Keto Ham and Cheese Hot Pockets

Story by Natalie
Keto Ham and Cheese Hot Pockets
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Low-Carb, Keto, and Gluten Free?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, our kitchen assistant Daisy shared her gluten-free hot pocket recipe—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, and totally satisfies my nostalgic craving.

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.

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? Daisy’s 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 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
Keto Ham and Cheese Hot Pockets

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 and melts beautifully.

Keto Ham and Cheese Hot Pockets

How to Store and Reheat Keto Hot Pockets for Breakfast On the Go:

Refrigerate: Wrap these guys individually 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 allow to defrost in microwave for 1-2 minutes, then wrap in a paper towel and continue microwaving for another 1-2 minutes until cheese is melted.

Keto Ham and Cheese Hot Pockets

Tools and Special Ingredients You’ll Need to Make Keto Hot Pockets

Keto Ham and Cheese 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.

Keto Ham and Cheese Hot Pockets

Serves 12

Keto Hot Pocket Dough

2 1/2 cups blanched almond flour
2 tbsp oat fiber
1/4 tsp xanthum gum
12 oz mozzarella cheese, shredded
4 oz cream cheese
2 eggs, room temperature

Keto Hot Pocket Filling

1/2 cup mayonnaise
1 tbsp dijon mustard
4 oz mozzarella cheese, shredded
12 slices provolone
1 lb sliced ham
1 egg, beaten (for egg wash)
everything but the bagel seasoning

Method

Preheat oven to 400°F.

Dough

  1. Measure out dry ingredients and set aside.
  2. Mix mozzarella and the cream cheese in microwave safe bowl, heat for 1 min then stir, repeat in 30 second intervals until mixture combines. Transfer cheese mixture to a standing mixer with paddle attachment and beat till smooth—scrape as needed.
  3. Add eggs to mixture and mix well. Once the cheese mixture is smooth add the dry ingredients and mix well until incorporated. Using your hands, pull the dough into a large ball and then divide into 12 equal balls—cover them with plastic wrap so they don’t dry out.

Filling

  1. In a small bowl mix together mayonnaise and dijon and set aside. In another container combine 1 cup shredded mozzarella and the diced ham, set aside. Roll out balls into 6 inch rounds between parchment paper. Dough is sticky, so that parchment paper is necessary. —If you have a tortilla press now is the time to use it!
  2. Spread about one tbsp dijon mayo leaving a half inch border of dough. Cut provolone slices in half and place ½ on each side of dough leaving a slight gap in the center for folding. Fill with about 3 tbsp ham and mozzarella mixture and fold together dough creating a hand pie then crimp edges being sure you have a good seal.
  3. Place 6 hand pies on a parchment paper lined baking sheet, brush with egg wash and sprinkle everything but the bagel seasoning on top. Bake for 10 min, repeat with remaining 6 pies. Allow pies to cool slightly on the baking sheet and then cool completely on a cooling rack.

Notes:

  • See above for freezing and refrigeration instructions.
  • Pizza, these work wonderfully as a pizza crust. For personal pizza divide the dough into 6 balls rather than 12 which makes two Keto crust servings per personal pizza, or make two whole 10/12 inch crusts which would equal 6 servings per pizza. Press them out and bake them on parchment at 400 for about 5 min-7 min, they will be firm but slightly underdone. Let them cool and then top with your choice of pizza toppings, bake for another 5-7 min or until done to your liking.
  • 4 net carbs per serving
  • 19.2 g fat
  • 13.9 g protein
  • These values include one serving of dough and do not count the filling.