(Make Ahead!) Gluten Free & Keto Hot Pockets

Step 1

Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).

Step 2

Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.

Step 3

Break the dough into six 1 1/4” balls (30g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press. Use the dough ASAP, so it remains sticky and you can close the hot pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it).

Step 4

Assemble hot pockets by spreading mustard on the dough, adding a layer of cheese, followed by ham and more cheese. Add a second piece of dough on top and press around to seal closed. Trim edges with a pastry cutter or knife (see post for pics), and re-use the scraps of course. You can freeze the pockets at this point for a month or two.

Step 5

Place hot pockets in prepared tray, brush with egg wash (optional, for a golden sheen). Bake for 20-25 minutes, until golden all over.

Step 6

These guys are best served warm and straight from the oven, but they also do re-warm quite well.