Keto Panzerotti
Indulge in the irresistible charm of Keto Panzerotti, a low-carb twist on the classic Italian favorite! These golden, hand-held delights boast a crispy almond flour crust infused with Italian seasoning, garlic powder, and a hint of creaminess from melted cheeses. Stuffed generously with pepperoni, gooey mozzarella, and tangy low-carb marinara, every bite bursts with flavor while staying keto-friendly. Perfectly baked to a golden finish, these pocket-sized wonders are ideal as a hearty appetizer, satisfying snack, or even a quick dinner option. With just 20 minutes of prep time, this gluten-free, high-fat recipe balances simplicity and satisfaction, delivering an authentic Italian experience without the carbs. Serve with extra marinara for dipping and savor the ultimate keto-friendly comfort food!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 1 teaspoon Baking powder
- 1 large Egg
- 0.5 teaspoon Salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 20 pieces Pepperoni slices
- 1 cup Shredded mozzarella cheese (filling)
- 0.5 cup Marinara sauce (low-carb)
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 1 minute on high, stir, and then microwave for another 30 seconds until the cheeses are completely melted and combined.
In a separate large bowl, whisk together the almond flour, baking powder, salt, Italian seasoning, and garlic powder.
Add the egg to the dry ingredients and mix slightly to combine. Pour in the melted cheese mixture and mix thoroughly until a dough forms. You might need to knead it with your hands to ensure the ingredients are well incorporated.
Divide the dough into four equal portions. Roll each portion into a ball and then flatten into a disc about 6 inches in diameter using a rolling pin or your hands.
Place 5 pepperoni slices on one half of each dough circle, leaving a small border at the edge. Top with about 1/4 cup of the shredded mozzarella for filling and a tablespoon of marinara sauce.
Fold the dough over the filling to form a semi-circle. Press the edges together firmly, crimping with a fork to seal the panzerotti.
Brush the tops of the panzerotti with olive oil to help them brown and crisp during baking.
Place the panzerotti on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown and firm to the touch.
Allow to cool slightly before serving. Enjoy your Keto Panzerotti with extra marinara sauce if desired.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.2 g | 308% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 8.1 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2921 mg | 225% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 396 mg | 8% | |
*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.
