Perfect for lunch or dinner, these keto hot pockets are filled with incredible taco seasoning – dip in guac for a delicious snack too!
Keto Hot Pockets
The best thing about these keto hot pockets is the gluten-free crust. I modified my favorite fathead pizza crust recipe slightly by spicing it up with my favorite taco spices. Yes, the crust is seriously bursting with heat!
The cumin, chili powder, and garlic powder combine to make a dough that you’ll eat up without even thinking it’s low-carb.
I used a similar version of this dough recipe when I made my Philly cheesesteak bites. Once you learn how to combine mozzarella cheese, almond flour, and cream cheese, you can make so many different things with it.
Taco Hot Pockets
The name hot pockets is so accurate! After you bake them, I suggest cutting them open and letting them cool down a bit. The steam in these taco bites is pretty powerful.
That’s not all that’s powerful about these little bites. They are brimming with classic taco flavors and aromas too. I didn’t add any, but you could definitely mix in some chopped jalapenos.
Even though I used ground beef in this recipe, you can use any type of ground meat that you like. Try it with ground chicken, which is leaner. Or, mix in some ground sausage with the beef.
Homemade Hot Pockets
These homemade hot pockets are the perfect things to freeze and save for your future meal prepping. To freeze them, place the fully-cooked hot pockets on a baking tray in a single layer. Then place the baking sheet in the freezer.
After they are completely frozen, wrap each one up individually in plastic wrap or aluminum foil and place them in a freezer-safe food storage bag.
I suggest reheating them in the oven. If you use the microwave, the crust will soften a bit and they won’t have the delightfully crispy consistency you loved when they were fresh.
Low-Carb Hot Pockets
These little hot pockets are the perfect thing to pair with your favorite dips. A simple guacamole is always a popular choice, but you should also try them with some keto queso. It is bursting with Mexican spices that match the taco bites perfectly.
Beef Taco Hot Pockets
These are the perfect lunch idea because they are filling but light at the same time. Serve some keto Mexican street cauliflower on the side along with it.
They taste just like the food truck staple. Or fry up some keto turkey Mexican cauliflower rice if you want your lunch to be extra filling and satisfying.
Keto Hot Pockets Recipe
Below are the ingredients that you’ll need to make these keto hot pockets. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 8
Net Carbs: 4 net carbs per serving
Ingredients:
For the filling:
Ground beef
Taco blend seasoning
Onion chopped
Shredded cheddar cheese
For the dough:
Shredded mozzarella
Almond flour
Cream cheese
Baking powder
Large egg
Xanthan gum
Cumin
Chili powder
Garlic powder
Pinch of salt
Instructions:
1. Saute the ground beef and onion in a skillet over medium high heat until the meat is completely browned, and the onions have softened. Drain the excess fat.
2. Reduce the heat to medium low, and mix in the taco seasoning. Saute another few minutes.
3. Remove from the heat and stir in the cheddar cheese until melted. Let the mixture cool.
4. Add the mozzarella cheese and cream cheese to a bowl that is microwave safe.
5. Microwave for 30 second intervals until completely melted.
6. Place the cheese dough into a mixing bowl with the remaining ingredients for the dough. Blend on high until a sturdy dough forms.
7. Preheat the oven to 350 degrees.
8. Wet your hands slightly, and form the dough into 8 balls.
9. Press the balls of dough into flat circles, and add a bit of the meat filling to the center of each one.
10. Fold the dough edges up around the filling.
11. Place the taco pockets on a parchment lined baking sheet.
12. Bake for 20 minutes, or until golden brown.
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Keto Hot Pockets
Equipment
- Skillet
- Microwave-safe bowl
- Baking Sheet
Ingredients
Filling
- 1/2 pound Ground Beef
- 1 tbsp Taco Seasoning
- 1/2 Onion chopped
- 1/2 cup Shredded Cheddar Cheese
Dough
- 1 1/2 cups Shredded Mozzarella Cheese
- 1 cup Almond Flour
- 2 ounces Cream Cheese
- 1 tsp Baking Powder
- 1 large Egg
- 1/4 tsp Xanthan Gum
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
Instructions
- Saute the ground beef and onion in a skillet over medium high heat until the meat is completely browned, and the onions have softened. Drain the excess fat.
- Reduce the heat to medium low, and mix in the taco seasoning. Saute another few minutes.
- Remove from the heat and stir in the cheddar cheese until melted. Let the mixture cool.
- Add the mozzarella cheese and cream cheese to a bowl that is microwave safe.
- Microwave for 30 second intervals until completely melted.
- Place the cheese dough into a mixing bowl with the remaining ingredients for the dough. Blend on high until a sturdy dough forms.
- Preheat the oven to 350 degrees.
- Wet your hands slightly, and form the dough into 8 balls.
- Press the balls of dough into flat circles, and add a bit of the meat filling to the center of each one.
- Fold the dough edges up around the filling.
- Place the taco pockets on a parchment lined baking sheet.
- Bake for 20 minutes, or until golden brown.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Taco Recipes
If you enjoyed this recipe for keto taco hot pockets, here are some more taco recipes that are fantastically low-carb.