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!
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.