Keto Calzone

Keto Calzone


Makes 6 servings. Per Serving:










– 3/4 cup Coconut Flour 60g / 2 oz
– 1/4 cup psyllium husk powder 20g / 0.8 oz
– 1/4 tsp baking powder
– 50 g Butter (unsalted) 1.8 oz, softened
– 1 cup hot water

– 3 tbsp passata or sugar-free tomato sauce
– 3 slices Salami any kind will work
– 6 tbsp ricotta cheese
– 3 pinches dried basil
– 6 tbsp Mozzarella Cheese
– 1 pinch Salt and Pepper

– 1 large Egg



1. Preheat oven to 220 C (420 F).

2. In a mixing bowl, stir the coconut flour with the psyllium husk powder and baking powder.

3. Add the softened butter and stir until combined. Pour in the hot water and mix until the mixture is combined and the dough is able to be picked up in a large ball.

4. Divide the dough into 3 balls. Between two sheets of parchment paper, roll each ball into a pizza shape with a rolling pin. In the middle of each rolled ball, place 1 tbsp passata (tomato sauce), 1 large slice of salami, 2 tbsp ricotta cheese, 1 pinch dried basil, and 2 tbsp mozzarella cheese. Season with the salt and pepper.

5. Fold one side of the dough over the filling and crimp the edges (Tip: using the back of a fork works well in this scenario). In a small container, whisk the egg for glazing. Using a pastry brush, coat the outside of the calzone with the egg. Slice 3 holes in the top to allow steam to escape and avoid bursting the calzone.

6. Place on a baking tray lined with parchment paper. Bake in the oven for 12 minutes or until golden brown.

7. Eat immediately or store cooled calzone in an airtight container in the fridge for up to 5 days. Reheat in the oven before consuming.

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