Make-Ahead Breakfast Hot Pockets 🔥 gluten free, dairy free & keto

These gluten free and keto hot pockets are a low carb breakfast ideal for when you need a little break from eggs. Make ahead, freeze, and bake on command.

Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes
Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes

Gluten Free & Keto Hot Pockets 🔥

A Non-Egg Breakfast Ideal!

OK so you can very well have these keto hot pockets anytime of day, but we find them particularly handy for non-egg breakfasts (and quick lunches!). Whip up a large batch, and simply bake straight from the freezer when the need arises.

And while we love a simple dijon mustard, ham and cheese filling (trust us!), you can really do your own thing here. Cheesy chorizo, pizza fillings, ricotta salmon, cheeseburger… i.e. endless possibilities await.

Oh, and think just 5g net carbs a pocket. 💁🏿

The Dough 🍔

You might (or not!) be surprised to hear that we use our grain-free tortilla dough here…!

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, puffed up tortilla chips, brie cups… i.e. you’ve got options.

Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes
Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes
Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes
Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes

The Flours 🔍

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, baking powder, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

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


Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes
Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes
Gluten Free, Low Carb & Keto Hot Pockets 🔥 #keto #lowcarb #glutenfree #ketobreakfast #hotpockets #healthyrecipes

Gluten Free, Low Carb & Keto Hot Pockets

Course: Appetizer, Bread
Cuisine: Gluten Free, Ketogenic
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 3 hot pockets
Calories: 236 kcal

These gluten free and keto hot pockets are a low carb breakfast ideal for when you need a little break from eggs. Make ahead, freeze, and bake on command.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.



For the keto dough:

Filling suggestions (see more in post)

  • Dijon mustard to taste
  • ham
  • mozzarella cheese or cheese of choice


For the keto dough:

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. 

  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

  3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 5 days in the fridge). 

For the hot pockets:

  1. Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or 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. Use the dough ASAP, so it remains sticky and you can close the hot pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it). 

  3. Assemble hot pockets by spreading mustard on the dough, adding a layer of cheese, followed by ham and more cheese. Add a second piece of dough on top and press around to seal closed. Trim edges with a pastry cutter or knife (see post for pics), and re-use the scraps of course. You can freeze the pockets at this point for a month or two. 

  4. Place hot pockets in prepared tray, brush with egg wash (optional, for a golden sheen). 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. 

Recipe Notes

Please note that nutrition facts below are estimated for the dough only. Having said that, net carbs should still be close to 5g net per keto hot pocket if filling with things like ham and cheese. 

Nutrition Facts
Gluten Free, Low Carb & Keto Hot Pockets
Amount Per Serving (1 hot pocket)
Calories 236 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 54mg 18%
Sodium 135mg 6%
Potassium 20mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 6g 24%
Sugars 1g
Protein 9g 18%
Vitamin A 1.6%
Calcium 7.5%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Monica says:

    Is it absolutely no substitute for the flour??? I’m allergic to almonds but these look so good.

  2. Eugenia Concha Sirandoni says:

    Hi Paola, I love your recipes! I live in Spain and cannot find xanthan gum, so I wonder if it´s possible to have psyllium husk or flax sedd meal instead of the xanthan gum.

    • Paola says:

      Hi Eugenia! Unfortunately you do need the xanthan gum, but you can definitely find it in Spain (I can find it in Mexico!). Try specialty health shops with loads of gluten free flours xo

  3. Carol USA says:

    Hi Paola – Thank you so much for this idea. I cheated and used some of the Carb Balance wraps (4 grams carbs) and just did the same thing… Wrap with stone ground mustard, ham or beef slices, two slices of cheese, then fold them and bake. It literally took me about five minutes. Then into the small oven to brown. I’ll freeze when cooled and my hubby will have a quick grab item for breakfast.. Thank you again!

    • Paola says:

      Oh lol! That sounds like a good idea! In Mexico we call what you did sincronizadas and they’re totally awesome 😉 thanks so much for sharing! xo

      • Carol USA says:

        Awesome! I will have to add those to my research list and see what other flavors and mixtures we might want. Thanks again for posting this

        • Paola says:

          They work REALLY well topped with pico de gallo salsa (the tomato sauce- there’s a recipe on the site). Enjoy!

  4. Pam says:

    Have you tried doubling the recipe? Any adjustments? Looks delicious. I want to make a large batch to freeze. Thank you!

  5. Karen says:

    I couldn’t wait to try these as this type of food is right up my street and I wasn’t disappointed! These were an absolute delight and although a little tricky to get the ends to seal (especially when u over stuff these like I did!) they were worth the effort. My only one complaint, it’s almost impossible to only have one!! Well done! 👍🏼

    • Paola says:

      Lol that’s awesome Karen! So happy you enjoyed them so much!! And don’t worry on sealing them, it takes a little practice (which I’m sure you’ll be getting ;)!) xo and thanks for reporting back!

  6. Libby says:

    These look great! Can they be baked, frozen, and then microwaved to be reheated in order to make it an easy weekday breakfast? Or is it best to freeze them unbaked and then pop in the oven?

    • Paola says:

      Hi Libby! I don’t see why it wouldn’t work quite well, just keep in mind that freshly baked first time around will always be best. xo!

  7. Katy says:

    Hey, I made these a few days ago and (apart from completely forgetting to put cheese on half of them–my kids are very distracting!), they were delicious.

    Quick question, though: my dough didn’t “ball” in the food processor and it wasn’t very sticky even though I added the prescribed amount of water. Do you think I should add more next time? And would it make it easier to press the dough thinner? Thanks!

    • Paola says:

      This could either be because of a difference in the xanthan gum used (it varies in strength a lot from brand to brand), or you simply do need to add a bit more water next time (one teaspoon at a time). It’s definitely easier to press with more water. Hope this helps and happy you loved them! xo

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