There exist many keto and low carb bread recipes on the world wide web, however, most are coarse in flavor and contain large amounts of nuts and seeds. Sometimes you simply want to enjoy a light delicious white loaf of bread that melts in your mouth. The bread in this Keto Calzone is just like that. In addition, you add your favorite filling for a complete treat. This recipe is loved by everyone!
|4 tbsp almond flour, white/blanched|
|4 tbsp coconut flour|
|4 tbsp butter|
|60 g mozzarella cheese, grated|
|80 g mixed cheese of choice, grated|
|1 pinch garlic powder|
|filling of your choice (cheese, chopped tomatoes, ham, pepperoni, etc)|
Keto Calzone Directions
YOU CAN MAKE THE DOUGH BOTH IN A MICRO OR IN A NON-STICK SAUCEPAN. DIRECTIONS FOR BOTH OPTIONS ARE BELOW.
First, heat the oven to 200 C or 400 F degrees.
IN A PAN: If you want to make the dough in a pan, use a non-stick saucepan that does not burn. Melt the butter in the pan. Mix all the ingredients and pour into the butter. Use a spatula to turn it over. Work gradually while it softens and the cheese melts, until it becomes a thick and firm dough.
IN THE MICROWAVE: To make the dough in a microwave oven, first, melt the butter gently. Mix all types of cheese together with the spice, and put it in the microwave oven at about 400-500 W power for 2 min. Mix everything in together with the cheese mixture. Use a spatula to turn it into a dough. If you see strips of cheese in the dough, put the whole bowl of dough in the microwave and run it again for 10 seconds. Turn until the cheese is completely mixed with the rest. (Repeat the process in the micro if necessary.) Run the dough once last time in the micro for 10 seconds right before rolling it out. That will make it softer to work with.
The dough you prepared in a pan or in the microwave should now be rolled into a thin rectangle directly on top of a parchment paper on a baking tray. Feel free to place a parchment paper or plastic wrap over the dough as well, to prevent it from sticking to the rolling pin.
Place the desired filling in the middle. Cut lines in the sides of the dough that go one-third into the rectangle from both sides, so that the middle is uncut. Leave some extra uncut space at the top and bottom (see photo below).
Time to close the calzone. Start with the second bottom folds and fold them in and downwards. Fold the next parts above in the same way as the first. Keep folding all the parts over until you are left with only the bottom and top. Try to avoid making too large holes in between the folds. Finally, fold the bottom and top folds in and over, before closing the top and bottom with the ends (see photo).
Bake at 200 C or 400 F degrees for 15 minutes.
Best enjoyed fresh from the oven!