Sometimes you just need something warm and cheesy. You might think pizza night is over on a keto diet. This low carb keto calzone changes everything for your family. It is savory, golden, and incredibly satisfying.
This recipe delivers a restaurant-quality meal in your own kitchen. You get all the flavors of a classic Italian dinner without the carbs. It is the perfect way to stay on track while enjoying comfort food.
Why This Recipe Is a Winner
This recipe is a winner because it takes only 30 minutes. It uses a simple mozzarella dough that tastes like the real thing. Your kids will love the gooey center and crispy crust. It is the ultimate comfort food for a cold winter night.
You only need a few basic ingredients from your pantry. There is no need for fancy equipment or complicated techniques. This meal feels like a special treat any day of the week.
How to Make Your Low Carb Keto Calzone
Making this meal is much easier than you might expect. You just melt cheese, mix in almond flour, and roll it out. There is no waiting for dough to rise or messy flour. Even beginners can master this simple method on the first try.
Simple Ingredients
Most of these items are pantry staples you likely have right now.
- 1 3/4 cups shredded mozzarella cheese, low-moisture
- 2 tablespoons cream cheese, full-fat
- 3/4 cup blanched almond flour
- 1 large egg, lightly beaten
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup ricotta cheese, whole milk
- 1/2 cup shredded mozzarella cheese (for filling)
- 1 tablespoon grated Parmesan cheese
- 1/4 cup sliced pepperoni
- 1/2 teaspoon dried oregano
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine 1 3/4 cups shredded mozzarella and 2 tablespoons cream cheese in a microwave-safe bowl.
- Microwave for 60 seconds, stir, and microwave for another 30 seconds until the mixture is completely melted and smooth.
- Incorporate 3/4 cup almond flour, the beaten egg, Italian seasoning, and garlic powder into the cheese mixture, mixing until a dough forms.
- Divide the dough into two equal portions and roll each into a circle between two sheets of parchment paper to prevent sticking.
- In a small bowl, stir together the ricotta, 1/2 cup mozzarella, Parmesan, and oregano.
- Spoon the ricotta mixture onto one half of each dough circle, leaving space at the edges, and layer the pepperoni slices on top.
- Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal tightly.
- Use a sharp knife to cut small ventilation slits on the top of each calzone.
- Bake for 15 to 18 minutes until the crust is deeply golden brown and the cheese is bubbly.
Best Ways to Enjoy It
Serve these warm with a side of sugar-free marinara sauce. Add a fresh green salad to balance the rich flavors. This low carb keto calzone makes a perfect weeknight dinner for two. You can also slice them into strips for a fun appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use your oven or an air fryer at 350°F. This keeps the crust crispy and delicious instead of soggy. Microwave reheating is not recommended for the best texture.
Tips for Best Results
- Use low-moisture mozzarella to prevent a soggy crust.
- Don’t skip the parchment paper when rolling out your dough.
- Avoid overfilling the center so the dough doesn’t tear.
- Wet your hands slightly if the dough feels too sticky.
- Add a pinch of red pepper flakes for a winter kick.
- Brush the top with melted butter for extra golden color.
- Let the calzones rest for five minutes before slicing into them.
Ways to Switch It Up
- Swap pepperoni for cooked sausage or sautéed mushrooms for variety.
- Use a dairy-free cheese alternative if you have a sensitivity.
- Add fresh spinach to the ricotta for a seasonal veggie boost.
- Substitute almond flour with sunflower seed flour for a nut-free version.
Quick Answers
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for 24 hours. Just let it come to room temperature before rolling it out.
What if my dough is too sticky to handle?
If the dough sticks, simply add a tablespoon more almond flour. You can also use wet hands to shape it more easily.
How do I know when it is finished baking?
The crust should be a deep, golden brown color all over. The cheese inside will be melted and very bubbly.
I hope this cheesy meal brings comfort to your winter nights. It is so simple and fun to make with the family. Enjoy every warm, golden bite!
— Alex
Ingredients
- 1 3/4 cups shredded mozzarella cheese, low-moisture
- 2 tablespoons cream cheese, full-fat
- 3/4 cup blanched almond flour
- 1 large egg , lightly beaten
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup ricotta cheese, whole milk
- 1/2 cup shredded mozzarella cheese (for filling)
- 1 tablespoon grated Parmesan cheese
- 1/4 cup sliced pepperoni
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine 1 3/4 cups shredded mozzarella and 2 tablespoons cream cheese in a microwave-safe bowl.
- Microwave for 60 seconds, stir, and microwave for another 30 seconds until the mixture is completely melted and smooth.
- Incorporate 3/4 cup almond flour, the beaten egg, Italian seasoning, and garlic powder into the cheese mixture, mixing until a dough forms.
- Divide the dough into two equal portions and roll each into a circle between two sheets of parchment paper to prevent sticking.
- In a small bowl, stir together the ricotta, 1/2 cup mozzarella, Parmesan, and oregano.
- Spoon the ricotta mixture onto one half of each dough circle, leaving space at the edges, and layer the pepperoni slices on top.
- Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal tightly.
- Use a sharp knife to cut small ventilation slits on the top of each calzone.
- Bake for 15 to 18 minutes until the crust is deeply golden brown and the cheese is bubbly.
