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!
Kathyr says
Aug. 19, 2020
Next time, i will use only half the nutmeg called for — it was a tad too distinct. It does add a certain extra flair, tho. But it could be left out, too.
I used one 10 or 12 oz bag of frozen spinach for a double recipe, and that was a good amount — could have even used a tad more. I don’t think 3 cups of raw spinach would do at all!
I also used a homemade “everything but the bagel” type seasoning on top, after brushing with melted butter.
I’d use MORE garlic next time !!
:)
great recipe!
I made it early in the day (doubled the recipe), and after cooling, I froze one to take on a trip, wrapped in foil and then a ziplock.
The other, I reheated in foil for a company dinner that evening.
will make this again.
Patti Weyers says
Hi Kathy,
So, did you make 2 calzone when you doubled the recipe or just 1 large one?
Thanks!!
Shelley says
I have made this several times now. The crust is so much more flavorful than a regular calzone or pizza. It is super easy as a pizza crust, and I throw pepperoni slices on it. Because it is filling, my husband and I can usually get 2 meals out of it – and still have leftovers!
Winnie says
If I were to use frozen spinach instead of fresh spinach, how many ounces would I use? Thanks.
Val says
Delicious and creamy
Jammie Vernick says
Can you leave out the psyllium husk powder or use something different to substitute for it? I dont have any and would really like to make this. Also where would I buy some?
Leslie Velazquez says
OMGeeee I love your recipes but this one my daughter and I ate half and. Told us we had to stop before we ate it all. I only had 2tbsp left of original cream cheese but had some chive and onion left so used a Tbsp on that. I have left over spinach and other ingredients just need some more cream cheese and I will be making this AGAIN this week. Thanks so much for your bomb diggity Keto recipes. 💕
Mellissa Sevigny says
So happy you both liked it!
Mia says
Just came out of oven. Looks amazing. Dough very crispy would make an amazing pizza crust. Had some leftover dough and made bread twists. This is a real winner. Wish I could post a picture, this is a work of art.
Mellissa Sevigny says
I works great for pizza also – I’ve done it many times! So happy that it turned out well for you!
Evey says
I’d give this recipe 10 stars if i could! This is, hands down, THE TASTIEST low carb recipe that i’ve ever made. Thank you sooooooo much :)
I made a double batch, and glad that i did! Delicious, nutritious and extremely satisfying. Filling and hits the spot.
Only downside is that it took a lot longer to make than the recommended 1hr cook time. Maybe because it was the first time making it, maybe because it was a double batch, maybe because i have a small kitchen… it took 2hrs (1hr prep time + 1hr cook time). Nonetheless, totally worth it!
Joelle Dodge says
This was awesome! I use a slightly different fathead dough normally, but this was really nice to work with and gave a great “pizza crust” texture. I didn’t even bother with the top and instead cooked it off as “crackers” and we loved it for that as well! The filling recipe was simple and I actually had all the ingredients on hand (even during self-isolation.) This is a winner and will go into our regular rotation!
Mellissa Sevigny says
So happy to hear that you enjoyed it!!!
Anu says
This looks fantastic, I can’t wait to try it! :) However, can you please tell me how much the spinach would be in grams or ounces? It’s hard to measure a vegetable like spinach in cups.
Marissa says
This is definitely going in the “keep” recipe collection! It was much easier than I expected and came out great. I sent pics to my whole family and they were very jealous. I subbed a few of the ingredients for what I had (kale instead of spinach, mascarpone instead of ricotta) and it was just delightful. This is one of the most satisfying things I’ve eaten since starting keto and I will definitely make it again. Next time I’m going to add everything bagel seasoning to the top. Thanks!!
Mellissa Sevigny says
Love the everything bagel seasoning idea! So happy you enjoyed it, I have one piece left in my fridge that I’m saving for lunch!