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Home » Recipes » Low Carb Appetizers

Low Carb Ham and Cheese Hot Pocket Made With Fathead Dough

By Kim Hardesty

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!
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!

Jump to Recipe Print Recipe

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

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!
4.89 from 27 votes
Print Pin Rate
Course: Appetizer, Lunch
Cuisine: American
Keyword: fast and easy, Fat Head Dough Recipes
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 8
Calories: 276kcal
Author: lowcarbmaven.com

Ingredients

Dough

  • 1 ½ cups Monterey Jack or Mozzarella cheese, grated (5 oz)
  • 2 ounces cream cheese, broken into chunks
  • 1 large egg
  • 1 â…“ cups almond flour (4 oz)
  • 3 tablespoons whey protein powder
  • ¼ 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 ½ - 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*
Fat 21g32%
Saturated Fat 8g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 75mg25%
Sodium 483mg21%
Potassium 218mg6%
Carbohydrates 4g1%
Fiber 1g4%
Protein 19g38%
Vitamin A 400IU8%
Vitamin C 8.3mg10%
Calcium 230mg23%
Iron 0.9mg5%
* 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: 400IU | Vitamin C: 8.3mg | Calcium: 230mg | Iron: 0.9mg

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Kat

    July 04, 2019 at 8:55 pm

    have you ever used tapioca flour in this or anything else? i know it has a bit more carbs, just wondering whit it might do for the texture, since i have it & not the protein powder.

    Reply
    • Kim

      July 04, 2019 at 9:13 pm

      I really like the protein powder, Kat, but you can also try oat fiber and coconut flour. I've never used tapioca flour, so I'm not sure of it's properties and how it acts in low carb baking. -Kim

      Reply
  2. Lou

    March 01, 2019 at 3:07 pm

    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
    • Kim

      March 05, 2019 at 9:48 am

      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
  3. Zah

    February 04, 2019 at 8:30 pm

    Can you post the recipe in grams pls I have never use ounce

    Reply
    • Kim

      February 05, 2019 at 9:54 am

      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
  4. Colleen Geis

    February 02, 2019 at 3:17 pm

    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
    • Kim

      February 02, 2019 at 3:42 pm

      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
  5. Kiki Gue

    November 12, 2018 at 12:55 pm

    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
    • Kim

      November 12, 2018 at 8:39 pm

      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
  6. Maria C.

    September 19, 2018 at 8:51 am

    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
    • Kim

      September 19, 2018 at 9:44 am

      Maria, your filling sounds amazing! I love filled hand pockets and am thrilled that you are happy with the recipe. Enjoy your day. -Kim

      Reply
  7. Jody

    August 01, 2018 at 4:20 pm

    Can these be frozen?

    Reply
    • Kim

      August 01, 2018 at 6:04 pm

      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
  8. Kay

    June 18, 2018 at 11:48 pm

    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. Buttoni

    June 07, 2018 at 5:12 am

    Looks good. Posted the exact same thing last week, but with Irish Porter cheese instead. My dough is a little different is all.

    Reply
    • Kim

      June 07, 2018 at 1:41 pm

      The addition of the Irish Porter cheese sounds amazing, Peggy! -Kim

      Reply
  10. Laura

    June 03, 2018 at 2:28 pm

    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
    • Kim

      June 03, 2018 at 6:44 pm

      Wonderful! Thanks for sharing, Laura. -Kim

      Reply
  11. J.WMD

    April 23, 2018 at 9:15 am

    For the protein, does it matter of its isolate, Concentrate, Hydrolysate?

    Reply
    • Kim

      April 23, 2018 at 10:49 am

      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
  12. Jen

    April 16, 2018 at 9:21 am

    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
    • Kim

      April 16, 2018 at 9:23 am

      Thank you so much for your kind words, Jen. I hope you like the recipe. Enjoy your day! -Kim

      Reply
  13. Claudia

    April 15, 2018 at 9:08 am

    Is it possible to make this without a microwave?

    Reply
    • Kim

      April 15, 2018 at 12:14 pm

      Yes, Claudia. Put the cheeses in a pot over low heat. Melt, then stir in the other ingredients. -Kim

      Reply
  14. Cheryl L.

    March 22, 2018 at 5:38 pm

    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
    • Kim

      March 23, 2018 at 10:51 am

      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
  15. Deborah

    March 14, 2018 at 7:39 pm

    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
    • Kim

      March 14, 2018 at 7:44 pm

      What an amazing trick, Deborah! You, my friend, are a genius! I'm trying it next time for sure. Thank you so much. -Kim

      Reply
    • Valeria

      May 30, 2019 at 4:15 pm

      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
  16. Sharon

    March 08, 2018 at 9:44 am

    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
    • Kim

      March 08, 2018 at 10:38 am

      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
      • J.WMD

        April 23, 2018 at 9:18 am

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

        Reply
        • Kim

          April 23, 2018 at 10:52 am

          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
  17. Christy

    March 05, 2018 at 4:20 pm

    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
  18. Christy

    March 04, 2018 at 6:05 pm

    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
    • Kim

      March 05, 2018 at 10:14 am

      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. Christy

    March 04, 2018 at 5:58 pm

    What kind of protein powder is best? I don't know anything about protein powders!

    Reply
    • Kim

      March 05, 2018 at 10:14 am

      Hi Cristy. I answered your question in your other comment. Have a wonderful day. -Kim

      Reply
  20. Alexis

    February 20, 2018 at 6:34 pm

    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
  21. Becca

    February 19, 2018 at 7:42 pm

    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
    • Kim

      February 20, 2018 at 8:54 am

      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. Scott

    January 26, 2018 at 9:01 pm

    Can you substitute the Whey Protein Powder?

    Reply
    • Kim

      January 27, 2018 at 9:07 am

      Yes, Scott, it is less bread-like in texture, but it will still work. -Kim

      Reply
      • GYPSY

        February 06, 2018 at 4:44 am

        What can I use to substitute the Whey protein powder?

        Reply
        • Kim

          February 07, 2018 at 9:00 am

          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

          Reply
          • GYPSY

            February 14, 2018 at 8:07 pm

            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

  23. Heidi R.

    January 14, 2018 at 9:09 pm

    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
    • Kim

      January 15, 2018 at 5:19 pm

      Awesome, Heidi! I'm glad you see the possibilities! -Kim

      Reply
  24. Stephanie

    December 20, 2017 at 6:13 pm

    Made these tonight for dinner and they seriously rock! So yummy! Even my kids absolutely loved them. Thank you.

    Reply
    • Kim

      December 21, 2017 at 10:02 am

      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
  25. Regina Barr

    October 05, 2017 at 4:35 pm

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

    Thanks

    Reply
    • Kim

      October 06, 2017 at 7:31 am

      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
  26. Wendy

    September 16, 2017 at 6:23 pm

    Thank you! Thank you! I really loved them. It was very easy to make.

    Reply
    • Kim

      September 16, 2017 at 6:26 pm

      I'm so happy to hear, Wendy. Thanks for letting me know. Have a great evening. -Kim

      Reply
  27. Courtney

    July 16, 2017 at 11:04 am

    Can fathead dough be made ahead of time and stored in the fridge? If so how long?

    Reply
    • Kim

      July 16, 2017 at 12:44 pm

      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
  28. Monika

    June 06, 2017 at 2:00 pm

    Can't wait to try some recipes. Looking for great low or no salt recipes too!

    Reply
    • Kim

      June 06, 2017 at 3:12 pm

      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
  29. Esther

    May 28, 2017 at 3:58 am

    What could be a good alternative for almond flour? Looks tempting but my son has a nut-allergy.

    Reply
    • Kim

      May 28, 2017 at 7:03 am

      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
  30. Chantel

    April 10, 2017 at 7:25 pm

    Hi Kim,

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

    Reply
    • Kim

      April 10, 2017 at 7:45 pm

      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
  31. Leslie Ross Lentz

    March 18, 2017 at 5:15 pm

    Can these be made ahead and packed as a lunch or are they best hot?

    Reply
    • Kim

      March 18, 2017 at 7:26 pm

      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
  32. Chris Rogers

    March 17, 2017 at 9:50 am

    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
    • Kim

      March 17, 2017 at 11:51 am

      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
      • Chris

        March 17, 2017 at 5:10 pm

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

        Reply
    • Regina Barr

      October 05, 2017 at 4:38 pm

      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
    • Lindsey

      November 17, 2017 at 10:56 am

      Just wondering how much extra almond flour you used?

      Reply
  33. Renee

    February 25, 2017 at 10:43 am

    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
    • Kim

      February 25, 2017 at 12:00 pm

      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
  34. Maureen

    January 30, 2017 at 2:46 pm

    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
    • Kim

      January 30, 2017 at 3:06 pm

      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. Jen D.

    January 14, 2017 at 9:56 am

    Just made these hot pockets...easy and delicious! Thank you for recipe!

    Reply
    • Kim

      January 14, 2017 at 5:36 pm

      Wow! So glad you liked them. Thanks for taking time to leave a comment and to rate the recipe. Have a great day. -Kim

      Reply
  36. Ane

    January 11, 2017 at 12:25 am

    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
    • Kim

      January 11, 2017 at 10:56 am

      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
      • Ane

        January 16, 2017 at 11:50 pm

        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
        • Kim

          January 17, 2017 at 9:31 am

          They sound delicious, Ane! Thanks for the tips and taking the time to comment. Have a great week. -Kim

          Reply
  37. Rthomp

    January 09, 2017 at 1:01 pm

    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
    • Kim

      January 09, 2017 at 2:19 pm

      Thank you for the feedback, Rthomp. I will look into it a little later. Have a nice day. -Kim.

      Reply
  38. Mary

    December 20, 2016 at 6:21 am

    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
    • Kim

      December 20, 2016 at 8:35 am

      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
  39. Diana

    November 20, 2016 at 11:19 am

    Hi,
    Have you tried making pizza pockets with this recipe? Like pepperoni and tomato sauce? Or Egg pockets?

    Reply
    • Kim

      November 20, 2016 at 12:51 pm

      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
  40. Tresa

    October 15, 2016 at 10:18 pm

    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
    • Kim

      October 16, 2016 at 8:10 am

      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
  41. Stephanie

    October 09, 2016 at 2:43 pm

    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
    • Kim

      October 09, 2016 at 3:50 pm

      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. Kelly

    September 07, 2016 at 2:31 am

    I love hot pockets, now I can have it the healthy low carb way!.

    Reply
  43. Julie

    August 03, 2016 at 7:17 pm

    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
    • Kim

      August 03, 2016 at 9:03 pm

      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
      • Deborah

        August 22, 2016 at 9:40 am

        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
        • Kim

          August 22, 2016 at 9:46 am

          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
  44. Deb Rose

    July 22, 2016 at 9:58 am

    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
    • Kim

      July 22, 2016 at 10:22 am

      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
  45. Judy

    July 03, 2016 at 10:04 pm

    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
    • Kim

      July 04, 2016 at 9:42 am

      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
  46. Leanna

    June 11, 2016 at 12:31 pm

    Just curious if you've made anything else with that beautiful dough yet? :)

    Reply
    • Kim

      June 11, 2016 at 5:25 pm

      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
      • Leanna

        June 12, 2016 at 11:42 am

        Ooh sounds delicious! I'll have to try some other things, too. Love your recipes!

        Reply
        • Kim

          June 12, 2016 at 12:23 pm

          Leanna, thanks so much! Have a great weekend. -Kim

          Reply
  47. Jane Jouraida

    June 10, 2016 at 4:49 am

    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
    • Kim

      June 10, 2016 at 8:05 am

      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
  48. Kelly

    June 09, 2016 at 1:56 pm

    This recipe looks so good!, love your recipes!.

    Reply
    • Kim

      June 09, 2016 at 4:22 pm

      Thank you, Kelly. Enjoy the recipe! -Kim

      Reply
  49. Lori

    May 21, 2016 at 4:44 am

    Can you use jay robb egg protein power instead? I'm allergic to whey power.

    Reply
    • Kim

      May 22, 2016 at 2:13 pm

      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
  50. Cona

    April 27, 2016 at 4:04 am

    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
    • Kim

      April 27, 2016 at 6:45 am

      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
  51. Fran @ G'day Souffle'

    January 22, 2016 at 8:44 am

    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!

    Reply
    • Kim

      January 22, 2016 at 8:53 am

      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
  52. Trish

    January 21, 2016 at 11:18 am

    Can these be frozen? Can't wait to try these!

    Reply
    • Kim

      January 21, 2016 at 11:46 am

      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
      • Kim

        January 21, 2016 at 5:14 pm

        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
  53. Betty

    January 20, 2016 at 6:55 pm

    How is 2 cups of almond flour considered 4 ounces?

    Reply
    • Kim

      January 20, 2016 at 7:15 pm

      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
  54. Jeneva

    January 20, 2016 at 4:36 pm

    Does it make a difference if you skip the whey protein powder?

    Reply
    • Kim

      January 20, 2016 at 4:52 pm

      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
      • Susan Curtis

        January 21, 2016 at 7:24 am

        What kind of whey protein powder do you use? I have never used it but do see lots of recipes calling for it.

        Reply
        • Kim

          January 21, 2016 at 7:42 am

          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
        • Charlene

          April 06, 2016 at 4:28 pm

          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
          • Kim

            April 06, 2016 at 5:53 pm

            Thanks for sharing your favorite protein powder with us Charlene! -Kim

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