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.
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.
For the keto dough:
- 1 batch Crazy Keto Dough
- egg wash optional
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.