Gluten Free And Keto Hot Pockets: These gluten free and keto hot pockets are an ideal easy breakfast treat (for when you need a little break from eggs!). Make ahead, freeze, and bake on command! Prep Time 15minutes mins Cook Time 20minutes mins Resting Time 10minutes mins Total Time 50minutes mins Course Appetizer, Bread Cuisine American Servings 3 hot pockets Calories 236 kcal
Ingredients
For the keto dough:
- 1 batch Keto Dough
- egg wash optional
Filling suggestions
- Dijon mustard to taste
- ham
- mozzarella cheese or cheese of choice
Instructions
For the keto dough:
- Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).
For the hot pockets:
- Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
- Break the dough into six 1 1/4” balls (30g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press. Use the dough ASAP, so it remains sticky and you can close the hot pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it).
- Assemble hot pockets by spreading mustard on the dough, adding a layer of cheese, followed by ham and more cheese. Add a second piece of dough on top and press around to seal closed. Trim edges with a pastry cutter or knife (see post for pics), and re-use the scraps of course. You can freeze the pockets at this point for a month or two.
- Place hot pockets in prepared tray, brush with egg wash (optional, for a golden sheen). Bake for 20-25 minutes, until golden all over.
- These guys are best served warm and straight from the oven, but they also do re-warm quite well.
Nutrition
Serving: 1hot pocket | Calories: 236kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 20mg | Fiber: 6g | Sugar: 1g | Vitamin A: 80IU | Calcium: 75mg | Iron: 1.7mg
