Keto Pumpkin Cheesecake Breakfast Pockets

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Keto Pumpkin Cheesecake Breakfast PocketsPin recipeFollow us 64.0k

These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and vegetarian meal prepared in under 30 minutes.

Here is what's most amazing about this recipe - All you need for the dough is just 2 ingredients! It's a simplified version of the FatHead dough but without eggs and cream cheese. Easy-peasy ketogenic treat!

Just like my Apple Pie Keto Hot Pockets, it's a recipe successfully adapted from an all-time favourite created by Vicky and Rami of Tasteaholics - the Keto Morning Hot Pockets.

You can get creative and use any sweet or savoury filling. You can even make nut-free hot pockets by using fax meal instead of almond flour. The options are endless!

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Hands-onOverall

Nutritional values (per serving)

8.1 grams 2.5 grams 20.8 grams 41.8 grams 20.7 grams 455 calories
Total Carbs10.6grams
Fiber2.5grams
Net Carbs8.1grams
Protein20.8grams
Fat41.8grams
of which Saturated20.7grams
Calories455kcal
Magnesium65mg (16% RDA)
Potassium322mg (16% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (17%), fat (76%)

Ingredients (makes 2 servings)

Filling:
Dough:
  • 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)

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl. Keto Pumpkin Cheesecake Breakfast Pockets
  2. Mix until well combined. Set aside. Keto Pumpkin Cheesecake Breakfast Pockets
  3. Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat. Keto Pumpkin Cheesecake Breakfast Pockets
  4. Mix in the almond flour. Keto Pumpkin Cheesecake Breakfast Pockets
  5. Using a fork, combine well until you create dough. Keto Pumpkin Cheesecake Breakfast Pockets
  6. Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Keto Pumpkin Cheesecake Breakfast Pockets
  7. Scoop the pumpkin cheesecake filling in the centre of the dough. Keto Pumpkin Cheesecake Breakfast Pockets
  8. Fold over like an envelope and seal the dough. Keto Pumpkin Cheesecake Breakfast Pockets
  9. Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper. Keto Pumpkin Cheesecake Breakfast Pockets
  10. Bake for about 15 minutes or until golden brown on top. Keto Pumpkin Cheesecake Breakfast Pockets
  11. When done, remove from the oven and let it cool down for a few minutes. Slice and serve! Keto Pumpkin Cheesecake Breakfast Pockets
  12. Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold. Keto Pumpkin Cheesecake Breakfast Pockets
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By 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 (12)

I must be doing something wrong. My dough only held about half the filling. Is there a special kind of mozzarella that this recipe works well with? I think my dough was too thick and I couldn't get it big enough to hold all the filling. Suggestions?

Reply

I'm sorry to hear that. Yes, I believe that it has to do with moisture and fat content. As an example, here's a dough that was different (too wet rather than dry): Fat Head Pizza with Mozzarella, Tomato & Rocket - although it worked, the dough was very sticky unlike the one use made with shredded low-moisture mozzarella in this recipe. I used shredded 20% fat mozzarella in this recipe. Also, make sure the dough is still warm when rolling out - this can also be an issue (that could explain the thick, hard to roll out dough). I hope this helps!

Reply

Martina, thanks for the recipe. Very easy to follow.  How do you prevent soggy bottom when baking this please?

Reply

Hi Naz, the bottom does get soggy (more or less) when the filling has liquid which is in most cases - it's hard to prevent that I'm afraid.

Reply

Martina,  This is "hands down" one of the easiest and best recipes you've shared with us.  It is so incredibly flexible as to the "filling" possibilities and the dough is the standout.  It is a single or 2 serving size, 2 ingredients and never-fail.  I've made a pizza with it, filled it with sugar-free chocolate ganache, made an almond blueberry filled pocket, ham and swiss. Thinking of trying fresh peach or fresh apple and cinnamon. LOVE THIS DOUGH. So simple and delicious.  THANK YOU.

Reply

Thank you so much for your lovely feedback - and for the tips on the fillings! I can't wait to make the pizza filling!

Reply

Martina,
I made this today, I doubled it and then cut it into 8 pieces so I could have a desert or use as a snack.  It is delicious and perfect thank you.
Janet

Reply

Thank you for your feedback, Janet!

Reply

Martina,
This is the first time I've commented, but wanted to start by saying thank you! This app has been a game changer for me, and you're amazing!
Who else creates a cooking app with supporting citations based on science?
Praise abound, but now question time: I would greatly appreciate it, and imagine at least ONE other person whom traverses your blog has an egg allergy. If you were to make a blog post on the best egg substitutes, and which situations to use each (example: flax has a nutty flavor, but is useful...) it would be incredibly helpful towards mine, and others, roads to low carb cooking and lifestyles.
I've known about the low carb lifestyle, yet until finding the KetoDiet App, it simply seemed too daunting.
I live everyday better, so a genuine thanks to you!
-Drew

Reply

Thank you for your kind words, Drew!
I will do my best to share it as soon as I can, I think it will be really useful, especially since so many keto recipes use eggs. I do have a long to-do list for the next few months but I'll make this a priority! 😊
I think that ~1/4 teaspoon of glucomannan powder or xanthan gum (sifting in the cheesecake mixture while stirring) will work well in this recipe.

Reply

I am really into jello sugar free puddings. I am wondering how one would work them into the filling any ideas?

Reply

I don't think that will work - my guess is that they would melt and the pockets would be watery. These would be more suitable for chilled desserts.

Reply