Keto Pumpkin Cheesecake Breakfast Pockets

Keto Pumpkin Cheesecake Breakfast Pockets

Follow us 54.8k

These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and vegetarian meal prepared in under 30 minutes.

Here is what’s most amazing about this recipe – All you need for the dough is just 2 ingredients! It’s a simplified version of the FatHead dough but without eggs and cream cheese. Easy-peasy ketogenic treat!

Just like my Apple Pie Keto Hot Pockets, it’s a recipe successfully adapted from an all-time favourite created by Vicky and Rami of Tasteaholics – the Keto Morning Hot Pockets.

You can get creative and use any sweet or savoury filling. You can even make nut-free hot pockets by using fax meal instead of almond flour. The options are endless!

Follow us 18.5k

Hands-on10 minutesOverall30 minutes

Nutritional values (per serving)

8.1 grams
2.5 grams
20.8 grams
41.8 grams
20.7 grams
455 calories

Total Carbs10.6gramsFiber2.5gramsNet Carbs8.1gramsProtein20.8gramsFat41.8gramsof which Saturated20.7gramsCalories455kcalMagnesium65mg (16% RDA)Potassium322mg (16% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (17%), fat (76%)

Ingredients (makes 2 servings)



3/4 cup shredded mozzarella (85 g/ 3 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
1/3 cup almond flour (33 g/ 1.2 oz)

Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl.

Mix until well combined. Set aside.

Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.

Mix in the almond flour.

Using a fork, combine well until you create dough.

Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).

Scoop the pumpkin cheesecake filling in the centre of the dough.

Fold over like an envelope and seal the dough.

Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.

Bake for about 15 minutes or until golden brown on top.

When done, remove from the oven and let it cool down for a few minutes. Slice and serve!

Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.

BlogVideo RecipesKeto Pumpkin Cheesecake Breakfast PocketsBlogRecipesKeto Pumpkin Cheesecake Breakfast PocketsDo you like this recipe? Share it with your friends! Let us know what you think, rate this recipe!