Keto Morning Hot Pockets

4.4 stars, average of 78 ratings

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Healthy eating doesn’t have to be complicated, and you don’t need to feel hungry to lose weight. However, life gets busy and most of you probably don’t have hours to spend in the kitchen every day. That's why I love quick & easy recipes that are made with common ingredients I have at hand.

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Keto Morning Hot Pockets

For my review, I chose Morning Hot Pockets from the Breakfast in Five eBook. They are filled with scrambled eggs and crispy bacon but you can use anything you like - even sweet fillings would work. I made them a week ago while my mom was visiting, and she couldn't believe they were low-carb. They tasted just like the breakfast pockets she buys at a local bakery back in Prague.

Hands-on Overall

Nutritional values (per serving)

3.5 grams 1.6 grams 28.2 grams 35.9 grams 16.5 grams 450 calories
Total Carbs5.1grams
Fiber1.6grams
Net Carbs3.5grams
Protein28.2grams
Fat35.9grams
of which Saturated16.5grams
Calories450kcal
Magnesium65mg (16% RDA)
Potassium272mg (14% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (25%), fat (72%)

Ingredients (makes 2 servings)

  • 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
  • 1/3 cup almond flour (33 g/ 1.2 oz)
  • 2 large eggs, scrambled
  • 2 tbsp unsalted butter or ghee (28 g/ 1 oz)
  • 3 slices bacon, cooked (48 g/ 1.7 oz)
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Instructions

  1. Cook the bacon and eggs. Prepare the dough: melt the shredded mozzarella (in a microwave oven or on the stove over a low heat) & add the almond flour. Stir until the dough is well-combined.
    To crisp up bacon: Place the bacon strips in a large pan and add a few tablespoons of water. Cook over medium-high heat until the water starts to boil. Reduce the heat to medium and cook until the water evaporates and the bacon fat is rendered. Reduce the heat to low and cook until the bacon is lightly browned and crispy.
    To scramble eggs: Grease the skillet where you cooked the bacon with half of the butter or ghee and add both eggs. Cook over a medium-low heat until opaque, stirring constantly. Take off the heat and then add the remaining butter.

    Keto Morning Hot Pockets
  2. Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin). Keto Morning Hot Pockets
  3. Place the bacon slices and scrambled eggs along the center (I cut my bacon into pieces). Keto Morning Hot Pockets
  4. Fold over and seal the dough. Make some holes for releasing the steam while baking. Keto Morning Hot Pockets
  5. Bake at 200 °C/ 400 °F for about 20 minutes or until golden brown and firm to the touch (I baked mine for just 15 minutes). Keto Morning Hot Pockets

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (157)

How long did you microwave the mozzarella cheese? I had a hard time spreading out the dough and it didn’t turn out like your picture above!

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It takes 60-90 seconds, checking half way. If it's hard to roll out then you may need a few more seconds.

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I normally never leave comments or reviews, but this recipe was absolutely delicious!! Thank you so much! You are my new best friend!lol

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Thank you! I'm glad you enjoyed! 😊

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Please save your valuable time and do not make this recipe unless you are willing to change something up in the ingredients.
I tried MULTIPLE times to roll and fold the dough, and each time it came crumbling apart... I tried all different ways with the rolling pin, my hands, making them smaller, thicker, thinner etc. I tried at least 8 times, and every time was in vain. It would have been nice to have a disclaimer that it would be nearly impossible for the dough to be fused together. I followed all instructions to a T.
Just posting here so no one has to waste their time!

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I understand your frustration - I'm afraid you are just using the wrong mozzarella cheese. You'll need the pizza-style low-moist shredded mozzarella that is stretchy when melted. Most shredded mozzarella products do indeed contain potato starch to avoid clumping - apart from a few products that you can buy as a whole block (not shredded). Here is a recipe in which I used one without potato starch (video): Fat Head Pizza with Pepperoni & Jalapeños
As you can see in the video, it's still quite moist/sticky. The ones with potato starch work best in this recipe and I often use it in recipes with mozzarella dough. The amount of carbs from potato starch is insignificant.
For a comparison, here's where I used the stretchy shredded mozzarella cheese (video): 5-Ingredient Keto Ham & Cheese Pockets

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This was fabulous!  My husband and I have been eating a low carb diet for about a year now.  This is a must add to my recipes.  While eating it for breakfast we began brainstorming other variations for the filling.  I look forward to trying more of your recipes.  

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Thank you for your kind words!

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This recipe is awesome! I made it as directed and was very happy with the result.I also made the recipe for the pocket only  with hamburger gravy inside and found it was better to do a calzone style for the extra liquid. The square pockets ripped a bit more with this stuffing. Keep the balls of dough heated on low and flip periodically  tp keep from burning (this keeps them pliable while you roll the others out). If you have a flexible cutting board you can roll the dough out easily without sticking and dont need to use the parchment. That was a lot easier. Will make a keto pizza with this soon. Thank you so much for the recipe!

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Thank you for all the tips!

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Can't wait to make it! Do you put the pocket directly on the oven rack or do you use a baking sheet? Thanks!

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Hi Madeline, I always use a baking sheet lined with parchment paper to avoid any spillage.

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How do we reheat it if frozen? Do we have to bring it to room temperature first and at what temperature do we regret it at/how long? Thanks 😊

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Hi Sham, I froze it once and it was fine. I just left in in the fridge overnight and then reheated in a microwave 😊

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Why does it say 2 servings? Does it mean that I have to make half the quantities in the recipe if it’s only for myself? Maybe it’s a dumb question but I’m really committed in my keto diet and don’t wanna screw up for not asking!!!

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Hi Marco, you don't have to halve anything. It means that this recipe makes 2 servings - 2 pieces as pictured. You can keep the other half in the fridge for later. I hope this helps 😊

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Won't the eggs be overcooked ?

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I don't think there is a way to use raw eggs - they need to be scrambled so the pockets can hold them. Having said that, they don't taste overcooked 😊

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What can I use in place of almond flour? Have a tree nut allergy in the house, so can't have any nuts?

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You can try 4 level tablespoons of flax meal OR 3 level tablespoons of coconut flour instead (just add 1 oz of cream cheese to the dough like in these recipes): 5-Ingredient Keto Spanakopita and 5-Ingredient Keto Ham & Cheese Pockets

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Hi....these look awesome. I want to try different fillings as we avoid pork. Is it possible to get the macros only for the dough ( almond flour as well flax meal and coconut flour)? That way we can figure out our macros when we use different kinds of fillings.
Also will the dough work as a pizza base without becoming soggy? Thanks.

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Hi Sonia, for the almond flour and mozzarella only (just the dough), it would be 5.5 g total carbs, 3.8 g net carbs, 13.6 g protein, 17.1 g fat and 223 kcal per serving. I hope this helps! 😊

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These look delicious, will have to try them for breakky, with a combination of other delicious fillings

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You may like these recipes (adapted from these pockets): 5-Ingredient Keto Spanakopita and 5-Ingredient Keto Ham & Cheese Pockets

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Hi Martina,
Really like the look of these 😊 do you know if the pastry lends itself well to freezing and defrosting to use again at a later date?
Cheers,
Andy

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Hi Andrew, yes, these freeze really well! I made all sorts of pockets, even using coconut flour and flax instead of almond flour - all freeze well 😊
5-Ingredient Keto Ham & Cheese Pockets

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What was the dough made out of it wasn't really explained and left me a little confused

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Hi Maria - it is explained in recipe step 1: "Prepare the dough: melt the shredded mozzarella (in a microwave oven or on the stove over a low heat) & add the almond flour. Stir until the dough is well-combined." Just mozzarella and almond flour - that's it. I hope this helps!

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These look great!  I'm always up for new recipes. I eat low-carb because I've had cancer and my 3 kiddos need me around as long as I can be!  

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Thank you Sheryl! This is exactly what I would do too!

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This looks delicious, and I'm determined to try it! I'm a vegetarian though, so I wondered if you could make a suggestion for a substitution for the bacon that would keep the nutritional info somewhat intact? Thanks!

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Hi Anna, you can try spinach & feta instead (similar recipe with slightly different dough is here: 5-Ingredient Keto Spanakopita)

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When freezing do you freeze already oven cooked or freeze in the ready for cooking stage?

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Hi Vicki, I freeze it after it's baked and cooled down, then just reheat it as needed 😊

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Can you tell me what the calories are for the keto hot pocket, thanks!

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Hello, calories are listed as "kcal" and "energy". I hope this helps!

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Made it a few weeks ago and the whole family loved it. It comes together pretty quick. Making it again by request from my kids who want to reheat for fast breakfasts before school.

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Perhaps I'm missing a piece of information, but it says 2 servings - do you divide the dough in half at some point and make 2? Or is one half a pocket a serving? I've read and reread to see if I'm missing this, maybe I'm blind?

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Hi Mary, it's half of the "wrap" making 2 pockets - one pocket per serving.

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Would these freeze well? I can't wait to try them!

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They do freeze well! I made 2 batches with ham & cheese and still have some in the freezer 😊

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Kind of dry.  Don't know what I did wrong followed the recipe to a t.

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It could be the type of mozzarella, that's the only thing I can think of. You need to use the one used for pizza, ideally shredded. I once bought a piece of mozzarella "for pizza" and the dough was too sticky (when uncooked). I'm not sure if this was the case.

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Mine where dry, also. I used block mozarella. Do you use the pre-shredded kind?

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Yes, I used pre-shredded mozzarella.

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You never cease to amaze me! I cannot get over how good these look- even my hubby would eat this low carb fix, and that's saying something!

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Thank you Karly! I definitely plan to share more recipes using this simple method 😊

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I have only been on a keto diet for a week, so of course I found myself craving pastries and bread. I was in a rush when I prepared this recipe, and did not roll the dough out enough to wrap the filling. I wet my fingers, which finally got the dough to seal. Next time, I will definitely make sure the dough is rolled out like the picture so I won't have such a hard time. I was a bit skeptical honestly when I took mine out of the oven. I refrigerated it over night, microwaved it the next morning, and it was scrumptious!!!
I will definitely be re-making, and this may even become a staple in my diet.

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Thank you Brittany, I'm planning to make a video recipe with 2 more fillings soon 😊

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I'm curious if it would be okay to add some cheese with the eggs and bacon inside, or if that would impact baking? I'd love to add some cheddar in there. Also, would crumbled sausage work instead of bacon? And what are the chances of making this a pizza hot pocket, with some sauce, pepperoni, veggies and a bit more mozzarella? Would this change how it bakes you think? Alternatively I could do the other fillings and then dip in sauce!

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I think that will work just fine 😊 Sausage, grated cheese, cooked mushrooms, spinach, ... - the only thing that may impact the results is the moisture. I even tried making "apple" pockets with zucchini and had to make a few adjustments because it was too moist (recipe soon).

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I wonder if anyone has prepped the night before and just slid into the oven in the morning? They sound delish!

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I haven't done that but I don't see why it shouldn't work (unless the filling is very moist) 😊

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