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Low Carb Ham and Cheese Hot Pocket Made With Fathead Dough

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These low carb ham and cheese pockets make a fun snack or meal. The dough is so much like bread, you won’t believe it! They’re also gluten-free!

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Low Carb Ham and Cheese Pockets make a great snack at 3 net carbs each! | low carb, gluten-free, Keto, THM

I’m not going to do a long post about this incredible low carb ham and cheese hot pocket recipe because I want to get the recipe out to you STAT!

I’ve been playing with the Fathead Pizza Dough recipe and thought I would make my children a little treat. Although I have never had a hot pocket before I imagine they taste very much like these do – which is pretty great! I almost have a true bread-like/pastry consistency nailed with this hot pocket dough and plan to do great things with it.

Low Carb Ham and Cheese Pockets make a great snack at 3 net carbs each! | low carb, gluten-free, Keto, THM

Let me talk about the procedure for this recipe for just a minute. I totally thought I had messed-up and was a little upset when I put these into the oven. They actually turned out really great, as you can see from the pictures. The reason I was upset is because the ham and cheese pockets were completely perfect the first time I made them. I made three big ham pockets and cut them into 6 pieces after baking. This time around I pre-cut and stuffed 8 homemade pockets.

The problem? Not only is the dough a little delicate, but I was not able to seal the pockets together because of the ham and cheese filling. Frustrated, I patched what I could, folded the dough over the filling and baked them. I didn’t even try to seal the dough. What a surprise to see how perfect they turned out! Disaster to dreamy!

Low Carb Ham and Cheese Pockets make a great snack at 3 net carbs each! | low carb, gluten-free, Keto, THM

I think you are going to love this recipe! Just remember that because of the cheese, they are full of calories and super filling. I would enjoy 1 as a snack or two with a salad as a meal.

If you are interested in Pizza recipes check out the Low Carb Sausage Kale Ricotta Pizza, Supreme Pizza, or low carb Classic Pepperoni Pizza.

Don’t forget to check back for other great recipes using this dough!

 

This Low Carb Ham and Cheese Hot Pocket recipe is 3 net carbs per pocket!

[This post and recipe contain affiliate links.]

 

Low Carb Ham and Cheese Pockets make a great snack at 3 net carbs each! | low carb, gluten-free, Keto, THM
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4.89 from 27 votes

Low Carb Ham and Cheese Hot Pocket Made With Fathead Dough

These low carb ham and cheese pockets make fun snack or meal. The dough is so much like bread, you won't believe it! They're also gluten-free!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 276kcal
Author lowcarbmaven.com

Ingredients

Dough

  • 1 1/2 cups Monterey Jack or Mozzarella cheese, grated (5 oz)
  • 2 ounces cream cheese, broken into chunks
  • 1 large egg
  • 1 1/3 cups almond flour (4 oz)
  • 3 tablespoons whey protein powder
  • 1/4 teaspoon baking soda

Filling

  • 6 ounces deli ham
  • 4 ounces Monterey Jack or Mozzarella cheese, sliced
US Customary - Metric

Instructions

  • Preheat the oven to 400F and place the rack in the middle.
  • Put the grated Monterey Jack into a medium microwaveable bowl. Place the pieces of cream cheese on top and microwave for 1 1/2 - 2 minutes. Remove and stir until creamy and smooth.
  • Crack the egg into another medium sized bowl and beat. Add the melted cheese to the egg and stir to combine. Add the almond flour, protein powder and baking soda. Mix with a rubber spatula until thoroughly combined. Let the dough cool for a few minutes.
  • Cut two sheets of parchment big enough to cover the entire bottom of a large sheet pan. Spray them with baking spray and roll the hot pocket dough between the two. I flip it over once or twice and re position the paper, keeping the dough in the middle. Roll out the dough until it is almost as big as the parchment paper. Lift the top piece of parchment off and patch the corners to get an even rectangle. It doesn't have to be perfect.
  • With a large sharp knife, cut the dough down the length, cutting it in half. Then cut the dough along the width: once in the middle, then once on either side to make 8 smaller rectangles.
  • Place one slice of cheese towards the bottom of each rectangle (on the shorter side) and scrunch up a piece of ham on top. Do this for all 8 rectangles.
  • Carefully fold the top of each rectangle over the filling until it approximately meets the bottom of the rectangle.
  • Bake for 20 minute or until the low carb ham and cheese pocket is golden brown.

Notes

Nutrition Facts
Low Carb Ham and Cheese Hot Pocket Made With Fathead Dough
Amount Per Serving
Calories 276 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 75mg 25%
Sodium 483mg 20%
Potassium 218mg 6%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 19g 38%
Vitamin A 8%
Vitamin C 10%
Calcium 23%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 276kcal | Carbohydrates: 4g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 483mg | Potassium: 218mg | Fiber: 1g | Vitamin A: 8% | Vitamin C: 10% | Calcium: 23% | Iron: 5%

 

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  1. Hi, can’t wait to try these – could I substitute the whey powder for either flaxseed meal or xantham powder as that’s all I have available to me

    Reply

    • Hi Lou. I think the protein powder makes it more bread-like, but this dough is suuuuuper forgiving. Yes, use the flaxseed meal. -Kim

      Reply

    • Hi Zah. I added the info you requested. For future knowledge, I have a US to metric conversion chart for all of the common low carb baking ingredients. I often use Google and the Alexa app to convert from ounces to grams for me and vice-versa. -Kim

      Reply

  3. Is it necessary to use the protein powder or can I use a bit more flour. I have allergy issues with the protein powder.

    Reply

    • Hi Colleen. You don’t have to use the protein powder. I tested oat fiber, coconut flour, and protein powder in the dough recipe and posted the ingredients that yielded the best tasting and textured product. You may use more almond flour if you wish. -Kim

      Reply

  4. I may do ecited about the Hot Picket recipe! I want my boys to eat healthier, and they live those (teenagers… I have less control now!). I would like to have them frozen so that they could heat them as they want… Have you tried this or do you always eat in immediately?

    Reply

    • Hi Kiki! I hear you about trying to influence teens! Lol. We always eat these immediately, but they will freeze. I think it’s best to thaw them the night before in the refrigerator, but I have never tried re-heating them right out of the freezer. -Kim

      Reply

  5. This recipe is amazing! I agree, they’re VERY filling too. I tweaked this a little because I was using a different filling instead of ham & cheese. I added a bit of garlic & some Italian seasoning. I also made them slightly bigger so I cooked them at 375, perfection! Also, I didn’t have the whey protein powder, so I subbed 2tbsp of gluten free flour. So there’s slightly more carbs in mine but not by much. For the stuffing, I filled them with homemade Italian beef, mushrooms, provolone on one side & mozzarella on the other. I must say too, these held up perfectly for dipping in au jus! I was a little worried they’d crumble but that was not the case at all! Thank you for this fantastic recipe! I’ll be using this for a whole lot of other applications in the future!

    Reply

    • I haven’t frozen them, Jody, but I have frozen the cooked dough before and have had no problem. If you freeze them, thaw overnight in the refrigerator. -Kim

      Reply

  7. Just made these for the family and they were a huge hit! The dough was so easy to work with and not too sticky at all. The addition of whey protein powder seemed to make it more bread-like. We’re going to experiment with more fillings but I can easily see myself preparing these during the week for quick lunches. Thanks! This recipe is a keeper.

    Reply

  9. I loved this! My alterations were 1 tablespoon of Italian seasoning in the dough. Then I did 4 pepperoni in each , and added a (total) 1 cup mozzarella to each. It was fantastic!

    Reply

    • That’s a good question. I have only used zero carb whey protein isolate in my recipes. I like to buy the unflavored Isopure brand by Nature’s Best. -Kim

      Reply

  11. Hello! I am excited to make this, as the other recipes I’ve made of yours have been terrific! I mostly wanted to let you know how impressed I am with the kind and helpful responses you offer to those with questions. Wonderful blog! Thanks so much for your great work!

    Reply

  13. I made these tonight and they are absolutely wonderful!!
    I only had sweetened whey protein, so I substituted 2 Tbsp of Oat Fiber 500 instead.
    The dough was easy to work with. I took the advice in one comment and used the parchment paper to provide stability to the dough when wrapping it over the filling. I honestly wouldn’t have known these weren’t a wheat-based bread if I hadn’t made them myself. My husband informed me this recipe is a definite keeper. He’s already talking about different ways to stuff them. Haha! Thank you for sharing!

    Reply

    • I’m so happy you like the recipe, Cheryl. I have stuffed them with so many things and they are always tasty. Thanks for taking the time to share your experience with the recipe – it will surely help someone else. Have a very wonderful weekend. -Kim

      Reply

  14. Kim, first, great recipe! Wanted to share I trick I have found to deal with Fat Head dough that keeps it intact while you position and form it.

    I roll it out between two sheets of parchment paper as you recommend. I discard the top one as usual, but keep the bottom sheet. When I cut out the squares of dough I first must mark the cuts with a knife then do the real cut with a pair of kitchen/ food shears and cut the parchment paper along with the dough. I move the dough to the baking sheet and fill the pocket WITH THE PAPER STILL ATTAHCED….fold the pocket in half using the paper “backing” to aid you, and seal it…THEN remove the paper and crimp the edges of the dough/pocket.

    The paper stabilizes the dough as you are moving it and folding it etc….works really well to stabilize the fragile dough until you get it how you want it…then can remove and discard the paper.

    Reply

    • That’s really smart. I’ve tried cutting individual pieces of parchment for a pocket style meal before. It makes it so easy to manipulate. Have either of you considered using this tool that makes what some folks use for Fried Dumplings, Gyouza, etc. It’s a circular cookie cutter looking thing that has crimps molded into it and hinges that allow it to close like pacman. You cut a circle out with one side, then lift the dough onto the other side, insert your filling then chomp it closed ( like pacman) and it pushes the edges together, crimping it for you. It won’t work well with a soft dough like this, but if you keep the parchment paper underneath, it folds and holds well enough to get it to the baking pan. ( I didn’t use *this recipe, per se, but a fathead dough recipe similar to this) I recently made some cheeseburger pinwheels, but the beef couldn’t hold the spiral together well , so I’m considering making cheeseburger pockets. What makes it cheeseburger? Ground beef with minced onion, cheddar, and a small swipe of ketchup, mustard, and a bit of unsweetened dill relish right on top. All baked in! !It takes just like a fast food burger.
      Since I have no protein powder, I was hoping I could sub oat fiber. You mentioned trying that as one option, can you offer what features you did and did not like when you tried oat fiber? Thanks a bundle for sharing this and other recipes!

      Reply

  15. Hi Christy, I would like to try this recipe, however my husband can’t have whey protein powder. What I can I use in place of this powder? Thank you.

    Reply

    • Hi Sharon. You can use more almond flour 2-3 tablespoons. The texture won’t be as bread-like, but they will still taste good. Letting the dough cool before handling makes it easier, but it is still very sticky. It melts into itself while baking so don’t worry about sealing it perfectly. -Kim

      Reply

      • There are many types of protein to choose from, adding protein is a option than adding more flour-even it is almond flour.

        Reply

        • You may add more almond flour. The addition of the whey protein isolate gives the dough a more bread-like texture. When I set out to experiment with the original Fathead dough recipe, I tested many variations: 1. all almond flour, 2. almond flour and coconut flour, 3. almond flour and protein isolate and 4. almond flour and oat fiber. The combination of almond flour and protein isolate gave the very best texture. The oat fiber made it a bit dry, the coconut flour gave it a faint flavor of coconut and the all almond flour did not achieve the bread-like texture I wanted. I hope this helps. -Kim

          Reply

  16. Thank you so much, I will be looking for some very soon, I eat a hot pocket for lunch everyday and desperately need a healthier replacement!!

    Reply

  17. Any recommendations on what kind of protein powder to use? I don’t know anything about protein powder. What does it do for the dough? I’ve had the flathead dough before and I’m not a huge fan, maybe this will help?!

    Reply

    • Hi Christy. Some bloggers will add whey protein isolate to recipes to achieve a more bread-like or cake-like texture in their baked goods. It’s especially great if someone is allergic to coconut flour, which is often used for the same effect. I like using Isopure Zero Carb Protein Powder which I get at The Vitamin Shoppe, or on Amazon. I get the unflavored, but I have purchased the vanilla and the chocolate in the past. I do make the occasional protein shake in the Summer when it is hot and sometimes will use it as an ice cream sub when I am desperate for ice cream! Lol. A tub lasts me two years. I hope this helps. -Kim

      Reply

  19. I made these and they were amazing!
    I added onion powder, pepper and sage to the dough and replaced 1/3 of the Almond Flour with Oat Fiber, and left out the protein powder. This was a mega hit for all my kids (6 of them) and my husband, who doesn’t love the texture of the previous Fathead dough I used. THANK YOU!

    Reply

  20. Oh nice! I bet I could make these and everyone would be happy! (My non-keto friends don’t always appreciate my snack options when they visit, but these might just change that!)

    Reply

    • Yes, Becca. It’s a great recipe. If the dough is too tender or hard to handle, put it in the refrigerator or freezer to get cooler before handling. The dough melts into itself, so they don’t have to be perfectly lined up or sealed. Enjoy. -Kim

      Reply

  22. Ooooooh yaaaasssss! I just started a Keto regiment and this dough is absolutely legit! I don’t need carbs when it tastes like this! GREAT JOB! I can switch out the stuffing with breakfast or pizza ingredients! High five!

    Reply

    • Great! I love hearing when kids like recipes. Thanks for taking the time to let me know and to rate the recipe. Have a wonderful day! -Kim

      Reply

  24. New diagnosis of diabetes so looking for flavorful low carb meals. This looks great for lunch or a snack. Thanks for posting.

    Thanks

    Reply

    • I’m sorry to hear about your diagnosis, Regina. Luckily, you can start a new way of eating at any time. Enjoy finding low carb versions of old favorites and finding new ones! -Kim

      Reply

    • Yes it can, Courtney. I wouldn’t go longer than 5 days because of the raw egg. The dough will stiffen up a little bit and be less sticky when it is cold. -Kim

      Reply

    • Hi Monika. I don’t have any low salt recipes, but you could reduce the amount of salt in recipes and reduce the amount of cheese. -Kim

      Reply

    • What about ground sunflower seed flour or ground cashews? You could grind them up in a food processor. You may even be able to add a portion of coconut flour or oat fiber, but not more than 1-2 tablespoons or it will be dry. You can even sub coconut flour or oat fiber for the protein powder. Let me know what you try and how it works. -Kim

      Reply

  29. Hi Kim,

    these look awesome… can you offer any suggestion for an egg allergy. What else will bind it all together?

    Reply

    • Thanks Chantel. Someone used flax egg for the recipe and said it worked. The comment was on one of my pizza recipes. I haven’t had time to test it myself. -Kim

      Reply

    • Hi, Leslie. I like them hot or room temp, but you could reheat. The dough is delicate, but as long as you can fold it over the filling, it will seal itself. If it is just too delicate, let the dough cool a little in the fridge and try it again. It’s pretty forgiving. -Kim

      Reply

  31. Enjoying these for lunch right now. I made a bunch last weekend (stuffed with steak and cheddar) and froze them. They reheat marvelously! I used a touch extra Almond Flour and skipped the protein powder. They eat just like normal hot pockets. I think I might do this again with provolone and pepperoni.

    Reply

    • Oh, I love the idea of steak and cheddar! And, I’m stoked to hear that they freeze and reheat well just like a normal hot pocket. I’ve been dying for sandwiches, I should make a bunch and freeze them. Thanks for sharing your great ideas. -Kim

      Reply

      • No problem. I am trying this dough for meat pies tonight. I have some mini cake (tart) forms, diced beef, etc.

        Reply

    • Chris,

      When you froze these hot pockets, how did you wrap them, (i.e. zip locks, saran wrap, etc.)? Also, when you reheated what temp did you use and were they still frozen or did you thaw? Thanks

      Reply

  32. These are so amazing!!!! I made my first batch this morning…I haven’t had a bread like substance in so long…and the texture of theses were amazing…I will be making a batch every weekend from now on…looking forward to next weekend game mushroom and Swiss filing!!!! Thanks so much!!!!

    Reply

    • Thrilled to hear it, Renee. I will most definitely have to make a mushroom and Swiss filling next time. Enjoy the game and thanks for taking the time to let me know how you like the recipe. -Kim

      Reply

  33. Oh my word! I made these this morning as I wanted something extra yummy for breakfast. It’s shopping day and I only had grated cheddar and bacon so I couldn’t make exactly your recipe Kim. I made the pockets into little round mounds as I couldn’t wait to let the pastry cool. ? Mixed the bacon with the cheddar, some homemade pizza sauce, mushrooms and onion. Drum roll……..Pizza Pockets! They looked pretty sad going into the oven but OH BOY! The pastry was lovely and short and covered the filling perfectly! Thank you Kim, can’t wait to try it with the mozzarella!

    Reply

    • I’m so glad you liked the recipe Maureen. I love the bacon and cheddar idea – super yum! Yes, the dough looks terrible like there was a mistake, but if it can folded over, it does what it’s supposed to do. Thanks for taking the time to share your changes and for telling me how you liked the recipe. Have a great day. -Kim

      Reply

  35. Wow these are so super tasty – I added a teeny amount of wholegrain mustard …… yummy. Figure this could adapt to sausage rolls too – my next task :)

    Reply

    • Glad you liked the recipe Ane. Add a little more almond flour if you are going to use the dough for sausage rolls or the dough will be a little too soft or sticky. Have fun playing with the recipe. -Kim

      Reply

      • Sausage rolls a hit :). Didn’t change the recipie at all either – just rolled it out between 2 sheets of plastic wrap to stop it from sticking & make it easier for rolling into my sausage roll. Simple & tasty :)

        Reply

  36. You should of put that I needed parchment paper at the top of the recipe when I am shopping for ingredients??. Now I am in a pickle!

    Reply

  37. These look so good, as do many of your recipes, but I’ve found that I’m intolerant to almond flour. :-( Can these be made with coconut flour?

    Reply

    • Hello, Mary, thank you. Great question. I am sure that you can use all coconut flour if you wish, but am unsure how much you would use. My gut is saying that you may need to add another egg and like 1/3 cup of almond flour. That is where I would start, but it would be an experiment. How about using ground sunflower seeds? Would that work as a nut flour sub? -Kim

      Reply

    • I made spinach and cheese calzones, Diana, but I haven’t made pizza pockets yet. It’s on my to-do list. If the dough is really soft and sticky, let cool off a bit more. It is soft and sticky and I didn’t have to be precise about folding it over for the recipe to work.

      Reply

  39. Thanks for the idea. I have used a different version of this crust for mini cheesecakes, but with recipe I am going to try to use this for mini faux fried pies.

    Reply

    • Hi Tresa. If you mean like a sweet “calzone” the dough works nicely for calzones. I would add a little more almond flour or let it cool a bit so that it is a little easier to handle. If you are really going to fry it, I would maybe freeze it first, but I have no idea if it would make a difference or not. I can’t wait to hear how it works for you. Please let me know what you did and how it worked. Have a wonderful Sunday. -Kim

      Reply

  40. This didn’t work for me, the dough was too sticky to lift off the parchment paper. I even added thm baking mix. I ended up just filling the center of it and trying to bring the dough up over the edges. We shall see how it turns out!

    Reply

    • Hi, Stepanie. That happened to me, too, when I made them. The dough is very delicate. I mentioned it in the post that I just tried to fold the dough over to cover the ingredients – I was upset and thought I messed them up since the first time they were perfect (think calzones). The dough gets a little better as it cools, but when it is warm, it is pretty sticky. It should have sealed itself and baked-up bread-like. Did they turn out after baking? -Kim

      Reply

  42. Hi,
    I was so thrilled to see this recipe. My son is on a low carb diet, and he loves hot pockets.
    Would you happen to know the best way to re-heat these? Thanks!

    Reply

    • Hi Julie. Thanks! I just use the microwave to heat them but you can put them in a pan and put a lid over them to reheat the cheese. Have a great week. -Kim

      Reply

      • I have some leftover flank steak from dinner yesterday. Going to give these a shot with the sliced steak, sauteed onions and cheese…..Philly Cheesesteaks here we come. May also add a tiny cube of the cream cheese inside each one for a more creamy/cheesy middle. They look fabulous!

        Love your website…..such great recipes. THANK YOU !!!!

        Reply

        • That sounds great Deborah! The dough is a little sticky if it’s too warm, so let it cool a bit before handling. If it’s still a little to sticky, add a little more almond flour. Let me know how it goes with the steak! I’m drooling at the thought! -Kim

          Reply

  43. I made these and they are dangerously delicious! I also switched it up and used pepperoni and Provolone, and dipped in Marinara sauce, they were also super yummy! I thank you so much for all of your wonderful recipes! I know how much work you put into this! You are appreciated Kim! <3

    Reply

    • Deb, I’m glad you liked the recipe. I love the idea of pepperoni and Provolone – I’m trying that combination for sure! Thank you very much for your nice comment. You made my day! Enjoy your weekend. -Kim

      Reply

  44. Please add me! I have been doing this diet for about 8 months and have lost about 16 pounds… which I am not happy with overall. I am getting really bored and I am hoping your recipes will inspire me. Thanks!

    Reply

    • Hello Judy. I have your email address now, so I will add you to the newsletter. Actually, 16 pounds in 8 months is not that bad depending on how much you have to lose, your age, and how metabolically resistant you are. The good thing is that you don’t ever have to get bored on this eating plan – you can make a low carb version of most things. Thank you for sharing and I hope you find some inspiration. Have a nice week, Judy! -Kim

      Reply

    • Hi Leanna. Yes, I have made a nice cheese danish, but I didn’t like the photos so I haven’t shared it yet. I have also made ham and cheese pinwheels, also not shared on the blog. The dough is very nice and accepts lots of additions. -Kim

      Reply

  46. Lovely recipe. …..cooking as I write! So easy! I’m hoping I’m right in thinking you mean 200 Centigrade…..or should that be Farenheight??? Lolol.They will either be undercooked or well toasted!!! We shall see!?

    Reply

    • Hi Jane. Please excuse my arrogance! You mean that everyone isn’t American? Lol. :) Hot oven! So 400F and 200C. I’m so sorry about that. I hope you guessed at the correct temperature and are enjoying a yummy snack instead of a melted goo-ey mess! Let me know how they turned out. Have a great day. -Kim

      Reply

    • Hi Lori. I’ve already answered you in email, but I wanted to get the answer here on the blog, too. I had my site switched over to a new host this weekend and it took longer than anticipated. Okay… I have not tried Jay Robb egg white protein in this recipe. Egg white protein powder has the tendency to get gummy so I would use more almond flour (maybe 1/4 cup) or 2 tablespoons of coconut flour or oat fiber instead of the whey. NOTE: If the dough is too warm, it will be hard to handle. Put it in the refrigerator for about 20 minutes until it cools down a little bit. I did not try to make the pockets perfect, I just gently pulled the dough over the filling and popped them in the oven. Some of the filling cooked out and I was okay with that. Let me know if you have any more questions. Enjoy your week. -Kim

      Reply

  49. These were an absolute disaster! All the very very sticky dough wanted to do, was stick to the parchment paper… So I ended up with 6 heaps of dough, cheese and ham… Though, they taste good! The picture I took of them would be great for ‘nailed it’ on Pinterest! ?
    Merry greetings from the Netherlands

    Reply

    • Cona, I’m so sorry! And, I have to apologize for laughing so hard that coffee came out of my nose. I’m totally imagining the “Nailed it!” pictures in my head.
      I think the dough was too warm. I know that it’s super sticky when it’s too warm. I also spray the parchment with baking spray (or oil it). The dough is delicate, so I don’t even try to make them pretty, just lay the dough over the fillings and the dough just seals itself up. If you give it another go, I would roll out the dough and put it in the fridge for a few minutes until it behaves a little better. I will add some of this to the recipe under “notes”. One last thing…. perhaps you have better quality cheese than we do in America (ours tends to be rubbery) – sometimes fuller fat cheeses can make the dough mucky. You can always add more almond flour. I hope this helps and again, I’m sorry that the recipe didn’t turn out for you – I know how frustrating that can be. You can e-mail me any time for more questions. Have a great week and thanks for commenting. -Kim

      Reply

    • Hi Fran! I KNOW! I thought it was a wash for sure. I took absolutely no care in trying to make them look nice. Then when they turned out so nicely I thought that almost anyone could make these. The fathead dough makes a really great thin crust pizza. I think you’ll like it. Have a great weekend. -Kim

      Reply

    • Trish, thanks for your question. I know that the pizza dough freezes beautifully, but I have not frozen these yet – they don’t last that long. Sorry I don’t have a more specific answer for you. I hope you like them. Have a nice week. -Kim

      Reply

      • Here is what Joanne said on Facebook:

        “We made these for dinner tonight and they are awesome!!! Turned out perfectly and were SOOO easy!!! They were a touch on the dry side, so thinking maybe they need more cheese next time…I don’t think I used enough… We dipped ours in marinara like stromboli!!”

        Reply

    • Betty, thanks for keeping me honest! I was in too much of a rush, I am sorry. It should have said 1 1/3 cup of almond flour to equal 4 ounces. I spooned it into the measuring cup. I have changed the recipe to reflect. Have a nice night. -Kim

      Reply

    • Jeneva, I have only made it with the whey protein powder because it helps to add a bread-like texture to other baked goods and to this recipe as well. You could try using coconut flour and see it that works. It will add more carbs per serving. Thanks for your question. -Kim

      Reply

        • Hi Susan. You’ll actually find whey protein powder used in a lot of baking recipes around the web. I use Isopure because it is zero carb. It is my favorite. It lasts forever because the serving size is 2 scoops and I only ever use 1 in a protein shake (aka. “milk shake”!) and only up to 1 scoop in any baking recipe. It helps add structure and a bread-like texture to baked goods. Again, I don’t use it very often in my recipes but I other bloggers do. If you are going to buy one protein powder, get the “plain flavor”. I have both plain and vanilla in the house, but you will get more mileage from the plain. There should be a link in my Amazon store where you can read about the Isopure and see if it is something you would like to purchase or at least compare it with other brands. Thanks for your question and have a nice day! -Kim

          Reply

        • Quest unflavored is my *Go To” because of the company’s integrity and mission statement. I love their low carb Chocolate Chip Cookie Dough bars and Peanut butter protein powder.

          Reply