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    Home » Side Dishes » Keto Calzone with Spinach and Artichoke

    Published: May 11, 2021 · Modified: Aug 17, 2021 by Carolyn

    Keto Calzone with Spinach and Artichoke

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    9.7K shares
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    These keto calzones are stuffed to the gills with a cheesy spinach artichoke filling. They make a fabulous vegetarian side dish, appetizer, or even a light lunch!

    Titled image of a keto spinach artichoke calzone on a cutting board, cut into three pieces.

    Behold once again the versatility of fathead dough! It’s the perfect crust for keto pizza, it makes great keto bagels, and now you have before you some delicious keto calzones.

    Pure magic, my friends. Alchemy. Turning the lowly shredded mozzarella cheese into the low carb comfort food we all find ourselves craving.

    It’s truly a blessing to be able to indulge those cravings once in a while without knocking ourselves out of the game, is it not? To all the haters who say keto is restrictive, I present Exhibit A: buttery, delicious keto spinach artichoke calzones.

    Top down image of keto calzones on a piece of brown paper over a white table.

    Nut-Free Fathead Dough

    Most fathead dough recipes contain copious amounts of almond flour, which can makes it quite heavy and calorie dense. I also find that the standard recipe tends to spread quite a bit during baking. And of course, since it’s almonds, it’s not great for anyone with a nut allergy.

    This keto calzone recipe uses a coconut flour based fathead dough, so it’s completely nut free. It’s the very same recipe that I developed for my chewy keto bagels, and I also used it in my keto cinnamon rolls.

    Some readers worry that the coconut flavor will be overpowering but most people, me included, don’t find that to be the case. The cheese tends to negate that flavor. If you are worried, try adding some garlic powder to your dough, to help cover the taste even more.

    Do be sure to choose a good coconut flour for this. I recommend using Bob’s Red Mill, but I’ve also had good luck with King Arther Flour.

    Two slices of keto spinach calzone on a white plate over a green patterned napkin.

    How to make Keto Calzones

    Don’t be intimidated! This is an easy recipe that results in a buttery, low carb calzone the whole family will love. A few tips for getting it right:

    Squeeze out the spinach

    You really want to release as much moisture as possible from the spinach. If too much moisture is left in the filling, it will make the crust soggy. It may also cause the crust to split at the bottom.

    Make the filling

    Prepare the filling before you start working on the crust, so that it’s ready to go right away. Fathead dough can toughen up a bit as it sits so you want to work quickly once it’s made.

    Dust your work surface

    I recommend using a silicone mat on your counter to roll out your dough. Make sure you dust it lightly with a bit more coconut flour, as it will help the dough release after rolling.

    For this recipe, I split the dough in two so that I had two calzones. You could make one large one if you prefer.

    Leave a border

    You always want to leave a border around the edge of the dough, when spreading on the filling. I recommend at least ¾ to 1 inch. This allows you to pinch the edges of the dough together and seal in the filling.

    Cut some slits

    As with conventional calzones and filled pies, you want a few slits in the top to allow steam to escape. Again this helps to keep the crust from getting soggy.

    Brush with butter

    I found that brushing the crust with a little melted butter before baking made it become a beautiful golden brown. I also sprinkled a little sea salt on. So good!

    Close up shot of a slice of spinach artichoke calzone.

    Can you make keto calzones in advance?

    Yes you can! They warm up quite nicely. Wrap them tightly and store them in the fridge, then let them come to room temperature and gently warm them in the oven.

    I have not tried freezing this particular recipe but I have frozen others. That should work as well. Again, wrap them tightly and let them thaw completely before warming them.

    Can you use other fillings?

    Absolutely! There are many delicious ways to fill your keto calzones. There is a recipe for Sausage and Broccoli Calzones in my book, The Ultimate Guide to Keto Baking.

    And I have a very old recipe with a different crust for low carb ham and cheese calzones. That would be delicious as well – be sure to use this crust for a better keto version!

    A cutting board with slices of keto calzone on it, and parmesan and garlic in the background.

    More delicious keto spinach recipes

    • Keto Stuffed Chicken
    • Salmon Salad with Avocado and Spinach
    • Creamy Chicken Skillet with Bacon, Spinach, and Feta
    • Keto Spanakopita
    • Spinach and Feta Lamb Sliders
    • Easy Creamed Spinach with Bacon
    Titled image of a keto spinach artichoke calzone on a cutting board, cut into three pieces.

    Keto Calzone Recipe

    These keto calzones are stuffed to the gills with a cheesy spinach artichoke filling. They make a fabulous vegetarian side dish, appetizer, or even a light lunch!
    5 from 17 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Appetizer
    Keyword: keto calzone
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Calories: 259kcal

    Ingredients

    Filling

    • 4 ounces cream cheese softened
    • 4 ounces frozen spinach, thawed and squeezed
    • ½ cup artichoke hearts chopped
    • 1 clove garlic minced
    • 1 large egg
    • 3 tablespoon heavy whipping cream
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Crust

    • ¼ cup coconut flour
    • 1 tsp baking powder
    • ½ teaspoon xanthan gum
    • 6 ounces shredded mozzarella
    • 1 large egg
    • 1 tablespoon butter, melted
    • ¼ teaspoon flaked sea salt

    Instructions

    Filling

    • In a large bowl, stir together the cream cheese, spinach, artichokes, and garlic until well combined. Add the egg, cream, salt, and pepper and mix well. Set aside.

    Crust

    • Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Spread a silicone mat on a work surface and lightly dust with coconut flour.
    • In a small bowl, whisk together the coconut flour, baking powder, and xanthan gum.
    • In a large microwave-safe bowl, place the mozzarella. Heat on high in 30 second increments until very melted and can easily be stirred together.
    • Working quickly, add the flour, then add the egg. Use a rubber spatula to stir together and knead up against the sides of the bowl until cohesive.
    • Turn the dough out onto the prepared work surface and divide evenly in two. Working with one half at a time, cover with parchment paper and roll out into a circle about 7 to 8 inches in diameter.
    • Spread half of each circle with half of the filling, leaving a ¾ inch border. Use an offset spatula or sharp knife to loosen the uncovered half of the dough. Carefully fold over the filling, and pinch the seam together to seal. Place the calzones on the prepared baking sheet.
    • Brush the tops of the calzones with the melted butter and sprinkle with the sea salt. Use a sharp knife to cut 3 slits into the tops of each.
    • Bake 25 to 30 minutes, until the calzones are golden brown and the tops are firm to the touch. Remove and let cool 15 minutes before serving.

    Video

    Nutrition Facts
    Keto Calzone Recipe
    Amount Per Serving (1 serving = ⅓ of a calzone)
    Calories 259 Calories from Fat 163
    % Daily Value*
    Fat 18.1g28%
    Carbohydrates 6.9g2%
    Fiber 2.5g10%
    Protein 14.1g28%
    * Percent Daily Values are based on a 2000 calorie diet.
    9.7K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lisa says

      September 03, 2022 at 6:33 am

      I really want to make this along with your magic fathead dough pizza! I am just verifying, before I do so… I SHOULD NOT use full fat shredded mozzarella cheese?? I always have a ginormous bag of it for salads and recipes. Thanks so much! And there is never a day that goes by where I don’t eat one or two… sometimes three of your recipes! They are the best!

      Reply
      • Carolyn says

        September 03, 2022 at 7:52 am

        You can try it but it’s greasier and will make the dough spread more… so you may want to add more coconut or almond flour.

        Reply
        • Lisa says

          September 04, 2022 at 4:23 am

          Thank you so much!

          Reply
    2. bill h says

      May 02, 2022 at 2:15 pm

      I have all the ingredients to try this…BUT my online order for the frozen smashed up spinach was replaced by…… fresh spinach! It’s a small bag, so not sure how much it represents in your recipe.

      How can I do this using fresh spinach? What would you do to prep it? I am not a chef, and I am a learning cook, not a real cook 🙂

      [I own your two cookbooks – sprial-bound – and they are great]

      Reply
      • Carolyn says

        May 02, 2022 at 3:58 pm

        Put it in a pan with a tablespoon of oil and a bit of salt, and cook it down until wilted. Then scoop it out, leaving any additional moisture behind in the pan.

        Reply
        • bill h says

          May 02, 2022 at 6:58 pm

          Thanks so much. I’ll do that.

          Reply
    3. Gina says

      March 12, 2022 at 9:52 am

      To make it an authentic calzone, you can substitute the cream cheese and heavy whipping cream out for a good quality whole milk ricotta. There Amy be a couple of more cars but it’s worth it. You can still use the spinach but not the artichoke.

      Reply
    4. Christin says

      December 14, 2021 at 10:32 pm

      5 stars
      This turned out phenomenal! I did add cooked chicken and cooked it longer, I wanted very browned. Have ham and cheddar on my shopping list…..so many possibilities!

      Reply
    5. DimpledKitchen says

      December 11, 2021 at 3:50 pm

      I was so excited to see this posted on Facebook; only to be disappointed that my coconut allergy has struck again.
      I realize you chose coconut flour as the best option in your tests; but was there a second place flour?

      Reply
      • Carolyn says

        December 11, 2021 at 5:25 pm

        Not for this recipe, no. You can try fathead dough with just almond flour but it spreads like crazy.

        Reply
    6. Judy says

      August 23, 2021 at 10:47 am

      5 stars
      Wonderful recipe! I am so glad I discovered your website.
      Do you think you could use this exact dough recipe to make a pizza?
      Thanks in advance for your response.

      Reply
      • Carolyn says

        August 23, 2021 at 1:11 pm

        Yes, it will make two good-sized pizzas.

        Reply
    7. Tara says

      August 22, 2021 at 3:39 pm

      5 stars
      Made as written and it was perfect.
      Also used the crust for meat and cheese stromboli.
      Thanks !

      Reply
    8. Kelly S says

      August 08, 2021 at 1:27 pm

      These just did not work out for me. The filling was very runny and the dough was very dry and I couldn’t get the edges to seal. The flavor was phenomenal but couldn’t get it all to work together.

      Reply
      • Carolyn says

        August 08, 2021 at 2:50 pm

        So definitely sounds like some things went wrong. The filling should absolutely not be runny. The cream cheese alone makes it very thick so unless you didn’t drain your spinach, something went wrong or was mismeasured.

        Reply
    9. Jennifer GROSS says

      July 18, 2021 at 3:37 am

      5 stars
      Not an artichoke lover, so left them out. Used fresh spinach that I cooked first & then squeezed out the liquid.
      Worked perfectly.
      Thank you for your wonderful recipes that even non-keto hubby happily eats.

      Reply
    10. Michele says

      July 17, 2021 at 7:18 am

      Adding the egg to the warm melted cheese always confuses me. Doesn’t the egg cook? Don’t understand how to do this without the egg cooking while you mix. Tried it once and it was gross. Please help.

      Reply
      • Carolyn says

        July 17, 2021 at 8:27 am

        So read the instructions and you will see that you first add the flour, then the egg, then you begin mixing immediately. The flour provides enough buffer for the egg not to cook. Try it, you will see! Your cheese should be completely melted but you don’t want it to be bubbling.

        Reply
    11. Debbie says

      July 09, 2021 at 9:00 pm

      5 stars
      Do you think I could prepare and freeze before baking?

      Reply
      • Carolyn says

        July 10, 2021 at 7:27 am

        I haven’t tried it but I think you could. Just thaw completely before baking.

        Reply
        • Debbie says

          July 16, 2021 at 9:54 pm

          5 stars
          It was perfect. Thawed completely as suggested. Thank you for another awesome recipe. I can honestly say I have never made one of your recipes that didn’t turn out perfectly.

          Reply
    12. Jana says

      June 29, 2021 at 6:07 pm

      5 stars
      WINNER!!
      Note to chefs: don’t skip the flaked salt – it’s the perfect addition!
      Note to Carolyn: HOW is anyone supposed to wait 15 min to eat these …. and only eat 1/3 of one?
      I like things HOT and it didn’t seem to “run’ or anything when I only waited 5 min.
      They’re delicious! Hubby & I both agree!
      Thanks so much!

      Reply
    13. Beth says

      June 21, 2021 at 4:46 pm

      5 stars
      Oh my goodness! This calzone was so delicious and very easy to make! My daughter and hubby loved this for lunch today. I will definitely be making this again very soon!

      Reply
    14. Andrea Thueson says

      June 21, 2021 at 3:50 pm

      5 stars
      I thought Calzones were off the table after switching to Keto, and now I can enjoy them again. This recipe is amazing!

      Reply
      • Heidi says

        June 02, 2022 at 8:04 am

        Hi! I think this will be dinner tonight! Do I weigh the spinach before or after squeezing the water out?

        Reply
        • Carolyn says

          June 02, 2022 at 8:17 am

          You weigh it out before you drain.

          Reply
    15. Linda says

      May 16, 2021 at 9:25 am

      Hi Carolyn,
      Does the crust taste like coconut or does the cheese mask the coconut flavor?
      Thanks!
      Linda ????

      Reply
      • Carolyn says

        May 16, 2021 at 9:50 am

        Most people find it doesn’t taste at all like coconut.

        Reply
        • Linda says

          May 16, 2021 at 10:07 am

          Thanks so much for the quick response!!

          Reply
    16. Liz says

      May 11, 2021 at 4:44 pm

      This filling sounds crazy delicious!!! Perfect inside these delicious calzones!!

      Reply
    17. Lise Ode says

      May 11, 2021 at 3:02 pm

      5 stars
      Anything with spinach and artichoke is my favorite. I love that you use coconut flour for this recipe. Can’t wait to try it!

      Reply
    18. Amy says

      May 11, 2021 at 1:34 pm

      5 stars
      This is fabulous! I love anything you make!

      Reply
    19. Anne says

      May 11, 2021 at 8:40 am

      5 stars
      Carolyn!
      I have always loved your recipes from day one! I can say that every recipe that I have tried has always been successfully created, with the support of the well explained ingredients and their unique characteristics as low carb, gluten free, sugar free or high protein, etc. Then the little “secret” ingredient that makes it all work, along with detailed steps, colourful pictures, your posts, and your divine ability to recreate a healthier version of our favourites! Mine is Chocolate (flavour wise), tiramisu (decadence without the sweetness, berries and cream (for fruity flavours). These Spinach and artichoke calzones have the flavour, the soft and crunchy textures of the filling and wraps, as well as that feeling of decadence by using artichokes and cream cheese as filling. Delicious!

      Reply
      • Carolyn says

        May 11, 2021 at 11:07 am

        Thanks, Anne!

        Reply
    20. Selina Hoffart says

      May 11, 2021 at 8:04 am

      These sound amazing! For the artichoke hearts would you use the ones in a can or jar? If so do you have to squeeze the moisture out of them too?

      Reply
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