Dinner,  For the love of food,  Keto

Keto Friendly YUMMY Stromboli

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How do you feel about the very popular Keto diet?  I found my way to it after watching on the sidelines as my friends started to lose large amounts of weight.  Now I am hooked – and so is my husband.  Sure we cheat every now and then but the progress is pretty steady weight loss.

The bread is the thing I miss most.  I didn’t eat a ton of bread before – even then I mostly ate hamburgers without a bun and stuff like that.  But it is the pizza and stromboli stuff that leaves me feeling like I am missing something.  Before – Saturdays were always pizza night.  Either we bought pizza out or made it – it didn’t matter.  But it was always pizza night.  I had to find a solution – the idea of changing the way we eat is not to deprive ourselves, just to eat differently.

I will definitely be making this quite often with a variety of fillings.  It has opened up a whole new world of possibilities.  The best part is the ingredients are those that I always have on hand while eating Keto and are usually in abundance.

I simply break out my awesome Kithenaid Mixer and get to work.  This batch makes 2 large sized strombolis.  Often I will double batches of everything but with this one I don’t need to.

Preheat oven to 425F.

I place all of this in a microwave safe bowl:

  • 2 cups low moisture shredded mozzarella cheese
  • 3/4 cup almond flour
  • 2 tablespoons of cream cheese
  • a dash of salt
  • Italian Seasoning to taste (I used approximately 1/2 teaspoon)
  • 1 egg

Mix all in the blender bowl.  Transfer to a microwave safe bowl and heat for 60 seconds.

Place on parchment paper – I suggest using half the mixture so you have two separate strombolis.  Cover with more parchment paper and roll into a flat dough.  Make sure you have a large size underneath as well as on top because it should spread easily.

Remove the top layer of parchment paper and flip onto a greased cookie sheet.  Bake for approximately 10 minutes then flip the dough over, remove the parchment paper that should now be on top, and bake for another 5 minutes.

Remove from oven and layer your stromboli fillings down the middle.  We did pepperoni and mozzarella but you could also do hamburger/mozzarella, sausage/mozzarella – or in the case of my son, just mozzarella…  Roll the sides in and over the fillings.  Once I roll the sides over the center, I tend to flip it back over onto the folded sections.

Cook until the insides are warm, the cheese is melted and the outside is a nice golden color.  YUM!

This dough is going to be my favorite – so versatile.  Next batch will be wrapping my hotdogs!