Keto Calzone Recipe Wide

Ever since making the Keto Chicken Enchiladas I got to thinking that there could be a way to make a Calzone without needing to use any flour of any kind (Not even Coconut or Almond Flour). So here we have it, the Keto Calzone Recipe. This can be made in a skillet if you are making only one at a time, or these can alternatively be baked in the over on parchment paper too if you want to make more than one, or if you do not have a suitable non-stick skillet.

You will want to make sure that the skillet you are going to use for making this calzone is a very good non-stick skillet. We will not be greasing it or using any cooking spray, as the oil from the Mozzarella cheese will prove to be enough to prevent it from sticking in the first place. I strongly recommend that you do NOT try to make this recipe in a cast iron skillet.

You can also substitute any of the toppings/fillings that I used for ones that you would rather use too. Shoot, you could use Monterrey Jack instead of Mozzarella and toss some Mexican Fillings in there and make this into a Chimichanga if you wanted too (be on the look out for that recipe as soon as I get hungry again, LOL! I am still seriously stuffed from this Calzone.)

If you are looking to cut the carbs down even further, you can skip the Rao’s Marinara and Mushrooms, and that would drop it by almost 2 net carbs per serving, FYI. Rao’s is the lowest carb marinara I can find, but it is not the cheapest. I just stocked up on it at Kroger when they had it for $4.99 a jar, and that’s compared to a roughly $9 per jar regular price which is insane for marinara sauce. I have also found Mezzetta’s Marinara to be half the cost, and only 1 more net carb per serving.


Keto Calzone Closeup


Ease of Preparation: Easy

Prep Time: 5 Minutes

Cooking Time: 10 Minutes

Total Time: 15 Minutes

Keto Calzone Nutrition LabelIngredients:

  • 1 & 1/2 Cups Mozzarella Cheese (Shredded)
  • 1/2 Cup Rao’s Marinara Sauce
  • 10 Pepperoni Slices
  • 1/2 Cup Sausage Crumbles
  • 1 Strip of Bacon (Chopped)
  • 3/4 Ounce Baby Portabella Mushrooms
  • 1 TBSP Parmesan or Romano Cheese
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Italian Seasoning




  1. If you like your toppings/fillings more well cooked, then you will want to pre-cook them in the skillet as I do in the video. Otherwise these do turn out really good if you just put the topping onto the cheese immediately, and that does save some steps too.
  2. After you have your toppings prepared, put the Mozzarella Cheese into your Non-Stick Skillet on Medium Heat.
  3. Sprinkle the Garlic Powder and Italian Seasoning on the Cheese.
  4. If you did not pre-cook your toppings, then place them on top of the cheese now, before it begins to bubble.
  5. Let the cheese cook until it has bubbled for a few minutes, you can use a spatula to check the underside of the cheese, which you will probably want to be medium brown in color (similar to the color of a Pan Pizza Crust).
  6. Fold the Calzone in half, and either plate it right away, or place on top of a plate lined with a double layer paper towel to allow some of the oils from the cheese to drain for a minute. I prefer to set the calzone on the paper towel as it makes for a crispier calzone in the end that has a crunchy crust-like exterior.
  7. Top with freshly grated Parmesan or Romano cheese.
  8. Serve with Rao’s Marinara Sauce on the side (optional)

SPECIAL NOTE: The nutrition facts include ALL of the ingredients, so if you want to make this dish even MORE LOW CARB you can cut out the Mushrooms and Marinara Sauce, and that should lower this to only 2.5 Net Carbs per serving (5 if you ate the whole thing). Keep in mind that this calzone is very dense and it is WAY more filling than it looks.

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. I think that if you added mozzarella cheese inside the calzone when frying, it would be cheesy inside. I will be making it that way. You can even add a bit of marinara inside when cooking,

    1. Definitely customize it the way you like to. This was just an idea to get people inspired to make it their own way. šŸ™‚

  2. / will definitely try this I am on a low carb diet thank you love calzones

    1. I know a lot of people criticized how much I cooked the cheese, but if you cook it this way it really gives it a crispy pan pizza type of bite to it, rather than cooking it less and feeling like you just raided the top of a pizza and rolled it up.

  3. I just made it~and loved it!

  4. iT’S AMAZING!!!!!! WOW

  5. May I ask what kind of non-stick pan you use? This looks delicious can’t wait to try it!

    1. I personally used a Copper Chef brand skillet.

  6. Looks great I think Iā€™m going to try It with eggs and bacon lol like.a little omelette. I love the cheese idea!

  7. I will making this tonight for dinner for myself and my wife. I can’t wait to experiment with different toppings. I will write back later on how they came out.

  8. How would you do this if it was baked instead of skillet, would need to make a few at a time.

    1. Plan to bake them on Parchment Paper on a dark baking sheet. And be sure to space them out a few inches, as they will have a tendency to spread out a bit. Being that mozzarella is a higher moisture cheese it will bubble and spread out some.

  9. If I do not own a non-stick skillet, can I use stainless steel? Will the cheese produce enough grease that it will not stick?

    1. The cheese will produce grease, but I didn’t try it in a stainless steel one.

  10. Costco had the Rao’s Marinara 40oz sauce for $8-9.

  11. Becky A Skehan-Passie

    Curious what the side dishes are? Thanks =)

    1. I served that with a simple Caesar Salad, and some Marinara for dipping if needed.

  12. We made them and I am having a hard time admitting that they were that good. Especially since it was so very simple. I made them without mushrooms and bacon and added onions and peppers. My wife and I did not miss the crust of a regular pizza and it’s a good thing too because gluten is causing headaches. This will be a regular in our house.

    1. Awesome to hear Robert! Did you cook them as long as I do to make them nice and crispy?

  13. I made this last night and it was epic! By far my fave Keto Recipe so far. My partner has been craving pizza for a few weeks and this was perfect to satisfy those cravings. All the good parts of the pizza without feeling like crap afterwards. This is a new staple for our “pizza” nights. Thanks!!

    1. Glad to hear you guys liked it too! It’s so easy to make šŸ™‚

  14. Thank you so much for the recipe — it looks absolutely delicious. I have one question, however. What size skillet did you use?

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