Gluten-Free Keto Breakfast Hot Pockets
These handheld breakfast pockets feature a chewy, stretchy dough made from melted mozzarella and almond flour, stuffed with scrambled eggs, breakfast sausage, and cheese. The fat-head dough technique creates a bread-like texture without grains, making these perfect for busy mornings or meal prep. The pockets bake until golden brown and crispy outside while staying tender inside, delivering all your breakfast favorites in one portable package.
Ingredients
- 1 ½ cup mozzarella cheese, shredded
- ¾ cup almond flour
- 2 tablespoon cream cheese, cubed
- 1 egg(optional)
- 1 teaspoon xanthan gum
- ½ teaspoon sea salt
- 6 breakfast sausagesbacon crumbles1:1keto
similar fat content
- 4 eggs, scrambled
- 4 slice American cheese
Instructions
- 1
Preheat oven to 400 degrees
- 2
Combine mozzarella cheese and cream cheese in microwave safe bowl and heat for about 1 minute 20 seconds
- 3
Mix almond flour and xanthan gum in separate bowl
- 4
Stir heated cheeses for 30 seconds then add almond flour mixture, sausage crumbles, and egg
- 5
Heat additional 20-30 seconds in microwave if mixture is too stringy
- 6
Knead dough with wet hands until manageable
- 7
Form into 3-4 equal portions on parchment-lined baking sheet
- 8
Press and form each portion into rectangles with wet hands while dough is warm
- 9
Fill rectangles with scrambled eggs and cheese slices
- 10
Fold dough over to form pockets and press edges firmly to seal
- 11
Bake for 20 minutes until dark golden brown on top
Tips
Work quickly with warm dough as it becomes difficult to handle when cooled
Keep hands wet when handling the cheese dough to prevent sticking
Press edges firmly to prevent filling from leaking during baking
Good to Know
Refrigerate for up to 3 days in airtight container
Can be assembled and refrigerated overnight before baking
Serve warm immediately or reheat in oven at 350F for 5-7 minutes
Common Mistakes
Don't let dough cool too much before shaping or it becomes unworkable
Seal edges well to prevent filling from leaking out during baking
Substitutions
similar fat content
FAQ
Can I freeze these breakfast pockets?
Yes, freeze baked pockets for up to 3 months. Reheat from frozen in 350F oven for 12-15 minutes until heated through.
What if my dough is too sticky to handle?
Keep your hands wet and work quickly while dough is warm. If still too sticky, microwave briefly for 10-15 seconds to soften.
Can I make these without xanthan gum?
Xanthan gum helps bind the almond flour dough. Without it, the pockets may be more fragile but still edible.