Low Carb Panzerotti
Indulge in the perfect guilt-free Italian comfort food with this **Low Carb Panzerotti** recipe! These golden, flaky half-moon pockets are made with a simple almond flour dough infused with mozzarella and cream cheese for a rich, cheesy base. Filled with zesty tomato sauce, savory pepperoni, and an extra sprinkle of melted mozzarella, each bite delivers classic Italian flavors while keeping carbs to a minimum. Featuring a quick prep time, keto-friendly ingredients, and easy baking instructions, this recipe is perfect for a weeknight dinner or a crowd-pleasing snack. Brush with an egg wash for a beautifully crisp, golden crust, and enjoy these delicious low-carb turnovers fresh out of the oven. Ideal for anyone following a **keto diet**, **low carb lifestyle**, or simply craving a healthier twist on a classic panzerotti!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 0.5 cup Tomato sauce
- 20 pieces Pepperoni slices
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 1 beaten Egg (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave on high for about 1-2 minutes, until the cheese is melted and easy to stir together.
Add almond flour, baking powder, salt, garlic powder, and Italian seasoning to the melted cheeses. Mix until well combined.
Add the egg to the cheese and flour mixture, kneading until a smooth dough forms. You may need to knead it with your hands to get a cohesive dough.
Divide the dough into 8 equal portions. Roll out each portion between two pieces of parchment paper until about 6 inches in diameter.
Spread a thin layer of tomato sauce on one half of each rolled-out dough circle, leaving a small border along the edge.
Place 2-3 pepperoni slices on top of the sauce and sprinkle with a little more mozzarella cheese.
Carefully fold the dough over the fillings to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges to ensure they stay sealed during baking.
Place the panzerotti on the prepared baking sheet and brush each with the beaten egg to create a golden crust.
Bake in the preheated oven for about 18-20 minutes, or until the panzerotti are golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Enjoy your low-carb panzerotti!
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 4687 mg | 204% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 15.3 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2111 mg | 162% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 647 mg | 14% | |
*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.
