Keto Pepperoni and Cheddar Stromboli rolls deli ham, sliced pepperoni, and cheddar into a golden mozzarella-and-flour-blend dough. The crust bakes up firm and buttery, with the fillings melted into a tight, sliceable log. It's on the table in about 35 minutes and made for dipping.
Who says you can’t enjoy hearty, cheesy Italian-American classics on a keto diet? This stromboli recipe is here to prove everyone wrong! We’re using a simple, savory ‘fathead’ dough made from mozzarella and almond flour, then stuffing it with all the good stuff: savory ham, spicy pepperoni, and gooey cheddar. It’s the perfect easy weeknight dinner or game-day snack that delivers all the flavor without the carbs. Let’s get baking!
Ingredients
• Mozzarella Cheese, shredded: 5 oz / 142 g
• Almond Flour: 1 oz / 28 g
• Coconut Flour: 3 tbsp / 25.5 g
• Italian Seasoning: 1 tsp
• Large Egg: 1, whisked
• Deli Ham, sliced: 6 oz / 170 g
• Pepperoni, sliced: 2 oz / 57 g
• Cheddar Cheese, sliced: 4 oz / 113 g
• Butter, melted: 1 tbsp / 14 g
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Place the shredded mozzarella in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
3. In a separate bowl, whisk together the almond flour, coconut flour, and Italian seasoning.
4. Pour the dry into the melted mozzarella. Mix until combined, then season with salt and pepper to your taste.
5. Add the whisked egg and mix it in. Use your hands to knead the mixture until a smooth, uniform dough ball forms.
6. Place the dough ball on your parchment-lined baking sheet.
7. Press the dough out into a large rectangle using your hands or a rolling pin. If it’s sticky, place another sheet of parchment on top to roll it out.
8. Layer the ham, pepperoni, and cheddar cheese slices evenly across the surface of the dough, leaving a small border around the edges.
9. Starting from one of the long sides, carefully roll the dough up into a tight log, enclosing the fillings.
10. Place the stromboli seam-side down on the baking sheet and brush the top and sides with the melted butter.
11. Bake for 17-20 minutes, or until the crust is golden brown and firm to the touch.
12. Let the stromboli rest for at least 5 minutes before slicing and serving. This helps it hold its shape!
Nutritional Information
• Nutrition Information
• Servings: 3
• Net carbs: 20g (0.71 oz)
• Fiber: 0g
• Fat: 13g
• Protein: 11g
Pro Tips
• The mozzarella dough can be sticky. Lightly oil your hands or place another sheet of parchment paper on top before rolling to prevent sticking.
• Don’t overfill! Leaving a small border (about 1/2 inch) around the edges of the dough will help you get a good seal and prevent the fillings from spilling out.
• For a crispier crust, you can sprinkle a little extra Parmesan cheese on top with the melted butter before baking.
• This stromboli is fantastic for dipping. Serve it warm with a side of low-carb marinara or ranch dressing.
FAQ
Q: What is keto stromboli dough made of
A: The dough for this keto stromboli, often called ‘fathead dough’, is made from a simple, savory blend of melted mozzarella cheese, almond flour, coconut flour, an egg, and Italian seasoning. It’s a fantastic low-carb and gluten-free alternative to traditional bread dough.
Q: Can I use different fillings in this stromboli
A: Absolutely! While this recipe calls for ham, pepperoni, and cheddar, you can easily customize the fillings. Try other keto-friendly options like cooked sausage, salami, provolone cheese, or even some low-carb vegetables like sautéed mushrooms or bell peppers. Just be careful not to overfill it.
Q: How do I store and reheat leftover keto stromboli
A: Store any leftover stromboli in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave, but for the best texture and a crispier crust, we recommend reheating it in an oven or air fryer at 350°F (175°C) until warmed through.
Q: Why is my fathead dough so sticky
A: Fathead dough can be naturally sticky due to the melted cheese. To make it easier to handle, you can lightly oil your hands or place the dough between two sheets of parchment paper before rolling it out. This prevents it from sticking to your hands or the rolling pin.
Pro Tips
- The mozzarella dough gets sticky fast. Lightly oil your hands or lay another sheet of parchment on top before rolling it out into a rectangle.
- Leave about a 1/2-inch border around the edges when you layer the ham, pepperoni, and cheddar — that bare margin is what gives you a good seal and keeps the fillings from spilling out.
- Roll the log up tightly from one of the long sides and bake it seam-side down so it holds its shape in the oven.
- Brush the top and sides with the melted butter before baking, or sprinkle on a little extra Parmesan with it for an even crispier crust.
- Let the stromboli rest at least 5 minutes before slicing — this short rest is what keeps the layers together instead of sliding apart.
Frequently Asked Questions
Why is my stromboli dough so sticky and hard to roll?
That's normal for a mozzarella-based dough. Roll it between two sheets of parchment paper and lightly oil your hands when kneading the dough ball smooth.
How do I keep the fillings from spilling out during baking?
Don't overfill — layer the ham, pepperoni, and cheddar thinly and keep that 1/2-inch border clear. Roll tightly and place the stromboli seam-side down on the pan.
Can I make Keto Pepperoni and Cheddar Stromboli ahead of time?
It's best fresh from the oven, but leftovers reheat well. Keep slices in the fridge and rewarm them at 400°F / 200°C until the crust firms up again.
What should I serve with it?
It's made for dipping — serve it warm with low-carb marinara or ranch dressing on the side.
Recipe card below.
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Keto Pepperoni and Cheddar Stromboli
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the shredded mozzarella in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, and Italian seasoning.
- Pour the dry into the melted mozzarella.
- Mix until combined, then season with salt and pepper to your taste.
- Add the whisked egg and mix it in. Use your hands to knead the mixture until a smooth, uniform dough ball forms.
- Place the dough ball on your parchment-lined baking sheet.
- Press the dough out into a large rectangle using your hands or a rolling pin. If it's sticky, place another sheet of parchment on top to roll it out.
- Layer the ham, pepperoni, and cheddar cheese slices evenly across the surface of the dough, leaving a small border around the edges.
- Starting from one of the long sides, carefully roll the dough up into a tight log, enclosing the fillings.
- Place the stromboli seam-side down on the baking sheet and brush the top and sides with the melted butter.
- Bake for 17-20 minutes, or until the crust is golden brown and firm to the touch.
- Let the stromboli rest for at least 5 minutes before slicing and serving. This helps it hold its shape!
- Don't overfill! Leaving a small border (about 1/2 inch) around the edges of the dough will help you get a good seal and prevent the fillings from spilling out.
