Keto Fathead Pizza Pockets

If you’re a pizza lover on a keto diet, you’re in for a treat! These Keto Fathead Pizza Pockets are crispy on the outside, cheesy on the inside, and filled with all the classic pizza flavors without the carbs. Using fathead dough—one of the best keto-friendly dough alternatives—these pizza pockets give you that chewy, doughy texture without sacrificing your macros. Whether you need a quick snack, a meal-prep option, or something fun to make with the family, this recipe has you covered. Plus, they’re customizable! Add your favorite keto-friendly toppings and enjoy a personal pizza experience with a fraction of the carbs.

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Why You’ll Love This Recipe

• Low-carb & keto-friendly – Only a few net carbs per serving while still satisfying your pizza cravings!
• Easy to make – The fathead dough is simple and comes together in just a few steps.
• Customizable – Choose your favorite keto-friendly fillings to create the perfect pizza pocket.
• Meal-prep friendly – Make a batch ahead of time and store them for quick lunches or snacks.
• Perfectly cheesy and crispy – A golden crust with a gooey, cheesy center that tastes just like traditional pizza!

My Personal Experience

The first time I made these Keto Fathead Pizza Pockets, I was skeptical about how well fathead dough would hold up as a pizza crust. But after that first bite, I was sold! The dough crisps up beautifully while staying soft inside, and the flavors are everything you’d want in a pizza. I played around with fillings—pepperoni and cheese are a classic, but adding sautéed mushrooms and spinach made them even better. My favorite part? These pockets store well, so I always make extra for busy days when I need a quick keto meal.

Required Equipment

Mixing Bowls

You’ll need a couple of mixing bowls to combine the cheese and almond flour and to prepare the fillings.

Microwave or Stovetop

A microwave makes melting the cheese for the fathead dough quick and easy. If you don’t have one, a stovetop and a small saucepan work just as well.

Rolling Pin

A rolling pin is helpful to flatten the dough evenly. If you don’t have one, a wine bottle or even pressing with your hands works in a pinch!

Baking Sheet

A baking sheet lined with parchment paper ensures the pizza pockets don’t stick and bake evenly.

Pizza Cutter or Knife

To cut the dough into squares for easy folding.

Fork

Used to crimp the edges of the pizza pockets to seal them properly.

Ingredients & Substitutions

• 1 ½ cups shredded mozzarella cheese (essential for making the fathead dough stretchy)
• 2 oz cream cheese (adds richness and helps with the dough’s texture)
• ¾ cup almond flour (keeps the dough low-carb and gluten-free; coconut flour is not a good substitute here)
• 1 large egg (binds the dough together)
• ½ tsp baking powder (adds a little fluffiness)
• ¼ tsp garlic powder (optional, but enhances the flavor)
• ¼ tsp salt
• ¼ cup sugar-free marinara sauce (for filling; use a low-carb option)
• ½ cup shredded mozzarella cheese (for filling)
• ¼ cup sliced pepperoni (or cooked sausage, mushrooms, or your favorite keto-friendly toppings)
• 1 egg yolk + 1 tbsp water (for egg wash to get a golden crust)

How to Make Keto Fathead Pizza Pockets

1. Melt the cheeses – In a microwave-safe bowl, melt the mozzarella and cream cheese together in 20-second bursts, stirring between each, until fully melted.
2. Mix the dough – Add the almond flour, egg, baking powder, garlic powder, and salt. Mix well until a dough forms. If it’s too sticky, chill it for 5 minutes.
3. Roll it out – Place the dough between two sheets of parchment paper and roll it out into a thin rectangle, about ¼ inch thick.
4. Cut into squares – Use a knife or pizza cutter to cut the dough into equal squares (about 3×3 inches).
5. Add fillings – Place a teaspoon of marinara sauce, shredded cheese, and pepperoni onto half of the squares.
6. Seal the pockets – Place the remaining squares on top of the filled ones. Use a fork to press the edges and seal them.
7. Brush with egg wash – This helps get a golden brown crust.
8. Bake – Transfer to a baking sheet and bake at 375°F (190°C) for 12-15 minutes until golden brown.
9. Cool & serve – Let them cool slightly before enjoying!

Tips for This Recipe

• Chill the dough for 5 minutes if it’s too sticky to roll out.
• Use parchment paper to prevent sticking.
• Make sure the edges are sealed well to prevent filling from leaking out.
• Customize with keto-friendly toppings like mushrooms, spinach, or even cooked bacon.

Optional Additions

• Crushed red pepper flakes – For a spicy kick.
• Parmesan cheese – Sprinkle some on top before baking for extra cheesiness.
• Italian seasoning – Adds more flavor to the dough.

Serving Ideas

• Serve with extra marinara sauce for dipping.
• Pair with a simple keto Caesar salad for a complete meal.
• Make them bite-sized for a keto-friendly party appetizer.

Storage Recommendations

• Refrigerate – Store leftovers in an airtight container for up to 4 days.
• Freeze – Freeze unbaked pizza pockets and bake from frozen when needed.
• Reheat – Warm in the oven at 350°F (175°C) for 5-7 minutes.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and would require a different ratio.

Can I air fry these?
Yes! Cook at 350°F for 8-10 minutes, flipping halfway.

What’s the best way to reheat them?
An oven or air fryer keeps them crispy; the microwave will make them softer.

Nutritional Breakdown (Per Serving)

• Calories: 220
• Total Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g
• Protein: 12g
• Fat: 18g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!