Perfect for any keto and low-carb dieter who's missing the flavors of their favorite pizza, this keto calzone tastes exactly like the real one but with way fewer carbs.
Make the dough. In a food processor, combine the almond flour, coconut flour, cream cheese, egg, butter, and xanthan gum. Pulse the ingredients together until a sticky batter forms.
Shape the dough into a ball and wrap it in plastic foil. Place the wrapped dough in the freezer for 10-15 minutes. Chilling the dough will make it easier to work with.
Cut the chilled dough into 6 equal portions. Using two sheets of parchment paper, roll each portion of dough into an 8-inch circle. This will serve as the base for your calzones.
Assemble the calzones. On one half of each dough circle, spread approximately 1 tablespoon of pizza sauce, leaving a small border around the edges. Layer 4 slices of pepperoni and sprinkle a generous amount of shredded mozzarella, ricotta cheese, and Parmesan cheese over the sauce.
Gently fold the other half of the dough over the filling, forming a half-moon shape. Press and seal the edges of the calzone together, ensuring no filling spills out during baking. You can use your fingers or a fork to create a decorative pattern and firmly seal the edges.
Place the assembled calzones onto a baking sheet lined with parchment paper, making sure to leave some space between them. This will allow them to bake evenly.
In a small bowl, whisk together the egg and salt to create an egg wash. Brush the tops of the calzones with the egg wash, which will give them a beautiful golden brown color as they bake.
Bake the calzones in the preheated oven for approximately 20 minutes, or until they turn golden brown and crispy. Keep an eye on them to avoid over-browning.
Once baked to perfection, remove the calzones from the oven and let them cool for a few minutes. This will allow the filling to set and make them easier to handle.
Serve the delicious keto calzones warm and enjoy their flavorful combination of crispy crust, gooey cheese, and savory fillings.