Ingredients:
For the Dough (Fathead Dough):
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese (about ¼ cup)
- 1 cup almond flour
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- Salt to taste
For the Filling (you can customize this part):
- 1 ½ cups cooked shredded chicken, pepperoni, sausage, or your choice of meat
- 1 cup shredded mozzarella cheese (for the filling)
- ½ cup marinara sauce or pizza sauce (sugar-free)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh basil or spinach (optional)
Instructions:
1. Prepare the Fathead Dough:
- Preheat your oven to 375°F (190°C).
- In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 30-second intervals, stirring in between, until melted and smooth.
- Add the almond flour, egg, baking powder, garlic powder, onion powder, and salt. Stir until fully combined, forming a dough.
- If the dough feels too sticky, you can add a little more almond flour to adjust the consistency.
2. Roll Out the Dough:
- Place a large piece of parchment paper on your countertop and dust it lightly with almond flour. Place the dough on top and roll it out into a rectangle or square, about ¼ inch thick.
- Once rolled out, cut the dough into squares (about 4-6 pieces, depending on the size you want your hot pockets to be).
3. Prepare the Filling:
- In a bowl, mix your choice of cooked chicken, pepperoni, sausage, or whatever protein you prefer with shredded mozzarella, marinara sauce, Italian seasoning, and red pepper flakes (if using). Mix until everything is well combined.
4. Assemble the Hot Pockets:
- Place a few tablespoons of the filling in the center of each dough square.
- Carefully fold the dough over the filling to form a pocket and pinch the edges together to seal. You can use a fork to crimp the edges if needed to make sure they stay sealed.
5. Bake the Hot Pockets:
- Place the sealed hot pockets on a parchment-lined baking sheet.
- Brush the tops of the pockets with a little olive oil or melted butter for a golden, crispy crust.
- Bake for 15-18 minutes, or until the dough is golden brown and the cheese is bubbly.
6. Serve:
- Allow the hot pockets to cool for a few minutes before serving. You can dip them in extra marinara or a creamy dipping sauce of your choice.
Tips & Variations:
- Customize the filling: You can use whatever fillings you like—cheese, pepperoni, sausage, spinach, or even a keto-friendly vegetable like mushrooms or bell peppers.
- Freezing: You can freeze these hot pockets before baking. Just wrap them individually in plastic wrap or foil, and freeze. When ready to bake, simply pop them in the oven frozen (you may need to add a few extra minutes to the baking time).
- Make them more pizza-like: For a more pizza-inspired version, you can add more Italian seasoning, olives, or pepperoni.
Enjoy Your Keto Hot Pockets!
These hot pockets are the perfect low-carb snack or meal. They’re great for meal prep, and they’re easy to customize with your favorite fillings!
