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 spinach calzone or a keto spinach 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 spinach 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, it’s 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 spinach & cheese calzone 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.
Print
Cheesy Keto Spinach Calzone
- 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:
- 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.
- 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. Remove from the heat.
- Add the feta, ricotta, and mozzarella cheese to the mixture and stir well.
- Add the egg and stir until fully combined. 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.
- Divide the dough in half. Press one half out on a parchment-lined cookie sheet into a 12 x 8 rectangle, about 1/4 inch thick.
- Spoon the filling onto the center and spread out, leaving a one inch border all the way around.
- 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.
- Cut into 3 long strips to braid, or the long strips into 6 shorter strips to lay across.
- Braid, or lay the strips crosswise diagonally in a criss cross pattern as desired.
- Press the strips into the dough around the edges of the calzone to adhere firmly.
- If desired, brush beaten egg yolk over the top of the calzone, and sprinkle with poppy seeds (or sesame seeds) and coarse salt.
- Bake for 35 minutes, or until golden brown and slightly puffed.
- Remove from the oven and cool for 30 minutes before slicing.
Notes
Approximate net carbs per serving = 5g.
Alternative Method: Press the dough into a 16 inch diameter circle. Spread the filling over half the circle, leaving a one inch border. Fold the dough over the filling and press the edges down to seal. Cut three lines in the top of the calzone to allow steam to escape. Bake as directed above.
- 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
Keywords: Keto Calzone, Spinach Calzone, Fathead Calzone, Low Carb Calzone
Love Italian Food? You can get your fix on keto and still lose weight with this collection of the Best Keto Italian Food Recipes!
KdonnRN says
I bet this would be good dipped in your roasted red pepper sauce.
Mellissa Sevigny says
Yesssssss! Never thought of that but it sounds delicious!
Wra says
Very tasty. Excellent leftovers. The “bread” is awesome. Perfect to make crispy crackers.
★★★★★
Mellissa Sevigny says
Thrilled you enjoyed it, thanks for letting me know!
Griff Neilson says
I occasionally allow myself to have dairy and I am glad I gave myself permission for this one. I was expecting a rich filling texture and taste and this recipe delivered….wow! The only thing I will have to do know if exert will power not to have it too often…haha! Thank you or this one! :)
★★★★★
Mellissa Sevigny says
Really happy to hear it lived up to expectations! Thanks for letting me know you enjoyed it!
Carol says
DELICIOUS! I’m suspect of many Keto recipes because they tend to be so-so in taste and texture. But this is a WINNER! Easy. Quick. And it makes enough for a family or to take to a pot luck event. My local grocer did not have Feta cheese so I substituted an equal amount of Parmesan. I sprinkled chia seeds and course salt on the top before baking. Next time I’ll leave the salt off. I don’t think I can post a picture of my final product but it did turn out very pretty.
★★★★★
Sabine says
The filling is delicious, but I could not get the dough right. It tasted dry, crumbly, almost dusty. No matter how much I tried, I couldn’t get it thin enough. In the end, my attemot looked like a cartoon version of yours. It’s not a keeper for us. However, I’ll try the filling with puff pastry. Not keto, but maybe easier for me. Thanks anyway for this recipe.
★★
Mellissa Sevigny says
Possibly your measurements were off, you were using low fat cheese, or your almond flour was not superfine – those are the only reasons I can think of for a dry, crumbly dough.
Leslie says
Fun to make, pretty to serve, DELICIOUS to eat!!!
★★★★★
S M R says
Can I ask a crazy question? I know, I know, deep frying is the worst…..but has anyone tried deep frying this calzone, panzarotti style? And serving with marinara? I feel like a keto version of a panzarotti is basically the food equivalent of world peace for difficulty, but I just have to ask.
It looks epic as is but a part of me is dying for that crispy fried crust feel….
Mellissa Sevigny says
I love a good deep fried calzone and I think you could do it if you made 2 smaller ones instead of one big one, and obviously the dough would have to be completely sealed so the filling didn’t leak out. Let us know if you try it!
Marion Robinson says
Hi there from a very sunny West Coast of Scotland.
Just wanted to say,I have your books, read all your emails, make your
recipes,( I was a Chef for over 60 years )
BUT, I have a terrible issue with psyllium.
I Bloat up so much when I have even the smallest amount,
& suffer awful stomach cramps,
so I have now decided to give it a wide berth.
Do you, or any of the readers on here know anything I can
use instead of it ?
It’s really weird, as I suffer terrible acid reflux with any
sweetener I use as well, be it Stevia ( organic ) Erythritol , monk fruit etc !
I would love to find one that doesn’t do this…I would like to try out Alluose ?
But we can’t get it in the U K as far as I know.
I would be so grateful if anyone has an answer to this problem .
Thanks in advance.
Justme77 says
Try xantham gum. I understand your issue with psyllium, I have the same problem! It’s like it blows up in my stomach and acts like a tire inflating inside. It’s strange but I have given up on using the stuff. Xantham gum should be a 1:1 substitution if I’m not mistaken.
Ellen Heindel says
Hi Marion! Are you SURE it’s the psyllium husk and not the almond flour? Now I realize that my stomach issues came from almonds, so I’ve been scouring websites to find alternatives that use coconut flour instead! I’ve been very successful with coconut flour pizza dough, no bloating and no cramps!
★★★★
Patti says
I would give this a thousand stars!!!!! It is soooo gooood!!!! Thank you for all your co for the Keto community!! I try to have a little dough left over to make myself garlic bread twists or sweet twists with a little cinnamon sugar!!
★★★★★
Tiffany says
Oh Wow! This looks SO legit! I haven’t done it yet but will try it and I am SO GLAD and thank God that I found your website!
Mellissa Sevigny says
Welcome Tiffany, hope you love this one as much as we do!
Maha says
I don’t usuay write comments.. But this is the BEST keto recipe EVEER!!
THANK YOU SO MUCH ❤
★★★★★
Daisy says
🥰🥰😍😍IN LOVE!! I made it today. In my air fryer and it was sooooo delicious! Even my kids loved it! Thank you ! UR A GENIUS🤗 😘
★★★★★
Mellissa Sevigny says
Thanks for letting us know this works in the air fryer Daisy – so glad your family enjoyed it!!
Jeff Bradley says
I mixed the sun dried tomato sauce and your creamy garlic sauce tongue as a dipping sauce…O.M.G! This is amazing! Thank you Melissa!
★★★★★
Susie says
This is a winner! One of the things we miss about low carb/keto is bread – but this Cheesy Keto Spinach Calzone hit the mark! I was missing some called-for ingredients but it came out great anyway. Didn’t have the Feta or Psyllium Husk powder, nor the time to do the fancy strips but the calzone was delicious and a big hit. Only problem was trying to limit the number and size of the slices since it so darn yummy! Thank you, Melissa!
★★★★★
Mellissa Sevigny says
Thanks Susie, so happy you were able to make it work for you!
Joy Winston says
Can you use all ricotta???
Karen Myers says
I loved the filling and the “bread ” on top, but I checked it after 30 minutes and the bottom was burned!
We turned it upside down, took off the bottom and had it opened faced.
★★★★
Yvonne richards says
What is psyllium husk powder? Where do I get it? I would love to try
This recipe, it looks delicious!
Barb says
u can get psyllium husk powder at Amazon or most healthfood stores.
★★★★★
Rachel says
Do you know the nutrition facts for just the filling?
Mellissa Sevigny says
Sorry, I don’t.
Debbir says
I loved this recipe! Best dough yet! Going to try to make pretzels with the dough too. I have a question- do you think the dough can be mixed in a food ptocessor rather than by hand? I’ve seen other fat head dough done thiat way. Wondering if there was any reason not to try this one.
Mellissa Sevigny says
I don’t think it will hurt anything Deb, let us know if you try it how it works out.
Kathyr says
Aug. 19, 2020
Next time, i will use only half the nutmeg called for — it was a tad too distinct. It does add a certain extra flair, tho. But it could be left out, too.
I used one 10 or 12 oz bag of frozen spinach for a double recipe, and that was a good amount — could have even used a tad more. I don’t think 3 cups of raw spinach would do at all!
I also used a homemade “everything but the bagel” type seasoning on top, after brushing with melted butter.
I’d use MORE garlic next time !!
:)
great recipe!
I made it early in the day (doubled the recipe), and after cooling, I froze one to take on a trip, wrapped in foil and then a ziplock.
The other, I reheated in foil for a company dinner that evening.
will make this again.
★★★★★
Patti Weyers says
Hi Kathy,
So, did you make 2 calzone when you doubled the recipe or just 1 large one?
Thanks!!
Shelley says
I have made this several times now. The crust is so much more flavorful than a regular calzone or pizza. It is super easy as a pizza crust, and I throw pepperoni slices on it. Because it is filling, my husband and I can usually get 2 meals out of it – and still have leftovers!
★★★★★
Winnie says
If I were to use frozen spinach instead of fresh spinach, how many ounces would I use? Thanks.
Val says
Delicious and creamy
★★★★★
Jammie Vernick says
Can you leave out the psyllium husk powder or use something different to substitute for it? I dont have any and would really like to make this. Also where would I buy some?
Leslie Velazquez says
OMGeeee I love your recipes but this one my daughter and I ate half and. Told us we had to stop before we ate it all. I only had 2tbsp left of original cream cheese but had some chive and onion left so used a Tbsp on that. I have left over spinach and other ingredients just need some more cream cheese and I will be making this AGAIN this week. Thanks so much for your bomb diggity Keto recipes. 💕
★★★★★
Mellissa Sevigny says
So happy you both liked it!
Mia says
Just came out of oven. Looks amazing. Dough very crispy would make an amazing pizza crust. Had some leftover dough and made bread twists. This is a real winner. Wish I could post a picture, this is a work of art.
★★★★★
Mellissa Sevigny says
I works great for pizza also – I’ve done it many times! So happy that it turned out well for you!
Evey says
I’d give this recipe 10 stars if i could! This is, hands down, THE TASTIEST low carb recipe that i’ve ever made. Thank you sooooooo much :)
I made a double batch, and glad that i did! Delicious, nutritious and extremely satisfying. Filling and hits the spot.
Only downside is that it took a lot longer to make than the recommended 1hr cook time. Maybe because it was the first time making it, maybe because it was a double batch, maybe because i have a small kitchen… it took 2hrs (1hr prep time + 1hr cook time). Nonetheless, totally worth it!
★★★★★
Joelle Dodge says
This was awesome! I use a slightly different fathead dough normally, but this was really nice to work with and gave a great “pizza crust” texture. I didn’t even bother with the top and instead cooked it off as “crackers” and we loved it for that as well! The filling recipe was simple and I actually had all the ingredients on hand (even during self-isolation.) This is a winner and will go into our regular rotation!
★★★★★
Mellissa Sevigny says
So happy to hear that you enjoyed it!!!
Anu says
This looks fantastic, I can’t wait to try it! :) However, can you please tell me how much the spinach would be in grams or ounces? It’s hard to measure a vegetable like spinach in cups.
Marissa says
This is definitely going in the “keep” recipe collection! It was much easier than I expected and came out great. I sent pics to my whole family and they were very jealous. I subbed a few of the ingredients for what I had (kale instead of spinach, mascarpone instead of ricotta) and it was just delightful. This is one of the most satisfying things I’ve eaten since starting keto and I will definitely make it again. Next time I’m going to add everything bagel seasoning to the top. Thanks!!
★★★★★
Mellissa Sevigny says
Love the everything bagel seasoning idea! So happy you enjoyed it, I have one piece left in my fridge that I’m saving for lunch!
Tatiana says
I will definitely make this again. I love that it makes 6 servings. I just cut slices and warm them up in the toaster oven throughout the week. Very versatile or can be eaten as a light meal.
★★★★★
Mellissa Sevigny says
I love how easy this is to cut up and use through the week too Tatiana! Glad it was a hit!
Leslie says
Made this tonight, daughter, son-in-law and grandkids loved it!! Made the double batch and turned out a huge calzone! So delicious! Thanks for a new family favorite!!
★★★★★
Mellissa Sevigny says
I’ve made this at least 4 times and I’m making it again today to last me through the weekend! So happy you’re all enjoying it too!
Shannon Carter says
This is an excellent recipe! We had it tonight and absolutely loved it. I split the dough into four pieces, pressed them into four circles and made traditional shaped calzones. I would serve them to anyone. I think this recipe would work well with other veggies (zucchini or mushrooms might be good) and maybe even a little italian sausage. Your recipes are my absolute favorites and I haven’t made a single one that wasn’t a keeper. Thank you, Mellissa!
★★★★★
Mellissa Sevigny says
Thanks so much Shannon! I’ll be posting a Stromboli soon, but I love your sausage idea too!
jackiem says
I love calzones and am looking forward to trying this!! I haa question though. I am single and cook only for myself. Do you think I could make individual portions (like mini folded calzones) and freeze them? Would it be better to freeze them raw or cook them first? Thanks so much for your help.
Mellissa Sevigny says
I’d cook them first and then freeze them!
Carol says
How long will they last in the freezer? An in the fridge / shelf?
Mira says
Mellissa:
This looks awesome! I want to make it but I gain weight on recipes with a lot of cheese and end up giving up 3-4 days of weight loss. I made a vegetable side with cheese a few months back that I had every other day and I lost no weight the entire week. So, I’ll make this when I’m closer to my mid-point!
I laughed about the time you wrote about braiding. I’ve made pies for years, but can’t say I love making lattice top pies. They’re a royal pain! But there’s a pie top in my favorite design — herringbone — but I would never attempt it. Strips are 1/2 inch wide and there’s no space between any of them!
I love your recipes and appreciate your efforts. Thank you for posting this. Someday, you’ll have to tell me about Amalfi … on my list with Sardinia and Venice to see some relatives.
Lisa says
Do you think it would work with cheddar? I don’t have mozz at the moment.
Mellissa Sevigny says
I don’t think you’d get the same texture with cheddar and the flavor would be sharper but let us know how it turns out if you try it!
Deana Chadwick says
I made it tonight. Absolutely delicious!!!!! It took me a while, a really long while. I was trying to make it pretty for pictures, for which I I succeeded) I did add a couple of things…. I added a couple of pinches of flaxseed and everything bagel seasoning (because that’s what I have) and cream instead of an egg wash (just easier).
★★★★★
Mellissa Sevigny says
Yay – been dying for someone to make it and report back! I love everything seasoning, that’s a great idea that I might try next time. So happy that you enjoyed it!
Kathi says
This looks beautiful and delicious. Are you using the pre-shredded, bagged mozz or the fresh kind? Thank you.
Mellissa Sevigny says
I used the pre-shredded because it’s so much easier, but if you want to use the block and shred it yourself that would work too – just not the really soft fresh mozzarella which won’t bind correctly.
Matt Sevigny says
A new favorite of mine!
★★★★★
Mellissa Sevigny says
Any time I can get you to eat vegetables it’s a win. 😂
Patricia says
I love this recipe and can’t wait to make it, but what I especially LOVE is your technique for a large braided pastry. I will use this method for another sweet braided pastry that I make which always oozes out the sides and where I can never seem to get the fathead dough to fully cover the top or to not break apart in the process of assesmbly. Your brillant technique solves the problem. THANK YOU! Life will be easier. The larger braided pastries, either savory or sweet, are visually so impressive and practical to serve a crowd or just little ole me.
★★★★★