Roast Beef Pockets

Many people are extremely busy during the week and struggle to find time to make healthy meals for themselves or their family.  I’m not usually one to meal prep each week (I prefer to make everything fresh for every meal) but I knew that if I could make a low carb faux Hot Pocket, I would want to have a batch of them around for lunch or dinner throughout the week.  These handheld pockets are stuffed with delicious meat and cheese, and, once again, makes the most out of my favorite dough recipe.  The versatility of this dough is practically limitless, and I love the idea of turning it into a portable meal when there is not time to make something more elaborate.

I began by gathering my ingredients and pre-heating the oven to 400°F.

First I put the cream cheese, mozzarella, and cheddar jack into a large mixing bowl and melted them together in the microwave for 2 minutes.  To that I added the almond flour, coconut flour, baking powder, egg, salt, and pepper and stirred it together with a spatula until it formed a ball of dough.  I covered the bowl and put it in the fridge for 15 minutes to cool.

Next I put down a piece of parchment paper on a large baking sheet and sprayed it with nonstick spray.  Using a spatula, I began smoothing the ball of dough out into a long rectangle.  This process usually takes 5-10 minutes to get it flat and even.  Alternatively, you could try adding a second layer of parchment paper and rolling the dough out with a rolling pin, but I have not had as much success with that method.  I cut the dough into six rectangles, and then layered the provolone and roast beef onto the center of each piece.

I folded one short end over to the other and crimped the edges with a fork to hold everything together.  These baked for 20 minutes until golden brown on top.  The cheese is gooey around the warmed roast beef and tastes great.  You could also easily use ham, turkey, or salami with cheese, or even toss in some roasted peppers or fresh spinach – the possibilities are endless.  I am eager to try some breakfast pockets, too, with eggs and bacon; look out for that as a future recipe if it’s a success! I think, in a pinch, you could even freeze these after baking, although that theory has yet to be tested as they do not last very long in my kitchen.

Roast Beef Pockets

Prep Time: 3 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6 pockets

Serving Size: 1 pocket

Roast Beef Pockets


  • 1.5c almond flour
  • 1tblsp coconut flour
  • 8oz cream cheese
  • 1.5c shredded mozzarella
  • 1/2c shredded cheddar jack
  • 1 egg
  • 1tsp baking powder
  • 6oz roast beef
  • 6 slices provolone cheese
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. In a large mixing bowl, melt the cream cheese, mozzarella, and cheddar jack in the microwave for 2 minutes.
  3. Add the almond flour, coconut flour, baking powder, egg, salt, and pepper to the cheese and mix until it forms a ball of dough; refrigerate for 15 minutes to cool.
  4. Line a large baking sheet with parchment paper and spray with non-stick spray.
  5. Using a spatula, smooth the ball of dough out into a large rectangle and then cut it into 6 smaller rectangles.
  6. Layer the provolone and roast beef onto each rectangle.
  7. Fold one short end over to the other and crimp the sides with a fork.
  8. Bake for 20 minutes or until golden brown.

Nutrtional Information

Per serving: 500 calories, 10g total carbs, 6g net carbs, 38g fat, 29g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Hazel

    Gosh Alison! Who doesn’t like anything at all in a bread pocket? These are simple-but-scrumptious food, a hand-pie that could go with us anywhere or be eaten at the table with knife and fork. Thinking it could be pizza hand pie too. So many ideas, so little time! 🙂
    Thank you so much for so many great ideas.

    • Great idea Hazel! You could definitely make these into a pizza hand pie or, honestly, stuff it with anything else. Hope you try them and enjoy them!

  2. bitter fruit

    Once again, you’ve knocked it out of the park, Alison! These are great. No one would ever know the “pockets” aren’t made out of flour unless you told them.

    Thanks for all the wonderful recipes you post with everyday ingredients. You make it simple (and tasty!) to eat low carb. I haven’t had a “bad” one yet.

  3. Carolynn

    These were great!!! I was able to make 8 from the recipe, think I could have stretched the dough to 10. I was surprised how easy the dough was to work with. I am going to try them with pepperoni, pizza sauce and mozzarella inside next time

  4. Beth

    Hi! I’m just starting out on a g.f. diet and noticed that the g.f. “all purpose” flour (Bob’s Red Mill) is significantly cheaper than the almond flour I have access to. Could I substitute?

    • If your primary concern is to be gluten-free, and you’re less concerned about carbs, then yes you could use that instead, however I’ve never tried it and don’t know if it would be a 1:1 substitution. It might take a little trial and error to find an amount the gives you the right consistency. There are a lot of carbs in that all purpose flour, which would not be recommended if you are following a low carb diet. Hope that helps!

    • It might, Hisham. Coconut flour absorbs a lot more water than almond flour does, so you would probably need to increase the amount you use. This would also change the nutritional information, and the texture may not be the same either. Worth a shot if you have a lot of coconut flour, though!

    • If you do, I would cool them completely to room temperature first before trying to store them, obviously. I have a recipe for Mini Tuna Melts that you could batch-cook and freeze, and then just re-heat, that would be good for work as well. You could take the base of that recipe and add different ingredients that you like, like pepperoni or different veggies. Hope that helps!

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