KETO DIET Keto Dinner Ideas

Keto Calzone with Spinach & Cheese

Keto Calzone With Spinach & Cheese

As the name suggests, this Keto Calzone with Spinach & Cheese is both cheesy and spinach-y. This is as near to a real calzone as you can get while following a ketogenic diet, and it’s the finest you’ll ever have! Low in carbohydrates, gluten-free, and vegetarian.
I debated whether to call this a keto braid or a keto calzone, but after making and eating it, calzone was the undisputed winner.

Keto Calzone

It won’t have any impact on the flavor or result at all.

I tweaked mozzarella dough to make the dough for this cheesy keto calzone. The main distinction between my recipe and many others is the inclusion of psyllium husk powder. Despite the fact that it may be made without it, the completed product has a chewy, gummy feel that closely resembles genuine bread.

Mr. Hungry, who typically isn’t a big fan of fathead dough, couldn’t believe it was made with mozzarella and was truly keto friendly because it was such a significant improvement over standard fathead dough.

Without a cheese-filled spinach crust, it wouldn’t be a cheesy keto calzone, and we’ve got plenty of that here. Garlic, onion, nutmeg, spinach, ricotta, mozzarella, feta, and some egg to bind it all together.

After it has been put together, the calzone is given an egg wash, poppy seeds, and coarse salt for texture and flavor, though you could skip those without doing any harm.

Spinach And Cheese Keto Calzone

This spinach and cheese keto calzone is delicious both warm and cold and doesn’t need anything to improve it.

It is simple to cut this keto spinach calzone into strips and serve it as an appetiser (with or without marinara) or game day snack because it holds together so well. Extra points if you have leftovers because it makes the ideal quick keto meal on the move!

I’ve made this numerous times in the past few weeks, and tonight I’m going to make another one to bring to the beach with friends on Friday. I’ll have a couple of slices of this spinach calzone and a Keto Paloma Cocktail, and I won’t even think it’s odd that the rest of the group is having beer and BBQ chicken sandwiches.

Total Servings: 6

AuthorHolly CookCategory

This Keto Calzone with Spinach & Cheese is both cheesy and spinach-y. This is as near to a real calzone as you can get while following a ketogenic diet, and it's the finest you'll ever have! Low in carbohydrates, gluten-free, and vegetarian.

Keto Calzone With Spinach & Cheese

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

For the filling
 1 egg
 ½ cup shredded whole milk mozzarella cheese
 ½ cup whole milk ricotta cheese
 ¼ cup feta cheese, crumbled
 ¼ tsp nutmeg
 ¼ tsp ground black pepper
 ½ tsp kosher salt
 ½ tsp onion powder
 3 cups (packed) baby spinach leaves, roughly chopped
 1 clove garlic, minced
 2 tbsp butter
For the dough
 2 cups shredded whole milk mozzarella cheese
 3 ounces cream cheese
 1 ½ cups superfine blanched almond flour
 1 egg
 1 tsp psyllium husk powder

Creating the filling
1

In a large skillet over medium heat, melt the butter.

2

When the garlic is aromatic, add it and simmer for one minute.

3

When the spinach is brilliant green and wilted, add it along with the onion powder, salt, pepper, and nutmeg. Cook for 2 to 3 minutes, stirring regularly. Get rid of the heat.

4

Then, thoroughly toss in the feta, ricotta, and mozzarella cheeses.

5

Stir in the egg thoroughly after adding it. Place aside.

Making The Dough
6

Put the cream cheese and mozzarella cheese in a bowl that can withstand microwaves.

7

For 1 to 2 minutes, or until the cheese is completely melted, microwave the food, uncovered, on high.

8

Remove from the microwave and mix the cheeses using a spatula.

9

To the cheese mixture, incorporate the egg, psyllium husk powder, and almond flour.

10

A stiff dough will develop after vigorous stirring with a spatula or fork.

11

To make sure all the ingredients are well combined and the dough has a smooth texture, knead it by hand for 2 to 3 minutes.

To Put Together The Calzone:
12

Set the oven's temperature to 400.

13

Dough is divided in half. On a cookie sheet lined with parchment paper, press one half into a 12 x 8 rectangle that is approximately 1/4 inch thick.

14

Leave a one-inch border all the way around after spooning the filling onto the centre and spreading it out.

15

To keep the filling in place, turn up the edges and pinch the corners.

16

Outline a 13 x 6 rectangle on a different piece of parchment, making it about 1/4 inch thick.

17

Cut the long strips into three braidable lengths or into six shorter lengths to lay across.

18

As desired, braid the strips or arrange them across and diagonally in a crisscross design.

19

To firmly affix the strips to the calzone's edges, press them into the dough.

20

If desired, top the calzone with beaten egg yolk and garnish with coarse salt, poppy seeds, or sesame seeds.

21

Bake for 35 minutes, or until lightly puffed and golden brown.

22

Before slicing, remove from the oven and let cool for 30 minutes.

Ingredients

For the filling
 1 egg
 ½ cup shredded whole milk mozzarella cheese
 ½ cup whole milk ricotta cheese
 ¼ cup feta cheese, crumbled
 ¼ tsp nutmeg
 ¼ tsp ground black pepper
 ½ tsp kosher salt
 ½ tsp onion powder
 3 cups (packed) baby spinach leaves, roughly chopped
 1 clove garlic, minced
 2 tbsp butter
For the dough
 2 cups shredded whole milk mozzarella cheese
 3 ounces cream cheese
 1 ½ cups superfine blanched almond flour
 1 egg
 1 tsp psyllium husk powder

Directions

Creating the filling
1

In a large skillet over medium heat, melt the butter.

2

When the garlic is aromatic, add it and simmer for one minute.

3

When the spinach is brilliant green and wilted, add it along with the onion powder, salt, pepper, and nutmeg. Cook for 2 to 3 minutes, stirring regularly. Get rid of the heat.

4

Then, thoroughly toss in the feta, ricotta, and mozzarella cheeses.

5

Stir in the egg thoroughly after adding it. Place aside.

Making The Dough
6

Put the cream cheese and mozzarella cheese in a bowl that can withstand microwaves.

7

For 1 to 2 minutes, or until the cheese is completely melted, microwave the food, uncovered, on high.

8

Remove from the microwave and mix the cheeses using a spatula.

9

To the cheese mixture, incorporate the egg, psyllium husk powder, and almond flour.

10

A stiff dough will develop after vigorous stirring with a spatula or fork.

11

To make sure all the ingredients are well combined and the dough has a smooth texture, knead it by hand for 2 to 3 minutes.

To Put Together The Calzone:
12

Set the oven's temperature to 400.

13

Dough is divided in half. On a cookie sheet lined with parchment paper, press one half into a 12 x 8 rectangle that is approximately 1/4 inch thick.

14

Leave a one-inch border all the way around after spooning the filling onto the centre and spreading it out.

15

To keep the filling in place, turn up the edges and pinch the corners.

16

Outline a 13 x 6 rectangle on a different piece of parchment, making it about 1/4 inch thick.

17

Cut the long strips into three braidable lengths or into six shorter lengths to lay across.

18

As desired, braid the strips or arrange them across and diagonally in a crisscross design.

19

To firmly affix the strips to the calzone's edges, press them into the dough.

20

If desired, top the calzone with beaten egg yolk and garnish with coarse salt, poppy seeds, or sesame seeds.

21

Bake for 35 minutes, or until lightly puffed and golden brown.

22

Before slicing, remove from the oven and let cool for 30 minutes.

Keto Calzone with Spinach & Cheese
Nutrition Facts

Amount Per Serving
Calories 437
% Daily Value *
Total Fat 36g56%
Total Carbohydrate 9g3%
Dietary Fiber 4g16%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

Net carbohydrates per serving are around 5g.
Alternative Method: Form the dough into a circle with a 16-inch diameter. Leaving a one-inch border, distribute the filling over half of the circle. In order to seal the edges, fold the dough over the filling and press down. To let steam out, make three cuts in the top of the calzone. As stated above, bake.

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