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  • Author: Kyndra Holley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 hot pockets 1x



For the dough:

  • 3 cups of shredded low moisture, part skim mozzarella cheese
  • 5 tablespoons cream cheese
  • 2 large eggs
  • 2 cups blanched almond flour (I use this brand)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

For the filling:

  • 8 slices gouda cheese
  • 2 tablespoons finely chopped chives
  • 8 ounces sliced ham
  • 8 slices cheddar cheese
  • 1 large egg, whisked

For the garnish:

  • sesame seeds, optional


  1. Preheat the oven to 425°F
  2. In a large microwave safe mixing bowl, combine the mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.
  3. To the mixing bowl, add the eggs, almond flour, garlic powder, onion powder, sea salt, and black pepper. Mix until all ingredients are well incorporated.
  4. Divide the dough into 8 balls. Roll each ball between two sheets of parchment paper until 1/4 inch thin.
  5. Place one slice of gouda in the center of each round, leaving space around the edges. Sprinkle each pocket with chives.
  6. Add 1 ounce of ham to each pocket and top with a slice of cheddar cheese.
  7. Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 ham and cheese pockets.
  8. Place the ham and cheese pockets on the prepared baking sheet and brush egg wash over top of each one. Sprinkle sesame seeds on each hot pocket, if using.
  9. Bake for 20 minutes or until golden brown and the dough is cooked through.


net carbs per serving: 8g


  • Serving Size: 1 hot pocket
  • Calories: 581
  • Fat: 45.2g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 36.2g