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
The ingredients I use in mug eggs would be good for this. Eggs , Mediterranean feta, sun dried tomatoes and diced ham.
Yes! That sounds delicious.
Do you defrost before heating in the micro?
No, I just pop them right into the microwave frozen.
I saw a comment where you stated the nutrition information was for one pocket. The filling you call for all 8 pockets is less than my daily breakfast, lol. I’m a two meals, <20g carbs/day guy. Is there a way to scale this up for one large 750-800 calorie meal while keeping the carbs down without just covering it in butter?
You could make a couple large stromboli type breakfast pockets so you can add more filling with less dough per serving. The dough is what has the carbs. Or you can enjoy a hearty portion of bacon on the side.
Help! Mine came out sooooo dry and crumbly. I am a novice baker, never mind Keto baking! 🙂 Any idea what I’ve done wrong? Followed the recipe to a tee. Thanks!
Are you sure you used the right amount of coconut flour? Messing up that one ingredient can make a big difference. Was the cheese completely melted and hot? Did you mix in a food processor or by hand?
Hi and thank you so much for your prompt reply. I will definitely be more attentive to my dry measurements when I try making them the next time. I use my food processor and I’m pretty sure I got the cheese right. For what it’s worth, I left them on the kitchen counter while I ran out and did some errands. When I came home I tried one again and it was delicious! Just like a scone! 🙂 It was much better cold than hot. 🙂
Mine also crumbled… I did the recipe about 5 mins ago.. Just in the oven now. How you got that nuchal filling looking so gorgeous i don’t know. I cooked another couple of eggs since the teen will totally fill up on most of these. Oh, I substituted almond flour with chickpea flour.
I will up the star rating as soon as as I have tried to these. I love to cook and create so with a little tweaking I think I’ll be away. We are just starting keto… Day 2. I measured ingredients properly… I had to change imperial measurements to our grams etc.. I’m in Nz. Thank goodness for kitchen scales that do this for me. Lol
Sher – I have not tested this recipe with chickpea flour. That is probably why your dough crumbled. I don’t recommend switching out flours. If you have a nut allergy sunflower seed flour is closer to almond flour in consistency.
Hi, If I don’t have almond flour, with what should I substitute it ?
You can sub in a coconut flour based dough like this one: https://joyfilledeats.com/coconut-flour-pizza-crust/
I recommend using a tortilla press to flatten your dough. It stretched the dough evenly and in a nice circle. Wet your hands often to keep the dough from becoming too sticky and watch your baking times because they burn easily! I will be experimenting with different fillings. THANK YOU for this recipe!
Ooo that is one of the few kitchen gadgets I don’t have yet. I need to add it to my list. Thanks for the suggestion!
Your name is Taryn?!? So is mine!
Yup 😀 nice to meet you! I love meeting other Taryns.
Did you use fresh mozzarella, or pre-shredded mozzarella?
I used pre-shredded mozzarella.
Can the coconut flour be substituted for anything else like flaxseed meal?
Yes, you can flax instead of the coconut flour. I prefer using the ground golden flax.
Hi I’m having problems getting the dough to fold over with using the exact ingredients above.. do you have any tips of how to make it more manageable? Thank you 🙂
Hmmm… you could decrease the amount of filling a bit. Sometimes I sprinkle some of the cheese on the outside of the pastry. Adding a little gelatin or xanthan gum to the dough might help it stretch but I haven’t tested that yet.
Hi! Every time I try to reheat a frozen breakfast pocket, the eggs are green and overcooked and yucky. Does this happen to anyone else??
I totally agree! Over cooked green funky eggs!!! They were after all cooked 3x at this point, right?
You can just make these with ham and cheese to avoid the ‘funky’ eggs. We didn’t mind.
I reheat mine in a Hot Logic. Just like freshly made. In fact I reheat everything in a Hot Logic. Never
recooked.
Does it have to be mozzarella or can you use a different cheese?
I have used a semi-soft cheddar in this type dough before. You want a semi-soft cheese.
Could i sub THM baking blend?
I think Baking Blend would work but I haven’t tried it. Use a little bit less. It is drier than almond flour.
How many per person?
Hi Ajanae, the nutrition facts are for one breakfast pocket. You are more than welcome to eat more than one though 😉
These are delicious. So many options.
PORK ROLL! I love it. Only one other person in my household likes it, and that’s not enough for me to share. 😀 I’m in central Florida where I can only get it every once in awhile due to the cost. :-/
My whole family, except for the kids, and they are on gluten free,,is on a low carb, keto friendly diet.. I am so excited to try these recipes. Thanks for your hard work.