Apple Pie Keto Hot Pockets
Martina Slajerova- Ready in 1h
- 7.4 g net carbs
- 287 kcal
- Serves 4
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This recipe is based on the Egg & Bacon Hot Pockets. I used the same dough because it's so versatile and works amazingly well with both sweet and savoury recipes.
I used zucchini which in my opinion is the next best alternative to apple. I also added some cream of tartar (you can use lemon juice too) that works well with zucchini as it adds some acidity and makes it taste even more like apples.
As always, sweeteners can be used to taste. I found a combination of Erythritol and stevia works best for me. Finally, the most important part is the chia seeds that will take care of any excess liquids and prevent the pockets from getting soggy.
Nut-Free Alternatives
Instead of 2/3 cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.
Step-by-step
Peel and grate the zucchini.
Place the zucchini in a large bowl and add the cinnamon, Erythritol, cream of tartar (or lemon juice).
Combine well and let the zucchini sit for about 10 minutes to release the juices. Optionally, add a few drops of stevia.
Add the chia seeds and mix until well combined.
Let the chia seeds soak in all the excess juices, for about 30 minutes.
Meanwhile, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). When the chia seeds have soaked up all the liquids, melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour. Make sure to use part-skim, shredded mozzarella, not fresh mozzarella.
Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Add the 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. Bake for 15 to 20 minutes, until golden brown on top.
When done, remove from the oven and let it cool down for a few minutes.
Serve warm or cold. Enjoy with a dollop of whipped cream or keto ice-cream!
Recipe
Apple Pie Keto Hot Pockets
★★★★☆4.4This delicious low-carb and grain-free "apple" pie uses zucchini instead of apples. A healthy keto breakfast ...
- Hands on
- 20m
- Overall
- 1h
- Servings
- 4
- 7.4 g
- Net carbs
- 16.5 g
- Protein
- 20 g
- Fat
- 287
- kcal
Ingredients makes 4 servings
- Filling:
- Dough:
Instructions
Peel and grate the zucchini.
Place the zucchini in a large bowl and add the cinnamon, Erythritol, cream of tartar (or lemon juice).
Combine well and let the zucchini sit for about 10 minutes to release the juices. Optionally, add a few drops of stevia.
Add the chia seeds and mix until well combined.
Let the chia seeds soak in all the excess juices, for about 30 minutes.
Meanwhile, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). When the chia seeds have soaked up all the liquids, melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour. Make sure to use part-skim, shredded mozzarella, not fresh mozzarella.
Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Add the 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. Bake for 15 to 20 minutes, until golden brown on top.
When done, remove from the oven and let it cool down for a few minutes.
Serve warm or cold. Enjoy with a dollop of whipped cream or keto ice-cream!
Nutrition per serving
Carbs 11%Protein 24%Fat 65% of calories
- Net carbs
- 7.4 g
- Total carbs
- 25.2 g
- Fiber
- 6 g
- Sugars
- 4.7 g
- Protein
- 16.5 g
- Fat
- 20 g
- Saturated fat
- 5.8 g
- Calories
- 287 kcal
- Sodium
- 295 mg · 12.8% RDA
- Magnesium
- 75 mg · 18.7% RDA
- Potassium
- 509 mg · 25.4% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Zucchini (summer squash, courgette) | 2.1 g | 1.2 g | 0.3 g | 17 |
| Cinnamon, spices | 0.3 g | 0 g | 0 g | 2 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 3 |
| Cream of tartar, raising agent | 0.2 g | 0 g | 0 g | 1 |
| Chia seeds | 0.4 g | 1.6 g | 2.6 g | 41 |
| Mozzarella cheese (low moisture, for pizza) | 2.4 g | 10.1 g | 8.4 g | 125 |
| Almond flour (blanched ground almonds, almond meal) | 1.5 g | 3.6 g | 8.8 g | 98 |
| Total | 7.4 g | 16.5 g | 20 g | 287 |
- Gluten free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
My Failed Experiment
Using chia seeds is essential in this recipe. They will soak up all the liquids and prevent the pockets from getting soggy.
In my first attempt, I didn't use them. Instead, I squeezed out the liquids by placing the grated zucchini in a nut milk bag. I then added all the remaining ingredients (cinnamon, cream of tartar and Erythritol). That was not enough and more liquids were released even during baking.
Although the filling itself was fine, the pockets were too moist, soggy and soft on the bottom.
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Comments & ratings (13)
Hi Martina,
With excitement I made your ham and cheese pockets. However, the dough came out dark grey. I can see that you use chia seeds that are white. The ones near my home are black. As a result, the dough ends up dark, and it does not look good. Also, I think that I should buy mozzarella cheese in balls. I used an already shredded mozzarella cheese (perhaps not mozzarella) and did not melt well. The cheese was extremely gooey, not liquid, difficult to mix it with the almond flour, and then chia seeds.
Please, could you make a suggestion about the ingredients? Are my conjectures correct?
Thank you
Helena
Hi Helena, that is interesting and I've never seen the dough getting dark grey. I did use chia seeds but in the filling so that would not affect the dough. Dark chia seeds can be used too but they will make the filling darker. I haven't thought of that but I'd probably wouldn't mind if it's just the colour 😊 Just to clarify there are indeed no chia seeds in the dough, only in the filling.
I'm afraid that mozzarella balls won't work because that is fresh mozzarella. What you need is the part-skim, low moisture shredded mozzarella. It has to be this particular one.
I've tried the original fat head dough with a mozzarella block too and although it worked, it was a little too sticky (you can see it on the video here: Fat Head Pizza with Pepperoni & Jalapeños). It wouldn't work for the pockets though.
Why is it called apple hot pocket when there is no apple in it? Shouldn't it be called Zucchini hot pocket. Does it actually taste like apple?
It does taste very similar. Technically, yes, these are "zucchini" hot pockets but the idea is that they replace apples. I made this pie (similar recipe) a few times and even our non-keto neighbour and my parents couldn't tell it wasn't made with apples: Low-Carb Zucchini Apple Pie
Zucchini (courgette here in the UK) has a neutral taste and works great instead of apples, especially if you add cinnamon and some lemon juice. The great advantage is that is it very low in sugar and carbs - perfect for a keto diet!
Hi there! Do you recommend cutting the zucchini into more traditional cut apple shapes? Just for authenticity? I wonder how it would effect the sogginess of the filling. What do you think? Thank you!
I think you could do that 😊 The apple pie my mom makes actually uses grated apples but you can slice them if you prefer that. You may need to boil and drain them though (like in this recipe: Low-Carb Zucchini Apple Pie)
Heh Martina, have been meaning to ask you about using granulated swerve compared to powdered? In your last lemon curd recipe you mention all the testing you did to come up with the perfect combination where you settled on xylitol and swerve. Basically I am sure your readers would like to know where would you choose one over the other? For me I have found granulated too gritty for many recipes. Looking forward to your reply.
Hi Mark, that recipe was actually not my own (created by our talented contributor Naomi - Low-Carb Lemon Meringue Parfaits) 😊
Meringues do work with granulated sweetener too but I prefer using powdered erythritol. I've been using powdered erythritol to make meringues (like these: Low-Carb & Keto Meringues) and lemon curd (The Best Low-Carb Lemon Curd) but I think you can use either. When the sweetener is heated, it dissolves so the grainy texture goes away. I always use powdered sweeteners in chilled treats but even when making homemade chocolate. Unlike most treats that are cooked/heated, chocolate works best with powdered sweeteners as it tends to be gritty if you use granulated. I hope this helps!
Would using an actual apple alter the outcome aside from the macros? Keto alternatives are fantastic and thanks for the recipe idea. I'm happy to tolerate higher amount of carbs on occasion.
Yes, you would end up with more carbs (about 15 g per serving). That's ok as a carb-up option, or if you can tolerate more carbs. Or you could use half apple and half zucchini 😊
Can you freeze them and use later?
I think you can freeze the baked pies but I'm not sure about freezing the zucchini filling before baking - if that's what you mean?
This is awesome! I just made the crust with 'brunost' for the cheese. The caramelized lactose gave it great flavor!