Keto Cheesy Pepperoni Pizza Pockets
Indulge in the ultimate keto comfort food with these irresistible Keto Cheesy Pepperoni Pizza Pockets! Perfectly crafted for low-carb enthusiasts, this recipe features a golden, grain-free dough made from almond flour, melty mozzarella, and cream cheese. Each pocket is stuffed with savory pepperoni slices, gooey cheddar cheese, and a splash of sugar-free marinara sauce—delivering all the classic pizza flavors you love, without the guilt. Enhanced with Italian seasoning and garlic powder, these portable pizza pockets bake to perfection in just 25 minutes, making them a quick and satisfying meal or snack. Pair with extra marinara for dipping and enjoy a crowd-pleasing, keto-friendly twist on a nostalgic favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 large egg
- 1 teaspoon baking powder
- 24 slices pepperoni slices
- 1 cup cheddar cheese, shredded
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.5 cup marinara sauce (sugar-free)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1-2 minutes until the cheese is completely melted and stir until smooth.
Add almond flour, baking powder, Italian seasoning, garlic powder, and salt to the cheese mixture. Stir until combined.
Add the egg to the mixture, kneading it in until the dough is smooth and uniform. This can be done by hand, or use a food processor for convenience.
Divide the dough into four equal parts and roll each part into a ball. Flatten each ball between two pieces of parchment paper until about 1/4 inch thick.
Place 6 pepperoni slices and 1/4 cup of shredded cheddar cheese on one half of each flattened dough piece, leaving space around the edges. Drizzle a tablespoon of marinara sauce over the cheese and pepperoni.
Fold the dough over the filling to create a pocket, pressing the edges together to seal. Use a fork to crimp the edges and ensure they are well sealed.
Place the pizza pockets on the prepared baking sheet. Optionally, brush each pocket with a little olive oil or beaten egg for a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and the dough is cooked through.
Allow the pizza pockets to cool for a few minutes before serving warm. Enjoy with extra marinara sauce for dipping if desired.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.4 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2808 mg | 216% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
