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Keto Morning Hot Pockets

4.7 stars, average of 662 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.

My friends, fellow bloggers and the authors of the newly released Spiralizer Skinny cookbook, Vicky and Rami of Tasteaholics, created three amazing low-carb eBooks for busy cooks: Breakfast in Five, Lunch in Five and Dinner in Five. (Disclaimer: affiliate links)

Each eBook includes 30 delicious quick-prep recipes and easy-to-follow low carb tips for beginners. Recipes include beautiful photos so you know exactly what each meal looks like, and nutritional breakdowns to easily track what you're eating.

Main Highlights

You can make any breakfast, lunch or dinner "In Five":

  • each recipe can be prepared in 5 easy-to-follow steps
  • with up to 5 commonly found ingredients
  • with no more than 5 grams of net carbs per serving

Each eBook is an instant download, so you are literally one click away from making delicious recipes such as Breakfast Tacos, Burritos, Blueberry Almond Pancakes, Jalapeño Chicken Casserole, Cheeseburger Crepes, Avocado Lime Salmon, and Chicken Parmesan!

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.

Nut-Free Alternatives

Instead of 1/3 cup almond flour, use 2 heaped tablespoons (24 g/ 0.9 oz) of coconut flour + 1 oz (28 g) cream cheese, or 4 tablespoons (1 oz/ 28 g) flaxmeal + 1 oz (28 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.

Hands-on Overall

Allergy information for Keto Morning Hot Pockets

✔  Gluten free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs4.2 grams
Protein27.2 grams
Fat35.8 grams
Calories447 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs5.8 gramsFiber1.7 gramsSugars1.8 gramsSaturated fat16.6 gramsSodium1,030 mg(45% RDA)Magnesium65 mg(16% RDA)Potassium312 mg(16% EMR)

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)


  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 (conventional), or 180 °C/ 355 °F (fan assisted) for 15 - 20 minutes or until golden brown and firm to the touch. Keto Morning Hot Pockets


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Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
2.4 g10.1 g8.4 g125 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Bacon, crispy (bacon grease removed)
0 g7.2 g2.4 g50 kcal
Total per serving
4.2 g27.2 g35.8 g447 kcal

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Martina Slajerova
Creator of

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.

Let us know what you think, rate this recipe!

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Comments (202)

Really like this site.  Review and look at recipes all the time.  This not only helps me, but I have fun trying the recipes.  Thanks. Mary

***cow dairy that is. We can do goat and sheep dairy.

Hi Martina! I must confess, I am LOVING your Chaffel cookbook! My question here is can I use whole block manchego cheese (sheeps milk that I grate myself so no starches)?
I always have to try to sub most dairy out. Thanks in advance!

I'm sorry it took a while to reply, I have been enjoying the fourth trimester with our twins 😊
I'm sorry but that won't work :-( You need mozzarella as that will give the dough the elasticity needed. You might want to try 30% fat Edam or Emmental - these two might work. Manchego won't work as it won't make the dough elastic. You could also get mozzarella blocks which you can grate yourself.

No problem I’m just grateful for your reply. I saw your beautiful babies on IG! CONGRATULATIONS!!!

Thank you so much!

Great recipe! One suggestion I would offer is to work with the dough while it is still a little warm or nuke for 30 -60 seconds in the microwave if it cools down before you roll it out. When it is cold, the dough can get crumbly and become hard to maneuver without breaking, even when rolling between layers of parchment paper. When warm, I was able to press out gently with my fingers into a large enough rectangular shape, no rolling pin required! Thanks for the recipe! I'd love to experiment with a sweet jam filling next 😊

Great tip! I started doing this with all the recipes using this dough. It is usually something I need to do then there are more pieces to work with like in these: Easy Keto Pigs in a Blanket

When you say *flaxmeal* do you mean Flax meal or do you really mean Whole Milled (Ground) flax seed?
Ground Flax seed still contain all the healthy fats and Omega-3's  but Flax Meal doesn't.
When a manufacturer makes flax seed oil, they must press the seeds to extract the oil. This produces flax seed oil and leaves behind crushed flax seeds as a byproduct.  
The oil will be sold separately as flax seed oil, while the crushed flax seeds will be sold as flax seed meal.
Because the oil has been extracted, these crushed flax seeds have been stripped of their oils and healthy fats (polyunsaturated fats and omega-3s).

That's interesting! I usually make my own by "powdering" whole flax seeds in a food processor. There's some heat created when you do that so I typically se frozen flax seeds to do that to preserve the fragile omega 3 oils in it. I've tried ready-made milled flax and to me these two looked the same texture wise. I think what you may be referring to is "defatted flax meal/ flax flour" which is a product I've discovered recently and still haven't tried baking with it. This is a very fine, de-oiled version of flax meal.

I don't see flaxseed in this recipe. ?

Hi Kris, check the "nut-free alternatives" section in the recipe.

SO delicious and fulfilling. It was so easy to make and the "bread" tastes amazing.

Glad you enjoyed!

Have you tried freezing this? and if so about how long would you say it could last?

Hi Lauren, all the time, this freezes really well! I'd say about 3 months in a freezer bag, or up to 4 days in the fridge.

Just found this recipe recently and I love it! I even took pictures of it and sent your link to a bunch of friends. I can't wait to experiment with it...adding veggies, etc. Thanks so much! Lisa

Thank you Lisa, I'm glad you enjoyed! There are some recipes based on these that you may like:

I'm looking for easy make ahead items. Do these freeze well? and if so, how would your recommend reheating and how long?

Hi Sherri, they do indeed freeze well! I reheat mine in the oven (just using about 150 C fan (300 F) until warm, just a few minutes.

I am new to Keto and faced with coming end of year holidays.  Recently got a Dash waffle maker and am looking forward to making chaffles.

Awesome, I'll be posting a complete guide to chaffles soon. I've tried every possible option there is 😊

I'm so happy I stumbled across your site. Everything looks amazing!

Thank you Monet!

Hi Martina, just giving you the heads up that this recipe has been stolen and republished in its entirety on, alongside mine and many other recipes. Thought you'd want to know.

Thank you so much Antya! I will file a DMCA - much appreciated!

I love these! I make them all the time.
Can you make a pizza out of this? So only the crust and than bake en than toppings and baking again..? Anyone tried this?
And for how long will you be baking the crust first?

It would make a fantastic pizza crust 😊 I'd only be guessing but I'd bake it for 8-10 minutes, depending on the thickness.

Love the recipe. I  love the fact that you included all the nutrition info and the macro info too.  All those great details make me very happy. Thank you for making this easy for me.

Thank you John! We included the detailed breakdown in a recent update 😊

Your recipes look amazing

Thank you!

Is all the fat coming from the bacon? I'm on a macro plan and the protein/carb ratio looks awesome, but the fat would eat up almost my entire day.
I'm thinking if I cut the bacon out I could do it...

It's all of the ingredients apart from the eggs. Mozzarella, ghee and almond flour are also quite high in fat. You may want to try this instead: 5-Ingredient Keto Spanakopita

What can replace the almond flour? I’m highly allergic to it but really need to find a low carb alternative. Thank you

You can use this dough instead (using flax meal): 5-Ingredient Keto Ham & Cheese Pockets

This dough recipe is amazing! Who know that cheese and a little almond flour would taste just like regular dough! One trick I found is to microwave the cheese at 50% power for 30 second increments. This really helps make sure it doesnt burn. I am currently obsessed with these pockets because they are so versatile. I've done pizza ones, chicken pesto ones, taco ones...not sure what's next! These are SO easy and delicious. I'm fairly new to the keto lifestyle and these will be a staple for my journey here on out. Thank you!!

Thank you Melissa! There's a new one you may like: Keto Cheeseburger Stromboli 😊

My husband loved this! Thank you so much for sharing!! It was easy and soooooo good. I served it with sugar less ketchup. Definitely will make again. 🙂🤗

Thank you for your kind words! You may like this recipe: Homemade Sugar-Free Ketchup 😊

Since switching to the keto diet I have been looking for an easy breakfast I can take on the go. These were perfect! I can make a bunch ahead of time and reheat them while getting ready in the morning. Best part is you would never know it was not bread!

I'm glad you enjoyed! 😊

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!

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

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

Thank you! I'm glad you enjoyed! 😊

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!

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

If anyone can mess up a recipe, it would be me!  I did not have a problem with the dough.  So surprised!  It is in the oven now!

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.  

Thank you for your kind words!

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!

Thank you for all the tips!

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