave until it melts completely. This should take about 30-60 seconds.
- Add the almond flour and baking powder into the melted cheese and mix it with a spatula until fully combined.
- Divide the dough into three equal parts and roll it between two pieces of parchment paper.
- Make some holes on the dough to let the air come out. You can use a fork for this.
- Place any desired filling in the middle of the rolled-out dough and fold it.
- Once you have all the hot pockets ready, cook them for 12-15 minutes. When the pockets turn golden brown and firm, they are fully cooked.