Keto Stromboli
A golden, rolled keto stromboli stuffed with Italian deli meats and melty cheese, all wrapped in a pliable fathead dough that crisps up beautifully. Each slice has just 4.3g net carbs and the whole thing is ready in 45 minutes for an easy, crowd-pleasing dinner.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto stromboli wraps salami, ham, and provolone in a pliable fathead dough that bakes up golden and crisp, then slices into hearty spirals. It's a satisfying, bun-free take on the Italian-American classic that comes together in about 45 minutes.
Ingredients
- 2 cups shredded low-moisture mozzarella (about 8 oz)
- 3 oz cream cheese, cubed
- 1.5 cups almond flour (about 144g)
- 1 tbsp psyllium husk powder
- 2 large eggs (1 for the dough, 1 for the egg wash)
- 1 tsp baking powder
- 1 tsp Italian seasoning
- 4 oz sliced deli salami
- 4 oz sliced deli ham
- 4 oz sliced provolone cheese
- 1/2 cup shredded mozzarella, for the filling
- 1 tbsp grated Parmesan, for topping
Instructions
- 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a microwave-safe bowl, combine the 2 cups shredded mozzarella and cubed cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 2
Add the almond flour, psyllium husk powder, baking powder, Italian seasoning, and 1 egg to the melted cheese. Mix quickly with a spatula, then knead with your hands until a uniform, slightly tacky dough forms. If it gets too stiff, microwave for 10 seconds to soften.
- 3
Place the dough between two sheets of parchment and roll into a roughly 10x14-inch rectangle, about 1/4 inch thick. Peel off the top sheet.
- 4
Layer the salami, ham, and provolone over the dough, leaving a 1-inch border on all sides. Sprinkle the 1/2 cup shredded mozzarella over the top. Starting from a long edge, use the parchment to roll the dough tightly into a log, sealing the seam and tucking the ends underneath.
- 5
Transfer the log seam-side down to the prepared baking sheet. Beat the remaining egg and brush it over the top, then sprinkle with the Parmesan. Cut 4 or 5 shallow diagonal slits across the top to let steam escape.
- 6
Bake for 22 to 25 minutes, until deeply golden and firm. Let rest for 5 to 10 minutes before slicing into 6 thick pieces — this helps the filling set so it doesn't ooze out.
Tips & notes
- Don't skip the rest before slicing. Cutting too soon lets the molten cheese run out; a 5 to 10 minute rest gives you clean, sliceable pieces.
- Swap the deli meats freely — pepperoni, capicola, or cooked Italian sausage all work. Keep total cured-meat weight around 12 oz to hold the carb count and macros steady.
- Store leftovers wrapped in the fridge for up to 4 days. Reheat slices in a 350°F oven or air fryer for 5 to 6 minutes to bring back the crisp crust; the microwave works but softens the dough.
Log this recipe in one tap
Save keto stromboli to CarbMeNot and track its 4.3g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto stromboli?
- Each of the 6 slices has 4.3g net carbs (7.1g total carbs minus 2.8g fiber), 452 calories, 28g protein, and 35g fat — making this rolled stromboli a genuinely keto-friendly dinner.
- What is keto stromboli dough made of?
- It uses fathead dough — melted mozzarella and cream cheese kneaded with almond flour, an egg, psyllium husk, and baking powder. There's no wheat flour, so it stays low-carb while rolling and baking up pliable and golden, much like a traditional dough.
- What's the difference between stromboli and calzone on keto?
- Both use the same fathead dough here. A stromboli is rolled into a log and sliced into pinwheels, while a calzone is folded into a half-moon pocket. This recipe rolls the dough around the fillings for that classic spiral stromboli look.
