This Keto Stromboli is chewy, meaty, creamy, cheesy perfection! Ideal for meal prepping, delicious hot or cold, there is no end to the list of reasons that you need to make this low carb stuffed bread STAT.
I’ll get to this delish Keto Stromboli recipe toot suite, but first it’s confession time….
Immana be honest here, I started off strong on operation keto quarantine, but caved after two weeks and hit the carbs hard for a few days. I’m guessing a lot of you are in the same boat, because guys it is legit HARD to stay on Keto while under stress and with all those loaves of gorgeous home made bread, and brownies, and cookies, and WHAT IS WITH ALL THESE CARBS IN MY IG FEED LATELY?
So I went off Keto for a few days and made peanut butter cookies, pizza, pasta, and some other carbalicious delights. Also there was wine. Lots of wine.
I’d be lying if I said it wasn’t fun in the moment, but in the back of my mind I knew that I was going to regret it, especially if I didn’t self arrest ASAP before too much damage was done. So last night I had some wine and a baked potato with lots of cheese on it as my farewell to carbs, and then this morning I started strong with some scrambled eggs, avocado, and coffee for breakfast.
And you know what? It felt GOOD.
Good to be back in control, good to know that when this quarantine is over I won’t have to resort to my stretchy pants when I can finally leave the house again, and good to be working towards fitting into some new dresses that I haven’t worn yet, just in time to be getting out of my pj’s and back out on the town.
Well…island, but still. 😂
That’s also where this Keto Stromboli comes in, because I made this a few weeks ago and have had this recipe waiting in the wings as part of my getting back on Keto strategy. It’s SO GOOD that I won’t be missing any of the carbs I’ve been stuffing my face with for the last week.
In fact my first order of business today (after I hit publish on this literary masterpiece 😂) is to head to the kitchen and get one of these stuffed breads in the oven to help me through the next few days. And you should too! Which is why I’m finally getting to the recipe ha ha.
Don’t be intimidated by this Keto Stromboli – it’s super simple to put together and very easy to customize with a variety of options! Here’s a little grid of photos I put together to show you just how basic it is – even if you’re a cooking newbie – you’ve got this I promise!
Ok so the bread portion of this Keto Stromboli is the easy Keto dough that I posted the other day, which is also the dough from the Cheesy Spinach Calzone that I will be making again this week because I just can’t get enough of it. If you haven’t tried it yet, DOOOO ITTTTT – you won’t regret it.
I used a combination of Italian cured deli meats like cappicola and salami in my Keto Stromboli, but you could really use almost any deli meat with this recipe and have great results. Same with the cheeses, you could change it up any number of ways depending on the combo you use.
Ham and cheddar or Swiss, pepperoni and mozzarella, pastrami and muenster – you get the idea.
Because I wanted this Keto Stromboli to have a luscious texture and not just eat like dry bread and meat, I mixed the shredded cheeses in with some cream cheese, tomato paste, and herbs, so that it has a melty, creamy, texture and tangy flavor that brings this whole thing together – and it works hot or cold without being rubbery and unpleasant.
Finally, you don’t need to limit yourself to just what I included in this Keto Stromboli – some other amazing additions depending on your pantry would be fresh basil, pepperoncini or banana peppers, olives, onions, or whatever else floats your stuffed bread boat.
Go nuts. Then report back because I’m dying to know what you think!
So where are you guys at with all of this crazy stuff going on? Keto? Not Keto? Ready to get back on Keto before you pop? I’m thinking about putting together a quarantine friendly Keto meal plan – let me know if you’re interested!
Either way, hang in there guys, we’ll get through this! 💕
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Keto Stromboli – Low Carb Stuffed Bread
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Keto Stromboli is loaded with chewy, meaty, cheesy goodness! Perfect for meal prepping, delicious hot or cold, there is no end to the list of reasons that you need to make this low carb stuffed bread STAT.
Ingredients
- 1 batch Easy Keto Dough
- 3 ounces sliced cappicola or prosciutto
- 3 ounces sliced salami or pepperoni
- 3/4 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 4 ounces cream cheese, softened
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1 egg yolk, beaten
Instructions
- Preheat the oven to 400 degrees.
- Press the dough out onto a piece of parchment paper into a 12 x 15 inch rectangle.
- Spread the slices of cappicola and prosciutto over the two thirds of the surface (see photo in grid above.)
- Combine the cream cheese, mozzarella, parmesan, tomato paste, oregano, red pepper flakes and garlic powder in a medium sized bowl. Stir well until combined.
- Spoon filling over the meat in a line across the bottom half of the rectangle, about 2/3 of the way down – going from end to end horizontally.
- Carefully roll the Stromboli up from the bottom about 1/3 of the way and press down firmly, then roll one more time to create a rectangle of about 4 inches wide and 15 inches high.
- Press down so it’s of uniform thickness all the way across, but not too firmly so as to squeeze out the filling.
- Brush with beaten egg yolk and sprinkle with coarse salt and red pepper flakes if desired.
- Bake for 35 – 40 minutes, or until golden brown and slightly puffed.
- Cool for 15 minutes before slicing.
- Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
Approximate net carbs per slice = 5g.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6th Stromboli
- Calories: 482
- Fat: 40g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 33g
Keywords: Keto Stromboli, keto stuffed bread, low carb stuffed bread
Jeff says
Too dry. Not worth the effort, and I am a huge fan of Melissa.
★★
Mellissa Sevigny says
Sorry you weren’t a fan of this one Jeff!
KC says
Yum, yum, yum!
I made the following changes:
1) for the dough, I didn’t bother heating anything up. I just put it in the stand mixer until it came together like dough, then rolled between 2 pieces of parchment paper.
2) meat: ground beef, bacon crumbles from Costco, sliced chicken sandwich meat
3) I had no tomato paste, so I subbed sun dried tomatoes (in oil, drained)
4) I put all the filling ingredients except meat in the stand mixer and combined that way
5) ran out of eggs, so none brushed on top (so mine is missing the pretty shine)
★★★★★
Mellissa Sevigny says
Thanks for sharing your process – so happy o hear that it turned out well for you!
Therese says
This is a huge hit, even for the non-keto eaters I cooked it for. Love it! Thank you!
★★★★★
Marion says
I have made this recipe for lunch prep three weeks in a row. The first time I made it with the original fillings, plus some chopped hots in the cream cheese mixture. Next, I made a ham and cheddar version. The cream cheese mixture had shredded cheddar, everything bagel seasoning, and chopped pickles. Both times, the roll browned within the first 10-15 minutes in the oven. I think 400º F is too hot.
This last time, I made a turkey bacon ranch version with shredded swiss, crumbled bacon, and ranch seasoning in the cream cheese. This one has been the prettiest so far! I baked it at 350º F and cut slits in the top. I posted a picture of it on Instagram and tagged @ibreatheimungry. My handle is @cookdrinkfeast.
★★★★★
Mellissa Sevigny says
Glad you’ve been able to make this work for you!
Daisy says
Wow! Just wow. Made this tonight and it was in-freaking-credible. DH and I will be making many different iterations of this wonderful recipe. Thank you!!
★★★★★
Carolyn says
Can you double this recipe or would it be better to make two separate recipes?
Mellissa Sevigny says
Probably better to make 2 of them to ensure even cooking!
Laura says
Hi, after doing this recipe I noticed that your instructions do not say to cut slots in the dough. So I did not, but after closer examination it looks like you did in the pictures. Should we have put slots in the dough before baking?
Mellissa Sevigny says
It’s a matter of preference – if yours turned out well without the cuts then don’t worry about it. Slicing it can allow steam to escape, but too big and your filling can ooze out.
Bonnie says
Wow! So good! I used ham, salami & provolone, with your ‘sauce’….delicious! Thank you for such awesome recipes 😊
★★★★★
novosero says
As a little vocab lesson, it’s “tout de suite” to mean quickly, right away, etc. I know that some Americans get really cross about things like that but you seem quite smart and lovely so I thought you may find it interesting! Recipe looks amazing and when the temperature dips here, it looks like it’ll be an autumn favourite.
Pamela says
So good! My husband and I made this for dinner, and we both loved it. I’m gluten-free, he is not, and this one is a winner. Thanks for another great recipe.
★★★★★
Mellissa Sevigny says
Glad you both enjoyed it Pamela!!!
Josie says
This looks amazing. I always loved stromboli. Definitely going to be on my soon to make keto recipe list!
Ryan says
This is one of the best recipes I have EVER tried. I’ve been keto for a long time and would continue to make this even if I wasn’t. It is truly INCREDIBLE. I filled mine with carmelized onions, pepperoni, prosciutto, and chicken. Amazing. Added a lot of red pepper flakes to get a spicy filling but honestly this is gonna be amazing no matter what you do. Not a high maintenance recipe at all. Also- so fast and easy to prep to cook at a later time. Thank you so much for sharing this! You’re an angel and I thank you!
Mellissa Sevigny says
High praise Ryan, thank you!!!
Jen says
I just made this and so far I can say the filling is delicious! I haven’t baked it yet and was wondering if I should do this now or wait until I cook it if I plan on freezing it for later. Thanks for any help!
Karyn says
I was wondering about freezing it too. Did you end up cooking it before or after?
Leela says
It looks so easy and delicious!
★★★★★
Heather says
This is an amazing recipe. It looked just like the pics as well. Super easy to make!
★★★★★
Barri says
Made this and it was so good. Fairly easy. So delicious. Dough was yummy. Kids liked it too! Thanks for the recipe.
★★★★★
Judy says
So glad to have found your site. This is a very good recipe, followed it exactly. I have been looking for a great dough recipe and this is it! Thanks so much!
★★★★★
Roberta says
Hi Mellissa, thanks for another yummie recipe :-) Here I do not have access to part-skimmed mozzarella: just skimmed or full-fat; I’d go for the lattest, would you agree or do you think it wouldn’t work? Any suggestion? Thank you in advance if you’ll have time to answer my question!
Kathy H says
She actually uses the full fat mozzarella in her recipe.
Jennifer says
Will this freeze/reheat well? I know me and I know the best way to stay true to Keto is to have my meals premade and ready to reheat when I need a ‘snack’.
Deana says
I made it this morning along with another cheesy spinach calzone. OMG! It is SO cheesy salty phenomenally delicious! My skinny BF (yes he is. I feed him pasta and junk food all day and he can’t gain weight) anyway skinny thought I made fresh dough and was going to try to eat it, I had to tell him to back off. 😁 I gained 15lbs since lock down I’m so uncomfortable time to lose it!!
★★★★★
Tom Smith says
This turned out perfect for us. Tasted great and was easy to put together. I did not have tomato paste. Completely forgot that I had used the last bit earlier in the week. Even without it this turned out great. I can’t wait to try again with tomato paste as I am sure it will be better.
I think i may even try a chicken and curry version which was one of our favorite pizzas.
Thanks for this one
★★★★★
Mellissa Sevigny says
Chicken curry sounds amazing! Let us know how that works out!
Wendy says
This looks so yummy! Going to make it this week! The quarantine is so hard and need to re-focus. Enjoying too many Michelob Ultra Lights to curb the stress and boredom sure. Would love the quarantine meal plan!
Therese Reichert says
This is very good. I made the mistake of initially baking it on aluminum foil that had been sprayed with cooking spray. The sandwich stuck to of the foil so firmly the entire thing fell apart when I peeled it from the baking pan. The next time I used the parchment paper and there were no issues.
Vindy says
I don’t cook ever! But I made these and they are delicious! I did stuff them with ham, cheese, onion and green peppers 😊 Incredible! Thank you Melissa!
Kelly says
It’s definitely looks delicious! However I’m giving myself an egg fast for a while, which I found on your site previously. I know it works. I dropped 10 lb, maybe a little bit more last time I did that. I definitely caved into the carbs after being quarantined with two guys (hubby and son) who are carb addicts just like myself. Today was the day I got back on the keto wagon.
Cheryl says
I can’t wait to try! I’ve been home for over a month now, and at first I was loving the whole ‘make whatever I want because I have all the time in the world!’ thing; but seeing as some of that included homemade bread/focaccia and pastas I’m wanting to get back into a keto lifestyle. I love making homemade things and my kids love it too, but I feel so much better not eating carbs daily (which is funny since I’m a baker).
I’ll most likely check out some older weekly meal plans, but if you make a quarantine one that would be awesome!
Deb says
Great dough. Per “cooking with what I got” a la covid19, made a half recipe of the dough (beat one egg and used half for dough, half to brush outside before baking) and did Pretzel Dogs. Slit yummy Nathan’s hot dogs (par cooking in microwave for 30 seconds), stuffed slit with cheese and did a rope of your dough. Wrapped it around the hot dogs and brushed them with the other half of the beaten egg….a little sesame seeds on top…baked in airfryer for 12 min @ 350F. Wow. So good. Great dough….beautiful with the egg wash sheen on it. Looking for other odds and ends I can jazz up with your dough (the cat better watch out). Best mozz dough I have tried. May even try doing a soft pretzel with it. Thanks!
★★★★★
Deb says
Reporting back: made the Hot Soft Pretzel and it was GREAT! Rolleda bit of the dough (1/8 of a full recipe) into a long rope and did the pretzel thing…brushed with egg wash, topped with Maldon flaky salt and did for 9 min in air fryer. They were so good. Let it cool for all of 60 seconds cuz I really needed to try it. Yum.
★★★★★
Deana Chadwick says
I can’t wait to make this, I like so many others went absolutely carb crazy. I feel awful, I gained 7lbs!!!! Though grocery shopping is tough, when there is no cream cheese or eggs I end up making something carb laden. I am going shopping today. I’ll post back after I make this delicious looking stromboli.
Daryl W Conner says
Took a little time off keto to celebrate March birthdays and an anniversary. My joints hate me, and I plan on getting back on track. Quarantine keto plan would be incredible. I love every recipe of yours I’ve ever tried, and am so grateful for you.
Daryl in Maine
★★★★★
Regina Steiner says
waves to Daryl!!!
I need to make this. I imagine it doesn’t really matter what filling is used….I have ham and cheeses here, think I will give this a try!
Regina Steiner says
Made it, LOVED IT…..used rotisserie chicken and cheese. Think I’ll make it again, sausage cheese and mushroom!
★★★★★
Lola says
I’m so glad to hear I’m not the only one struggling with being confined. I still have to work but we divided up into two teams incase one team is exposed. The days I work, I do fine. The days I’m home and it’s not raining outside, I love working outside, and I do fine but it’s so hard to be in the house alone with my husbands chocolate milk and Reese’s cups on all these rainy days!
I can’t wait to try this recipe. I looks amazing!
Mellissa Sevigny says
Downtime and access to non Keto snacks is always a struggle! Hang in there girl!
Margit says
This looks absolutely delicious! Will try for sure!
P.S. There might be a tiny error in the first step with preheating the DOUGH… 😉
Mellissa Sevigny says
LOL thanks for catching that it’s fixed now!
Wendy says
You can just blame that on the wine! LOL
★★★★★
Carolyn says
Thank YOU! I made the spinach one a couple of weeks ago, and right away thought of doing this with that amazing dough!
Now I know it will work. 😊
The spinach one was ah-mazing, although I cooked it about 5 min too long.
Excited to make this!!!
Staying Keto during the madness…we feel so much better when we do. And I have lots of cooking time, which makes it easier…but wine does make the list of “allowables” – gotta daw that line somewhere!!
Thanks also for being so generous with your Food creativity !
Stay safe and healthy!
Carolyn
Mellissa Sevigny says
You too Carolyn! Hope you like this one as much as the spinach – it’s a toss up for me honestly!