Say goodbye to carb-heavy cravings with this incredible Keto Ham and Cheese Stromboli! Imagine a warm, golden-brown crust, perfectly chewy and loaded with savory Italian herbs, wrapped around layers of gooey melted cheddar and thinly sliced ham. This recipe uses a simple, game-changing mozzarella-based dough (often called ‘fathead dough’) to create a pizza-like experience that’s completely low-carb and gluten-free. It’s the perfect easy weeknight dinner, satisfying lunch, or party appetizer that will have everyone asking for the recipe, keto or not!
Ingredients
• 1¼ cups (140g) shredded low-moisture mozzarella cheese
• 4 tbsp (28g) super-fine almond flour
• 3 tbsp (21g) coconut flour
• 1 large egg, beaten
• 1 tsp Italian seasoning
• 4 oz (113g) thinly sliced ham
• 4 oz (113g) sliced or shredded cheddar cheese
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a microwave-safe bowl, melt the mozzarella cheese in 30-second intervals, stirring in between, until fully melted and smooth. This should take about 60-90 seconds.
4. In a separate medium bowl, whisk together the almond flour, coconut flour, Italian seasoning, salt, and pepper. Pour the melted mozzarella into the dry and mix with a spatula until a sticky dough forms. Let it cool for 1-2 minutes so you don’t scramble the egg, then add the beaten egg and knead with your hands until fully combined.
5. Place the dough between two large sheets of parchment paper. Use a rolling pin to roll it out into a rectangle approximately 10×12 inches (25×30 cm) in size.
6. Carefully peel off the top sheet of parchment paper. Leaving a 3-4 inch strip down the center untouched, use a knife or pizza cutter to cut 1-inch wide diagonal strips down both long sides of the dough.
7. Layer the ham and cheddar cheese evenly down the center strip of the dough. Begin braiding the stromboli by folding the diagonal strips from alternating sides over the filling, one at a time, until the entire loaf is sealed.
8. Carefully slide the parchment paper with the stromboli onto your prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly. Let it rest for 5 minutes before slicing and serving.
Nutritional Information
• Nutritional Info (per serving)
• Serves: 4
• Calories: 305
• Fat: 22g
• Net Carbs: 5g
• Protein: 25g
Pro Tips
• If the dough is too sticky to handle, chill it in the refrigerator for 10-15 minutes before rolling.
• For an extra golden and glossy crust, brush the top of the stromboli with a beaten egg wash before baking.
• Feel free to customize the filling with other keto-friendly like pepperoni, cooked sausage, sautéed mushrooms, or provolone cheese.
• Serve warm with a side of low-carb marinara or pizza sauce for dipping.
FAQ
Q: What do I do if my keto stromboli dough is too sticky
A: If the fathead dough is too sticky to handle, the recipe suggests chilling it in the refrigerator for 10-15 minutes. This will make it firmer and much easier to roll out between the parchment paper.
Q: Can I use different fillings in this stromboli
A: Absolutely! The recipe encourages customization. Feel free to swap the ham and cheddar with other keto-friendly options like pepperoni, cooked sausage, sautéed mushrooms, or provolone cheese.
Q: Is this stromboli recipe gluten-free
A: Yes, this recipe is completely gluten-free. The dough is made with a base of mozzarella cheese, almond flour, and coconut flour instead of traditional wheat flour.
Q: What should I serve with keto stromboli
A: This stromboli is delicious served warm with a side of low-carb marinara or pizza sauce for dipping, which complements the savory flavors perfectly.
