A keto spinach Stromboli uses the classic flavours of spinach and Feta cheese. At just 2g net carbs a slice it’s a delicious low carb dish and is also gluten free.
I’ve made a Stromboli recipe using a low carb dough with coconut flour and psyllium husk powder which we enjoyed but this time I thought I would make a Stromboli recipe using Fathead dough. Since I’ve made pizza with Fathead dough it was a safe bet it would work for a Stromboli.
I wanted the filling to be something we could both share, so spinach won! After enjoying this keto spinach Stromboli I noted that I must treat the Chief Taster and bake him a chicken Stromboli as this was just so good. I shall treat him with chicken!
A great thing about a keto Stromboli is that it is a great dish for a gathering as it can happily be shared. The thickness of the slices depends upon how many people you are serving it to!
WHAT IS A STROMBOLI?
A Stromboli is turnover usually stuffed with meat and cheese baked with pizza dough. The best explanation I found was that a Stromboli is an outside-in sandwich and can look like a filled loaf of bread! It is baked as a log shape and once it is baked, it is sliced into pieces. You could serve it with a sauce to dip the pieces in which makes it a great dish for parties and gatherings.
Fillings for a Stromboli can be pepperoni, spinach, mushrooms, sausage, artichokes, ham, chicken, cheese. All your favourite pizza toppings, basically!
HOW TO MAKE A KETO SPINACH STROMBOLI
Although a Stromboli is traditionally rolled, I didn’t think that it would work with the spinach. I folded the Fathead dough over the filling and made the log shape for baking. Check that the edges are sealed before baking. I scored the top of the spinach Stromboli purely for decorative purposes. It’s not normally how a Stromboli is served but I wanted a little flourish to it.
OTHER LOW CARB "DOUGH" RECIPES YOU MAY ENJOY
Broccoli & Blue Cheese Stromboli
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Keto Spinach Stromboli
Ingredients
DOUGH
- 1 ½ cups mozzarella cheese grated
- 2 oz cream cheese
- ¼ cup coconut flour
- ½ teaspoon baking powder
- 1 egg beaten
FILLING
- 1 cup spinach cooked
- ½ cup Feta cheese crumbled
- ¼ cup Parmesan cheese grated
- ½ teaspoon nutmeg
- 2 spring onions chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten to wash the pastry
Instructions
DOUGH
- In a bowl add the mozzarella and cream cheese. Melt in the microwave for 2 minutes.
- Add the beaten egg, baking powder and coconut flour and mix into a dough, making sure all ingredients are combined well.
FILLING
- In a bowl, mix the spinach, nutmeg, spring onions, Feta cheese and Parmesan cheese.
- Season with the salt and black pepper.
TO ASSEMBLE
- Lay the dough on the prepared baking sheet.
- Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large rectangle, about 5 mm thick.
- Spread the spinach mixture on the dough in the middle, leaving an edge to roll around the filling
- Using the parchment paper, bring the edges of the rectangle dough up a side at a time, ensuring that they overlap and seal the dough into one long log.
- Using a sharp knife, score the top with a criss cross pattern (optional)
- Brush the beaten egg over the top of the Stromboli
- Place on a baking tray and bake at 190C/385F for 25 minutes until golden.
- Remove from the oven, slice and serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Michele
No fiber in this recipe?
Angela Coleby
Very minimal. Anything below 1 does not show in the nutritional content.