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Keto Calzone with Spinach and Artichoke

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These keto calzones are stuffed to the gills with a cheesy spinach artichoke filling. They make a fabulous vegetarian side dish, appetizer, or even a light lunch!

Titled image of a keto spinach artichoke calzone on a cutting board, cut into three pieces.

Behold once again the versatility of fathead dough! It’s the perfect crust for keto pizza, it makes great keto bagels, and now you have before you some delicious keto calzones.

Pure magic, my friends. Alchemy. Turning the lowly shredded mozzarella cheese into the low carb comfort food we all find ourselves craving.

It’s truly a blessing to be able to indulge those cravings once in a while without knocking ourselves out of the game, is it not? To all the haters who say keto is restrictive, I present Exhibit A: buttery, delicious keto spinach artichoke calzones.

Top down image of keto calzones on a piece of brown paper over a white table.

Nut-Free Fathead Dough

Most fathead dough recipes contain copious amounts of almond flour, which can makes it quite heavy and calorie dense. I also find that the standard recipe tends to spread quite a bit during baking. And of course, since it’s almonds, it’s not great for anyone with a nut allergy.

This keto calzone recipe uses a coconut flour based fathead dough, so it’s completely nut free. It’s the very same recipe that I developed for my chewy keto bagels, and I also used it in my keto cinnamon rolls.

Some readers worry that the coconut flavor will be overpowering but most people, me included, don’t find that to be the case. The cheese tends to negate that flavor. If you are worried, try adding some garlic powder to your dough, to help cover the taste even more.

Do be sure to choose a good coconut flour for this. I recommend using Bob’s Red Mill, but I’ve also had good luck with King Arther Flour.

Two slices of keto spinach calzone on a white plate over a green patterned napkin.

How to make Keto Calzones

Don’t be intimidated! This is an easy recipe that results in a buttery, low carb calzone the whole family will love. A few tips for getting it right:

Squeeze out the spinach

You really want to release as much moisture as possible from the spinach. If too much moisture is left in the filling, it will make the crust soggy. It may also cause the crust to split at the bottom.

Make the filling

Prepare the filling before you start working on the crust, so that it’s ready to go right away. Fathead dough can toughen up a bit as it sits so you want to work quickly once it’s made.

Dust your work surface

I recommend using a silicone mat on your counter to roll out your dough. Make sure you dust it lightly with a bit more coconut flour, as it will help the dough release after rolling.

For this recipe, I split the dough in two so that I had two calzones. You could make one large one if you prefer.

Leave a border

You always want to leave a border around the edge of the dough, when spreading on the filling. I recommend at least 3/4 to 1 inch. This allows you to pinch the edges of the dough together and seal in the filling.

Cut some slits

As with conventional calzones and filled pies, you want a few slits in the top to allow steam to escape. Again this helps to keep the crust from getting soggy.

Brush with butter

I found that brushing the crust with a little melted butter before baking made it become a beautiful golden brown. I also sprinkled a little sea salt on. So good!

Close up shot of a slice of spinach artichoke calzone.

Can you make keto calzones in advance?

Yes you can! They warm up quite nicely. Wrap them tightly and store them in the fridge, then let them come to room temperature and gently warm them in the oven.

I have not tried freezing this particular recipe but I have frozen others. That should work as well. Again, wrap them tightly and let them thaw completely before warming them.

Can you use other fillings?

Absolutely! There are many delicious ways to fill your keto calzones. There is a recipe for Sausage and Broccoli Calzones in my book, The Ultimate Guide to Keto Baking.

And I have a very old recipe with a different crust for low carb ham and cheese calzones. That would be delicious as well – be sure to use this crust for a better keto version!

A cutting board with slices of keto calzone on it, and parmesan and garlic in the background.

More delicious keto spinach recipes

Titled image of a keto spinach artichoke calzone on a cutting board, cut into three pieces.

Print

Keto Calzone Recipe

Course Side Dish

Cuisine Appetizer

Keyword keto calzone

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 6 servings

Calories 259kcal

Ingredients

Filling

  • 4 ounces cream cheese softened
  • 4 ounces frozen spinach, thawed and squeezed
  • 1/2 cup artichoke hearts chopped
  • 1 clove garlic minced
  • 1 large egg
  • 3 tbsp heavy whipping cream
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Filling

  • In a large bowl, stir together the cream cheese, spinach, artichokes, and garlic until well combined. Add the egg, cream, salt, and pepper and mix well. Set aside.

Crust

  • Preheat the oven and line a rimmed baking sheet with parchment paper. Spread a silicone mat on a work surface and lightly dust with coconut flour.

  • In a small bowl, whisk together the coconut flour, baking powder, and xanthan gum.

  • In a large microwave-safe bowl, place the mozzarella. Heat on high in 30 second increments until very melted and can easily be stirred together.

  • Working quickly, add the flour, then add the egg. Use a rubber spatula to stir together and knead up against the sides of the bowl until cohesive.

  • Turn the dough out onto the prepared work surface and divide evenly in two. Working with one half at a time, cover with parchment paper and roll out into a circle about 7 to 8 inches in diameter.

  • Spread half of each circle with half of the filling, leaving a 3/4 inch border. Use an offset spatula or sharp knife to loosen the uncovered half of the dough. Carefully fold over the filling, and pinch the seam together to seal. Place the calzones on the prepared baking sheet.

  • Brush the tops of the calzones with the melted butter and sprinkle with the sea salt. Use a sharp knife to cut 3 slits into the tops of each.

  • Bake 25 to 30 minutes, until the calzones are golden brown and the tops are firm to the touch. Remove and let cool 15 minutes before serving.

Nutrition

Serving: 1serving = 1/3 of a calzone | Calories: 259kcal | Carbohydrates: 6.9g | Protein: 14.1g | Fat: 18.1g | Fiber: 2.5g



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