These high-protein keto calzones are warm, cheesy pockets with a crisp, golden crust and a savory meat-and-ricotta center. They smell of garlic and Italian herbs, and the melted mozzarella gives each bite a stretchy, satisfying texture. They make a filling low-carb dinner or a grab-and-go lunch that keeps you full on protein.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 calzones
- Difficulty Level: Easy
Nutrition Information
Per serving (1 calzone, approximate)
- Calories per serving: 590 kcal
- Protein: 33.5 g
- Carbohydrates: 15 g
- Fat: 45 g
- Fiber: 5 g
- Sugar: 2.8 g
- Sodium: 370 mg
Why Make This High Protein Keto Calzone
This calzone gives you a comforting, familiar pizza flavor with far fewer carbs and more protein than a traditional crust. The almond flour dough browns nicely and has a nutty flavor. The cheesy dough and ricotta make the filling creamy, while seasoned ground meat adds savory depth. It’s quick to assemble, easy to customize, and holds up well for leftovers.
How to Make High Protein Keto Calzone
You’ll melt cheeses and mix them into almond flour to make a pliable dough. Roll the dough, fill each circle with seasoned meat and ricotta, fold and seal, then bake until golden. The method is straightforward and works well even if you’re new to keto baking.
Ingredients:
- 2 cups almond flour
- 1 cup shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 cup cooked and seasoned ground meat (beef, turkey, or chicken)
- 1/2 cup ricotta cheese
- 1/2 cup marinara sauce (for dipping)
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). In a bowl, combine the almond flour, garlic powder, Italian seasoning, and a pinch of salt and pepper. If your ground meat is not cooked, brown it in a skillet, season it well, drain excess fat, and let it cool slightly.
Step 2: Mixing
Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave on high for about 1 minute, then stir until smooth and fully melted. Add the melted cheese mixture and the egg to the dry ingredients. Mix with a spoon until the cheese and egg bind the almond flour into a dough. If the dough feels too sticky, chill 5–10 minutes; if it’s too dry, add a teaspoon of water or a little more melted cheese.
Step 3: Cooking
Roll the dough between two sheets of parchment paper to about 1/4 inch thick. Use a cup or round cutter to cut out circles of dough. On one half of each circle, place about 2–3 tablespoons of the cooked ground meat mixed with a spoonful of ricotta. Fold the dough over the filling and press the edges to seal. Place the calzones on a baking sheet lined with parchment paper. Bake for about 15 minutes or until the calzones turn golden brown and feel firm to the touch.
Step 4: Finishing
Remove the calzones from the oven and let them cool 3–5 minutes to set the filling. Serve warm with marinara sauce for dipping. Garnish with a sprinkle of extra Italian seasoning or chopped fresh basil if you like.
How to Serve High Protein Keto Calzone
Serve hot with a small bowl of warm marinara for dipping. Pair with a crisp green salad or roasted vegetables for a balanced plate. For a party, cut calzones into halves or thirds and arrange on a platter with toothpicks and extra dipping sauce. They also travel well for lunches—heat briefly before serving for best texture.
How to Store High Protein Keto Calzone
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or in an air fryer for 3–5 minutes to crisp the crust.
- Freezer: Freeze individually on a sheet tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 15–20 minutes, or thaw overnight in the fridge and reheat 8–12 minutes.
- Tip: To keep the crust crisp, avoid storing with sauce inside. Add sauce at serving time.
Expert Tips for Perfect High Protein Keto Calzone
- Warm the cheeses gently to avoid scorching. Microwaving in 20-second bursts and stirring helps.
- If the dough cracks when folding, press edges together firmly and pinch or use a fork to seal.
- For even browning, brush tops lightly with a beaten egg or melted butter before baking.
- Keep fillings dry. Drain excess liquid from cooked meat and ricotta to prevent soggy calzones.
- If the dough is sticky, chill it 10–15 minutes. If too crumbly, add 1 tsp of olive oil or water and knead until smooth.
- Use a nonstick baking sheet or parchment to prevent sticking and help with easy transfer.
Delicious Variations
- Pepperoni & Mozzarella: Replace the ground meat mixture with sliced pepperoni and a little shredded mozzarella.
- Spinach & Feta: Sauté spinach with garlic, squeeze out excess water, mix with ricotta and crumbled feta.
- Buffalo Chicken: Toss shredded cooked chicken with a tablespoon of buffalo sauce and a spoonful of cream cheese for a spicy filling.
- Veggie Lovers: Sauté mushrooms, bell peppers, and onions until soft; mix with ricotta and Italian herbs.
- Low-Fat Option: Use lean ground turkey and low-fat ricotta to reduce calories and fat.
Frequently Asked Questions
- How many calzones does this recipe make?
- This recipe makes about 4 medium calzones using a standard round cutter. You can make smaller calzones for appetizers and get more servings.
- Can I use coconut flour instead of almond flour?
- Coconut flour behaves very differently. It absorbs a lot more liquid, so you cannot substitute it 1:1. If you want a coconut-based crust, look for a recipe specifically designed for coconut flour.
- Can I make the dough ahead of time?
- Yes. Refrigerate the dough wrapped in plastic for up to 24 hours. Let it rest at room temperature 10–15 minutes before rolling to make it easier to work with.
- Is this recipe freezer-friendly?
- Yes. Fully baked calzones freeze well for up to 2 months. Freeze them on a tray, then move to a bag. Reheat from frozen in the oven until warm.
- How do I keep the calzone from leaking?
- Don’t overfill. Press and fold the edges tightly, and crimp with a fork. If using watery fillings, drain them well before assembling.
- Can I make these dairy-free?
- This recipe relies on cheese for the dough structure. For dairy-free, you would need a different dough base (such as a flaxseed or cauliflower crust) and dairy-free ricotta/cheese substitutes. Expect different texture and results.
- Are these calzones keto-friendly with the marinara sauce?
- The calzone itself is low-carb thanks to almond flour, but store-bought marinara can add carbs. Choose a low-sugar marinara or use only a small amount for dipping to keep net carbs lower.
Conclusion
These High Protein Keto Calzones deliver big flavor with fewer carbs—crispy, golden crusts, gooey cheese, and savory meat make a satisfying meal any night. They’re easy to adapt and work well for meal prep or family dinners. For another take on this style of low-carb, gluten-free dinner, see this practical recipe guide at High-Protein Keto Calzone: Low-Carb, Gluten-Free Dinner. Enjoy making them, and have fun experimenting with fillings and seasonings!
Print
High Protein Keto Calzone
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
Warm, cheesy calzones filled with a savory meat-and-ricotta center, wrapped in a crisp, golden almond flour crust.
Ingredients
- 2 cups almond flour
- 1 cup shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 cup cooked and seasoned ground meat (beef, turkey, or chicken)
- 1/2 cup ricotta cheese
- 1/2 cup marinara sauce (for dipping)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). In a bowl, combine the almond flour, garlic powder, Italian seasoning, and a pinch of salt and pepper. If your ground meat is not cooked, brown it in a skillet, season it well, drain excess fat, and let it cool slightly.
- Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave on high for about 1 minute, then stir until smooth and fully melted. Add the melted cheese mixture and the egg to the dry ingredients. Mix with a spoon until the cheese and egg bind the almond flour into a dough. If the dough feels too sticky, chill for 5–10 minutes; if it’s too dry, add a teaspoon of water or a little more melted cheese.
- Roll the dough between two sheets of parchment paper to about 1/4 inch thick. Use a cup or round cutter to cut out circles of dough. On one half of each circle, place about 2–3 tablespoons of the cooked ground meat mixed with a spoonful of ricotta. Fold the dough over the filling and press the edges to seal. Place the calzones on a baking sheet lined with parchment paper. Bake for about 15 minutes or until the calzones turn golden brown and feel firm to the touch.
- Remove the calzones from the oven and let them cool for 3–5 minutes to set the filling. Serve warm with marinara sauce for dipping. Garnish if desired.
Notes
These calzones are perfect for meal prepping; they refrigerate and freeze well. Adapt filling to your liking and enjoy leftovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 590
- Sugar: 2.8g
- Sodium: 370mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 33.5g
- Cholesterol: 110mg
