These keto hot pocket sandwiches are a fun and satisfying way to enjoy a warm stuffed sandwich without traditional bread. The dough is made with melted cheese, almond flour, and cream cheese, creating a soft and slightly chewy crust that holds delicious fillings perfectly.
Each pocket is filled with shaved deli meat and shredded cheese, making it a comforting meal or snack that fits perfectly into a low-carb lifestyle. They bake until golden and crisp on the outside while the inside becomes warm, cheesy, and flavorful.
These homemade keto hot pockets are also great for meal prep since they store well and can easily be reheated later.
Recipe Details
Prep Time: About 20 minutes
Chill Time: 30 45 minutes
Bake Time: 25 minutes
Total Time: About 1 hour 30 minutes
Yield: About 11 hot pockets
Ingredients
Filling
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Shaved sandwich meat of choice (turkey, ham, or any deli meat you prefer)
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Shredded cheese for stuffing (cheddar, mozzarella, or your favorite cheese)
For the Dough
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1½ cups shredded mozzarella cheese
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1½ cups shredded cheddar cheese
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4 oz cream cheese
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2 eggs, beaten
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1½ cups almond flour
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2 teaspoons xanthan gum
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2 tablespoons everything but the bagel seasoning
Instructions
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a microwave-safe bowl, add the shredded mozzarella, shredded cheddar, and cream cheese.
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Microwave the cheese mixture in 60-second intervals, stirring after each interval, until everything is fully melted and smooth.
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Transfer the melted cheese mixture to a stand mixer bowl (or use a hand mixer).
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Using a paddle attachment on low speed, mix the cheese until it cools slightly.
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Add the beaten eggs and continue mixing until the eggs are completely incorporated.
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Add the almond flour, xanthan gum, and everything bagel seasoning.
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Mix until a soft dough forms and the ingredients are evenly combined.
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Place the dough into a zip-top bag or wrap it in plastic wrap and refrigerate for 30 to 45 minutes so it firms up and becomes easier to roll.
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Remove the dough from the refrigerator and divide it in half.
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Place one portion of dough between two sheets of parchment paper and roll it out with a rolling pin until about ½ inch thick or slightly thinner.
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Use a large round cutter or a wide jar lid to cut circles from the dough.
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On one dough circle, spread a small amount of mustard if desired.
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Add shredded cheese and shaved sandwich meat on top.
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Place another dough circle over the filling and gently press the edges together to seal. You may need to stretch the dough slightly to meet the edges.
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Repeat the process until all the dough is used. This recipe typically makes about 11 hot pockets.
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Place the assembled pockets on the prepared baking sheet.
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Brush the tops lightly with a beaten egg for a golden finish.
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Bake in the preheated oven for about 25 minutes, or until the pockets are golden brown.
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Let them cool slightly before serving.
Why I Love This Recipe
These keto hot pockets are incredibly satisfying because they feel like a real comfort food meal while still being low in carbs.
The dough has a soft, cheesy texture that pairs perfectly with savory fillings like turkey, ham, and melted cheddar.
Another reason this recipe is a favorite is its flexibility. You can easily change the fillings depending on what you have at home, making it perfect for quick meals or snacks.
Tips & Tricks
Chill the dough well. Refrigerating the dough makes it much easier to roll and shape.
Use parchment paper for rolling. This prevents sticking and helps create smooth dough circles.
Seal the edges carefully. Pressing the edges well prevents the filling from leaking during baking.
Try different fillings. Cooked chicken, pepperoni, bacon, or even vegetables can work well.
FAQs
Can I store these keto hot pockets?
Yes. Keep them in an airtight container in the refrigerator for up to 4 days.
Can they be frozen?
Absolutely. Once cooled, store them in a freezer-safe container for up to 2 months and reheat in the oven.
Can I change the meat filling?
Yes. Turkey, ham, roast beef, chicken, or even bacon all work great in this recipe.
