Net carbs: ~3–4 g per pocket
Ingredients
Keto Dough (Fathead)
1 ½ cups shredded mozzarella
2 tbsp cream cheese
¾ cup almond flour
1 egg
½ tsp baking powder
½ tsp garlic powder
pinch salt
Filling
½ cup low-carb marinara or pizza sauce
1 cup shredded mozzarella
12–16 pepperoni slices
Optional: cooked sausage, mushrooms, peppers
Topping
1 egg (for egg wash)
½ tsp Italian seasoning
¼ tsp garlic powder
Instructions
1. Preheat
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Make the Dough
Microwave mozzarella + cream cheese for 40–60 seconds until melted.
Stir until smooth.
Mix in almond flour, egg, baking powder, garlic powder, and salt.
Knead until a dough forms.
3. Roll the Dough
Place dough between two sheets of parchment and roll to about ¼ inch thick.
Cut into rectangles.
4. Fill
On one side of each rectangle add:
1 tbsp pizza sauce
mozzarella
pepperoni
Leave space around edges.
5. Seal
Fold dough over filling to form a pocket.
Press edges with a fork to seal.
Poke a few steam holes on top.
6. Egg Wash
Brush tops with beaten egg and sprinkle Italian seasoning.
7. Bake
Bake 15–18 minutes until golden brown.
8. Serve
Let cool 5 minutes so the cheese sets.
Serve with keto pizza sauce for dipping.
Low-carb
Gluten-free
Keto comfort food
