Keto Pumpkin Cheesecake Breakfast Pockets
Martina Slajerova- Ready in 30m
- 8.1 g net carbs
- 455 kcal
- Serves 2
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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 — these 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!
Step-by-step
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.
Recipe
Keto Pumpkin Cheesecake Breakfast Pockets
★★★★★4.7These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and ...
- Hands on
- 10m
- Overall
- 30m
- Servings
- 2
- 8.1 g
- Net carbs
- 20.8 g
- Protein
- 41.8 g
- Fat
- 455
- kcal
Ingredients makes 2 servings
- Filling:
- Dough:
Instructions
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.
Nutrition per serving
Carbs 7%Protein 17%Fat 76% of calories
- Net carbs
- 8.1 g
- Total carbs
- 20.1 g
- Fiber
- 2.5 g
- Sugars
- 5.2 g
- Protein
- 20.8 g
- Fat
- 41.8 g
- Saturated fat
- 20.7 g
- Calories
- 455 kcal
- Sodium
- 526 mg · 22.9% RDA
- Magnesium
- 65 mg · 16.3% RDA
- Potassium
- 322 mg · 16.1% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream cheese, soft (full-fat) | 2.6 g | 5.6 g | 22.4 g | 196 |
| Pumpkin purée, unsweetened, canned or homemade | 0.8 g | 0.2 g | 0 g | 5 |
| Egg yolk, fresh | 0.3 g | 1.3 g | 2.3 g | 27 |
| Erythritol (natural low-carb sweetener) | 0.5 g | 0 g | 0 g | 2 |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) | 0.2 g | 0 g | 0 g | 1 |
| 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 | 8.1 g | 20.8 g | 41.8 g | 455 |
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (22)
Dear Martina,
What a great recipe! Easy, fast, simple ingredients and so satisfying. My low carb husband asked me to say special thanks from him as he was very happy to be able to eat a pirogi like meal with no regrets. I changed the filling into diced boiled eggs and scallions (a very popular filling in Russia). Excellent! I made them about 5 times and every time these pockets come out very very good. I tried it cold the next morning - very good as well. So, once again huge thanks for all your efforts and for sharing your recipes with us.
Thank you Armana and your husband, I appreciate your kind words! And I love that filling, the salad you mention is a staple in my house. I was born in the Czech Republic and I grew up eating loads of Russian and Eastern European dishes ❤️
This was really delish! I’m a bit over the eggs for breakfast phase and this was a perfect idea. I also had an issue with the filling being too much for the dough so I just made another dough and made two! 😄
My main question is: Can this be made and then frozen? Has anyone done this? Does it freeze and reheat well? If so, then I’d make a dozen and keep in freezer 😄
Thank you Janice, I think it can be frozen & reheated. I did freeze a similar recipe (filled with ham and cheese). I hope this helps! 😊
Is there a substitute for the puree such as pumpkin from a can?
It should be smooth but maybe you could use diced canned pumpkin and mash it with a fork?
I’m so excited to eat this! But I made it exactly per instruction and then entered the recipe into my keto macro counting app and the nutritional values I got were way higher, the carbs for one serving example are 17.4 g! Do you know why this might be?
Hi Elle, this is a common issue with many apps and websites. The reason is that most apps and websites use crowdsourcing to build their food databases and there isn't much they do to prevent errors. Their priority is quantity rather than quality. As a result, you may end up with missing or inaccurate macros. I explained more about what we do in our app to prevent this in this post: Barcode Scanning and Food Database in the KetoDiet App
We use verified sources so our calculations are accurate (this includes my books). I hope this helps!
Could a little sweetener be added to the dough for this? Or a little cinnamon?
Yes, you can try a tablespoon of powdered Erythritol or Swerve, an/or 1/4 to 1/2 teaspoon of cinnamon 😊
I must be doing something wrong. My dough only held about half the filling. Is there a special kind of mozzarella that this recipe works well with? I think my dough was too thick and I couldn't get it big enough to hold all the filling. Suggestions?
I'm sorry to hear that. Yes, I believe that it has to do with moisture and fat content. As an example, here's a dough that was different (too wet rather than dry): Fat Head Pizza with Mozzarella, Tomato & Rocket - although it worked, the dough was very sticky unlike the one use made with shredded low-moisture mozzarella in this recipe. I used shredded 20% fat mozzarella in this recipe. Also, make sure the dough is still warm when rolling out - this can also be an issue (that could explain the thick, hard to roll out dough). I hope this helps!
Martina, thanks for the recipe. Very easy to follow. How do you prevent soggy bottom when baking this please?
Hi Naz, the bottom does get soggy (more or less) when the filling has liquid which is in most cases - it's hard to prevent that I'm afraid.
Martina, This is "hands down" one of the easiest and best recipes you've shared with us. It is so incredibly flexible as to the "filling" possibilities and the dough is the standout. It is a single or 2 serving size, 2 ingredients and never-fail. I've made a pizza with it, filled it with sugar-free chocolate ganache, made an almond blueberry filled pocket, ham and swiss. Thinking of trying fresh peach or fresh apple and cinnamon. LOVE THIS DOUGH. So simple and delicious. THANK YOU.
Thank you so much for your lovely feedback - and for the tips on the fillings! I can't wait to make the pizza filling! ❤️
Martina,
I made this today, I doubled it and then cut it into 8 pieces so I could have a desert or use as a snack. It is delicious and perfect thank you.
Janet
Thank you for your feedback, Janet! ❤️
Martina,
This is the first time I've commented, but wanted to start by saying thank you! This app has been a game changer for me, and you're amazing!
Who else creates a cooking app with supporting citations based on science?
Praise abound, but now question time: I would greatly appreciate it, and imagine at least ONE other person whom traverses your blog has an egg allergy. If you were to make a blog post on the best egg substitutes, and which situations to use each (example: flax has a nutty flavor, but is useful...) it would be incredibly helpful towards mine, and others, roads to low carb cooking and lifestyles.
I've known about the low carb lifestyle, yet until finding the KetoDiet App, it simply seemed too daunting.
I live everyday better, so a genuine thanks to you!
-Drew
Thank you for your kind words, Drew! ❤️
I will do my best to share it as soon as I can, I think it will be really useful, especially since so many keto recipes use eggs. I do have a long to-do list for the next few months but I'll make this a priority! 😊
I think that ~1/4 teaspoon of glucomannan powder or xanthan gum (sifting in the cheesecake mixture while stirring) will work well in this recipe.
I am really into jello sugar free puddings. I am wondering how one would work them into the filling any ideas?
I don't think that will work - my guess is that they would melt and the pockets would be watery. These would be more suitable for chilled desserts.