Keto Breakfast Pockets
My Keto Breakfast Pockets will become your favorite grab-and-go breakfast! They are freezable so you can just pop one in the microwave before running out the door. You can easily customize them with your favorite breakfast meats and cheeses. This easy keto breakfast recipe is low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I have a really hard time with breakfast. I have a bad habit of only drinking coffee until lunch if I don’t have something keto friendly that is easy to grab. I don’t want to waste the healthy benefits I’ve gotten from a keto diet by caving in to a regular bagel or bowl of carby cereal.
Pair that with my childhood nostalgia of eating hot pockets and I knew I wanted to make a freezable breakfast pocket that could just pop in the microwave. These Keto Breakfast Pockets fit the bill.
They are one of my favorite keto breakfast recipes still after almost 6 years of blogging. They are just as easy as making a low carb breakfast sandwich when you make the first batch and when it’s time to just reheat them it is even easier.
And for a sweet on-the-go breakfast try my Keto Breakfast Cookies.
Mozzarella Dough
The genius low carb mozzarella based dough is the key to these keto breakfast pockets. My tricks, after making this dough dozens of time, are to get the cheese good and gooey and then mix it in the food processor. This helps to make a perfect uniform dough without threads of mozzarella.
How to make Keto Breakfast Hot Pockets
After you make the fathead dough just form it into circles and fill it with your favorite breakfast items.
You just need to scramble a couple of eggs and then fill the pockets and bake. If you’ve made a fathead pizza before you can make this recipe.
First Step: Make the mozzarella dough. Divide into balls of dough on parchment.
Second Step: Flatten the dough into circles. It helps to use wet hands when doing this. Otherwise, the dough can stick to your fingers.
Third Step: Add your choice of fillings. Make sure you don’t overfill the pastries. I have a bad habit of doing this. You need to able to close them up.
Fourth Step: Wrap the dough around the fillings. Pinch the edges closed to hold in the fillings.
Expert Tip: If you want a shiny outer crust you can brush the pastries with an egg wash.
Fifth Step: Transfer the parchment-lined baking sheet with keto breakfast pockets to a pre-heated oven. Bake until the dough is firm to the touch and golden brown.
What types of filling can I use?
I used chopped Canadian bacon but you can use any cooked breakfast meat in keto breakfast pockets.
Bacon, sausage, ham, or my personal Jersey girl favorite, Taylor Ham. You might know that as pork roll if you are from the southern half of my home state. You want to use cooked meat so brown your bacon first or turn your sausage into air fryer sausage patties.
Even browned meat like beef or turkey. This is a great way to use up leftovers. Make a Mexican version with leftover taco meat, some cheddar, and egg.
Can I add vegetables? Other types of cheese?
These would also be great with some sauteed or steamed vegetables. Mushrooms, peppers, and onions. Broccoli and cheddar. Spinach, tomatoes, and mozzarella. The possibilities are endless.
Feeling gourmet? Fill them with brie, smoked turkey, and a little homemade sugar-free cranberry sauce.
Isn’t that golden dough pretty? I love a good pastry. Savory or sweet, it doesn’t matter. My Spinach & Feta Pastries are also a must make. They are my take on the classic Greek Spanakopita.
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Keto Breakfast Pockets
Ingredients
Dough Ingredients:
- 8 oz mozzarella cheese shredded or cubed
- 2 oz cream cheese
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 egg
- 2 tsp baking powder
- 1 tsp salt
Filling Ingredients:
- 2 eggs scrambled
- 4 oz Canadian bacon or other cooked breakfast meat
- 1/2 cup shredded cheddar cheese or other cheese or your choice
Instructions
- Preheat oven to 350.
- Put mozzarella cheese and the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds (it should look like cheese fondue at this point).
- Put the melted cheese and the other dough ingredients into a food processor and pulse until a uniform dough forms. (Alternatively, you can mix by hand but make sure to knead the dough thoroughly).
- Divide the dough into 8 pieces. Press each into a 6-inch circle on a piece of parchment paper on a baking sheet. It helps to wet your hands. Divide the filling between each circle of dough. Fold in the edges and crimp to seal. Place back on the parchment seam side down.
- Bake for 20-25 minutes until golden brown.
Notes
Nutrition
Originally Published
do you have to use mozzarella cheese or can you substitute
This dough needs mozzarella cheese.
I don’t have a microwave oven. Can you do these in a toaster oven or regular oven?
Thanks!
Diane
Yes, they heat up well in either. I would wrap in foil so the outside doesn’t get too brown before the inside is hot.
Hello Taryn, can I make in a batch ? How long can I freeze them for ?
Yes. You can freeze them for 2-3 months. Wrap tightly in plastic wrap or foil.
Was wondering if substituting gluten-free baking powder for original baking powder would affect nutritional values?
No, baking powder doesn’t have much in terms of nutrition content.
My husband is allergic to coconut. Can I use just the almond flour.
Yes
I cant have almonds. I would like to make this. Can I just use coconut flour?
You can sub in this dough: https://joyfilledeats.com/coconut-flour-pizza-crust/
CAn I make the dough, press it out, and freeze it before cooking? Would like to assemble somewhere else.
I’m not sure that would work, sorry.
So we made these but they end up being dry. Is there a way for them not to be dry? Looking for keto breakfast that my husband can put in the freezer at work and just heat up in the microwave. Thank you:)
They shouldn’t be dry. You might have over baked them. You can always add extra cheese.
I love to bake and I have found thru trial and error that the more coconut flour used the dryer / crumbly the dough is. Play with the ratio a bit can add more almond flour or try almond meal or even flax. I personally like a combination of almond meal, flour and coconut flour. Also remember weather can effect your baking as well.
Have fun playing with your dough 😋😊
I love this recipe! Thanks for sharing, my 1st batch came out awesome, my 2nd batch, like others have described came out a bit dry and started breaking apart. So I added about a tablespoon of hot water at a time till I got the texture that I wanted and it didnt fall apart after I added a bit more water. This dough texture reminds me a lot of corn dough that is used to make tamales. So if you’ve made tamales this might be easy for you to make. I also took another user’s advise and used a corn tortilla press, that made spreading it an easy. Definitely a redo. Already made 2 batches one with chorizo and egg the other with pepperoni, marinara and cheese and the kids love them!
I have made this recipe twice in less than a week. The first batch I stuffed them with egg and spinach and the second batch I stuffed with pepperoni and mozzarella. The possibilities are endless. The second batch was a little crumbly, so I added warm water until they formed and held properly. I shaped them into small empanadas. Thank you for these, they are delicious!
Amazing to read these recipes and I love them so much. My family wants to try this.