I’ve been thinking about creative ways that I can start to use this dough and a calzone was a must-try… and what a result! This low-carb Cheeseburger Fathead Calzone is my new favourite. It’s so easy to make too.
What calzone flavour combinations would you like to see next? Enjoy!
Instead of 2/3 cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.
Nutritional values (per serving, 1/2 calzone)
Net carbs5.9 grams
Calories from carbs 5%, protein 24%, fat 71%
Total carbs8.2 gramsFiber2.4 gramsSugars2.9 gramsSaturated fat14.4 gramsSodium730 mg(32% RDA)Magnesium76 mg(19% RDA)Potassium459 mg(23% EMR)
Ingredients (makes 2 servings)
- 1 tsp ghee or butter
- 1/4 small yellow onion (18 g/ 0.7 oz)
- 125 g ground beef (4.4 oz)
- 1/4 tsp Dijon mustard
- 1 tbsp tomato puree or keto ketchup (15 g/ 0.5 oz)
- 1/2 tsp coconut aminos or tamari sauce
- 2 tbsp chopped cilantro or parsley
- 1/4 sea salt, or to taste
- 1/4 black pepper, or to taste
- 1/4 cup grated cheddar cheese (28 g/ 1 oz)
- 1 jalapeños or 2 sugar-free pickles (14 g/ 0.5 oz)
- Optional: more mustard, ketchup and pickles to serve
Simplified Fat Head Dough:
- 3/4 cup shredded low-moisture mozzarella (85 g/ 3 oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Add the ghee or butter to a skillet or non stick frying pan.
- Sauté the onion on a medium heat for 3 minutes until soft. Add the beef and cook for about 4 – 5 minutes until browned. Drain any excess fat.
- Add the mustard, tomato puree, coconut aminos and herb of choice. Cook for a further 1 minute until combined. Season with salt and pepper to taste. Remove from the heat.
- Place the mozzarella in a bowl and microwave for about 1 1/2 minutes, or melt on the stove on a low heat, until melted. Mix through the almond flour, using a fork, to form a dough.
- Roll the dough between 2 sheets fo greaseproof paper or a silicone mat and parchment paper.
- Add the meat mix to the right hand side of the dough leaving the edges clear (don’t include the juices). Top with cheese. Then with Jalapeños or pickles.
- Fold to form a calzone shape and fold over the edges. Make sure it’s tightly sealed by pressing with your fingertips.
- Carefully make 2 small air vents in the top. Not too big or the cheese with escape!
- Bake in the oven for 15 – 18 minutes until golden. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy warm.
- Tastes the best when served fresh, but can be stored in the fridge for 3 days and reheated. Freezer for up to 3 months. Cook first then freeze and reheat.
Ingredient nutritional breakdown (per serving, 1/2 calzone)
|0 g||0 g||2.5 g||23 kcal|
|Onion, brown (yellow), raw|
|0.6 g||0.1 g||0 g||3 kcal|
|Beef, minced (ground), raw, grass-fed|
|0 g||10.7 g||12.5 g||159 kcal|
|0 g||0 g||0 g||0 kcal|
|Tomato purée (paste, unsweetened)|
|0.5 g||0.1 g||0 g||3 kcal|
|Coconut aminos (substitute to soy sauce)|
|0.1 g||0 g||0 g||0 kcal|
|Coriander (cilantro), fresh|
|0 g||0.1 g||0 g||1 kcal|
|Salt, sea salt|
|0 g||0 g||0 g||0 kcal|
|Pepper, black, spices|
|0.1 g||0 g||0 g||1 kcal|
|0.4 g||3.2 g||4.7 g||57 kcal|
|Peppers, jalapeno, raw|
|0.3 g||0.1 g||0 g||2 kcal|
|Mozzarella cheese (low moisture, for pizza)|
|2.4 g||10.1 g||8.4 g||125 kcal|
|Almond flour (blanched ground almonds, almond meal)|
|1.5 g||3.6 g||8.8 g||98 kcal|
|Total per serving, 1/2 calzone|
|5.9 g||28 g||36.9 g||472 kcal|
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