Keto Hot Pockets- Chicken and Broccoli Alfredo

Keto Hot Pockets- Chicken and Broccoli Alfredo

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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


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. 
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. 
Cut the dough into evenly sized rectangles. 
Place a bit of filling on one half of each rectangle of dough. 
Fold the other half of each rectangle of dough up over the filling, and pinch the edges closed. 
Crimp the edges of each dough pocket with the tines of a fork. 
Place the chicken and broccoli Alfredo pockets onto a parchment-lined baking sheet and bake for 15 minutes until it turns a golden brown.
  • When making the dough, chill it for at least 30 minutes before rolling it out. This will make it easier to handle and prevents it from sticking to the parchment paper or rolling pin.
  • When rolling out the dough, use a rolling pin and place the dough between two sheets of parchment paper. This will prevent the dough from sticking and make it easier to roll out evenly.
  • Make sure to cut the dough into evenly sized rectangles before filling them. This will ensure that all hot pockets cook evenly and are the same size.
  • Be careful not to overfill the pockets. A little goes a long way; you don't want the dough to burst open while baking.
  • 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.
  • Use a fork to crimp the edges of the pockets before baking. This will give them a nice, finished appearance and help seal the edges.
  • 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.