Pin it
These satisfying keto calzones have completely changed our family pizza nights without giving up any taste or feel. Packed with Italian cold cuts and cheese, these grab-and-go pockets give you all the joy of old-school calzones while keeping the carb count surprisingly low.
I put these calzones together when my family was dying for pizza but we had to stick with our keto way of eating. The moment we tried them, we felt like we were back at our top Italian spot, and now they're what we all can't wait for every Friday night.
Calzone Crust Basics
- Shredded mozzarella: 1½ cups makes the stretchy foundation of our fathead dough and delivers that real pizza pull
- Cream cheese: 2 ounces brings richness and helps nail the right feel go for the full-fat kind
- Egg: 1 large holds everything together and builds structure
- Almond flour: ¾ cup takes the place of wheat flour with a slight nutty kick grab blanched for smoother results
- Baking powder: ½ teaspoon adds just enough puff to avoid heaviness
Filling Components
- Ricotta: ½ cup adds smoothness and genuine Italian flair stick with whole milk for top flavor
- Shredded mozzarella: 1 cup turns gooey for that amazing stretchy effect
- Italian sausage: 1 cup already cooked and broken up brings meaty goodness and protein
Topping Elements
- Egg: 1 large helps make that beautiful brown crust
- Dried oregano: 1 teaspoon for that classic Italian kick
- Coarse salt: 1 teaspoon lifts all the other tastes
Making Your Calzones
- Get The Oven Ready:
- Warm your oven to 375°F. This middle-of-the-road heat lets the calzones cook through without burning the almond flour mix which can happen if things get too hot.
- Melt Your Cheeses:
- Put 1½ cups shredded mozzarella and 2 ounces cream cheese in a microwave-safe bowl. Heat the cheeses in your microwave for 90 seconds total stopping every 30 seconds to stir until you've got a smooth mix with no chunks.
- Mix Your Dough:
- Into that same bowl add 1 egg the almond flour and the baking powder. Work everything together using your hands until it's all mixed in then shape it into one big ball of dough. This means about 2 minutes of good kneading the dough will be warm and easy to work when it's ready.
- Split And Flatten:
- Cut the dough ball into 3 even pieces. Roll each of these 3 pieces into separate 8 inch circles between two sheets of parchment paper. Push down firmly and evenly so the thickness stays the same all over.
- Set Up For Filling:
- Take off the top sheet of parchment and carefully move the bottom sheet with all 3 dough circles onto a baking tray. The parchment stops them from sticking while they bake.
- Mix Your Filling:
- Combine your filling stuff the ricotta mozzarella and cooked Italian sausage in a medium bowl. Make sure the sausage isn't too hot so it doesn't melt your cheese too early.
- Put Them Together:
- Spread 1/3 of the filling onto half of each dough circle leaving about a half inch empty around the edge. Fold the empty half over and seal the edges with a fork pressing down hard to keep the filling inside.
- Add Egg Coating:
- Beat the extra egg quickly with a fork and brush it over each calzone top. Take a knife and cut 3 4 small slits about an inch apart on top of each calzone so steam can escape.
- Add Flavor And Bake:
- Sprinkle oregano and coarse salt over the calzones. Bake for 20 26 minutes until the tops turn golden brown and you can see filling bubbling a bit through the cuts.
Pin it
The Italian sausage is hands down my favorite part of these calzones. My grandma used to make a similar stuffing for her old-school calzones back in Sicily, and using good sausage with fennel seeds takes me straight back to those meals at her table when I was little.
Nailing The Dough
Getting keto dough just right can be challenging but so worth it. The secret is making sure your cheeses melt completely and working fast while the dough stays warm. If your dough gets too stiff or starts breaking when you roll it, just pop it in the microwave for 10-15 seconds to make it soft again. I found out the hard way that keeping your hands slightly wet stops the dough from sticking to your fingers and makes kneading way easier.
Switching Up Your Fillings
While the traditional Italian filling I've shared is super tasty, you can throw in whatever you want. Pepperoni, cooked mushrooms, spinach, bell peppers, and all kinds of cheese work great. For a morning version, try scrambled eggs with bacon and cheddar. Always cook your veggies first to get rid of extra water so your calzones don't turn soggy. I really love tossing in a bit of caramelized onions for some sweetness without adding many carbs.
Pin it
What To Serve With Them
These calzones taste amazing by themselves, but adding a few sides makes the meal even better. A basic arugula salad with olive oil and lemon juice brings freshness next to the rich calzone. For dipping, warm up some low-carb marinara sauce with a sprinkle of red pepper flakes. My family loves having an Italian themed dinner with these calzones plus keto-friendly garlic knots and a plate of olives and cheese slices.
Prep Ahead Options
Make these calzones ahead of time for crazy weeknights. You can put together uncooked calzones and keep them in the fridge up to 24 hours before baking just add 3-5 extra minutes to your cooking time. Fully cooked calzones stay good in the fridge for 3-4 days in a sealed container. To warm them up, stick them in a 350°F oven for 10 minutes or try an air fryer for 3-4 minutes at 320°F if you want them super crispy. Unlike a lot of keto baked stuff, these calzones keep their texture really well even after sitting in the fridge.
Frequently Asked Questions
- → What other flours can I use for these?
Almond flour is ideal for its low-carb benefits. You can try coconut flour instead, but remember it'll absorb liquids differently, so adjust accordingly.
- → How can I keep my calzones from getting soggy?
Work the dough properly, don't overfill them, and make sure any vegetable fillings have been cooked first. This helps the crust stay crispy!
- → Could I prepare these calzones in advance?
Absolutely! You can assemble them ahead and store them in the fridge unbaked for a couple of days. Pop them in the oven when you're ready to eat.
- → What sauces go best with these keto calzones?
Go for a sugar-free marinara—it pairs perfectly! Other fun options include creamy alfredo or some garlic butter for dipping.
- → What's the best way to store leftovers?
Place any leftovers in an airtight container and refrigerate them for up to 3 days. Heat them up in the oven so they stay crispy.
- → Can I skip the meat to make these vegetarian?
Definitely! Try swapping the sausage for sautéed mushrooms, spinach, or bell peppers to create a vegetarian version that's just as tasty.