KETO DIET

KETO CALZONE

If you’re following a keto diet and you love pizza, you’re going to love this keto calzone. It’s not only golden but chewy and cheesy too that will truly satisfy your taste buds.
If you want a best of this recipe? Use the right flour! This recipe swaps white flour with Wholesome Yum Almond Flour for a perfect crust without the extra carbs. As it’s made with only premium California almonds and ground superfine, it’s the perfect option for making calzones, keto pizza or any other fathead dough recipes.

WHAT IS A CALZONE?

  • A calzone is a folded kind of pizza. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino.

IS A CALZONE KETO?

  • As the dough contains white flour so most store-bought or homemade calzone recipes are not keto. But it’s pretty easy and simple to make a keto friendly version using fathead dough which will also keep net carbs low!

LOW CARB CALZONE INGREDIENTS

FOR THE CRUST:

  • Wholesome Yum Almond Flour – As the dough will be far too dry so don’t sub coconut flour cup for cup in this recipe. You could try replacing the almond flour with 1/3 to 1/2 cup coconut flour for people with a nut allergy and add an extra egg, which would achieve the right dough consistency.
  • Eggs – Use whole, large eggs.
  • Mozzarella Cheese – If you want to save time then Get pre-shredded cheese. We prefer a low moisture variety instead of fresh mozzarella.
  • Cream Cheese – full fat works best.

FOR THE FILLINGS:

  • Ricotta Cheese – Any ricotta will work.
  • Mozzarella Cheese – You can use any hard cheese if it’s shredded.
  • Garlic – Use whole, fresh cloves. Garlic powder will also work(fresh).
  • Frozen Chopped Spinach – Make sure it is thawed and drained well, don’t let the calzone too wet.
  • Italian Seasoning – We prefer homemade Italian seasoning but you can get a store bought.
  • Ground Italian Sausage – Without added sugar works best. You may also use turkey or chicken sausage or slices of pepperoni.

HOW TO MAKE

  1. Make dough. In a food processor, process eggs and almond flour. Take another bowl and add mozzarella and cream cheese and microwave. Stir, then microwave again until it gets melted and smooth. In the food processor put cheese mixture and pulse until a dough forms, scraping the sides as needed.
  2. Make filling. On medium heat in a skillet, brown the sausage. Once cooked, take it away from heat and put to a bowl with ricotta, mozzarella, garlic, spinach, and seasoning. Stir until it gets well combined.
  3. Assemble. The dough should be divided in six portions and use a rolling pin to roll dough into thin circles. Leaving a 1/2-inch border, spoon filling onto the dough. Fold the dough in half and close by pressing(cut 2 holes in the top of each calzone which will allow steam to escape).
  4. Bake. On a baking sheet lined with parchment paper put calzones and bake until it turns golden.

INGREDIENTS

DOUGH:

  • Wholesome Yum Blanched Almond Flour 1 1/2 cups
  • 2 large Eggs
  • 3 cups Mozzarella cheese (shredded)
  • 4 tbsp Cream cheese (cubed)

FILLING:

  • 1 cup Ricotta cheese (full-fat)
  • 1 cup Mozzarella cheese (shredded)
  • 2 cloves Garlic (minced)
  • one cup Frozen spinach (well drained)
  • 1 tsp Italian seasoning
  • 1 lb Ground Italian sausage

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F and set a baking sheet with parchment paper.
  2. DOUGH:
    In a food processor, In a food processor, process eggs and almond flour, until it gets smooth.
  3. Take a bowl and mix cream cheese and shredded mozzarella microwave for 45 secs. Stir and then microwave again for another 45 secs. Stir the melted cheese until it gets smooth.
  4. Positioned directly over the blade put cheese to the food processor, and process until the formation of a dough. Scrape the sides as necessary. Mix until it gets well-combined.
  5. Shape the dough into a ball and cover with plastic wrap. Refrigerate for at least 30 mins, until it’s no longer sticky.

FILLING:

  • In large skillet put Italian sausage, and for about 10 mins heat over medium-high heat, breaking apart with a spatula, until it turns brown. Take the sausage away from heat.
  • Take a bowl and put ricotta cheese, Italian seasoning, mozzarella cheese, spinach, garlic and Italian sausage to a large bowl, stir until it gets well combined.

ASSEMBLY:

  • The dough should be divided into six equal portions. Sprinkle the work surface and rolling pin with almond flour and roll the dough into 8-inch circles.
  • Leaving a 1/2-inch border, spoon 1/6 of the filling onto the half of the dough. Fold the dough in half and close by pressing(cut 2 holes in the top of each calzone which will allow steam to escape). Repeat with remaining dough circles.
  • Onto the lined baking sheet put the assembled calzones and bake for about 20 mins, until it turns golden brown.

INGREDIENTS

DOUGH:

  • Wholesome Yum Blanched Almond Flour 1 1/2 cups
  • 2 large Eggs
  • 3 cups Mozzarella cheese (shredded)
  • 4 tbsp Cream cheese (cubed)

FILLING:

  • 1 cup Ricotta cheese (full-fat)
  • 1 cup Mozzarella cheese (shredded)
  • 2 cloves Garlic (minced)
  • one cup Frozen spinach (well drained)
  • One tsp Italian seasoning
  • one lb Ground Italian sausage

INSTRUCTIONS

Preheat the oven to 350 degrees F and set a baking sheet with parchment paper.

 

DOUGH:

  1. In a food processor, In a food processor, process eggs and almond flour, until it gets smooth.
  2. Take a bowl and mix cream cheese and shredded mozzarella microwave for 45 secs. Stir and then microwave again for another 45 secs. Stir the melted cheese until it gets smooth.
  3. Positioned directly over the blade put cheese to the food processor, and process until the formation of a dough. Scrape the sides as necessary. Mix until it gets well-combined.
  4. Make a ball shape and cover with plastic wrap. Refrigerate for at least 30 mins, until it’s no longer sticky.

FILLING:

  1. In large skillet put Italian sausage, and for about 10 mins heat over medium-high heat, breaking apart with a spatula, until it turns brown. Take the sausage away from heat.
  2. Take a bowl and put ricotta cheese, Italian seasoning, mozzarella cheese, spinach, garlic and Italian sausage to a large bowl, stir until it gets well combined.

ASSEMBLY:

  1. The dough should be divided into six equal portions. Sprinkle the work surface and rolling pin with almond flour and roll the dough into 8-inch circles.
  2. Leaving a 1/2-inch border, spoon 1/6 of the filling onto the half of the dough. Fold the dough in half and close by pressing(cut 2 holes in the top of each calzone which will allow steam to escape). Repeat with remaining dough circles.
  3. Onto the lined baking sheet put the assembled calzones and bake for about 20 mins, until it turns golden brown.

Nutritional Facts

Calories742
Fat54.9g
Protein48.3g
Total Carbs12.8g
Net Carbs8.8g
Fiber4g
Sugar3.6g

 

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