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Everyone’s going nuts for our Keto Hot Pockets! My Spicy Beef Hot Pockets are a big favourite on the KetoDiet blog at the moment that I got really excited about making a Pepperoni Pizza version! It’s seriously good guys and so easy to make.
If you love Fat Head dough and love pizza, this one is a must to try. You could even replace the pepperoni with chorizo or bacon and even add some spinach if you want to up your greens.
Low-carb breakfast, lunch or dinner? Which would you choose? Isn’t it great when you have a recipe that works for all three?
Serve hot or cold. I love both with a simple side salad like our Low-carb Kale Caesar or Pink Sauerkraut Side Salad.
Hands-on Overall
Nutritional values (per serving)
Net carbs7.6 grams
Protein23.7 grams
Fat34.9 grams
Calories443 kcal
Calories from carbs 7%, protein 22%, fat 71%
Total carbs10.7 gramsFiber3 gramsSugars4 gramsSaturated fat12.2 gramsSodium745 mg(32% RDA)Magnesium76 mg(19% RDA)Potassium372 mg(19% EMR)
Ingredients (makes 2 servings)
Dough:
- 3/4 cup shredded low-moisture mozzarella (85 g/ 3 oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
Filling:
- 1/4 cup Marinara Sauce (60 g/ 2.1 oz)
- 8 slices pepperoni (24 g/ 0.9 oz)
- 1/3 cup chopped red pepper (50 g/ 1.8 oz)
- 1/4 cup shredded low-moisture mozzarella (28 g/ 1 oz)
- 1/4 cup cheddar or Swiss cheese (28 g/ 1 oz)
- 1 tsp dried oregano
- few fresh basil leaves
- pinch of black pepper
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Make the dough by warming the mozzarella in a microwave for 60 – 80 seconds until melted. Note: If you don't have a microwave, you can also melt it in the oven. It should be just softened, not crisped up and not browned. This will take no more than 1 - 2 minutes
- Add the almond flour and mix to combine to make a dough.
- Roll between 2 sheets of greaseproof paper or one sheet and a silicone mat.
- Place the marinara sauce in the centre of the dough (leaving space around the edges to fold over. Top with pepperoni, red pepper, cheeses, oregano, fresh basil and black pepper.
- Fold the edges to seal the dough.
- Carefully prick a few small air holes with a fork or the tip of a knife. Don’t make them too big or the cheese will flow out!
- Transfer to a greaseproof lined baking tray and bake in the oven for 15 - 20 minutes until golden.
- Best served fresh, but you can store it in the fridge for 3 days. Eat cold or reheated.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Mozzarella cheese (low moisture, for pizza) |
| 2.4 g | 10.1 g | 8.4 g | 125 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Marinara sauce |
| 1.3 g | 0.3 g | 4.9 g | 51 kcal |
| Pepperoni, salami, pork or beef |
| 0 g | 2.7 g | 5.3 g | 59 kcal |
| Peppers, red bell, fresh |
| 1 g | 0.2 g | 0.1 g | 8 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.8 g | 3.4 g | 2.8 g | 42 kcal |
| Cheddar cheese |
| 0.4 g | 3.2 g | 4.7 g | 57 kcal |
| Oregano, dried |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 7.6 g | 23.7 g | 34.9 g | 443 kcal |
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