Keto Calzone with Spinach & Cheese
This Cheesy Keto Spinach Calzone is, as the name suggests, with both cheese and spinach. The best calzone you can eat while keto, this is as close to the real thing as you can get! Low carb, gluten free and vegetarian!
For the filling:
- 2 spoonful butter
- 1 clove of 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 full-fat ricotta cheese
- 1/2 cup grated full-fat mozzarella cheese
- 1 egg
- 2 cups grated full-fat mozzarella cheese
- 3 ounces cream cheese
- 1 egg
- 1 1/2 cups finely blanched almond flour
- 1 teaspoon psyllium husk powder
- 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, stirring occasionally, for 2-3 minutes, until the spinach is bright green and wilted. Remove from heat.
- Add the feta, ricotta and mozzarella cheese to the mixture and mix well.
- Add the egg and mix until completely combined. Set it aside.
To make the dough:
- Place the shredded mozzarella and cream cheese in a microwave-safe bowl.
- Microwave, uncovered, on high, 1-2 minutes or until cheese is completely melted.
- Remove from microwave and stir with a spatula until cheeses combine.
- Add the egg, psyllium husk powder and almond flour to the cheese mixture.
- Mix well with a spatula or fork until a firm dough forms.
- Knead the dough with your hands for 2-3 minutes so that all the ingredients are well mixed and the dough has a smooth consistency.
To mount the calzone:
- Preheat the oven to 400 degrees.
- Divide the dough in half. Press half of a parchment-lined cookie sheet into a 12 x 8 rectangle about 1/4 inch thick.
- Pour the filling in the middle and spread, leaving an inch border on all sides.
- Flip the edges and pinch the corners to hold the padding
- On a separate piece of parchment, press a 13 x 6 rectangle about 1/4 inch thick.
- Cut into 3 long strips to knit or 6 shorter strips to stack long strips on top of each other.
- Braid the strips diagonally as you wish, or lay them diagonally.
- Press the strips into the dough from the edges of the calzone so that it adheres firmly.
- If desired, brush the calzone with beaten egg yolk and sprinkle with poppy seeds (or sesame seeds) and coarse salt.
- Bake for 35 minutes or until golden brown and slightly puffed.
- Remove from oven and cool for 30 minutes before slicing.
APPROXIMATE NET CARBONS PER SERVICE = 5G.
ALTERNATIVE METHOD: PRESS THE BATH IN A 16-INCH DIAMETER CIRCLE. SPREAD THE FILLER ON HALF OF THE CIRCLE, Leaving a ONE-INCH BORDER. FOLD THE BATH ON THE FILLING AND PRESS THE EDGES DOWN. CUT THREE STRIPS ON TOP OF THE CALZONE TO LET STEAM ESCAPE. COOK AS WRITTEN ABOVE.