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!
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.
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.
(Make Ahead!) Gluten Free & Keto Hot Pockets
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
For the keto dough:
- 1 batch Crazy Keto Dough
- egg wash optional
Filling suggestions (see more in post)
- Dijon mustard to taste
- ham
- mozzarella cheese or cheese of choice
Instructions
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.
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!
Hi,
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!
Paola,
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.
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!
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!
Hi Bill! Its in the baking section with all the gf flours. And yup, if its in the recipe its needed 😉 xo!
Look for Bob’s Red Mill in the baking aisle.
I buy mine in the bulk section at Winco. I pay less than a $1 when I buy mine that way
You can also get it from Amazon. It is worth the trouble….makes a huge difference in low carb baked goods. Adds the feel of elasticity that low carb doesn’t have per no gluten. A bag will last you a year.
Ready to try recipe. I am allergic to coconut. What can I substitute? Thanks!
John
What purpose does the ACV serve in this recipe? Is it necessary for the dough?
For texture (if it wasn’t necessary it wouldn’t be in the recipe 😉!$
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 😊
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 🙂
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!
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?
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
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!
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
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.
Will this dough work as a pie crust for quiche? Would it need to be par-baked? Thank you! Karen
I wouldn’t use it for quiche (but search the blog for quiche and our flakey pie crust!) xo
Going to try this this weekend. Any reason there is no yeast involved?
It’s just meant to be a ‘quick bread’ dough xo!
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!
Probably just too much water Kandice! By any chance were your eggs a lot bigger?
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.
can you convert the gm of the flours into cups
Just click on US Cups below the ingredients 😉
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!
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?
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!
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!
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
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!
Hello!
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
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!
These look delicious. Also wondering if these could be made filled with an apple filling?
Hi Patricia! Definitely! You can go either sweet or savory with these guys (check out the cinnamon knots with this dough!) 😉 xo!
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!
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
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?
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!
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! 👍🏼
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!
Have you tried doubling the recipe? Any adjustments? Looks delicious. I want to make a large batch to freeze. Thank you!
Hi Pam! I have indeed doubled the recipe and works great 😉
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!
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
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
They work REALLY well topped with pico de gallo salsa (the tomato sauce- there’s a recipe on the site). Enjoy!
You have some amazing recipes.
Thank you so much Glenda 🙂
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.
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
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.
Is it absolutely no substitute for the flour??? I’m allergic to almonds but these look so good.
Have you tried sunflower seed flour Monica?
I will try that, thank you!