Ham and Cheese Hot Pockets Without Cheating.
If you’ve ever pulled a hot pocket from the freezer and popped it into the microwave, then you know teenage bliss. Melted ham and cheese between a piece of folded pizza-like crust? My inner 16 year old still craves it, but adult me was looking for a better alternative.
Recently, while trying out the keto diet, we discovered how to make the perfect hot pocket—it’s low-carb, gluten-free, and keto-friendly. With no weird additives or unpronounceable ingredients, this magical gluten-free hot pocket recipe gives the store-bought version a run for its money!
While these low-carb hot pockets are amazing right out of the oven—maximum flaky crust action—they are just as good reheated. So, if you’re looking for keto breakfast ideas on the go, or an easy way to bulk up those weekly meal plans, making these low-carb hot pockets in large batches is going to be a lifesaver. Just pop them in the oven or microwave and be on your way, tasty meal in hand.
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How Do You Make a Perfect Hot Pocket?
Hot Pocket Dough: If we weren’t trying make this a keto ham and cheese hot pocket, we’d say skip the homemade dough and just use your favorite store bought pizza dough instead. But, then again, if you can make something delicious without all of those extra carbs, then why not just do it yourself? Our dough recipe uses only a few ingredients, so be sure to not make any substitutes or you won’t get that good, flaky crust.
Here’s what you’ll need for your flaky, low-carb hot pocket dough:
- blanched almond flour
- oat fiber
- baking powder
- xanthan gum (this cannot be subbed, or your dough won't hold together.)
- mozzarella cheese
- cream cheese
- eggs
The how-to on the dough:
Combine the cheese and eggs in a stand mixer with a paddle attachment (or handheld mixer) and beat until smooth, scraping paddle as needed. Next, add the dry ingredients and beat until they're fully incorporated. Pull the dough into a large ball and then divide it into 12 equal balls and cover so they don’t dry out. Roll out balls into 6-inch rounds and place them between parchment paper, then shape into ¼ inch thick rounds. (This dough tends to be very sticky, so parchment paper is necessary!)
Note: If you happen to have a tortilla press on hand, this is a great way to quickly get perfectly even circles of prepared dough ready for filling!
The Filling: Ham and cheese! I mean, is there anything better than smoky, salty ham and super stretchy melted cheese? Nope! But don’t worry, if ham isn’t your jam here are a few more filling options to pair with the cheese:
- Bacon
- Broccoli
- Salami
- Spinach
- Shredded chicken
What Kind of Cheese is Good in a Hot Pocket?
To get maximum flavor and meltyness we’ve combined a couple of our favorite cheeses—provolone and mozzarella. We love provolone for its strong flavor—it pairs especially well with ham. Mozzarella cheese is probably the most commonly used for a hot pocket and for good reason; its mild, melts and stretches beautifully.
How to Store and Reheat Keto Hot Pockets for Breakfast On the Go:
Refrigerate: Wrap these guys individually in plastic wrap or store them in an airtight container for up to a week. To heat, place on baking sheet on center rack and bake for 10 minutes at 375°F. Alternatively, you can microwave them for 1 minute, although the crust will not be quite as crispy if you reheat them in a microwave.
Freeze: In order to freeze, place the entire baking sheet of hot pockets in the freezer. Once frozen, add them all to a freezer bag and store for up to three months. When ready to use, bake at 375°F for 25 minutes or microwave them for 1-2 minutes until cheese is melted.
Tools and Special Ingredients You’ll Need to Make Keto Hot Pockets
Need More Make Ahead Breakfast Ideas?
While not keto or low-carb, we are in love with these make ahead Breakfast Burritos!
This Asparagus Frittata is perfect for meal prepping. One pan and you have breakfast for six days. Just store the slices individually and heat up when ready to eat.
Let Us Know How it Went:
How’d you like this recipe? Did you get all the tennagery feels, but none of the guilt, while biting into that flaky crust and seeing that ooey, gooey cheese pour out? Do us a favor- if you made this recipe post a picture to Instagram and tag @themodernproper and #themodernproper so we can see how it turned out! Happy eating.
