These doughy pockets are stuffed with cheese and pepperoni (or ham and cheese) and will satisfy your pizza cravings. The secret? It’s all about the dough!
If you know how to make mozzarella cheese dough, then you will already be familiar with the pizza dough base for this keto hot pocket. There are so many recipes you can make using keto dough, from garlic cheese bread to pizza to even keto crackers.
Mozzarella dough (also known as fat head dough) is the Holy Grail of keto dough. If you are new here, you only need 4 simple ingredients for this dough recipe so you can make it tonight. Then, turn that cheese dough into these keto hot pockets the whole family will love.
What are hot pockets?
Hot pockets are an American brand of meat and cheese wrapped in pastry that is microwavable. As you can imagine, these do not fit into your low-carb or keto diet.
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You might also call these keto pizza pockets, keto toasted sandwiches, hand pie, or almond flour calzones.
You can cook them in the oven on a baking tray, in a panini press, or a toasted sandwich maker.
Here in NZ and Australia, we love our toasted sandwiches. You throw two pieces of bread into a toasted sandwich maker, add some filling, and toast for 3-5 minutes. Toasted sandwich makers are an absolute staple in most houses and every student dorm in the country.
So no matter what you want to call these pizza snacks, they are a delicious crunchy way to eat pizza fillings wrapped in keto dough.
Fathead dough
But what if you want a toasted sandwich that doesn’t leave you feeling bloated? Perhaps a gluten free toasted sandwich? A keto toasted pocket? Luckily, this mozzarella dough recipe comes to the rescue.
There are infinite possibilities for using almond flour mozzarella dough (a.k.a Fathead dough). Fat head cracker, fat head nachos, and fat head bagels.
There are even options in the recipe below to make the keto dough with coconut flour for those who are allergic, intolerant or attend schools with nut free policies and want to pack these keto pizza pockets in lunch boxes.
Ingredients you need
To make these keto hot pockets, you need a few basic ingredients.
Mozzarella cheese dough
- mozzarella cheese – make sure you get a mozzarella cheese that is labeled low moisture and has no added starches or flours
- almond flour – almond flour will give you a smoother texture than almond meal
- cream cheese – plain, full fat cream cheese is best
- egg – may be omitted if you have an egg allergy
- Optional flavours – you might want to add some herbs and spices to your dough, depending on what you are making. Onion powder, garlic powder, Italian herbs, or use a pastry brush to brush egg wash and sprinkle on bagel seasoning.
Pizza pocket filings
- shredded cheese – for within the keto hot pockets
- tomato paste – look for a variety with no added sugar for the lowest net carbs possible, keto pizza sauce, or sugar-free keto BBQ sauce.
- pepperoni – I prefer full-fat sliced pepperoni, but turkey pepperoni works fine too
- veggies – optional but I love adding some vegetables to my pizza pockets. Mushrooms and bell peppers are my typical go-to, but you could alos add sliced green onions, spring onions, or black olives.
Variations
The fun thing about pizza pockets is that you can enjoy them in so many different ways! Just like pizza, the topping options are endless. Here are a few ways to fill your keto hot pocket.
- 4 cheese hot pockets: add some Italian seasoning into the dough, then fill the inside with four of your favorite cheeses (classic 4 cheese pizza has gorgonzola, Parmigiano Reggiano, goat cheese, and shredded mozzarella cheese)
- meat lovers: ramp up the protein by adding sausage and ground beef along with pepperoni and pizza sauce into your keto pizza pockets.
- ham and cheese: turn this into a yummy gluten free toasted sandwhich and fill the pizza dough with leftover ham and cheddar cheese.
Equipment you need
This recipe is easy to make in a sandwich toaster or panini press. However, if you don’t have one, you can still make these low-carb hot pockets in the oven.
To make the fathead dough, simply mix the mozzarella mixture in a microwave-safe medium mixing bowl and microwave to melt the cheeses together.
Add the egg and mix well until you have a lovely smooth dough ball ready to roll out. You can use a rolling pin, a wine bottle, or the bottom of a measuring cup to smooth out the dough.
How to make hot pockets
All you need to do is roll out the fathead dough recipe between 2 pieces of baking parchment paper and cut 8 large squares. Lay 4 of the hot pocket dough squares out on parchment paper on top of a baking sheet.
Then, add your filling to the center of those squares. Place the remaining 4 squares on top, then pinch the edges together. Finally, preheat the oven to 220c (425F) and bake for 12-15 minutes until the hot pocket is golden brown.
Storage
Before storing the pizza pocket, leave them on a wire cooling rack to cool completely. You want them to stay crispy so avoid any unwanted moisture or condensation.
To store cooked keto pizza pockets, place them in an airtight container or a zip topped bag and place in the fridge. They’ll last for about 3 days.
If you are meal prepping, you can also make these ahead of time. To store, wrap the hot pockets in parchment paper, then place them in a freezer bag. They will last in the freezer for 6 months.
To reheat low-carb hot pockets, place them in a warm oven at low heat, or your air fryer will reheat and keep them crispy.
Enjoy!
Keto Hot Pockets Recipe (Keto Pizza Pockets)
Equipment
- Toasted sandwich maker
- Measuring cups and spoons
- Mixing Bowls
Ingredients
Mozzarella Dough
- 170 g shredded/grated cheese mozzarella
- 85 g almond meal/flour
- 2 tbsp cream cheese full fat
- 1 egg medium
- pinch salt to taste
Pizza Hot Pocket Filling Ideas
- shredded/grated cheese
- tomato paste
- pepperoni slices
- peppers sliced
- mushrooms sliced
Instructions
Mozzarella Dough
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt and mix gently.
- Roll the keto cheese dough between 2 pieces of baking parchment/paper. Do not roll as thin as a thin pizza crust. It needs to be a little thicker so it is sturdy and will hold the pizza filings. See photos in this post.
- Remove the top baking paper/parchment. Cut the dough into squares that will fit onto your prepared baking sheet, or the same size as your toasted sandwich maker.
Pizza Hot Pocket Filling Ideas
- Oven: Place 4 squares of dough onto the lined baking tray. Place your selected pizza pocket fillings on top. Cover with another square of mozzarella dough and crimp the edges shut. Bake at 220c (425F) for 15 minutes, or until golden brown.Sandwich maker: Place one square on the bottom of the sandwich maker, add your choice of fillings, place another square of dough on the top, press the lid of the sandwich maker down and cook for 3-5 minutes until golden.
Notes
Nutrition
More pizza keto recipes
- Keto cheeseburger fat head pizza
- Keto pizza pancakes (mozzarella dough)
- Fathead head pizza (almond flour or coconut flour)
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Just curious, any suggestions on how to use this recipe without a microwave?
Double boiler?
Just use a pot on the stove you can see heaps of videos online
Looks just delicious and my kid would definitely want this. But I have a question. Does it freeze well after baked? If it is, then it save me time in the morning to prep! Thank you!
Great question, yes they do. Fat Head freezes well AFTER it has been cooked. Many people also cook the Fat Head pizza base then freeze them so they have keto frozen pizzas. Simply add the toppings and heat in the oven. Yum.
Thank you!!
I was going to try freezing them unbaked on a baking tray and then transferring to a zip top bag so I can pull out whatever I need. Has someone tried the unbaked freezing method and it not worked? What happens to them of they’re frozen before baking?
I don’t recommend freezing mozzarella dough before it has been baked. The raw egg and the already softened cheese doesn’t take too kindly to freezing.
OMG! I just made my first Fathead pizza and it was delicious. My boyfriend and I have been low carb since New Year’s Day and we have been craving a pizza. I have tried all the “other low carb pizza doughs” and they left much to be desired and/or a bad after taste in my mouth. This pizza was making our mouths water while it was cooking because it smelled like we were inside of a pizzeria. It was very filling and it totally satisfied our craving for pizza. And it was sooomeasy to make the dough. Thanks for the recipe. I will be making the bagels tonight.
Your sandwich looks like it was in a sandwich maker that has the divider marks on it, am I correct? I only have a flat nosed sandwich maker, would they work as well on that?
Thanks,
Pam
Yes I used a toasted sandwich maker – makes them so incredibly easy. I’m sure your one would work too.
Oops, I had ‘flat nosed’ sandwich maker, silly corrective text!!! Flat base it should be!!!
This looks amazing but I can’t have cream cheese is there an alternative/substitute. I have found a dairy free cheddar which I suppose I couldn’t use too but not a cream cheese one. Thanks Kim (New Zealand )
Kim you could probably even omit the cream cheese entirely. The recipe is much nicer with it, but not entirely essential if you are intolerant to it.
I want to try this with a mountain pie maker this summer!
I have tried all the “other low carb pizza doughs” and they left much to be desired and/or a bad after taste in my mouth. This pizza was making our mouths water while it was cooking because it smelled like we were inside of a pizzeria.
Thanks for sharing! Can I make some ahead of time and freeze?
These can be frozen after cooking, but not the raw dough. The raw egg and melted cheese don’t freeze well at all.
These are great! Second time I forgot the cream cheese but in a way it was better as they didn’t stick to the sandwich toaster like they did the first time. Filled it with salami, roasted capsicum,tom paste, tomato(can omit of course) and onion. Fab!
Absolutely delicious! Easy to make and very filling!
Oooh, thinking I could make individual pies with this dough and leftover lamb roast
Hi Libby hoping you can help with some questions I have. I absolutely love your recipes intact your website is I cook from so for that I thankyou. I’m just wondering if have this much cheese is ok? Is it ok to have so much diary? I thought it was an inflammatory marker. And I feel like all this cheese isn’t the best to consume on a daily basis. I like to follow a keto WOE but I also want to be healthy. I worry all about the processed meats and diary that are used in keto. Also would you recommend coconut flour over almond flour because of the inflammation process that’s almonds can have (oemega 6fatty acid)
Any thoughts on this would be greatly appreciative as I don’t feel I have much knowledge in this area.
I do eat a lot of cheese but not as much as people think. I choose cheesy dishes, but not every day. I go for simple food, simple roasts, simple steak and blue cheese (so not a huge volume there), salads, chicken etc.
I made this 3 times and it just makes a mess in the sandwich maker 🙁 it seems the sandwich maker is meant for raw dough? I’m not exactly sure
Yes, I put the raw dough in there. Is the sandwich maker hot enough? Is your dough sturdy enough? Maybe your cheese requires a little more almond flour or coconut flour (depending on which you are using).
Hi!
I’m very curious to try this recipe. My family is more Paleo than keto so my knowledge is not great about keto. Would I be able to use cheddar instead of mozzarella or does it no have the same outcome?
Thanks!
Cheddar will work but mozzarella does produce the best results. Buy the pre-shredded/grated variety and check the ingredients, because some brands contain flour or starchy agents that stop the grated/shredded cheese from clumping together.
I’ve never actually managed to find any pregrated cheese that doesnt have added starch.
Made them today with cheddar as I had a big chunk of it at home. Also didn’t have any cream cheese to use but they seem to have turned out great anyway. Such an easy and delicious recipe!
Please tell me how much 170 grams and 85 grams is equal to in us measurements. thanks.
Simply use the big red buttons below any recipe and you can easily swap between metric (grams) and cups. Yay!
These were so delicious!! I made some mistakes with the recipe and the dough was too soft so it didn’t look pretty but still tasted great! Just wanted to clarify, the nutrition facts are just for the dough without anything on it?
Yes, the nutrition panel is for the pizza pocket, filings are additional. I’m glad you loved them, even if they didn’t look so perfect 😉
Good day. I can’t find medium eggs. Can I use large eggs and how many?
The recipe only calls for 1 medium egg so if you use 1 large egg, you would possibly have to add a little extra almond flour/meal to make up for the larger egg.
Just askin’ … aren’t coconuts, well, nuts?
You’d think so by the name, but they are actually drupes. See the note and the link in this article that explains it further.
I made these when I first found the recipe, they are delicious! I also made some with just the bottom dough as I didn’t have enough to put the lids on and I needed 2 more! They were really lovely. Have made them lots! Try them!
Hi can anyone who has tried these tell me what the mouthfeel and texture is of these toasted sandwiches?
Just made for dinner and they were great, just like when i used bread . Try you. Won’t be disappointed.
Nasty. Don’t bother making. All I could taste in mine was the almond flour.
I just compared this dough to a psyillium husk version and this won hands down for taste and pliability. I used a tupperware dough pocket sandwich maker. I laid the dough over the maker, added the fillings and clamped together to make the pockets with the crimped edge. They held together much better than the other dough. I deep-fried mine though, not necessarily the healthiest option, but… baby steps 😀 They fried up beautifully
Awesome Deanna, thanks for the awesome feedback today. I’m glad they compared well to the psyllium husk version – I think this pastry is really sturdy and packs a real cheesy punch!
Growing up, hobo pies over the fire were my favorite part of camping. Since going keto, I haven’t had them. This recipe turns out spectacularly over the fire! I had my sister try it as well, and there was no taste or texture difference between normal bread and this recipe! I’m amazed and so grateful for coming across this recipe!
Awesome Jay. I have never thought of enjoying these over the campfire. I’m going hiking for 4 days later in the year, you can guess what I’ll be taking with me 😉
These look so good, can I make them with a sweet filling to make a sweet filled pastry? P.S. Your recipes are simply the best Libby, I don’t know how you do it all.
This came out very good. One thing which should be clarified. The oven instructions say to bake at 350 degrees but in the notes below it says 425 degrees. I went with 425 and that made sure it came out done ( the dough is a little wet).
Hi Brenda, thank you for catching that. The temperature has been updated. So glad you liked it!