These Keto Fathead Pizza Pockets are delicious proof that going low carb does not mean giving up your favorite foods!
Pizza pockets. Calzones. Giant pizza rolls. Whatever you call them, they're absolutely delicious.
I've obviously been a huge fan of making low carb pizzas for a while now:
A little bit of backstory....in college, my husband Joe and I lived in a dorm that had a dining hall attached to it, but ONLY served pizza on Friday Nights.
And it wasn't the normal run of the mill pizza they served regularly...
They put something in this Friday Night recipe because it was AMAZING. You could sometimes expect a 45 minute wait because the line to get yours was sooo long. But still...we did it.
Every. Single. Friday.
We've kept up with the tradition of Friday Night Pizza, and it became even more important once we went Keto.
I want to make sure that everyone who reads my blog knows that going Low Carb ABSOLUTELY does not mean giving up pizza or getting bored by the same things.
Pizza is delicious. Stuffed Pizza is even better.
Keto Fathead Pizza Pockets
This recipe is a bit of a twist on the regular fathead dough you're probably used to.
The secret ingredient? It uses yeast! And that makes a big difference!
I love that you can stuff these babies with any of your favorite toppings, then chow down on them with your favorite sauce.
The possibilities are truly endless, and I can't wait to hear what you think!
Here's how to make them!
Keto Fathead Pizza Pockets
These Keto Fathead Pizza Pockets are delicious proof that going low carb does not mean giving up your favorite foods!
Ingredients
Dough
- 1 ½ cups shredded mozzarella
- ¾ cup almond flour
- 5 Tablespoons cream cheese
- 2 Teaspoons xanthan gum
- 1 packet instant yeast
- 3 eggs (2 for dough,1 for egg wash)
- Salt, additional seasoning to taste
Filling
- ¼ cup mozzarella or cheddar
- 7 slices pepperoni
- 4 Tablespoons cooked italian sausage
- 2 Tablespoons feta
Garnish
- ¼ cup shredded parmesan
- 1 Tablespoon butter
- 1 Teaspoon Italian seasoning
Instructions
Dough
- Preheat oven to 400.
- In mixer or large bowl, add almond flour, xanthan gum, yeast and seasoning.
- Mix dry ingredients throughly then add two eggs.
- In separate bowl, microwave mozzarella and cream cheese in 30 second intervals until melted.
- Once melted, add to flour and egg mixture scraping sides down (I used dough hook).
- If mixture is too stiff, place it back in the microwave for 30 -45 seconds until pliable.
- With dough hook or wet hands, knead mixture for 5-10 minutes until fully combined.
- Using wet hands, separate dough into 4 balls.
- Flatten the dough balls into desired shape, making small indent in the middle.
- Fill with choice of ingredients and mold dough around ingredients gently to close.
- Brush with egg wash.
- Place on parchment and bake for 20-25 minutes until dough is golden brown.
- Melt butter and mix with Italian seasoning to brush over each pizza pocket.
- Sprinkle with Parmesan.
Notes
- Wet hands make it easier to handle dough.
- To create pockets, shape dough around ingredients empanada style folding over and pressing seams closed then patting it and forming until it's your desired shape.
- Xanthan gum made the crust more sturdy than if you were to omit.
- The yeast did appear to make the dough rise more than usual.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 518Total Fat: 41gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 217mgSodium: 969mgCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 3gProtein: 28g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Mary G.
Thursday 23rd of October 2025
This turned out delicious (albeit a little salty) for me even though I wasn't quite prepared to make them. I had some pepperoni in the fridge and thought keto pizza pockets sounded good. Mine turned out darker than those shown here, but I think that was the cheese I used. Here are the differences in mine as opposed to the original recipe...
...I used a combination of Kraft parmesan cheese and cheddar/asiago cheese as I did not have any shredded mozzarella. The cream cheese (Philadelphia) had chives in it. I added baking powder (as suggested by others in the comments). I did not use the egg wash, but I did brush melted butter on the top and added red pepper flakes in addition to the parmesan cheese. For the filling, I used feta, pepperoni, and smoked mozzarella. I dipped the finished pockets in Rao's marinara sauce (love, love, love this brand of sauces).
Next time, I will make sure to have mozzarella on hand. I will eliminate the salt in the recipe and will probably not use feta (for the saltiness). I imagine this recipe could be used with a variety of fillings including hamburger, corned beef, seafood, etc. Thank you for this delicious recipe.
P.S. My husband loved them too!
Jessica
Friday 5th of January 2024
I just made them and man are they so good. And very fun to make, do you think I can freeze them? Should I bake them then freeze them or freeze them raw?
Jo
Friday 22nd of January 2021
Would almond meal work?
Ella
Sunday 10th of January 2021
Wonderful recipe. I put my yeast in a little warm water to activate . Let my dough set for 30 min in warm room. I brushed tops with olive oil , parm cheese, garlic salt and Italian seasoning. I did these in a whoopie pie Pan. So good!
Karla
Saturday 12th of December 2020
Wow, this dough was a lot of trouble! Dough was unbelievable sticky, not sure what went wrong as I followed all tips and made no substitutions. Literally had to douse my hands in water each time I touched it. Finished product tastes just OK, like a pizza-flavored cheese dough, but definitely not worth the effort or use of ingredients :(