Keto Pizza Pockets
Published July 20, 2019 • Updated February 27, 2026
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I make these with my fathead dough, and they come out with a crispy golden shell and melty pepperoni center. Low carb, freezer-friendly, and only 7.2g net carbs per pocket.
I started making these because my kids wanted hot pockets and I refused to buy the frozen ones. One look at that ingredient list (corn syrup solids, partially hydrogenated oils, a paragraph of preservatives) and I knew I could do better at home with my fathead dough.
The dough is what makes the whole thing work. It’s my standard fathead recipe (mozzarella, almond flour, egg, baking powder) and it bakes up with a crispy outside and a soft, chewy pocket inside that actually holds the filling without getting soggy. I’ve made these dozens of times now, and the dough seals cleanly every time as long as you crimp the edges with a fork. If the dough feels sticky when you’re rolling it out, pop it in the fridge for 10-15 minutes. That small step makes a huge difference in how easy it is to handle.
For the filling, I keep it classic: mozzarella, pepperoni, and my pizza sauce. But the real reason I keep coming back to this recipe is the freezer meal prep. I double the batch, let them cool completely, wrap each one tight in plastic wrap, and stack them in a gallon Ziploc. They hold in the freezer for 4-6 months. When my kids want one after school, I pull it straight from the freezer and toss it in the air fryer at 350 for about 8 minutes. The crust gets even crispier reheated in the air fryer than fresh from the oven, which I didn’t expect the first time I tried it.
If you like pizza night as much as we do, I have a whole lineup. My keto pizza chaffle is faster when you don’t want to deal with dough, and my pizza bowl is what I make when I want all the toppings without any crust. For something handheld like these, my keto chicken taquitos use a similar roll-and-bake method with a totally different filling.
The net carbs come out to 7.2g per pocket, which sounds like a lot until you see the size. These are big. One pocket with a side salad is a full meal for me. I make a batch almost every other week now because the freezer stash means I always have a quick low-carb lunch ready. I’ve served them on pizza night alongside keto corn dogs for the kids, and it’s the one dinner where nobody complains.
Tips for the perfect seal and bake
The key to these is getting the dough thickness right. I roll mine to about 1/4 inch thick between two sheets of parchment paper. Any thinner and the filling bursts through; any thicker and you get too much bread relative to filling.
When you seal the edges, press firmly with your fingers first, then go over them with a fork. The fork crimp isn’t just for looks. It actually prevents the pockets from splitting open in the oven. I learned this the hard way after my first batch popped open and leaked cheese everywhere.
Don’t skip pricking the tops with a fork before baking. Steam builds up inside and needs somewhere to go. Two or three fork pricks on each pocket is enough. My keto grilled cheese uses a similar sealed-dough technique if you want more practice with fathead dough before tackling these.
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Ingredients
3 ½ cups mozzarella cheese + ½ cup for filling -
1 ½ cups almond flour
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2 eggs
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1 teaspoon baking powder
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pepperoni
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¼ cup keto pizza sauce
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1 tablespoon water
Step by Step Instructions
Step by Step Instructions
Melt the cheese
Place 3 ½ cups of mozzarella cheese in a microwave-safe bowl. Microwave for 1 to 2 minutes or until the cheese is melted, then stir.
Combine ingredients
In a separate bowl, combine the dry ingredients – almond flour and baking powder. Using an electric mixer, mix the dry ingredients into the egg and cheese mixture until well combined. If you don’t own an electric mixer, you can use your hands to work the dough, kneading it until it comes together.
Flatten the dough
Form dough into a ball and place between two pieces of parchment paper. Using a rolling pin, roll out pizza dough to form a large rectangle. The dough should be about a ¼ inch thick.
Cut out rectangle sheets
Using a pizza cutter or sharp knife, cut the dough in half lengthwise and horizontally so you end up with four rectangles of dough.
Add ingredients into each rectangle
To two of the rectangles, paint 1 tablespoon of tomato sauce on each square of dough using the back of a spoon or pastry brush. Then top with a sprinkling of mozzarella cheese and 3 – 4 slices of pepperoni.
Make the pocket and seal
Top a plain rectangle of dough on top of the layer. Seal the edges with your fingers, then crimp with a fork to seal closed. Repeat on the rest.
Egg wash
Prick the top of each pizza pocket with a fork to allow steam to escape. Brush egg wash over each pizza pocket using a basting or pastry brush.
Bake the pizza pockets
Place each pocket onto a sheet of parchment paper and bake for 15-18 minutes or until golden brown on top.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make keto pizza pockets in the air fryer?
I've done it both ways. For fresh (not frozen), I set my air fryer to 370 and cook for 6-8 minutes, flipping halfway through. The crust comes out even crispier than the oven, with these little golden spots all over the top. I still prefer the oven for a full batch because I can fit all four at once, but for reheating one or two, the air fryer is what I reach for every time.
How do I reheat these from frozen?
I pull them straight from the freezer, no thawing needed. In the air fryer, 350 degrees for about 8-10 minutes gets them hot through with a crispy outside. I usually add about 3 minutes compared to a fresh one. For the microwave, wrap in a paper towel and heat for 1-2 minutes, but I'll be honest, the texture is so much better in the air fryer. The microwave makes the crust a little soft.
Can I use coconut flour instead of almond flour?
I haven't tested coconut flour specifically in this recipe, and I wouldn't do a 1:1 swap because coconut flour absorbs way more liquid. If you need a nut-free option, I've had readers use sunflower seed flour as a one-to-one substitute for the almond flour and it works. The taste is slightly different but the dough holds together the same way.
What other fillings work?
I've tried a bunch of combinations over the years. Precooked sausage with pepperoni is my family's second favorite. Salami and olives work if you like a more Italian flavor (similar to my Italian keto sliders). Ham and cheese is solid for kids who aren't into pepperoni. And I've done broccoli and cheese for something different. The key is keeping the filling dry, so precook any meat and pat vegetables dry before stuffing. If you like the pizza flavor, try breaking up my pizza meatballs as a filling.
Can I freeze these before baking?
I haven't tried freezing them completely raw, but I know some readers assemble them, freeze flat on a sheet pan, then bag them up. If you go that route, bake straight from frozen at 350 and add about 5-7 extra minutes. I prefer baking first and then freezing because the crust texture stays more consistent when I reheat, but either method should work.
How many does this recipe make?
I get four large pockets from one batch. You roll the dough into a rectangle, cut it into four pieces, then use two for the bottoms (with filling) and two for the tops. Some people get confused thinking it makes two, but it's four individual pockets. They're big enough that one is a full serving for me.
How many net carbs are in each pocket?
I measured this out carefully: each pocket has 7.2g net carbs (9.4g total carbs). I know that sounds higher than some of my other recipes, but these are full-sized pockets. One is a complete meal for me with a side salad. If you want to lower the carbs per serving, make six smaller pockets instead of four and they come out closer to 5g net carbs each.
Swapped the pepperoni for Italian sausage crumbled small. The fat renders into the mozzarella in a way pepperoni just doesn't, makes the whole filling denser. Closer to a calzone than a pizza pocket, which is exactly what I was going for. Used Rao's marinara instead of keto pizza sauce because I had it open. The acidity cuts through the fat. Fathead dough crisped up the same on the outside, golden shell, that chew you want. Four of these wiped me out, which almost never happens with something this size. Making a double batch this weekend with hot Italian sausage to see if the heat survives the oven.
I kept expecting the fathead dough to fall apart on me and somehow they came out golden and sealed, though I'd probably double the sauce next time because the ratio felt a little off.
Fathead holds better than people expect. I keep the sauce minimal so it doesn't soak through the dough, but doubling it works fine if the edges are sealed tight.
The dough actually holds together. freezer stash sorted
Yes! They freeze so well. I pull them straight from the freezer and add about 3 minutes to the reheat time in the air fryer.
I’m allergic to almonds(coconut too.) Is there another flour I can use?
I haven't tried it in this recipe, but sunflower seed flower is nut free and can substitute one to one with almond flour. Oat fiber is a good substitute for coconut flour in some recipes.
So this makes TWO hot pockets? Cut into FOUR pieces then use two for filling and two for the top? So one hot pocket is TWO servings?
It makes 4 hot pockets. You have the leftover dough that you cut around to roll out again and make more. It's probably best to roll the dough out into a rectangle.
You freeze these and reheat later?
Yes, you can!
It's not clear, but is the cheese and egg from steps 2 and 3 then mixed into the dry mix in step 4 after the dry ingredients are combined? I don't see anything in the instructions about using it after you put the egg in.
That was confusing. I updated the directions. But yes, combine egg and cheese, set aside. In a separate bowl, combine dry ingredients. Then add the dry ingredients to the egg and cheese mixture.
How many net carbs are in each pizza pocket?
I made 4 large pizza pockets (which is definitely enough for one meal) and it was 7.2 g net carbs
Does this make 4 hot pockets? What is 4 servings?
If you make 4 large hot pockets, it would be 4 servings. Sometimes I make smaller ones so it just depends on the size of pocket you make then portion out to calculate the servings.