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(Easy Peasy!) Keto Cheeseburger Pockets 🍔 gluten free

These (5g net carb!) keto cheeseburger pockets are bound to become a favorite. Expect an epic cheeseburger filling, all wrapped up in our famous crazy keto dough!

A keto cheeseburger on a plate with lettuce and 'fries'
Gluten Free & Keto Cheeseburger Pockets

Gluten Free & Keto Cheeseburger Pockets

A New Classic!

These gluten free & keto cheeseburger pockets come highly (!!) recommended. Fact is, it’s a fair bet that whoever tries these guys cannot believe they’re actually low carb.

Which they are, very much so. Think just 5g net carbs a pocket!

The (Dairy Free & Keto!) Dough

I’m using our famous Crazy Keto Dough (for everything!) here. It’s easy-peasyto whip up, dairy free, and you can leave the dough in the fridge for 3-4 days (i.e. you can whip up individual batches of several things!).

You can get three keto hot pockets out of a batch of dough. And also keep in mind that you don’t need to make it all into these pockets, as you can make actual keto tortillas, garlic breadsticks, (puffed up!) tortilla chips… and even some cinnamon roll knots!  i.e. you’ve got options.

Overhead shot keto cheeseburger on a plate
Gluten Free & Keto Cheeseburger Pockets

The Flours

I like a mixture of super fine almond flour (Anthony’s super fine is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we’re golden.

No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

The Filling

I love to fill up these keto cheeseburger pockets with generous helpings of ground beef (cooked with a touch of lightly sautéed onions and garlic), a few slices of pickles, and a generous helping of sharp cheddar cheese.

Simple does it here. But you could also fill it up with actual burger patties, the choice is yours.

Oh, and not filling per se… but my keto cheeseburger sauce comes highly recommended. As does serving it up with a side of keto ‘potatoes’ (i.e. roasted radishes!) or jicama fries

Holding a bitten keto cheeseburger pocket showing the filling
Gluten Free & Keto Cheeseburger Pockets
Gluten Free & Keto Cheeseburger Pockets

(Easy Peasy!) Keto Cheeseburger Pockets

Course: Appetizer, Bread, Main
Cuisine: American, Keto
Keyword: keto cheeseburger, keto cheeseburger pockets, low carb cheeseburger
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 cheeseburger pockets
Calories: 236 kcal

These (5g net carb!) keto cheeseburger pockets are bound to become a favorite. Expect an epic cheeseburger filling, all wrapped up in our crazy keto dough!

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Print

Ingredients

For the keto dough

For the cheeseburger filling

  • 1 - 1 1/2 cups cooked ground beef
  • pickles sliced
  • sharp cheddar cheese or cheese of choice
  • kosher salt to taste
  • black pepper freshly ground

For my keto cheeseburger sauce (optional, but highly suggested!):

Instructions

For the keto dough:

  1. Whip up a batch of my Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).

For the cheeseburger pockets:

  1. Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.

  2. Break the dough into six 1 1/4” balls (30g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press until 5-inches in diameter. If fuzzy about presentation, trim edges. Use the dough ASAP, so it remains sticky and you can close the pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it). 

  3. Assemble cheeseburger pockets by adding a layer of cheese, followed by ground beef, pickles and more cheese. Press 3/4 of the edges together and fill up with more ground beef (I like them nice and plump). Fold or press edges down with a fork.

  4. Place cheeseburger pockets in prepared tray, brush with egg wash, sprinkle with sesame seeds (optional) and bake for 20-25 minutes, until golden all over. 

  5. These guys are best served warm and straight from the oven, but they also do re-warm quite well

  6. Meal-prepping?! Freeze them prior to baking for up to 3 months: simply thaw in the fridge and bake as needed.

Recipe Notes

Please note that nutrition facts below are estimated for the dough only (so you guys can accommodate your filling of choice). Having said that, net carbs will still be 5g net per keto cheeseburger pocket if using ground beef and block cheese. 

Nutrition Facts
(Easy Peasy!) Keto Cheeseburger Pockets
Amount Per Serving
Calories 236 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Cholesterol 54mg18%
Sodium 135mg6%
Potassium 20mg1%
Carbohydrates 11g4%
Fiber 6g24%
Sugar 1g1%
Protein 9g18%
Vitamin A 80IU2%
Calcium 75mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

41 comments

  1. Donna says:

    I’m a bit confused where you come up with 5 grams of carbs. I read the back of the packages of the almond flour and coconut flour and those alone will be about 12 grams of carbs per serving. Yes I subtracted the fiber

  2. Trbobitch says:

    I made these for dinner tonight. I made the recipe for 12 and got 11 (I have 3 boys and a husband), which is pretty darn close! Used a tortilla press to flatten the dough. Mine weren’t near as pretty and the dough was more like a pie crust. I think it would work great for pot pies, but for cheeseburgers, it just wasn’t “fluffy” enough for my taste. They were good and they will get eaten, but not really worth the hassle for me to make again. Glad to have this crust in my repertoire now though, because I am totally going to use it for other things (like pot pie)!

  3. Stephanie says:

    Hi I really want to try this recipe but I am allergic to almond 🙁 is there any other flour you can recommend me to use instead of almond to replace?

    • TanzGoneDotty says:

      Its 3….you use two pieces of dough for one pocket. I just made them. ..they were not as pretty as hers but still super delish👏🏻👏🏻

  4. summer duarte says:

    Hi,

    I really want to try this and have all the Ingredients but no food processor or kitchenaide. Can I use a hand mixer? Thanks. Love your recipes!!!

    • Paola van der Hulst says:

      Yes!! Just watch out for ‘flying bits’ as the dough is quite stiff, might need to knead it a but longer by hand xo!

  5. Cat says:

    Bacon cheeseburger hot pockets!?!? What’s not to love? Yeah, I added crumbled bacon to them. You know I gotta add something to almost everything 😊 These are awesome! Perfect for lunch.

  6. Toni says:

    Hello, Just found you today! 1 week into Keto.
    These read incredible but I have a tree nut allergy and can’t use almond flour – do you think these would work ok with all coconut flour and double the egg (2) and double the water?
    Many thanks for your great recipes – inspiring and so helpful…

  7. Renee says:

    I’d like to make these. They look amazing. Question, I buy my ground beef by weight. So, should I purchase 12 oz of beef for the three pockets? Just want to confirm. Thanks!!!

  8. huria says:

    Hello Paola,

    I do not have coconut flour can i just used almond flour and if so how will the measurements change of the almond flour in order to accommodate?

    thanks!

  9. Ginger Emme says:

    I see a slit at the top of your finished product. Do I need to make a small cut at the top befoer putting into the oven? Thanks!

  10. Johanna Ayers says:

    Anyway I could bake these and use them as buns to top/bottom a burger. I LOVE a grilled burger and since its summer want to take advantage! Definitely making your dipping sauce, yummm!!

  11. Shela says:

    Hello! I have a question. I don’t own a food processor. I have a Kitchenaide Mixer with a wire whip–would that also work?

  12. Debi says:

    Do you have to use the xantham gum in this recipe, because I don’t have any, or can you substitute something else in the place of it? This recipe looks really good and simple. Thanks for sharing.

    • Paola says:

      Samuel I NEVER judge when it comes to peanut butter lol! PB, jelly and pickles is pure crack! Awesome you enjoyed 😉

  13. Kelsey says:

    It says to cut the dough into 6 parts, since this is 3 servings there is a top and bottom that you pinch together correct? It doesn’t mention that specifically just to press 3/4 of edges?

  14. Krystyna says:

    WOW! We had this for dinner last night, and it was absolutely incredible. Although now I see what you mean by stuffing it after closing it most of the way. I tried to put all the ingredients in before closing any of it and it got everywhere. Even still though, they turned out absolutely fantastic. And the burger sauce?! It took the burger from really good to out of this world phenomenal.

    I think I’m going to try a pizza pocket with these sometime soon… Maybe a taco pocket? I don’t know, I want to pocket everything now!

  15. Justine F says:

    NO F*(**&( WAY!! I have some of your tortilla dough in the fridge and leftover ground beef, these are happening TONIGHT! Made my day!

    • Justine F says:

      OK SO THESE ARE AMAZING!!! The dough crisps up nicely on the outside, but puffs up and remains so bread-like inside. My bf and I couldn’t believe it lol!

      I’m going to point out that these do take a while to brown and then suddenly brown very quickly! I think we did 27 minutes.

      Thank you once again for such life changing recipes lol

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