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(Make-Ahead!) Keto Hot Pockets 🔥

These gluten free and keto hot pockets are an ideal easy breakfast treat (for when you need a little break from eggs!). Make ahead, freeze, and bake on command!

Piled up keto hot pockets with ham and cheese filling
(Make Ahead!) Gluten Free & Keto Hot Pockets

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 I find them particularly handy for non-egg breakfasts treats (and quick lunches!). Whip up a large batch, and simply bake straight from the freezer when the need arises.

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

Oh, and 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-peasy to 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.

Trimming the Keto Dough for hot pockets
(Make Ahead!) Gluten Free & Keto Hot 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.

Piled up keto hot pockets with ham and cheese filling
(Make Ahead!) Gluten Free & Keto Hot Pockets
Piled up keto hot pockets with ham and cheese filling

(Make Ahead!) Gluten Free & Keto Hot Pockets

These gluten free and keto hot pockets are an ideal easy breakfast treat (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.
4.95 from 19 votes
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Appetizer, Bread
Cuisine American
Servings 3 hot pockets
Calories 236 kcal


For the keto dough:

Filling suggestions (see more in post)


For the keto dough:

  • Whip up a batch of our 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 hot pockets:

  • Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
  • 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). 
  • 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. 
  • Place hot pockets in prepared tray, brush with egg wash (optional, for a golden sheen). Bake for 20-25 minutes, until golden all over. 
  • These guys are best served warm and straight from the oven, but they also do re-warm quite well. 


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. 


Serving: 1hot pocket | Calories: 236kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 20mg | Fiber: 6g | Sugar: 1g | Vitamin A: 80IU | Calcium: 75mg | Iron: 1.7mg
Keyword gluten free hot pockets, ham and cheese hot pockets, keto hot pockets
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Deborah says:

    5 stars
    These look wonderful…love the idea of a Croque Monsieur pastry …might add Alleuette herb garlic cheese to sub for the béchamel. Fingers crossed.

    After that going to give a Reuben a shot. Cheesesteak?….gosh, the options are endless!

  2. Julie says:

    I can’t wait to make these for my son…the hot pocket king. Could you tell me, what were the dimensions of your hot pockets above? I’m not sure what size to make them. Thanks!

  3. Renee Sparks says:

    5 stars
    I can’t say thank you enough for your wonderful recipes! I just started eating low carb to lose weight and to eat a bit healthier and I truly thought I would never have anything close to bread again. WELL, I tried your recipe and it is wonderful! You have helped me and my family to eat better without sacrificing flavor and taste. THANK YOU SO MUCH and keep up the great work. I will definitely buy your book to help you continue the amazing recipes.

  4. Christine says:

    5 stars
    Another massive hit for my family! I couldn’t find how thin to roll the dough, so I probably went to about 1/6″. Thank you — we absolutely love your recipes, Paola!

  5. Bill says:

    Hi, These really do sound amazing. I’ve never seen xanthan gum in the baking aisle. Is this necessary? Should I be looking in a health food store for it? Is there an alternative?
    Any help is greatly appreciated!

    • Deborah says:

      You can also get it from Amazon. It is worth the trouble….makes a huge difference in low carb baked goods. Adds the feel of elasticity that low carb doesn’t have per no gluten. A bag will last you a year.

  6. Cat says:

    5 stars
    Ham and gruyere made the prefect filling for these! Bit like a Croque Monsieur without the béchamel sauce (I haven’t figured out how to do a keto version of béchamel). Perfect for breakfast, lunch, brunch, snack, even dinner! Thanks for another awesome recipe Paola!!!!!

    P.S. your chili empanadas went with me on a flight this weekend. It was nice to have a filling hand pie during a long layover surrounded by all those airport food joints. First time in over a year I didn’t starve before reaching my destination 😊

    • Mel says:

      Everything in a béchamel is “keto” except for the flour. I make mine using “keto flour” (no almond or coconut flour) adopted from @keto.luna on IG. It’s a 1:1 substitute for real flour. Happy cooking 🙂

  7. Caitlin says:

    5 stars
    Hi Paola,

    I follow all of your baking recipes EXACTLY, weighing and measuring, without substitutes.

    This dough recipe is ON POINT! It came out perrrrrfect for hot pockets! Yay! I easily doubled the recipe to make 6 hot pockets.

    To keep the carb count accurate, I weigh the whole dough ball first, and then divide the dough into 12 bits and measure each one, so every ball is the same weight. That way, I can make a batch for the week and keep logging into MFP day-by-day and I know I am getting the same carb count every time! Likewise, I also weigh my fillings so each hot pocket has the same amount.

    Thanks a million for this stellar recipe!

  8. Lisa says:

    Hey! I was wondering if one needs to use both almond and coconut flour? Can I use only almond flour or substitute the coconut flour for sesame seed-flour etc. (do not like the taste/smell of coconut)? And also, the almond flour I usually use is from the brand Sukrin, and it is fat reduced, can I use that for this recipe or should I buy a full fat/regular almond flour?

  9. con says:

    5 stars
    can you substitute the almond flour anything?
    spelt, rice (brown or white), buckwheat, potato, etc.?

    pleaseeeee help… cos they look delish & perfect for an upcoming kids party

    • Paola says:

      Hi Con! Keep in mind that the recipe was created around grain free flours, so tbh I’m not sure how any of the flours you have listed will behave in place of almond (they’re not fatty etc) xo!

    • con says:

      Sorry I was only thinking GF… wot about potato, coconut or green banana… I’m open to suggestions!
      Requirements at the kids party are;
      Gluten Free
      Dairy & Lactose Free
      Soy Free
      And 2 of the kids are totally nut free… all nuts… completely alergic

      • Nelly says:

        You’re honestly asking a KETO baker to design an entirely new recipe using ingredients she is allergic to and doesn’t cook with?

        Google “gluten free kids hot pockets” and I am sure you can find plenty of recipes. Sheesh.

  10. Kandice Dodge says:

    my first batch I did great with, but made another batch and I’m having issues with it being too sticky, it sticks to my hands and paper. Help!

  11. Ree says:

    5 stars
    Just letting all know. I don’t have an oven and very successfully made these in a stove top pot. So very easy. Thank you.

  12. GrannieM says:

    5 stars
    Just made these today. I rolled the dough out pretty thin, added in the excess and got 4 pockets! Thanks for the recipe. I think these, with a salad, will make great lunches!

  13. Terri says:

    So just to clarify: if you are making these with the intention of freezing, do you bake first and then freeze them? Or should they go in the freezer unbaked?

  14. HOUSEMOM3 says:

    Can I double or triple the dough recipe? ( I have growing boys! lol) as I’d like to make for freezing.
    I know certain mixes must be made in singular batches to retain their consistency.

    Thanks so much for taking time to give these wonderful recipes!

    • Paola says:

      It’s my pleasure! And you can definitely at least double the batch, just depends on the capacity of your food processor. Could also use a stand mixer with a paddle attachment and do three batches on there 😉 xo!

  15. Sonia Mehrotra says:

    Hi…I do not have a food processor but I do have a blender that pulses. Your suggestion for making the dough without a food processor? Thanks

    • Paola says:

      I think it would get stuck Sonia, just use either a hand mixer, stand mixer with a paddle attachment, or by hand with a little extra kneading. xo!

  16. Tess de Castro says:

    5 stars
    I just did and it was delicious.
    Have you ever tried using almond flour or other flour other than coconut? It was tasty but in the end I was with coconut taste in my mouth …. hahaha

    • Paola says:

      Hi Tess! So happy you liked this! Regarding the coconut flour, have you tried other brands? I haven’t found that it leaves too strong an aftertaste (the almonds and coconut do make it slightly sweet, but not overwhelming). xo!

    • Paola says:

      Hi Patricia! Definitely! You can go either sweet or savory with these guys (check out the cinnamon knots with this dough!) 😉 xo!

  17. Katy says:

    5 stars
    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

  18. 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!

  19. Karen says:

    5 stars
    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!

  20. Pam says:

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

  21. Carol USA says:

    5 stars
    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

  22. Eugenia Concha Sirandoni says:

    5 stars
    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

    • Deborah says:

      For everybody looking for xanthan gum, you can get it on Amazon or any number of other online sites that carry almond flour, and other low carb items . You use very little of it so an $6- $8 bag will last you all year and makes a HUGE difference in the texture of low carb baked goods….adds a bit of spring/bounce and moisture to them.

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