Keto Fathead Cheeseburger Pockets

Keto Fathead Cheeseburger Pockets

Makes: 8 servings

These keto fathead cheeseburger pockets have quickly become a staple in the ketogenic diet that my husband and I have been following on and off over the last year.  Fathead dough is super versatile and you can really fill these with just about anything.  I’ve used fathead dough to make lasagna “noodles”, pizzas, cinnamon rolls, and several other recipes over the last year.  What’s your favorite way to use fathead dough?

Keto Fathead Cheeseburger Pockets



1.5 lbs ground beef

3/4 medium onion, diced

1 cup shredded cheddar cheese

16 pickle sandwich slices

Salt, pepper, and other seasonings, to taste



6 cups shredded mozzarella cheese

3 cups almond flour

8 tablespoons cream cheese, cut up

4 teaspoons white wine vinegar

4 eggs, beaten until the white and yolks are combined

1 tsp salt



First, preheat the oven to 400 degrees.

You’ll want to make the filling so that it’s ready to go when you get your fathead dough cut.  Fathead dough is easier to work with when it’s warm.

Brown the ground beef in a skillet with the diced onions and your preferred seasonings.  Be sure to break the meat into small crumbles so that it will fit into the dough pocket better.  When the meat is cooked through, add in the shredded cheddar cheese and stir until melted.  Set aside.

Next, you’ll make the fathead dough.  I usually do this in two batches to make things less difficult.  Just take the ingredients I’ve listed above, for the crust and divide them in half to start.

You’ll want to start the dough by melting the mozzarella and cream cheese in a large, non stick skillet (or the microwave – I prefer the skillet because you can add and remove heat on the fly and it makes it easier to mix the dough later).  Once the cheeses are melted, add the almond flour, egg, and vinegar and mix (if you used a skillet to melt the cheese, this is when I would reduce the heat to low so you don’t overheat the cheese) until combined into a nice dough.

Transfer the mixed dough to a sheet of parchment paper, and cover with a 2nd sheet of parchment paper.  Roll our the dough into a large rectangle, between the two sheets of parchment paper until it’s about 1/4 inch thick.  If you’re making the dough in two batches, this half should be cut into 4 equal rectangles.

Before making the second batch of dough, go ahead and put together the first half of the hot pockets, otherwise the dough will get cold and be more difficult to work with.  To do this, you’ll scoop about 1/8 of the meat filling into each of the dough rectangles and top with two slices of pickles.  Fold the dough over to form a pocket and pinch the edges together, pressing with a fork, if necessary, to seal completely.

Repeat for the second batch of dough.

Place finished pockets on a cookie sheet, lined with parchment paper, and bake at 400 for 20-25 minutes, checking regularly after 20.  Finished pockets should be nicely browned and the dough should be cooked through.


Keto Fathead Cheeseburger Pocket Nutrition Facts


























Cheeseburger Quesadillas

These were very simple and very yummy.

4 low calorie tortillas
1/2 lb. ground beef
2 wedges light laughing cow cheese
taco seasoning
1/4 c. shredded cheddar cheese

Brown ground beef with taco seasoning.  Add cheddar cheese and stir until melted.  Spread 1/2 of one side of each tortilla with 1/2 wedge of laughing cow cheese.  Top with 1/4 of ground beef mixture and fold over.  Spray non-stick skillet with Pam and heat.  Place each tortilla in heated skillet and brown.  Flip to other side and repeat.  Serve with salsa and fat free sour cream.

Cheeseburger Casserole

I attempted another similar casserole a week before this one and was really disappointed.  I think I forgot to take pictures of that one, so I won’t be posting it here.  This version was far superior though.  I loved the potatoes and the Velveeta really added something to this one.  I grew up on Velveeta (probably a big contributor to me ending up at over 300 pounds as a 24-year old, but I digress) and using 2% Velveeta is something that I could definitely get used to.  It’s not much different than the regular version and I think it tastes just as good.

Cheeseburger Casserole
Makes 6 servings – 4 WW Points each

2 spray(s) cooking spray
2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 cup(s) mushroom(s), sliced
1 pound(s) lean ground beef
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/4 cup(s) low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 item(s) baked low-fat tortilla chips, crushed


Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.

Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.

While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.

In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.