Don’t walk, run to your kitchen to make this delicious low carb stromboli recipe! And then you need to run, not walk, to go buy The Ketogenic Cookbook!
I just have to get something off my chest here: I absolutely detest doing cookbook reviews. It’s not that I don’t love cookbooks, and it’s not that I don’t recognize the immense talent of the people writing them. I have quite a robust collection of cookbooks by very talented cooks and I love thumbing through them, ogling the pretty food pictures and getting hungrier and hungrier with each passing minute. And since I love to cook and to write, you would think I would simply jump at the opportunity to get into my kitchen with a drool-worthy cookbook, test out a few recipes and then sit down at my computer and write about them. Seems pretty logical, right?
You would think. But something happens to me when I get sent a cookbook for review. I freeze, I panic, I keep putting it off for all sorts of reasons. And then I finally get into the kitchen and get it done and I think “what the heck was I waiting for?”. Some of this stems from pure over-busyness. I have this nasty habit of overbooking my time and saying yes to too many projects. But I also think part of it is the pressure. I really want to do a beautiful cookbook by a talented author justice. I want to make a beautiful version of their recipe, take some gorgeous photos, and write a glowing review that will drive some serious sales.
So I need to send out a big apology to Maria Emmerich and Jimmy Moore in reviewing The Ketogenic Cookbook a little later than I had planned. It came during a particularly hectic time of the summer and I didn’t even get a chance to crack it open. Then school started, with all of its associated craziness, and so it wasn’t even until I got back from Europe that I opened it up.
But from the moment I did, I was hooked. It’s a big, beautiful book with full-colour photos and plenty of wonderful information and advice about the ketogenic diet. And it contains meal plans, for those who want a little more guidance in sticking with the diet. I didn’t even really need to review the recipes, since I have known Maria for quite some time and I know her recipes to be both innovative and delicious. It’s absolutely a book I recommend without reservation.
This low carb stromboli recipe caught my eye almost from the get-go and I couldn’t wait to make it. I’d seen similar doughs made from mozzarella on another blog and was always intrigued. Could melted mozzarella really form such a beautiful, golden crust like that? It’s astonishing, the way it comes together and holds together. And the taste is out of this world! It’s not, perhaps, the bready stromboli crust you might be used to, but you won’t care. It’s that good, I promise, and it got thumbs up from the whole family. I admit, I went a little rogue with the fillings because I had some Italian meats that needed using up. But it’s the perfect recipe for that sort of adaptation, if you want to fill it with other favourites. I already have many plans for this.
This recipe is a must make, without question. And the remaining recipes in The Ketogenic Cookbook appear to be cut from the same cloth. If you don’t own it already, put it on your wish list. The holidays are just around the corner…
Low Carb Keto Stromboli
- 1/4 cup unsalted butter
- 1 1/4 cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp red pepper flakes this seemed like a lot to me, and I like spicy things. I used only 1/2 tsp and it was plenty!
- 1/4 cup finely ground pork rinds or "pork dust" ground to a powder
- 2 tbsp coconut flour
- 1 large egg beaten
- 3/4 cup shredded mozzarella cheese
- 12 slices salami or any thinly sliced Italian meats your little heart desires
- Preheat oven to 400F.
- In a small saucepan, melt the butter and set aside. In a large saucepan over medium heat, combine the mozzarella with the garlic powder and red pepper flakes. Heat until the cheese is melted and you can stir it with a fork. Alternatively, you can microwave the butter and cheese in heatproof bowls (I melted my butter in the microwave but did the cheese in a saucepan).
- Add the ground pork rinds, coconut flour, egg, and melted butter to the melted cheese and stir until a smooth dough forms.
- Grease a sheet of parchment paper and roll out the dough to a 14 by 8 inch rectangle (I did this on my Silpat and I rolled it out covered by a piece of parchment to make sure it didn't stick). Cut 1/2-inch wide, 2-inch long strips into the long sides of the rectangle, keeping a solid rectangle of dough in the center. These strips will be folded over the filling.
- Place the shredded mozzarella and salami slices (or whatever meats and cheeses you decide to use) in the middle of the dough, leaving a 1/2-inch border all around the solid portion. Fold strips over the filling so that the flaps overlap. Pinch the dough on the ends to seal.
- Place the filled stromboli on a baking sheet (I kept mine on my silpat) and place in the oven. Bake 14 to 18 minutes, until light golden brown. Slice and serve with low carb pizza sauce.