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!
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.
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!
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.]
- 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
- 6 ounces deli ham
- 4 ounces Monterey Jack or Mozzarella cheese, sliced
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Preheat the oven to 400F and place the rack in the middle.
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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.
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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.
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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.
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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.
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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.
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Carefully fold the top of each rectangle over the filling until it approximately meets the bottom of the rectangle.
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Bake for 20 minute or until the low carb ham and cheese pocket is golden brown.
Looks good. Posted the exact same thing last week, but with Irish Porter cheese instead. My dough is a little different is all.
The addition of the Irish Porter cheese sounds amazing, Peggy! -Kim
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!
Wonderful! Thanks for sharing, Laura. -Kim
For the protein, does it matter of its isolate, Concentrate, Hydrolysate?
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
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!
Thank you so much for your kind words, Jen. I hope you like the recipe. Enjoy your day! -Kim
Is it possible to make this without a microwave?
Yes, Claudia. Put the cheeses in a pot over low heat. Melt, then stir in the other ingredients. -Kim
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!
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
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.
What an amazing trick, Deborah! You, my friend, are a genius! I’m trying it next time for sure. Thank you so much. -Kim
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.
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
There are many types of protein to choose from, adding protein is a option than adding more flour-even it is almond flour.
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
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!!
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?!
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
What kind of protein powder is best? I don’t know anything about protein powders!
Hi Cristy. I answered your question in your other comment. Have a wonderful day. -Kim
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!
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!)
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
Can you substitute the Whey Protein Powder?
Yes, Scott, it is less bread-like in texture, but it will still work. -Kim
What can I use to substitute the Whey protein powder?
You can use 2-3 more tablespoons of almond flour, Gypsy. The whey protein powder gives it more of real break-like texture, but it is still good with all almond flour. -Kim
Thanks a Mil Kim!!! I managed to make a little Whey Protein Powder at home and made these hot pockets. They were awesome!!!
Keep the recipes flowing
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!
Awesome, Heidi! I’m glad you see the possibilities! -Kim
Made these tonight for dinner and they seriously rock! So yummy! Even my kids absolutely loved them. Thank you.
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
New diagnosis of diabetes so looking for flavorful low carb meals. This looks great for lunch or a snack. Thanks for posting.
Thanks
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
Thank you! Thank you! I really loved them. It was very easy to make.
I’m so happy to hear, Wendy. Thanks for letting me know. Have a great evening. -Kim
Can fathead dough be made ahead of time and stored in the fridge? If so how long?
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
Can’t wait to try some recipes. Looking for great low or no salt recipes too!
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
What could be a good alternative for almond flour? Looks tempting but my son has a nut-allergy.
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
Hi Kim,
these look awesome… can you offer any suggestion for an egg allergy. What else will bind it all together?
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
Can these be made ahead and packed as a lunch or are they best hot?
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
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.
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
No problem. I am trying this dough for meat pies tonight. I have some mini cake (tart) forms, diced beef, etc.
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
Just wondering how much extra almond flour you used?
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!!!!
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
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!
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
Just made these hot pockets…easy and delicious! Thank you for recipe!
Wow! So glad you liked them. Thanks for taking time to leave a comment and to rate the recipe. Have a great day. -Kim
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 🙂
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
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 🙂
They sound delicious, Ane! Thanks for the tips and taking the time to comment. Have a great week. -Kim
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!
Thank you for the feedback, Rthomp. I will look into it a little later. Have a nice day. -Kim.
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?
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
Hi,
Have you tried making pizza pockets with this recipe? Like pepperoni and tomato sauce? Or Egg pockets?
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.
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.
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
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!
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
I love hot pockets, now I can have it the healthy low carb way!.
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!
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
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 !!!!
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
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
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
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!
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
Just curious if you’ve made anything else with that beautiful dough yet? 🙂
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
Ooh sounds delicious! I’ll have to try some other things, too. Love your recipes!
Leanna, thanks so much! Have a great weekend. -Kim
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!?
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
This recipe looks so good!, love your recipes!.
Thank you, Kelly. Enjoy the recipe! -Kim
Can you use jay robb egg protein power instead? I’m allergic to whey power.
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
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
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
Isn’t it great when your dish unexpectedly turns out good, after all? I just checked out the link to Fathead Pizza Dough and will have to try it out!
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
Can these be frozen? Can’t wait to try these!
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
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!!”
How is 2 cups of almond flour considered 4 ounces?
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
Does it make a difference if you skip the whey protein powder?
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
What kind of whey protein powder do you use? I have never used it but do see lots of recipes calling for it.
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
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.
Thanks for sharing your favorite protein powder with us Charlene! -Kim