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These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and vegetarian meal prepared in under 30 minutes.
Here is what's most amazing about this recipe — All you need for the dough is just 2 ingredients! It's a simplified version of the FatHead dough but without eggs and cream cheese. Easy-peasy ketogenic treat!
Just like my Apple Pie Keto Hot Pockets, it's a recipe successfully adapted from an all-time favourite — these Keto Morning Hot Pockets.
You can get creative and use any sweet or savoury filling. You can even make nut-free hot pockets by using fax meal instead of almond flour. The options are endless!
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Hands-on Overall
Nutritional values (per serving)
Net carbs8.1 grams
Protein20.8 grams
Fat41.8 grams
Calories455 kcal
Calories from carbs 7%, protein 17%, fat 76%
Total carbs10.6 gramsFiber2.5 gramsSugars5.2 gramsSaturated fat20.7 gramsSodium526 mg(23% RDA)Magnesium65 mg(16% RDA)Potassium322 mg(16% EMR)
Ingredients (makes 2 servings)
Filling:
Dough:
- 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 1/3 cup almond flour (33 g/ 1.2 oz)
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl.
- Mix until well combined. Set aside.
- Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.
- Mix in the almond flour.
- Using a fork, combine well until you create dough.
- Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).
- Scoop the pumpkin cheesecake filling in the centre of the dough.
- Fold over like an envelope and seal the dough.
- Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until golden brown on top.
- When done, remove from the oven and let it cool down for a few minutes. Slice and serve!
- Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.
Pumpkin Cheesecake Breakfast Pockets
Step by Step
Ingredients
Filling:
- 2/3 cup cream cheese, room temperature (160 g/ 5.6 oz)
- 2 tbsp pumpkin puree (30 g/ 1.1 oz) - you can make your own
- 1 large egg yolk
- 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
- 1/2 tsp pumpkin pie spice - you can make your own
Dough:
- 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 1/3 cup almond flour (33 g/ 1.2 oz)
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl.
- Mix until well combined. Set aside.
- Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.
- Mix in the almond flour.
- Using a fork, combine well until you create dough.
- Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).
- Scoop the pumpkin cheesecake filling in the centre of the dough.
- Fold over like an envelope and seal the dough.
- Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until golden brown on top.
- When done, remove from the oven and let it cool down for a few minutes. Slice and serve!
- Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.
Nutrition (per serving)
Calories455kcal
Net Carbs8.1g
Carbohydrates10.6g
Protein20.8g
Fat41.8g
Saturated Fat20.7g
Fiber2.5g
Sugar5.2g
Sodium526mg
Magnesium65mg
Potassium322mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 8.1 g | 20.8 g | 41.8 g | 455 kcal |
| Cream cheese, soft (full-fat) |
| 2.6 g | 5.6 g | 22.4 g | 196 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Egg yolk, fresh |
| 0.3 g | 1.3 g | 2.3 g | 27 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 2.4 g | 10.1 g | 8.4 g | 125 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
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