This keto spinach calzone recipe is loaded with cheese, incredible flavor, and of course, lots of spinach. It is low-carb, gluten-free, kid-friendly, vegetarian, and takes less than an hour to make. And trust me, this keto calzone tastes even better than the real thing.
Place a skillet over medium heat and pour in the olive oil. Add the chopped spinach and cook for about 3 minutes, stirring occasionally. Once the spinach turns bright green and the excess moisture evaporates, remove it from the skillet.
In a medium bowl, combine the cooked spinach, cream cheese, minced garlic, egg, onion powder, salt, and pepper.
Put the shredded mozzarella cheese in a microwave-safe bowl and microwave it on high for 30 seconds. Then remove the bowl, stir the mozzarella, and send it back into the microwave for 30 more seconds.
Add the egg, almond flour, baking powder, xantham gum, and some salt into the bowl with melted cheese. Then, use a spatula to mix everything together. If the dough isn’t of smooth consistency, knead it by hand for a few minutes.
Preheat the oven to 400 F and line a baking tray with a piece of parchment paper. Spray it with some cooking oil.
Divide the dough into two parts. Roll the dough into a circle, place the spinach filling on one half, and fold the other half over it. Use a fork to secure the edges. Cut a few lines in the top to allow steam to release during baking. Repeat with the other part of the dough. You should get two calzones.
Bake for 30-35 minutes, or until the calzones are golden brown. Let them cool for 10 more minutes before serving.