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Fathead dough lovers, it’s time to get excited! You’ve probably tried fat head pizza and our fathead morning pockets but have you tried fathead calzone?
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!
Nut-free Alternatives
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.
Hands-on Overall
Serving size 1/2 calzone
Nutritional values (per serving, 1/2 calzone)
Net carbs5.9 grams
Protein28 grams
Fat36.9 grams
Calories472 kcal
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)
Cheeseburger Filling:
- 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 cheese (85 g/ 3 oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
Instructions
- 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)
| Net carbs | Protein | Fat | Calories |
|---|
| Ghee |
| 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 |
| Dijon mustard |
| 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 |
| Cheddar cheese |
| 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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