This Cheesy Keto Spinach Calzone is as the name implies, both cheesy and spinach-y. The best calzone you’re ever going to eat while keto, this is as close to the real thing as you can get! Low carb, gluten free, and Vegetarian too!
I debated over whether calling this a keto calzone or a keto braid, but once I made and tasted it, calzone became the clear winner. Partly because how you assemble this cheesy keto spinach thingy isn’t important – so braiding is absolutely not necessary. I didn’t officially braid this anyway, but rather laid strips across it to appear braided, because it was frankly much easier.
While it was pretty with the strips, as an easier alternative you could simply press or roll out the dough, put the filling on one side, and then fold the other side over and crimp it, like you would a traditional calzone. It will not affect the flavor or outcome at all.
The dough I used for this cheesy keto calzone is a modified mozzarella dough. The primary difference from mine and many others is the addition of psyllium husk powder. While you can make this without it, the psyllium adds a chewy, gummy texture to the finished product that accurately mimics real bread.
It was such a huge improvement over basic fathead dough that Mr. Hungry, who is not a huge fan of fathead dough usually, couldn’t believe it was made with mozzarella and was actually keto friendly.
It wouldn’t be a cheesy keto spinach calzone without a cheesy spinach filling, and we’ve got that in spades. Ricotta, Mozzarella, feta, spinach, garlic, onion, and nutmeg, with some egg to hold it together.
Once assembled, the calzone is brushed with an egg wash and sprinkled with poppy seeds and coarse salt for texture and flavor – though you could omit those without ill effect.
Delicious hot or cold, this keto calzone with spinach and cheese doesn’t require anything to make it better.
HOWEVER.
If you’re a fan of marinara with your calzone (and I am) then you can absolutely serve this with a side of my easy keto marinara sauce.
Because this keto spinach calzone holds together so well, it is easy to cut into strips and serve as an appetizer (with or without marinara) or game day nosh. Bonus points if you’ve got leftovers, since it’s also the perfect easy keto lunch on the go!
I have made this several times in the last couple of weeks, and I’m making another one tonight to take to the beach with friends on Friday. I’ll have a couple of strips of this spinach calzone along with my Keto Paloma Cocktail, and I won’t even be sad for a second that everyone else is eating BBQ chicken sandwiches and drinking beer.
True story.
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Keto Calzone with Spinach and Cheese
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Cheesy Keto Spinach Calzone is the best calzone you’re ever going to eat while keto! Low carb, gluten free, and vegetarian too!
Ingredients
For the filling:Â
- 2 tablespoons butter
- 1 clove garlic, minced
- 3 cups (packed) baby spinach leaves, roughly chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup feta cheese, crumbled
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded whole milk mozzarella cheese
- 1 egg
For the dough:
- 2 cups shredded whole milk mozzarella cheese
- 3 ounces cream cheese
- 1 egg
- 1 1/2 cups superfine blanched almond flour
- 1 teaspoon psyllium husk powder
Instructions
To make the filling:
- Melt the butter in a large skillet over medium heat.
- Add the garlic and cook for 1 minute, or until fragrant. Â
- Add the spinach, onion powder, salt, pepper, and nutmeg and cook for 2 – 3 minutes, stirring occasionally, unit the spinach is bright green and wilted. Â Remove from the heat.
- Add the feta, ricotta, and mozzarella cheese to the mixture and stir well. Â
- Add the egg and stir until fully combined. Â Set aside.
To make the dough:
- Place the shredded mozzarella cheese and cream cheese in a microwave safe bowl.
- Microwave, uncovered, on high, for 1 – 2 minutes, or until the cheese is completely melted.
- Remove from the microwave and stir with a spatula until the cheeses are combined.
- Add the egg, psyllium husk powder, and almond flour to the cheese mixture.
- Stir well with the spatula or a fork, until a stiff dough is formed.
- Knead the dough by hand for 2 – 3 minutes, to ensure all of the ingredients are fully mixed and the dough has a smooth consistency.
To assemble the calzone:
- Preheat the oven to 400 degrees. Â
- Divide the dough in half. Â Press one half out on a parchment-lined cookie sheet into a 12 x 8 rectangle, about 1/4 inch thick. Â
- Spoon the filling onto the center and spread out, leaving a one inch border all the way around. Â
- Turn up the sides and pinch at the corners to hold in the filling (see photo grid in post)
- On a separate piece of parchment, press out a 13 x 6 rectangle about 1/4 inch thick. Â
- Cut into 3 long strips to braid, or the long strips into 6 shorter strips to lay across. Â
- Braid, or lay the strips crosswise diagonally in a criss cross pattern as desired. Â
- Press the strips into the dough around the edges of the calzone to adhere firmly.Â
- If desired, brush beaten egg yolk over the top of the calzone, and sprinkle with poppy seeds (or sesame seeds) and coarse salt. Â
- Bake for 35 minutes, or until golden brown and slightly puffed. Â
- Remove from the oven and cool for 10 minutes before slicing.
Notes
Â
Approximate net carbs per serving = 5g.
Alternative Method: Â Press the dough into a 16 inch diameter circle. Â Spread the filling over half the circle, leaving a one inch border. Â Fold the dough over the filling and press the edges down to seal. Â Cut three lines in the top of the calzone to allow steam to escape. Â Bake as directed above.Â
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Keto Dinner Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6th calzone
- Calories: 437
- Fat: 36g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 24g
Love Italian Food? You can get your fix on keto and still lose weight with this collection of the Best Keto Italian Food Recipes!
JaeDee says
Can this be portioned and frozen? If so, would reheating in a toaster/air fryer work?
Mellissa Sevigny says
Yes and Yes!
Marie says
Looks good, however I’m wondering whether it is really necessary to cool for 30 minutes before slicing.
I feel it would be cold by then?
Mellissa Sevigny says
It will be warm, but not piping hot. The cooling helps both the dough and filling firm up a bit so it holds together better for slicing. I recommend at least 10 minutes of cool time if you’re planning to slice and not eat with a knife and fork. 30 minutes might be overkill – I’ll adjust the recipe for a minimum of 10 minutes. Thanks for the feedback!
Sally says
This is one of my all-time favorite recipe! So here I am in the kitchen right now, making it again, except I’m making it ahead of time and just realized… I don’t know if I can refrigerate the dough ahead of time and it will still work out all right I saw that that question was asked before, but I didn’t see an answer… If you catch this in time, could you answer as soon as possible!? Lol.!! Thanks so very much!!
Mellissa Sevigny says
Sorry I didn’t get to this in time Sally – I think if you refrigerate the dough it would be too firm to roll out.
Carolyn says
This crust is the best I have ever tried and it will be a favorite when I make Pizza too. I l love this recipe and can’t wait to make it again!
Stephanie Irvin says
I love this recipe and have also played around with the dough and other fillings since the hubby liked meat fillings.
DD says
Is it possible to make the dough one day, refrigerate it and then fill it and bake the next day? I’d love to make this but am short on time. Looks delish! Thank you!