Keto Classic Italian Stromboli
Indulge in the irresistible flavors of this Keto Classic Italian Stromboli, a low-carb twist on a traditional favorite that's brimming with hearty Italian meats and cheeses. Made with a buttery, almond flour-based dough, this keto-friendly recipe features layers of pepperoni, salami, ham, and creamy provolone, rolled up and baked to golden perfection. Perfect for those following a keto lifestyle, this stromboli marries rich flavors with the satisfying crunch of a perfectly browned crust, finished with an egg wash for extra shine. Serve it warm with marinara sauce for dipping to elevate every bite into a comforting taste of Italy. With just 20 minutes of prep time, it's an easy, crowd-pleasing centerpiece for dinner or a delicious party appetizer!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3 cups Mozzarella cheese, shredded
- 2 ounces Cream cheese
- 1 teaspoon Baking powder
- 1 large Egg
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 3 ounces Pepperoni slices
- 3 ounces Salami slices
- 3 ounces Ham slices
- 4 slices Provolone cheese slices
- 1 large Egg, beaten (for egg wash)
- 0.5 cup Marinara sauce (optional, for dipping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese.
Microwave the cheeses on high for 1 minute. Stir, then microwave for another 30 seconds until completely melted and combined.
Add the almond flour, baking powder, and Italian seasoning to the cheese mixture. Mix to combine.
Add the eggs and salt to the dough. Stir until a soft dough forms. Knead by hand if necessary to ensure everything is fully incorporated.
Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/4 inch thick.
Layer the pepperoni, salami, ham, and provolone slices evenly over the rolled dough, leaving a small border around the edges.
Carefully roll the dough, starting from one side, to form a log. Pinch the seams and ends to seal.
Transfer the Stromboli to the prepared baking sheet. Brush the top with the beaten egg to give it a golden brown finish.
Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and cooked through.
Allow the Stromboli to cool for a few minutes before slicing it into portions.
Serve warm with optional marinara sauce for dipping.
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 9776 mg | 425% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 19.9 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3915 mg | 301% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3065 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
