0.0(not rated)

55 minutes

8 servings


For the filling:
2 Cup Shredded chicken
1 ½ Cup Frozen broccoli cooked and chopped
1 Cup. Heavy whipping cream
2 Tbsp. Butter
½ Onion chopped
1 tsp. Minced garlic
¼ Cup Parmesan cheese grated
Salt and pepper to taste
For the dough:
2 Cup. Shredded mozzarella cheese
3 oz. Cream cheese
1 ¼ Cup. Almond flour
¼ tsp. Xanthan gum
½ tsp. Baking powder
1 Large egg
¼ tsp. Garlic powder
¼ tsp. Italian seasoning
Pinch of salt
Nutritional Information
423 Calories
34g Total Fat
7g Net Carbs
22g Protein


Gather the ingredients for making the filling.
Shredded chicken: This is a chicken and broccoli Alfredo keto hot pocket, so we need chicken. If you don't have chicken, you could substitute it for another meat, but then you would not be making this recipe not that that bad.
Frozen broccoli cooked and chopped: This gives the keto hot pocket a good source of fiber and a nice color. We have to get in the vegetables some way or the other, right
Whipping cream and butter: The heavy cream and butter help make a flavorful and creamy richness to the sauce in the filling. After all, a dry hot pocket is not what we are after.
Gather the ingredients you need for making the dough
Shredded mozzarella cheese: The mozzarella cheese provides a cheesy and stretchy texture to the dough.
Cream cheese: The cream cheese provides a savory flavor to the dough.
Almond flour: This is our all-purpose flour substitute.
Xanthan gum and Egg: Both help to bind the dough and make it more pliable.
Baking powder: The baking powder helps the dough to rise and gives it a light and fluffy texture.
Spices: You would want to spice your dough to taste. We use Italian seasoning and garlic powder, but you can add more spices if you like.
Add the cream cheese and mozzarella cheese to a bowl that is microwave safe. Heat for 30-second intervals until thoroughly combined. 
Start spicing the dough that you would chill for 30 minutes
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 prevents it from sticking to the parchment paper or rolling pin.
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. 
Pour in the heavy whipping cream, and add salt and pepper to taste. Simmer until the mixture thickens. 
Add the broccoli, chicken, and parmesan to the sauce, and stir to combine.
Set the filling aside to cool a bit. 
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.
Cut the dough into evenly sized rectangles. 
This will ensure that all hot pockets cook evenly and are the same size.
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.
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.
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.
Place the chicken and broccoli Alfredo pockets onto a parchment-lined baking sheet and bake for 15 minutes until it turns a 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.


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 before we everything.
  • 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 place the hot pockets.

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. You can also reheat them in the microwave but 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.