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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. Diane says:

    4 stars
    Just a quick thanks! Enjoyed this so much more than fathead dough & being able to whip it up in a food processor & tortilla press made my cooking life much easier. Have you tried this dough in a sweet application?

    • Paola van der Hulst says:

      Glad to hear Diane! And for sure, check out the cinnamon roll knots and the raspberry danish 😉 xo!

  2. Stevie says:

    5 stars
    I made these the first time and liked them a lot. Then made them with a triple recipe, using 200g of almond flour (no coconut here). And put them in small tart cups instead of pockets. Basically ended up with 6 4 inch meat pies, filled them with ground beef, cheese, onion, and a tiny bit of cornichons.

    Might be my favorite thing I’ve baked to be honest!! Thank you!!! This dough is the best.

    • Oksana Voskresenskaya says:

      Did you use almond flour only? How come that for triple recipe you used only 200 is the recipe calls for 96 g almond? Can you please reply, I want to use the recipe but with no coconut as well.
      Thank you

  3. Stevie says:

    5 stars
    I made a triple batch and it yielded about 9 “3” inch pockets and 9 “2” inch ones. Ate a few and keeping the rest for easy snacks!

    I substituted all almond flour for coconut (couldn’t find it in the French village I’m in) which I then ended up using about 200g of almond flour. Turned out perfect! They’re delicious and can’t wait to try more variations and treats with this amazing dough recipe! Thanks!

  4. Jennifer says:

    Should I freeze them raw? Thaw or bake from frozen? And how long at what temp? Sorry, I didn’t see any freezer prep instructions

  5. Cat says:

    5 stars
    I’ve been wracking my brain trying to figure out how to add scrambled egg to the filling. Any ideas on how that could be done?

  6. Alma says:

    Amy – You ONLY USE YEAST if making NAAN.
    Do NOT use YEAST if making pizza, tortillas, cinnamon rolls (or knots), pasta, ravioli dough, dumplings, hot pockets.
    Hope this helps. I have made the hot pockets, tortillas and pizza with this recipe before and it works very well for them!

    • Amy says:

      I am sorry but I am still a bit confused if the crazy dough will use yeast for the hot pockets. I know you can use this dough to make a variety of food and some do use yeast. I know when I make hot pockets normally I do use yeast.

  7. littleleftie says:

    Made these today and instead of cheese and ham, made them into pizza pockets. I weighed out the dough into 30gm balls and started rolling each circle out…and after doing 2, said “enough of this!” and simply did single circles onto which I placed the filling on half, and folded the other half over and sealed. Excellent!
    Thanks Paola!

  8. LJ says:

    Hello! Would this dough hold up to being folded over, empanada style, or is that going to cause breakage or a leak? Also, is there a second choice for almond flour you use? I have found that the Anthony’s line of products upsets my system every time, making it impossible for me to eat anything made with their flours. I have used Bob’s Red Mill with digestive success in the past. Thanks.

  9. Jill R. says:

    5 stars
    Another great recipe to try out! Quick question – I want to freeze these, do I thaw overnight in fridge or bake frozen? Thanks again for keeping us healthy with all your amazing recipes.

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