Gluten-Free Spicy Beef Keto Hot Pockets
Crispy ketogenic hot pockets filled with seasoned ground beef, chile peppers, and spinach, wrapped in a stretchy mozzarella and almond flour dough. The spicy beef mixture combines coconut aminos and Sriracha for bold flavor, while the cheese-based wrapper creates a satisfying handheld meal. Perfect for keto dieters craving comfort food or anyone wanting a low-carb alternative to traditional hot pockets. The mozzarella dough bakes to a golden, slightly crispy exterior while maintaining a tender interior that holds the savory filling.
Ingredients
- ½ small brown onion, chopped
- 2 cloves garlic, chopped
- 1 tsp ghee or butter
- 11 oz ground beef
- 1 small chile peppers, chopped
- 1 tsp coconut aminos
- 1 tsp Sriracha sauce
- ¼ tsp sea salt, or to taste(optional)
- ¼ tsp black pepper, or to taste(optional)
- 1 cup fresh spinach
- ¾ cup shredded low-moisture mozzarella
- ⅓ cup almond flour
Instructions
- 1
Preheat oven to 400°F/400°F conventional or 350°F/355°F fan assisted
- 2
Chop onion and garlic
- 3
Heat ghee in non-stick or cast iron pan on medium heat
- 4
Add onion and fry for 2 minutes until soft
- 5
Add garlic for 30 seconds
- 6
Add beef and cook for 5 minutes until cooked through, breaking up with spatula until fine
- 7
Add chili, coconut aminos, Sriracha and season to taste
- 8
Stir through spinach, cooking for 1-2 minutes until wilted
- 9
Turn off heat and set aside
- 10
Melt mozzarella in microwave for 60 seconds until melted
- 11
Add almond flour and mix to form dough
- 12
Roll between two sheets of greaseproof paper or one sheet and silicone mat
- 13
Place chili beef mixture in center and fold to seal dough
- 14
Prick or slice air holes in top
- 15
Place on greaseproof lined baking tray and bake for 15-20 minutes until golden
Tips
Ensure mozzarella is fully melted before adding almond flour for best dough consistency
Break up ground beef finely with spatula to create even texture in filling
Let beef mixture cool slightly before assembling to prevent cheese dough from melting
Good to Know
refrigerate up to 3 days in airtight container
assemble up to 1 day ahead, refrigerate, bake when ready
best served immediately while warm and crispy
Common Mistakes
let beef mixture cool before assembling to avoid melting cheese dough
ensure proper sealing to prevent filling from leaking during baking
prick air holes to prevent bursting in oven
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make these ahead and freeze them?
Yes, these can be frozen for up to 2 months. Assemble completely, freeze on baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 5-10 extra minutes.
What if my mozzarella dough is too sticky to work with?
Add a bit more almond flour gradually until workable. Alternatively, chill the dough for 10-15 minutes to firm up before rolling.
Can I substitute the ground beef for another protein?
Yes, ground turkey, chicken, or pork work well. Cook times may vary slightly depending on the protein chosen.