This keto calzone recipe is easy and tastes mighty delicious. Stuffed with two types of cheeses and infused with all the right spices, your family won’t even know it’s low carb.
This recipe is brought to you by the wonders of psyllium husk powder, which can create the ultimate keto calzone dough when used in the right way. If you have tried my Keto Naan Bread recipe, you will notice that the dough is very similar. It is just used in a slightly different way this time.
Traditional calzone fillings can range from ricotta cheese and pancetta to mushrooms and onions, but one thing they all have in common is the inclusion of tomato sauce. This recipe takes the ricotta and mozzarella cheeses and infuses them with salami, herbs and tomato to achieve the taste of a traditional calzone recipe.
It’s all about the cheese pull…
A calzone is similar to a pizza but folded in half to create a delicious, dippable dinner recipe that the whole family will love. If you haven’t tried my Keto Pizza Recipe, you definitely should. You can find my latest keto pizza recipe here.
Unlike most calzone recipes on the internet, and especially the keto versions, this one doesn’t use fathead dough. I find that using fathead dough makes the calzone a little too calorically dense, which makes dividing into healthy portion sizes really hard.
This recipe contains 3 g net carbs for half a calzone or 6 g net carbs for a full calzone.
Reading nutritional panels can be tricky depending on what country you are living in. Australia typically shows net carbs and fibre separately, whereas American labels display the total carbs (net carbs plus fibre).
I plan on writing an article about this to explain the difference between Australia and the United State’s methods. For all purposes sake, my website uses the United State’s carbohydrate calculation.
- 3 tbsp passata or sugar-free tomato sauce
- 3 slices Salami any kind will work
- 6 tbsp ricotta cheese
- 3 pinches dried basil
- 6 tbsp Mozzarella Cheese
- 1 pinch Salt and Pepper
- 1 large Egg
- Preheat oven to 220 C (420 F).
- In a mixing bowl, stir the coconut flour with the psyllium husk powder and baking powder.
- Add the softened butter and stir until combined. Pour in the hot water and mix until the mixture is combined and the dough is able to be picked up in a large ball.
- Divide the dough into 3 balls. Between two sheets of parchment paper, roll each ball into a pizza shape with a rolling pin.
- In the middle of each rolled ball, place 1 tbsp passata (tomato sauce), 1 large slice of salami, 2 tbsp ricotta cheese, 1 pinch dried basil, and 2 tbsp mozzarella cheese. Season with the salt and pepper.
- Fold one side of the dough over the filling and crimp the edges (Tip: using the back of a fork works well in this scenario). In a small container, whisk the egg for glazing. Using a pastry brush, coat the outside of the calzone with the egg. Slice 3 holes in the top to allow steam to escape and avoid bursting the calzone.
- Place on a baking tray lined with parchment paper. Bake in the oven for 12 minutes or until golden brown.
- Eat immediately or store cooled calzone in an airtight container in the fridge for up to 5 days. Reheat in the oven before consuming.