Keto Calzone
A golden, folded fathead-dough calzone stuffed with marinara, pepperoni, and melty mozzarella. With just 5.4g net carbs per serving and ready in about 40 minutes total, it delivers all the pizzeria comfort of a classic calzone with none of the wheat-flour carb load.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto calzone wraps gooey mozzarella, marinara, and pepperoni inside a crisp, golden fathead crust that tastes remarkably close to the real pizzeria thing. It is hearty, handheld comfort food that keeps you firmly in ketosis.
Ingredients
- 2 cups (224g) shredded low-moisture mozzarella cheese
- 3 tbsp (45g) full-fat cream cheese
- 1 1/4 cups (140g) blanched almond flour
- 2 tsp baking powder
- 1 large egg
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/2 cup (120g) no-sugar-added marinara sauce, divided
- 1 cup (112g) shredded mozzarella, for filling
- 3 oz (85g) sugar-free pepperoni slices
- 1 egg yolk, beaten (for egg wash)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, combine the 2 cups shredded mozzarella and the cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 2
Add the almond flour, baking powder, egg, Italian seasoning, and salt to the melted cheese. Mix quickly with a spatula, then knead by hand until a smooth, uniform dough forms. If it gets stiff, microwave for 10 seconds to soften.
- 3
Place the dough between two sheets of parchment and roll into a rectangle about 1/4 inch thick. Cut into 4 equal squares.
- 4
Spread 2 tbsp marinara on one half of each square, leaving a 1/2-inch border. Top with the filling mozzarella and pepperoni. Fold the dough over to form a triangle or rectangle and press the edges firmly to seal; crimp with a fork.
- 5
Transfer the calzones to the baking sheet, brush the tops with beaten egg yolk, and cut a small vent slit in each. Bake for 18 to 22 minutes, until deeply golden brown.
- 6
Let rest 5 minutes. Warm the remaining marinara and serve alongside for dipping.
Tips & notes
- Fathead dough seals best when slightly warm. If the edges won't stick, dab a little water along the border before crimping.
- Swap the pepperoni for cooked Italian sausage, spinach and ricotta, or ham and cheese to vary the filling without changing the carb count much.
- Store baked calzones in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer for 6 to 8 minutes to restore the crisp crust; the microwave makes them soft.
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Frequently asked questions
- How many carbs are in keto calzone?
- Each calzone has 5.4g net carbs (8.1g total carbs minus 2.7g fiber), along with 512 calories, 30g protein, and 40g fat. This recipe makes 4 calzones, one per serving.
- Why is my fathead dough sticky or hard to work with?
- Sticky dough usually means the cheese cooled too fast. Reheat it for 10 seconds and keep kneading. If it is too soft, chill it for 10 minutes. Rolling between parchment sheets prevents sticking without adding flour.
- Can I make keto calzones ahead of time?
- Yes. Assemble and refrigerate them unbaked for up to 24 hours, then bake fresh. Baked calzones also keep 4 days in the fridge or freeze up to 2 months; reheat in the oven or air fryer for the best texture.
