FREE PRINTABLE: LOW CARB & KETO FOOD LIST
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If you love pizza and other Italian recipes, but want to stick to a keto diet, you’re going to love this keto calzone recipe. It’s golden, chewy, cheesy, and so satisfying. I immediately made a double batch after testing these low carb calzones, just so I could freeze them for easy heat-and-eat lunches.
The best way to get chewy, golden brown keto calzones? Use the right flour! This dish swaps white flour with Wholesome Yum Almond Flour for satisfying crust without the high carbohydrates. Since it’s made with only premium California almonds and ground superfine, it’s the perfect choice for making keto pizza, calzones, or any other fathead dough recipes like keto bagels, cinnamon rolls, and even keto ravioli.
What Is A Calzone?
A calzone is a folded kind of pizza. You’ll usually find it folded into a half moon shape and stuffed with traditional pizza toppings like meat and cheeses.
Is a calzone keto?
Most store-bought or homemade calzone recipes are not keto, as the dough traditionally contains white flour. However, it’s easy to make a keto friendly version with fathead dough and keep net carbs low!
Stromboli vs. calzone: What’s the difference?
The difference between calzone and stromboli is straightforward. You can tell them apart in these three ways:
- Fold – Calzones are folded in half to seal them, while stromboli is rolled.
- Cheese – Calzones traditionally use ricotta cheese (or a mixture of ricotta and other cheeses). Stromboli usually uses mozzarella cheese, parmesan, or even cheddar.
- Tomato sauce – Calzones use marinara sauce for dipping instead of inside the hot pockets themselves. Stromboli rolls the sauce in with fillings.
Why You’ll Love This Keto Calzone Recipe
- Classic pizza flavor
- Chewy dough with meaty fillings
- Quick and easy to prepare
- 8.6 grams net carbs
- Naturally low carb and gluten-free
- Tastes like it came from a pizza place!
Low Carb Calzone Ingredients
This section explains how to choose the best ingredients for a keto fathead calzone, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the crust:
- Wholesome Yum Almond Flour – Do not substitute coconut flour cup for cup in this recipe, as the dough will be far too dry. If you have a nut allergy, you could try replacing the 1 1/2 cups of almond flour with 1/3 to 1/2 cup coconut flour and add an extra egg, which would achieve the right dough consistency, but you’d end up with less dough and I have not experimented with the correct amount proportional to the filling when made with coconut flour.
- Eggs – Use whole, large eggs.
- Mozzarella Cheese – Get pre-shredded cheese to save time. Be sure to use a low moisture variety instead of fresh mozzarella.
- Cream Cheese – A full fat variety works best, but lower fat content will work as well.
For the fillings:
- Ricotta Cheese – Full fat is the best choice for a fully keto calzone, but any ricotta will work.
- Mozzarella Cheese – As long as it’s shredded, you can use any hard cheese you prefer.
- Garlic – Use whole, fresh cloves, or use the kind minced in a jar. Garlic powder will also work, but fresh will taste better.
- Frozen Chopped Spinach – Make sure it is thawed and drained well, or the calzone will be too wet.
- Italian Seasoning – Use store bought, or make homemade Italian seasoning.
- Ground Italian Sausage – If possible, find one without added sugar. You can also use turkey or chicken sausage, ham, or slices of pepperoni.
How To Make A Keto Calzone
This section shows how to make a calzone keto with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Make dough. In a food processor, process almond flour and eggs. In a separate bowl, add mozzarella and cream cheese and microwave. Stir, then microwave again until melted and smooth. Add cheese mixture to the food processor and pulse until a dough forms, scraping the sides as needed.
TIP: A food processor works best. You can also mix the dough by hand, but it may not mix as evenly.
- Make filling. Brown sausage in a skillet on medium heat. Once cooked, remove from heat and add to a bowl with ricotta, mozzarella, garlic, spinach, and seasoning. Stir until combined.
- Assemble. Divide the dough into 6 portions and use a rolling pin to roll dough into thin circles. Spoon filling onto the dough, leaving a 1/2-inch border. Fold dough in half and crimp closed, then cut two holes in the top of each homemade calzone to allow steam to escape.
- Bake. Place low carb calzones on a baking sheet lined with parchment paper and bake until golden.
TIP: Brush calzones with egg wash if you like. This will give them a more golden color, but is not required.
The best thing about calzones is that they’re so easy to customize! Try changing it up with these toppings.
- Sauces – These calzones would taste delicious with keto pesto, alfredo sauce, or even sugar free barbecue sauce.
- Cheese – Trade in cheddar cheese, provolone, or any keto cheese you prefer.
- Meats – Try shredded chicken, microwave bacon, keto meatballs, or classics like pepperoni or cooked ground beef.
- Veggies – Add sauteed mushrooms, roasted red peppers, caramelized onions, or any of your favorite low carb vegetables!
- Store: Keep this easy calzone recipe covered in the refrigerator for 3-4 days.
- Meal prep: Make fathead dough ahead of time and store in the fridge for a week until ready to use. (You can also freeze the dough!)
- Reheat: Warm calzones in a 350 degree F oven, until hot. You can also microwave them.
- Freeze: Store in a freezer-safe container or bag for 3-4 months.
What To Serve With Keto Calzones
These calzones are so satisfying on their own, but make a beautiful meal with these easy sides.
More Keto Pizza Recipes
If you love pizza on keto, there are so many tasty ways to get your fix!
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
This low carb keto calzone recipe is here to fulfill all your pizza cravings! Just like the one at your favorite pizza place, it has all the gooey cheese and chewy dough you love… but way fewer carbs.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a food processor, puree the almond flour and the eggs, until smooth.
Combine the shredded mozzarella and cream cheese in a large bowl and microwave for 45 seconds. Stir, then microwave again for another 45 seconds. Stir the melted cheese until smooth.
Add the cheese to the food processor, positioned directly over the blade, and process until a dough forms. Pulse or scrape the sides as necessary. Mix until well-combined.
Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes, until no longer sticky.
Add Italian sausage, ricotta cheese, mozzarella cheese, garlic, spinach, and Italian seasoning to a large bowl, stir until combined.
Divide the dough into 6 equal portions. Sprinkle the work surface and rolling pin with almond flour and roll the dough into 8-inch (20.3 cm) circles.
Spoon 1/6 of the filling onto the half of the dough, leaving a 1/2-inch (1.3 cm) border. Fold dough in half, then roll and crimp, pinching it closed. Cut two holes into the top to allow steam to escape. Repeat with remaining dough circles.
Place the assembled calzones onto the lined baking sheet and bake for about 20 minutes, until golden brown.
Serving size: 1 calzone
Amount per serving. Serving size in recipe notes above.
Total Carbs 12.8g
Net Carbs 8.8g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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