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!
Kendall Reaves says
It says 1 egg but I see two eggs used in recipe. Am I reading that wrong?
Mellissa Sevigny says
1 egg in the filling, 1 egg in the dough.
KdonnRN says
I bet this would be good dipped in your roasted red pepper sauce.
Mellissa Sevigny says
Yesssssss! Never thought of that but it sounds delicious!
Wra says
Very tasty. Excellent leftovers. The “bread” is awesome. Perfect to make crispy crackers.
Mellissa Sevigny says
Thrilled you enjoyed it, thanks for letting me know!
Griff Neilson says
I occasionally allow myself to have dairy and I am glad I gave myself permission for this one. I was expecting a rich filling texture and taste and this recipe delivered….wow! The only thing I will have to do know if exert will power not to have it too often…haha! Thank you or this one! :)
Mellissa Sevigny says
Really happy to hear it lived up to expectations! Thanks for letting me know you enjoyed it!
Ellen Heindel says
Hi Marion! Are you SURE it’s the psyllium husk and not the almond flour? Now I realize that my stomach issues came from almonds, so I’ve been scouring websites to find alternatives that use coconut flour instead! I’ve been very successful with coconut flour pizza dough, no bloating and no cramps!
Justme77 says
Try xantham gum. I understand your issue with psyllium, I have the same problem! It’s like it blows up in my stomach and acts like a tire inflating inside. It’s strange but I have given up on using the stuff. Xantham gum should be a 1:1 substitution if I’m not mistaken.
Carol says
DELICIOUS! I’m suspect of many Keto recipes because they tend to be so-so in taste and texture. But this is a WINNER! Easy. Quick. And it makes enough for a family or to take to a pot luck event. My local grocer did not have Feta cheese so I substituted an equal amount of Parmesan. I sprinkled chia seeds and course salt on the top before baking. Next time I’ll leave the salt off. I don’t think I can post a picture of my final product but it did turn out very pretty.
Mellissa Sevigny says
Possibly your measurements were off, you were using low fat cheese, or your almond flour was not superfine – those are the only reasons I can think of for a dry, crumbly dough.
Maureen says
I had the same issue. It tasted good other than the crust was very dry. I did not use low fat cheese and I did use super fine almond flour. I’m not sure what to do.
Leslie says
Fun to make, pretty to serve, DELICIOUS to eat!!!
S M R says
Can I ask a crazy question? I know, I know, deep frying is the worst…..but has anyone tried deep frying this calzone, panzarotti style? And serving with marinara? I feel like a keto version of a panzarotti is basically the food equivalent of world peace for difficulty, but I just have to ask.
It looks epic as is but a part of me is dying for that crispy fried crust feel….
Mellissa Sevigny says
I love a good deep fried calzone and I think you could do it if you made 2 smaller ones instead of one big one, and obviously the dough would have to be completely sealed so the filling didn’t leak out. Let us know if you try it!