Looking for a guilt-free alternative to traditional carb-loaded calzones? Look no further! This Ricotta Salami Keto Calzone is a gluten-free, low-carb twist on a classic favorite, perfect for satisfying your pizza cravings without the guilt. Simple to make and endlessly customizable, these calzones are a delightful option for a weekend dinner. Let’s dive into how to whip up the perfect keto calzones with your favorite fillings!

What is a Keto Calzone?

Keto calzone is a low-carb version of the traditional calzone, usually made with a keto-friendly dough containing ingredients such as almond flour and mozzarella. It is typically filled with ingredients like cheese, meats, and vegetables, making it a delicious and satisfying option for those following a ketogenic diet.

How to Make Ricotta Salami Keto Calzone

Easy and Delicious Ricotta Salami Keto Calzone

Ingredients for these Keto Calzones

For the Calzone:

170 g (2 cups) Mozzarella
60 g (¼ cup) Cream Cheese (like Philadelphia)
70 g (⅔ cup plus 1 tbsp) Almond Flour
2 Eggs
1/2 teaspoon Instant Yeast
Salt, Pepper, Thyme, Oregano

For the Filling:

120 g (⅓ cup plus 2 tbsp) Ricotta
100 g Mozzarella, shredded
12 slices Salami

Ricotta Salami Keto Calzone: Step-by-step Instructions

Preparation

Begin by preheating your oven to 180 °C (356 °F) and arranging four squares of parchment paper, each approximately 30 cm (12 inch) per side, on your work surface. We’ll need these to roll out the dough later on.

The dough

Now it’s time to prepare the cheese mixture. In a microwave-safe bowl, combine mozzarella and cream cheese. Heat the cheeses in the microwave at medium temperature, stirring at 30-second intervals until fully melted and creamy. If excess water separates from the mozzarella, be sure to drain it.

Once the cheese is nice and melty, add in 1 egg, the almond flour, and the yeast. Using your hands or a spoon, knead everything together until it forms a cohesive dough. Then, divide the dough into 4 equal portions and roll each one into a ball.

The Calzone shape

Place each portion of dough in the center of a parchment paper square, and cover each with an additional piece of parchment paper. Using a rolling pin, roll out the dough to form 4 circles, approximately 3-4 mm (1/6 inch) in thickness.

Gently remove the top parchment paper sheets and distribute 1/4 of the ricotta, 1/4 of the mozzarella, 2–3 slices of salami, a pinch of salt, and a sprinkle of pepper in the center of each half of the dough circle.

Now, here’s the tricky part — folding the calzones! Use the bottom layer of parchment to help fold the empty half of the dough over the filling half, forming a half-moon shape. Seal the edges of the calzones well by pressing them with a fork. Once they’re all sealed up, transfer the calzones to a baking sheet, taking care not to rip the parchment paper.

In a small bowl, beat the remaining egg with a fork. Use a pastry brush or spoon to brush the egg wash over the tops of the calzones. Sprinkle on some dried thyme or oregano if you’d like.

Bake

Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the surfaces of the calzones are golden brown and crispy. When they’re done, take them out and let them cool for a few minutes before digging in. You can add an extra sprinkle of oregano and salt on top if desired.

These homemade calzones are sure to be a hit! Serve them up while they’re still piping hot and enjoy every cheesy, savory bite.

Notes

Experiment with various fillings like ham, tomato, Gorgonzola cheese, sausage, onion, peppers, zucchini, or mushrooms to suit your taste.
Mind the portions. This recipe makes 4 decent-sized but very filling calzones. So a kid may only want one, while a hungry adult could go for two since they’re so delicious!

Tips and Tricks for Making Perfect Ricotta Salami Keto Calzone

Let’s go over some tips to help you make perfect keto calzones.

Don’t overstuff them. Avoid packing too much filling inside, or you won’t be able to seal the calzones properly.
Pre-cook some filling ingredients. If using veggies, sauté them until slightly softened. For sausage, pre-cook it in a pan to render out the liquid, which you’ll want to drain before stuffing.
Watch for hidden sugars. If using tomato sauce, make sure it’s sugar-free and don’t use too much or the base will get soggy.

Storage Instructions

While best served fresh from the oven, you can prepare the calzones ahead of time and refrigerate them covered until ready to bake. Once cooked, store leftovers in the fridge for 2-3 days and reheat in a preheated oven for a delicious meal. I don’t recommend you freeze them.

Easy and Delicious Ricotta Salami Keto Calzone

These keto calzones won't make you miss traditional carb-loaded ones. Packed with cheese and salami, yet low in sugar and grain-free, they're crazy delicious. The recipe uses a classic keto dough made with almond flour and mozzarella, stuffed with ricotta and salami. But the best part is you can fill these keto calzones with whatever suits your cravings: ham, tomato, mozzarella — sausage and onion — tomato, peppers, zucchini and mushrooms.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer, Snack

Cuisine International

Servings 4 calzones

Ingredients

170 g Mozzarella shredded
60 g Cream Cheese like Philadelphia
70 g Almond Flour
2 Eggs
1/2 teaspoon Instant Yeast
Salt
Black Pepper
Thyme
Oregano
120 g Ricotta
100 g Mozzarella
12 slices Salami

Instructions

Preheat your oven to 180 °C (356 °F). Arrange four squares of parchment paper, each approximately 30 cm (12 inch) per side, on your work surface. We’ll need these to roll out the dough later on.
In a microwave-safe bowl, combine mozzarella and cream cheese. Heat the cheeses in the microwave at medium temperature, stirring at 30-second intervals until fully melted and creamy. If excess water separates from the mozzarella, be sure to drain it.
Once the cheese is nice and melty, add in 1 egg, the almond flour, and the yeast. Using your hands or a spoon, knead everything together until it forms a cohesive dough.
Divide the dough into 4 equal portions and roll each one into a ball.
Place each portion of dough in the center of a parchment paper square, and cover each with an additional piece of parchment paper. Using a rolling pin, roll out the dough to form 4 circles, approximately 3-4 mm (1/6 inch) in thickness.
Gently remove the top parchment paper sheets and distribute 1/4 of the ricotta, 1/4 of the mozzarella, 2–3 slices of salami, a pinch of salt, and a sprinkle of pepper in the center of each half of the dough circle.
Use the bottom layer of parchment to help fold the empty half of the dough over the filling half, forming a half-moon shape.
Seal the edges of the calzones well by pressing them with a fork. Once they’re all sealed up, transfer the calzones to a baking sheet, taking care not to rip the parchment paper.
In a small bowl, beat the remaining egg with a fork. Use a pastry brush or spoon to brush the egg wash over the tops of the calzones. Sprinkle on some dried thyme or oregano if you’d like.
Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the surfaces of the calzones are golden brown and crispy.
When they’re done, take them out and let them cool for a few minutes before digging in. You can add an extra sprinkle of oregano and salt on top if desired.
These homemade calzones are sure to be a hit! Serve them up while they’re still piping hot and enjoy every cheesy, savory bite.