Keto Hot Pockets- Chicken and Broccoli Alfredo

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Introduction

So, we understand how difficult it can be to find keto-friendly options for comfort foods like hot pockets. That’s why we’ve adjusted the traditional recipe to make a version that is simple, affordable, and easy to make.

Our keto hot pockets are stuffed with chicken and broccoli. In addition, instead of using traditional wheat flour in the dough, we use almond flour, a low-carb, gluten-free alternative. This recipe also calls for heavy whipping cream, butter, and Parmesan cheese in the filling, which give it a rich, high-fat, low-carb profile. So, without further ado, we give you all the information needed to curl up with your own tasty keto hot pocket.

Ingredients

For the filling

For the dough

Nutrition Facts

8 servings per recipe
2 ½ servings of boneless skinless chicken breast (2 cups) @ 128 each 40 320
1 ½ servings of broccoli (1 ½ cups) @ 31 each 5.81 46.5
16 servings of heavy whipping cream (1 cup) @ 50 each 100 800
2 servings of butter, unsalted (2 tbsp) @ 100 each 25 200
1 ½ servings of onion (½ x) @ 32 each 6 48
1 serving of garlic, minced (1 tsp) @ 5 each 0.63 5
6 servings of parmesan cheese, grated (¼ cup) @ 20 each 15 120
8 servings of mozzarella cheese (2 cups) @ 80 each 80 640
3.05 servings of cream cheese (3 oz) @ 100 each 37.97 303.74
10 servings of almond flour (1 ¼ cups) @ 90 each 112.5 900
⅒ serving of xanthan gum (¼ tsp) @ 5 each 0.05 0.42
1 serving of large egg (1 x) @ 60 each 7.5 60
¼ serving of garlic powder (¼ tsp) @ 9 each 0.28 2.25
¼ serving of italian seasoning (¼ tsp) @ 4 each 0.13 1
2 ½ servings of boneless skinless chicken breast (2 cups) @ 2.8 g each 0.88 g 7 g
1 ½ servings of broccoli (1 ½ cups) @ 0.3 g each 0.06 g 0.45 g
16 servings of heavy whipping cream (1 cup) @ 5 g each 10 g 80 g
2 servings of butter, unsalted (2 tbsp) @ 11 g each 2.75 g 22 g
1 ½ servings of onion (½ x) @ 0.08 g each 0.02 g 0.12 g
6 servings of parmesan cheese, grated (¼ cup) @ 1.5 g each 1.12 g 9 g
8 servings of mozzarella cheese (2 cups) @ 6 g each 6 g 48 g
3.05 servings of cream cheese (3 oz) @ 10 g each 3.8 g 30.37 g
10 servings of almond flour (1 ¼ cups) @ 8 g each 10 g 80 g
1 serving of large egg (1 x) @ 4 g each 0.5 g 4 g
¼ serving of italian seasoning (¼ tsp) @ 0.1 g each 0 g 0.03 g
2 ½ servings of boneless skinless chicken breast (2 cups) @ 0.8 g each 0.25 g 2 g
16 servings of heavy whipping cream (1 cup) @ 3.5 g each 7 g 56 g
2 servings of butter, unsalted (2 tbsp) @ 7 g each 1.75 g 14 g
1 ½ servings of onion (½ x) @ 0.03 g each 0.01 g 0.05 g
6 servings of parmesan cheese, grated (¼ cup) @ 1 g each 0.75 g 6 g
8 servings of mozzarella cheese (2 cups) @ 3.5 g each 3.5 g 28 g
3.05 servings of cream cheese (3 oz) @ 6 g each 2.28 g 18.22 g
10 servings of almond flour (1 ¼ cups) @ 0.5 g each 0.62 g 5 g
1 serving of large egg (1 x) @ 1.5 g each 0.19 g 1.5 g
Trans Fat 0g 0% 0g 0%
2 ½ servings of boneless skinless chicken breast (2 cups) @ 82 mg each 25.63 mg 205 mg
16 servings of heavy whipping cream (1 cup) @ 20 mg each 40 mg 320 mg
2 servings of butter, unsalted (2 tbsp) @ 30 mg each 7.5 mg 60 mg
6 servings of parmesan cheese, grated (¼ cup) @ 5 mg each 3.75 mg 30 mg
8 servings of mozzarella cheese (2 cups) @ 15 mg each 15 mg 120 mg
3.05 servings of cream cheese (3 oz) @ 30 mg each 11.39 mg 91.12 mg
1 serving of large egg (1 x) @ 210 mg each 26.25 mg 210 mg
2 ½ servings of boneless skinless chicken breast (2 cups) @ 50 mg each 15.63 mg 125 mg
1 ½ servings of broccoli (1 ½ cups) @ 30 mg each 5.63 mg 45 mg
16 servings of heavy whipping cream (1 cup) @ 5 mg each 10 mg 80 mg
1 ½ servings of onion (½ x) @ 3.2 mg each 0.6 mg 4.8 mg
1 serving of garlic, minced (1 tsp) @ 1 mg each 0.13 mg 1 mg
6 servings of parmesan cheese, grated (¼ cup) @ 80 mg each 60 mg 480 mg
8 servings of mozzarella cheese (2 cups) @ 150 mg each 150 mg 1200 mg
3.05 servings of cream cheese (3 oz) @ 110 mg each 41.76 mg 334.12 mg
⅒ serving of xanthan gum (¼ tsp) @ 10 mg each 0.1 mg 0.83 mg
2 servings of baking powder (½ tsp) @ 160 mg each 40 mg 320 mg
1 serving of large egg (1 x) @ 70 mg each 8.75 mg 70 mg
¼ serving of garlic powder (¼ tsp) @ 1 mg each 0.03 mg 0.25 mg
¼ serving of italian seasoning (¼ tsp) @ 1 mg each 0.03 mg 0.25 mg
1 ½ servings of broccoli (1 ½ cups) @ 6 g each 1.13 g 9 g
16 servings of heavy whipping cream (1 cup) @ 0.4 g each 0.8 g 6.4 g
1 ½ servings of onion (½ x) @ 7 g each 1.31 g 10.5 g
1 serving of garlic, minced (1 tsp) @ 1.3 g each 0.16 g 1.3 g
8 servings of mozzarella cheese (2 cups) @ 1 g each 1 g 8 g
3.05 servings of cream cheese (3 oz) @ 1 g each 0.38 g 3.04 g
10 servings of almond flour (1 ¼ cups) @ 3 g each 3.75 g 30 g
⅒ serving of xanthan gum (¼ tsp) @ 7 g each 0.07 g 0.58 g
1 serving of large egg (1 x) @ 0.99 g each 0.12 g 0.99 g
¼ serving of garlic powder (¼ tsp) @ 2 g each 0.06 g 0.5 g
¼ serving of italian seasoning (¼ tsp) @ 0.7 g each 0.02 g 0.18 g
1 ½ servings of broccoli (1 ½ cups) @ 2.4 g each 0.45 g 3.6 g
1 ½ servings of onion (½ x) @ 1.4 g each 0.26 g 2.1 g
1 serving of garlic, minced (1 tsp) @ 0.1 g each 0.01 g 0.1 g
10 servings of almond flour (1 ¼ cups) @ 1 g each 1.25 g 10 g
⅒ serving of xanthan gum (¼ tsp) @ 7 g each 0.07 g 0.58 g
¼ serving of garlic powder (¼ tsp) @ 0.3 g each 0.01 g 0.08 g
¼ serving of italian seasoning (¼ tsp) @ 0.4 g each 0.01 g 0.1 g
1 ½ servings of broccoli (1 ½ cups) @ 1.5 g each 0.28 g 2.25 g
1 ½ servings of onion (½ x) @ 3.39 g each 0.64 g 5.09 g
3.05 servings of cream cheese (3 oz) @ 1 g each 0.38 g 3.04 g
10 servings of almond flour (1 ¼ cups) @ 1 g each 1.25 g 10 g
¼ serving of garlic powder (¼ tsp) @ 0.1 g each 0 g 0.03 g
Sugar Alcohols 0g 0% 0g 0%
1 ½ servings of broccoli (1 ½ cups) @ 3.6 g each 0.68 g 5.4 g
16 servings of heavy whipping cream (1 cup) @ 0.4 g each 0.8 g 6.4 g
1 ½ servings of onion (½ x) @ 5.6 g each 1.05 g 8.4 g
1 serving of garlic, minced (1 tsp) @ 1.2 g each 0.15 g 1.2 g
8 servings of mozzarella cheese (2 cups) @ 1 g each 1 g 8 g
3.05 servings of cream cheese (3 oz) @ 1 g each 0.38 g 3.04 g
10 servings of almond flour (1 ¼ cups) @ 2 g each 2.5 g 20 g
1 serving of large egg (1 x) @ 0.99 g each 0.12 g 0.99 g
¼ serving of garlic powder (¼ tsp) @ 1.7 g each 0.05 g 0.43 g
¼ serving of italian seasoning (¼ tsp) @ 0.3 g each 0.01 g 0.07 g
2 ½ servings of boneless skinless chicken breast (2 cups) @ 24 g each 7.5 g 60 g
1 ½ servings of broccoli (1 ½ cups) @ 2.5 g each 0.47 g 3.75 g
16 servings of heavy whipping cream (1 cup) @ 0.4 g each 0.8 g 6.4 g
1 ½ servings of onion (½ x) @ 0.88 g each 0.17 g 1.32 g
1 serving of garlic, minced (1 tsp) @ 0.3 g each 0.04 g 0.3 g
6 servings of parmesan cheese, grated (¼ cup) @ 2 g each 1.5 g 12 g
8 servings of mozzarella cheese (2 cups) @ 7 g each 7 g 56 g
3.05 servings of cream cheese (3 oz) @ 2 g each 0.76 g 6.07 g
10 servings of almond flour (1 ¼ cups) @ 3 g each 3.75 g 30 g
1 serving of large egg (1 x) @ 6 g each 0.75 g 6 g
¼ serving of garlic powder (¼ tsp) @ 0.5 g each 0.02 g 0.13 g
¼ serving of italian seasoning (¼ tsp) @ 0.1 g each 0 g 0.03 g

Directions

  1. Gather the ingredients for the filling.

    Have the shredded chicken, broccoli, cream, butter, onion, garlic, and Parmesan ready. See the Ingredient Notes below for more on the main ones.

  2. Gather the ingredients for the dough.

    Measure the mozzarella, cream cheese, almond flour, xanthan gum, baking powder, egg, and seasonings. See the Ingredient Notes below for what each one does.

  3. Add the cream cheese and mozzarella cheese to a microwave-safe bowl. Heat for 30-second intervals until thoroughly combined.

  5. Season the dough, then chill it.

    Place the cheese mixture into a mixing bowl with the almond flour, xanthan gum, baking powder, egg, garlic powder, Italian seasoning, and salt. Mix to combine well until it forms a thick dough. Chilling the dough for at least 30 minutes before rolling it out will make it easier to handle and prevent it from sticking to the parchment paper or rolling pin.

  6. Melt 2 tbsp of butter in a skillet over medium heat. Add in the onions, and sauté until softened. Stir in the garlic, and sauté for 30 seconds more.

  7. Pour in the heavy whipping cream, and add salt and pepper to taste. Simmer until the mixture thickens.

  8. Add the broccoli, chicken, and Parmesan to the sauce, and stir to combine.

    Set the filling aside to cool a bit.

  10. Roll the chilled dough out between two pieces of parchment paper.

    The dough should be about ¼ of an inch thick. When rolling out the dough this way you will prevent the dough from sticking and make it easier to roll out evenly.

  11. Cut the dough into evenly sized rectangles.

    This will ensure that all hot pockets cook evenly and are the same size.

  12. Place a bit of filling on one half of each rectangle of dough.

    Be careful not to overfill the pockets. A little goes a long way; you don't want the dough to burst open while baking.

  13. Fold the other half of each rectangle of dough up over the filling, and pinch the edges closed.

    When folding the dough over the filling, press down and pinch the edges tightly to seal the pockets. This will prevent the filling from leaking out while cooking.

  15. Crimp the edges of each dough pocket with the tines of a fork. This will give them a nice, finished appearance and help seal the edges.

  16. Place the chicken and broccoli Alfredo pockets onto a parchment-lined baking sheet and bake for 15 minutes, until they turn golden brown.

    To ensure that the filling is fully cooked, check the internal temperature of the hot pockets with a meat thermometer. They should reach a temperature of 165F.

Notes

Ingredient Notes

The ingredient list above gives the exact quantities. These notes explain what the main ingredients contribute.

For the filling

  • Shredded chicken: The main protein for these chicken and broccoli Alfredo pockets. You can substitute another cooked meat if you prefer.
  • Broccoli, cooked and chopped: Adds fiber and color. Frozen broccoli works well.
  • Heavy whipping cream and butter: Give the Alfredo sauce its rich, creamy body so the filling isn’t dry.

For the dough

  • Shredded mozzarella cheese: Gives the dough a stretchy, cheesy texture.
  • Cream cheese: Adds a savory flavor to the dough.
  • Almond flour: The all-purpose flour substitute.
  • Xanthan gum and egg: Bind the dough and make it more pliable.
  • Baking powder: Helps the dough rise for a lighter, fluffier texture.
  • Italian seasoning and garlic powder: Season the dough to taste; add more spices if you like.

Tools & Equipment You’ll Need On Hand

When making this keto hot pockets recipe, there are a few tools that you will need to have on hand.

  • Mixing bowl: You will need a mixing bowl to combine the ingredients for the dough and the filling.
  • Skillet: You will need a skillet to sauté the onions and garlic for the filling.
  • Rolling pin: You will need a rolling pin to roll the dough evenly between two sheets of parchment paper. Sometimes I use a beer bottle if I am in a pinch.
  • Parchment paper: You will need this to line the baking sheet and roll out the dough.
  • Baking sheet: You will need a flat baking sheet to bake the hot pockets on.

Storage and Reheating Instructions

  • Refrigeration: These keto hot pockets can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated 350F oven for 10-15 minutes, or until they are heated through. You can also reheat them in the microwave, but that will cause the dough to become soft and less crispy.
  • Freezing: The keto hot pockets can also be frozen for up to 3 months. To freeze, place them in a single layer on a baking sheet and put them in the freezer until they are fully frozen. You can transfer them to an airtight container or a zip-top freezer bag. To reheat, place the frozen hot pockets in a preheated 350F oven for 20-25 minutes or until they are heated through.
  • Reheating: Note that if you store the hot pockets in the fridge or freezer, the dough may become a bit softer than when it was fresh, so reheating them in the oven is the best way to get the optimal texture and taste.

Frequently Asked Questions

Can I add additional vegetables to the filling?

You can add vegetables to the filling, such as mushrooms, bell peppers, or zucchini if you choose. Those should work well, as they are pretty neutral vegetables.

Can I make this recipe in advance?

You can, and if you do it should be stored in the fridge for no more than 3 days, or in the freezer for no more than 3 months.

Can I reheat the keto hot pockets in the microwave?

Yes, you can reheat the hot pockets in the microwave, but this will cause the dough to become soft. We strongly recommend you reheat them in the oven to get a better texture on the crust.

Can I use a different type of flour for the dough?

Almond flour is what this dough was developed with, and it is what we would stick to. We have not tested this recipe with another low-carb flour, so we cannot give you a swap that works. Coconut flour in particular is not a one-for-one substitute: it absorbs far more moisture, so it needs more egg and liquid to reach the same consistency, and pastries made with it tend to be drier and more crumbly. It also has a stronger flavor that some people find distracting in a savory dish like this one.

Can I use a different type of meat for the filling?

Yes, you can use different types of meat for the filling, such as turkey, beef, or pork.

Can I use different types of cheese for the dough?

Yes, you can use different types of cheese for the dough, such as cheddar, gouda, or provolone. However, it will impact the taste and texture of the dough.

Can I use fresh broccoli instead of frozen?

Yes, you can use fresh broccoli, but you need to cook it before adding it to the filling. Boil or steam it until it is tender, chop it and add it to the filling. Using raw broccoli might not cook quite as evenly.

Wrap Up

This Keto Hot Pocket recipe is a delicious and easy way to enjoy a classic snack while sticking to a low-carb diet. The combination of shredded chicken, broccoli, and Alfredo sauce in a cheesy, crispy keto dough perfectly balances flavor and texture. The recipe is easy to follow and can be customized to suit your taste preferences.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know your thoughts in the comments! We love hearing from you! You can also share it on Instagram and use the hashtag #buttertogetherkitchen for a chance to be featured on our page.

Correction — August 15, 2026: We no longer present coconut flour as a tested swap for the almond flour dough, and we describe the filling without health claims.