Keto Pizza Pockets
Keto Pizza Pockets are a cheesy wholesome meal you can feed your kids or yourself without the high fructose corn syrup and trans-fats found in their store bought, processed frozen counterpart. They are portable, so you can grab them while heading out the door as a quick bite.
1 Pizza Pocket
4
Servings
382
Calories
30.6g
Fat
25.1g
Protein
7.2g
Net Carb
9.4g
Total Carbs
The dough for these pizza pockets uses my fathead dough recipe. It is the perfect dough to use on these pizza pockets because it is easy to work with, tastes incredible, and forms a nice crust that is crispy on the outside and chewy in the inner pocket.
Although you can add any ingredients to fill your pocket, I like to make a traditional pepperoni pizza pocket. This hot pocket is stuffed with mozzarella cheese, pepperoni and my keto pizza sauce.
Keto Pizza Pockets Recipe Video
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Keto Pizza Pockets Ingredients
3 ½ cups mozzarella cheese + ½ cup for filling - 1 ½ cups almond flour
- 2 eggs
- 1 teaspoon baking powder
- pepperoni
- ¼ cup keto pizza sauce
- 1 tablespoon water
Keto Pizza Pockets Directions
-
Preheat oven
Preheat the oven to 350 degrees.
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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.
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Mix in egg
Add one egg to the melted cheese and stir with a spoon or electric mixer.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Let cool
Let cool for 5 minutes before serving.
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.
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
Each is 7 net carbs or 7 for all 4?
Each has 7. It might seem like a lot, but they are big. So if you have that for one meal, it’s not that much carbs.
How many total carbs not net
total carbs is 9.4 g
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.
You freeze these and reheat later?
Yes, you can!