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stacked halves of keto hot pockets on a white plate

Easiest Keto HOT POCKETS! (Made like CHAFFLES!, Primal, GF)

Keto Hot Pockets are made like chaffles (before being baked), so they're the easiest hot pockets to make! Just 5 minutes to make the batter, 2 minutes on your waffle or chaffle iron, fill, fold and bake! This special meal is quick and utterly delicious!
Course Breakfast, DInner, lunch, Snack
Cuisine American
Keyword chaffles, gluten-free, hot pocket, keto, low carb, primal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings (2 medium size hot pockets)
Calories 499kcal
Author Megan
Cost $3


  • waffle iron or chaffle iron
  • oven
  • small mixing bowl


  • 2 eggs
  • 1-¼ cups mozzarella cheese grated (For GAPS, use an aged cheese, like Gruyere, or aged cheddar.)
  • ¼ cup parmesan cheese
  • 4 teaspoons coconut flour or ¼ cup blanched almond flour
  • 1 Tablespoon butter melted, or avocado/olive oil
  • 2 teaspoons psyllium husk powder (Omit for GAPS.)
  • ½ teaspoon baking soda sifted (Omit for GAPS.)
  • 2 big slices cheese or 1/2 cup divided (Aged for GAPS.)
  • 2 slices ham or turkey (For GAPS, use leftover non-deli meat.)
  • 2 teaspoons Dijon mustard optional (Omit for GAPS.)


  • Preheat oven to 350° Fahrenheit. Line a small baking sheet with parchment paper. Preheat chaffle or waffle iron.
  • In a small mixing bowl, stir together all of the chaffle ingredients: eggs, mozzarella, parmesan, coconut or almond flour, butter or oil, psyllium husk powder and baking soda. The batter will be very thick, with lots of cheese and a little hard to stir.
  • Scoop batter onto preheated chaffle or waffle iron. If using a waffle iron, shape the batter into a thick square, so the finished Hot Pocket will be rectangular. Use about ⅙ of the batter for (small) chaffle iron or ½ of the batter for full size waffle iron. (I prefer to cook this recipe on a full size iron, so there are fewer Hot Pockets to make, just 2 total = less work.) Cook for less than the usual time it takes to make a chaffle or waffle — only about 2 minutes.
    chaffle batter on waffle iron before and after cooking
  • Transfer the partially cooked chaffle to a baking sheet. Optionally, spread one side of the chaffle with Dijon mustard. Add ham or turkey and cheese slice. (Don't over-fill the chaffle, or it will be harder to seal.)
    3 images of folding over the chaffle hot pocket
  • Fold over the chaffle. Crimp or seal the edges by pressing them together with the edge of a spoon or tines of a fork. (The dough crimps together easily. But it won't seal like raw pastry dough, yet it will hold in place well and seal in spots. Don't worry if it seems to break a little in a few spots.)
  • Move the baking sheet to the preheated oven. Bake for 8 to 10 minutes. (Continue with any remaining batter, depending on how many Hot Pockets you're making. It's okay to add unbaked Hot Pockets to the baking sheet with others that are already baking. It's also okay for one Hot Pocket to bake a little longer than another one. Just remove before it gets too dark. Use an offset metal spatula to transfer Hot Pockets into and out of the oven.)
    baked hot pocket on a cookie sheet
  • Serve!
    Don't forget to comment on this recipe below so we know how you liked it! Thank you!
    2 hot pockets cut open and served on a white plate


Calories: 499kcal | Carbohydrates: 2g | Protein: 33g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 1441mg | Potassium: 215mg | Fiber: 6g | Sugar: 2g | Vitamin A: 997IU | Vitamin C: 1mg | Calcium: 540mg | Iron: 2mg