Gluten-Free Keto Hot Pockets

Instructions

1. Prepare the Dough:
   Make the keto dough according to its recipe. Let it rest about 10 minutes (or refrigerate dough up to 3–4 days).

2. Preheat & Prepare Pan:
   Preheat oven to 350°F (180°C). Line a baking tray with parchment or a silicone baking mat.

3. Divide & Roll Dough:
   Divide the dough into six balls (~30 g each). Roll each ball between parchment sheets into a thin circle (or oval). Use the dough immediately, as it dries fast (after ~10–15 mins).

4. Add Filling & Seal:
   On one half of each rolled piece, spread mustard, add cheese, then ham, then more cheese. Cover with matching dough piece. Press edges to seal. Trim edges if needed, and reuse scraps.

5. Bake:
   Place the hot pockets on the prepared tray. Optionally brush with egg wash for golden color. Bake for 20–25 minutes, until golden all over.

6. Serve or Freeze:
   These are best served warm right out of the oven. But you can freeze them either before baking (wrap individual pieces) or after — reheat from frozen in oven.

Notes & Tips

• The dough dries quickly: roll and fill fast before it becomes too stiff.

• Use good quality almond and coconut flours. Do not substitute flours — and xanthan gum is essential for structure.

• Fillings are very flexible: try pizza fillings, chorizo & cheese, ricotta & spinach, etc.

• Freezing is a key advantage — bake from frozen if desired.

• The nutritional facts given are for the dough only; with fillings like ham & cheese, net carbs remain near 5 g per pocket.

Go to the next page to get the Nutrition