Gluten Free Broccoli + Cheese Hot Pockets

Relive your childhood with these healthier Gluten Free Broccoli + Cheese Hot Pockets! They’re loaded with a cheesy filling and perfect for your kids!

Prep: 25 minCook: 20 minTotal: 45 min
Servings: 3 - 4 hot pockets 1x


For the hot pocket crust:

  • 1 and 1/4 cup almond flour
  • 1/2 cup arrowroot powder/tapioca flour
  • 1/4 cup coconut flour
  • 2 egg whites
  • 1/4 cup melted ghee (or grass-fed butter)
  • 1 tsp. salt

For the broccoli cheese filling:

  • 1 Tbsp. ghee or grass-fed butter
  • 1 and 1/2 cups finely diced broccoli fleurettes
  • 1 and 1/2 tsp. arrowroot powder
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 cup full fat coconut milk
  • About 1/2 cup grated cheddar cheese


  1. Add all of the crust ingredients into a food processor and process until the mixture pulls together.
  2. Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.
  3. Preheat the oven to 350 F.
  4. Add the butter to a small skillet and heat over medium heat.
  5. Add the broccoli florets and cook for 5-7 minutes, until soft.
  6. Add the arrowroot powder, salt and garlic powder and sauté for 2 minutes.
  7. Finally, add the coconut milk and cook until the milk thickens into the broccoli, about 2-3 minutes. Remove from the heat.
  8. Roll the dough out onto parchment into a square. Cut the edges off so you have clean lines.
  9. Cut the dough in half widthwise, and in thirds or fourths lengthwise, depending on how large you want the hot pockets to be.
  10. On half of the pastry squares, sprinkle on about a tablespoon of the cheese.
  11. Add about 1 tablespoon of the broccoli mixture on top of the cheese and add another tablespoon of the cheese to finish.
  12. Press a remaining square of dough on top of each square with filling in it. Press the edges together to seal.
  13. Place the hot pockets on a parchment lined baking sheet and place in the oven for 10 minutes.
  14. After 10 minutes, remove the hot pockets and sprinkle 1 tablespoon of cheese on top of the hot pockets and return to the oven for 10 minutes.
  15. Serve while hot!
© The Toasted Pine Nut