Low Carb Spinach Calzone
Elevate your dinner game with this mouthwatering Low Carb Spinach Calzone, a wholesome twist on a classic favorite! Perfect for keto enthusiasts and low-carb diners, this recipe replaces traditional dough with a creamy almond flour crust that's rich in flavor and gluten-free. Stuffed with a savory blend of fresh sautéed spinach, ricotta, Parmesan, and garlic, each calzone delivers a satisfying mix of cheesy goodness and vibrant greens. Easy to prepare in under an hour, these individual calzones boast a golden-brown finish thanks to a simple egg wash, making them ideal for a weeknight meal or a crowd-pleasing appetizer. Serve them warm with marinara sauce for dipping and enjoy a guilt-free indulgence that doesn’t skimp on the flavor. Make this low-carb spinach calzone your go-to dish for healthy comfort food that doesn’t compromise taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 2 large Eggs
- 4 cups Fresh spinach
- 0.5 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 2 cloves Minced garlic
- 1 tablespoon Olive oil
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave for 60 seconds, stir, and then microwave for another 30 seconds or until melted and smooth.
Add almond flour and one egg to the melted cheese mixture. Stir well until a dough forms. Knead with your hands to fully combine, then set aside to cool slightly.
In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant, about 1 minute.
Add fresh spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let it cool slightly.
In a medium bowl, mix ricotta cheese, grated Parmesan cheese, cooked spinach, dried Italian seasoning, salt, and black pepper until well combined.
Divide the dough into four equal parts. Roll each portion into a thin circle (about 6 inches in diameter) between two pieces of parchment paper to prevent sticking.
Spoon a quarter of the spinach and ricotta mixture onto one half of each dough circle, leaving a small border around the edge.
Fold the dough over the filling to create a half-moon shape. Press the edges together tightly to seal, then crimp with a fork for decoration and a better seal.
Transfer the calzones to the prepared baking sheet. Brush the tops with egg wash to ensure a golden crust.
Bake in the preheated oven for 20–25 minutes or until the calzones are golden and cooked through.
Let the calzones cool for a few minutes before serving. Enjoy warm, with optional marinara sauce on the side!
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 8.8 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2585 mg | 199% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 409 mg | 9% | |
*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.
