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:
- 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 10 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
Love Italian Food? You can get your fix on keto and still lose weight with this collection of the Best Keto Italian Food Recipes!
Cindy says
Can you recommend a non-nut flour that would work here? Millet flour, perhaps?
Mellissa Sevigny says
Sunflower seed flour can work, not sure about other options because I’m not familiar with how they bake. let us know if you try it and it works!
Juliann Russo says
Thank you for this delicious recipe. I make it empanada-style for easier portion control. I divide the dough into 6 equal portions and flatten each into a circle, add the filling and fold in half and crimp the edges. Then I brush with a little water and sprinkle the tops with Everything Bagel seasoning! The extras freeze great.
Dianne M Ledebur says
I love when a recipe works for every picky eater in my family, and this is one of those. Loved by EVERYONE! woo!hoo!
Mary Cronin says
Made this last year and posted it on my Facebook wall. I had friends asking for the recipe and we’re surpass it was low carb! It’s so delicious! And also versatile yo I can add pepperoni or diced chicken or different seasonings to change up the flavors.
Kim Hayes says
I’ve made this a number of times, it’s delicious and filling. I made it for a couple of non-keto friends and they both loved it. The wife said it was the best keto dough she had ever tasted.
Ellie walsh says
This is hands down the best keto dough recipe I’ve tried. I use it for pizzas and other crusts, love it, thanks!
Joyce K says
This is the best calzone crust EVER!!! I’ve made it so many times now with different fillings. It is always a hit with the family. I usually make it into smaller balls and press them with my tortilla press and make individual calzones. Even my picky eater loves it, especially the crust. I make calzones weekly now and keep some in the freezer for quick meals. YUMMMM!!!! Thank you for an amazing recipe!
Mellissa Sevigny says
Love the tortilla press idea Joyce – and thanks for letting us know this is a hit with the entire family!
Ann says
I put the entire thing together and realized I accidently used xantham gum instead of psyllium husk. I really thought I messed things up. All I can say, if that is what it tastes like when making a mistake, I can’t wait to make it correctly. This is hands down the best keto recipe I have made in all the years of me being low carb/Keto. Thank you. It will be a staple.
Mellissa Sevigny says
That’s an amazing compliment Ann, thanks so much!
Ann says
The dough is amazing. I just made a chicken parm calzone. I breaded the chicken with Pork King pork rinds “breadcrumbs.” I can’t wait to try other combos!
Mellissa Sevigny says
That sounds amazing, will have to try!
Joanne says
So so good! Followed recipe completely and only change might be to shave a few min off the bake time, but that could just be my oven. Now that this is a SOLID contender for my carb fix, I will be able to successfully add other fillings. So delicious!
Barbara says
This is the best EVER! I did not have ricotta so I used leftover bits of fresh mozzarella, crumbled goat cheese and cream cheese to make up the required amount. It was perfect. My husband said it looked like a work of art and it tasted AMAZING. Looking forward to trying the pierogies–maybe with impossible burgers as we’re vegetarians here.