Some days, there is no other food on earth that sounds as amazing as a big, fat stromboli. This poses quite the dilemma for us keto dieters. Do you behave and eat something else, or do you cave in and go order that stromboli? Well, my friends, I have the perfect win-win solution for you!
If you’re interested to learn more about the ketogenic diet, check out this keto diet beginner’s guide!
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Stromboli craving fulfilled – guilt free!
This keto stromboli recipe will let you have your stromboli without the guilt! This stromboli is so delicious, you can’t even tell that it’s not made from traditional dough. My family and I love this recipe so much, we eat it several times per month! We hope that you enjoy it too!
Gather your ingredients
Only a few ingredients are needed to make this delicious stromboli, and they’re all staple items that keto dieters will have on hand. You’ll need 2.5 cups of mozarella cheese, 4 tablespoons of almond flour, 3 tablespoons of coconut flour, 1 egg, 4 tablespoons of butter, your choice of seasoning, and filling.
Before you begin mixing the dough, go ahead and pre-heat your oven to 400F.
Make the dough
The dough takes a smidge of prep work and at first will feel like it’s never gonna come together like a dough. Just keep working with it. In a few minutes, it will magically hold together and act like dough.
You’ll want to start by melting the butter in the microwave and setting it aside.
Mix your seasoning and cheese in a microwave-safe bowl and nuke it at 30% for about 2 minutes. Take the bowl out of the microwave and add everything else (both flours, butter, and egg), then mix it really well. You have to work quickly to get it combined well. As the cheese cools, the dough becomes tougher to stir.
If it becomes too tough to work with, nuke it in the microwave for another few seconds, take it out and stir. Don’t do this more than once because it will begin to cook the egg.
Once you have your dough nice and combined, stick it in the microwave for 10 seconds to make it easy to spread. Dump it onto parchment paper. Cover it with another piece of parchment paper, and roll it out into a thin rectangle shape.
Add the innards & finish it up
Now for the fun part – fill it with your favorite toppings! I usually keep it simple with mozarella cheese (the same used for the dough) and pepperoni. Keep the toppings in the center of the dough, running lengthwise. The edges need to be empty so that they can be wrapped over the top to seal it.
Cut slits into the edges of the dough and carefully fold them over the top. I use a pastry/pie cutter to make this process faster, but I’m sure a knife would work too. Smoosh the dough pieces together to seal them. Alternatively, you could roll it like a log using the parchment paper and then cut slits in the top once it’s sealed.
Bake it to perfection
Slide the parchment paper with stromboli onto a baking sheet, then bake for about 15 minutes at 400F.
Plate it up & gobble it down!
Once it’s finished baking, cut it into your desired serving size. (I usually split into thirds to feed my starving family or into fifths so that we have leftovers). Then plate it up and serve with warm marinara sauce!
Yield: 1 large stromboli
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Fast and delicious keto friendly stromboli. It's so good you won't even know it's not the real thing!
Ingredients
- 4 tablespoons almond flour
- 3 tablespoons coconut flour
- 4 tablespoons melted butter
- 2.5 cups shredded mozzarella cheese 2% (this is the bags of shredded cheese at the grocery store)
- 1 egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/8 teaspoon parsley
- choice of filling: cheese, pepperoni, sausage, ham, veggies, etc
Instructions
- Preheat oven to 400 degrees
- melt butter in the microwave and set aside.
- Combine spices with shredded cheese and melt in the microwave at 30% power for about 2 mins in a 1200 watt microwave.
- Add almond flour, coconut flour, melted butter and egg to your melted cheese and combine.
- Microwave the dough/batter for 5-10 seconds to make sure all the ingredients are well combined.
- If the dough has cooled and is difficult to work with, microwave it again for 10 seconds before placing it on parchment for rolling.
- Form a rectangle on top of parchment paper, place another sheet of parchment paper on top and roll out into a rectangular shape.
- Slice sides (the longest sides) to get straight edges with a pizza cutter.
- Using the pizza cutter, slice strips on each side evenly. Only go about a third of the way in to leave room for the filling.
- Add fillings to the middle of your dough and fold the strips over the top.
- Fold up the dough on the ends to close the stromboli up.
- Sprinkle parsley and any other desired seasoning to the top.
- Bake at 400 F for 15 mins. (20 mins for higher fat cheese w/ extra coconut flour added).
- Serve with warm marinara sauce.
Notes
Try different seasoning and filling combinations! I like to add Cajun and bird's eye seasoning, pepperoni, ham, salami, and cheese for a spicy hot pocket!
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Nutrition Information:
Yield: 5Serving Size: 1
Amount Per Serving:Calories: 416Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 123mgSodium: 1067mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 24g
Nutrition information provided is for pepperoni and mozzarella cheese filling using the specific ingredients listed here.
I’d love to hear your feedback! Did you guys like it? What interesting filling ideas did you come up with? Thanks for sharing!
Check out my recipes page for more delicious keto, low carb goodness!
If you’re looking for helpful information about the keto diet, check out my keto diet beginner’s guide, tips for getting into ketosis fast and beating the keto flu.
You can also check out these helpful lists of keto friendly foods, and easy keto food swaps if you need more ideas on what to eat on the ketogenic diet!
