This Easy Low Carb Keto Fat Head Bacon Cheeseburger Calzone is grain free, gluten free and almond flour free as well! This keto calzone dough can also be used for making a low carb pizza crust!
Cheesy, gooey, meaty, bread-y...is that a word? All the flavors of a bacon cheeseburger wrapped up in a keto dough the whole family will love!
It's all about that cheese and filling in this cheeseburger calzone! Biting into a sinfully tasty carb-like laden cheeseburger stuffed into a calzone! But it's not high carbs!
Cheesy and meaty, but it is NOT, I repeat NOT traditional bread dough or pizza dough, not carb-y and certainly not sinful either!
KETO NUT FREE FAT HEAD DOUGH
The low carb calzone is made from....wait for it..............MOZZARELLA CHEESE! My own version of the famous fathead dough, but I use coconut flour since I can't use almond flour since my son has a tree nut allergy. I first published this recipe in April of 2015, but updated it with a video for you!
Since I made this dough I've used it for not only savory but sweet recipes like my Cheese Danish! I've made a Chicken Parm Calzone and Pizza Pockets too!
Have you fallen off your chair yet? How is it possible? Well when I made my Grain Free Low Carb Pizza Dough I knew this calzone had to happen.
I have a very old, back at the start of my blog, Whole Wheat Cheeseburger Calzone (you can look and go laugh at the pics) that I knew could be adapted and remade into a low carb pizza crust.
And we were not disappointed. My family in fact was in awe!
What is Fat Head Dough?
I'm not the first one to create this type of pizza dough. The original recipe was called Fat Head Pizza.
The orginial fat head dough used almond flour, cream cheese and mozzarella, and it was genius! But when you have a child with a nut allergy, making anything with almond flour is an issue, so I use coconut flour and I think it works fabulously!
Is Fat Head Dough Keto?
Yes, fathead dough made from cheese and low carb flour is keto friendly and very low in carbs making it ideal for either a ketogenic diet or low carb diet or anyone looking to reduce blood sugar spikes.
Sugar Free Keto Condiments
Placed on the side a little sugar free ketchup and yellow mustard to dip and a few pickle slices and I call that a pretty easy dinner night!
No kneading dough, no yeast, no rising and waiting. Easy peasy and perfectly pick-up-able!
Keto Pizza Dough ( Nut Free)
Obviously you must start with the keto pizza recipe in order to make the low carb cheeseburger calzone, but that is a pretty quick low carb dough recipe in itself. In less than an hour, or dare I say even 30 minutes if you have kids who can help, you can have this keto cheeseburger calzone on the table.
I think you've probably noticed I forgot the crispy bacon in the recipe. But I want it in there! And it should be in there! Because .....you know it......everything is better with bacon!
How to Make Keto Cheeseburger Calzone
Prepared Low Carb Pizza Dough Recipe, unbaked
Ground Beef or Ground Turkey or even Italian ground sausage can be used.
Sugar-Free Ketchup- I used my own recipe here but there are some good brands like Primal Kitchen that don't include crap ingredients.
Mozzarella cheese- shredded
Prepare the pizza dough on a parchment lined 9 by 12 inch baking sheet pan, but DO NOT precook it as you would for the pizza recipe. Spread the dough as far along the edges of the pizza pan as you can.
Pre-heat oven to 400 degrees F.
Place the bacon on a baking sheet pan and cook for 20 minutes or until crisp. Once cooled, break into pieces.
Increase oven temperature to 425 degrees F. Place the ground beef in the large skillet on medium-high heat and cook until browned and no longer pink. You can remove excess grease if you prefer.
Add all the rest of the ingredients to the meat mixture and cook until cheese is melted and combined well. Add the bacon and stir to combine.
Spread the filling down the center of the pizza dough.
Hold the edge of the parchment to lift one side of the dough and fold dough over on top of the filling as far as you can bring it.
Fold the other half over and seal closed simply press edges of dough with wet fingers to close together.
Bake for 20-25 minutes or until deep golden brown.
Let cool out of the oven 10-15 minutes before slicing.
Enjoy with condiments and pickles!
More Keto Cheeseburger Recipes;
Bacon Cheeseburger Stuffed Zucchini
I've updated this recipe in June 2021 to make it a bit quicker and easier. The orginial recipe cooked the bacon in a skillet and then cooked the ground meat in the same pan.
I've changed the recipe to bake the bacon instead and while that is cooking you can brown ground beef.
I've also changed the fat head dough to be made quicker in the food processor and then heat to melt it all together making it much easier to form the dough. Nutrition Facts below do not include optional dips or sauces.
KETO BACON CHEESEBURGER CALZONE
Low Carb Keto Bacon Cheeseburger Calzone
- 6 slices no sugar added bacon
- 1 ½ pound ground beef or ground turkey or venison
- ½ teaspoon onion powder
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 6 ounces cream cheese
- ¼ cup sugar free ketchup
- 2 cup shredded mozzarella
- Prepare the pizza dough on a parchment lined 9 by 12 inch baking sheet but DO NOT precook it as you would for the pizza recipe. Spread the dough as far along the edges of the pan as you can.
- Preheat oven to 400 degrees F.
- Place the bacon on a baking sheet and cook for 20 minutes or until crisp. Once cooled, break into pieces.
- Increase oven temperature to 425 degrees F. Place the ground beef in the large skillet on medium high heat and cook until browned and no longer pink.
- Add all the rest of the ingredients and cook until cheese is melted and combined well. Add the bacon and stir to combine.
- Spread the filling down the center of the pizza dough.
- Hold the edge of the parchment to lift one side of the dough over on top of the filling as far as you can bring it.
- Fold the other half over and seal closed simply by pressing the dough with wet fingers.
- Bake for 20-25 minutes or until golden brown.
- Let cool out of the oven 10-15 minutes before slicing.
- Enjoy with condiments and pickles!
Does the nutritional information include the low carb pizza dough
Even though it looked like one of the Pinterest fails when I was done with it, it tasted great! Will definitely make again.
How well do these hold up in the freezer? with just a little bit of tweaking, these could be hot pockets!
We've eaten this so fast and usually just have a few pieces left to refrigerate, I've not tried freezing it.
Hi Brenda! Thank you for this delicious looking recipe, going to try it soon. Wondering if you could use almond flour instead of coconut? Thoughts?
I actually used the original fathead dough recipe that requires almond flour instead of coconut. It was fabulous!!! In fact, I'm making it again tonight, as my husband has been requesting it.
Thank you soooo much for this recipe, Brenda. I made it for dinner tonight, and it is absolutely deeeee-licious!! In my opinion, this recipe is far better than any regular carb laden or other low carb burger recipe. I will definitely be making this again. Again, thank you for such a wonderful recipe. It tasted just like I was eating a decadent, high carb meal.
So happy you liked it!
I just made it and tried to fold it over and it kept breaking! What did I do wrong? Did I overbook the crust maybe? It won't look pretty, but hoping everyone can look beyond that! Lol
Did you weigh out the coconut flour?
In video shows eggs. But eggs not listed in recipe. How many eggs?
My video shows the low carb dough first and there are eggs in that dough recipe. It is linked in the recipe for the dough.
Hi -- we made this recipe last night. Followed the directions exactly.
I found the "bread" was way too dry and tasteless and hard to swallow. I ended up eating the middle portion and leaving the bread. Anyone else experience this?
Maybe you overcooked it?
This was sooooo goooooddddd!!!!! I have made the Fat Head Pizza dough in the past using almond flour, but never the coconut flour version. I have to say, I like this version better. Less mealy and more bread-like. I made 2 for dinner last night -- the first one with just hamburger and the cheeses, and the second one I added bacon and chopped dill pickles . I liked the second one better. The pickles helped cut the cream cheese flavor and almost gave the whole thing the flavor of a reuben -- which got me to thinking it would make a great reuben calzone. Just use sliced corned beef, sauerkraut, swiss cheese and maybe a little dressing or sauce like some horseradish. Will definitely be making this again and again.
Brenda m new to sugarfree mom and don't know the recipe for pizza dough could you please post it again for us newby's I would greatly appreciate it .
All you need to do is click the link of the low carb dough recipe and it will bring you right to the recipe itself.
Im interested in other grain free..gluten free..sugar free low carb recipes you may have or be willing to share as ive recently been diagnosed with celiac disease as well as nut and wheat allergies and my dr also wants me staying away from white sugar and watching carbs....just need good recipes that will still have flavor and from what ive seen on your page so far looks like youve figured some things out. Anything your willing to share would be appreciated
All my recipes are free to browse in the recipe index: https://www.sugarfreemom.com/recipe-index/
Any chance you can develop a low carb, dairy-free version of a pizza crust/calzone? (And gluten-free, of course) So bummed I can't eat this because it looks amazing!! (I can figure out dairy-free fillings/toppings, but the actual "bread" is where I need help.)
Wow, it looks so delicious in those pictures!!! Have to try making it for dinner. Thanks for sharing:)
Can I freeze the pizza dough ? And if so do I cook the pizza dough first ? Or freeze raw ?
I've not tried freezing it, but if you're just making a pizza I would probably spread it out like a pizza, cook and freeze it. That way you just thaw and it's all ready in it's shape for pizza. The calzone would be trickier. I am not sure if it will roll once frozen in a ball then thawed. Sorry I just haven't tried it to know.
you've come a long way baby.
Can i makr and frezze the dough is batches? Does it keep?
This recipe was sheer genius!
I don't even like coconut flour, but this recipe was delicious. Thanks!
I'm concerned the calorie count is off- I did the numbers myself, on two different recipe calorie webpages, and have come up with a MUCH higher Calorie per serving, and slightly higher Carbs per serving. Can you write out the nutrition information per ingredient? Or let us know exact brands per ingredient (as nutrition information can vary by brand). Also does the attached nutrition add in the calories from the pizza crust or is it just for the filling of the calzone? This looks like a great idea but I'm too scared now after seeing the calorie difference to try it out.
I use myfooddiary.com and pay $9 a month for accurate measurements, I have double checked it and it is correct.
In the oven now, we'll see how this goes. There are some details left out that would have been helpful. It's definitely important to note specifically what size the dough should be when flattened out. It seems like the thing 12x16 would have worked out much better to get the two sides to connect when folding over. The 10x14 baking pan I used was much too small. I predict that my crust is going to be too thick and it barely connected together when I folded it. You would also want to use a 10" minimum skillet or you may end up with some spillover. Mixture should be put down lengthwise from short side to shot side and the long sides come together when folding over.
If you need to be told what size skillet to use or how to fold a calzone, you need more than just a recipe.
DO you use whole milk or part-skim mozzarella?
That's up to you, I usually get part skim, but either is fine.
Do you think fresh mozzarella would be too wet for this recipe? (either in the crust or in the filling?)
Yes I've made that mistake with this and other recipes that need less moisture, so part skim shredded worked better for me.
Since I eat everything I can use real ground beef and maybe a phyllo dough or a regular pizza crust. Right. Looks yummy. Thank you.
This ...... is a keeper! Thanks for sharing this.
There is some prep work to it, but well worth the time.
It is very filling and one piece is about all we can handle!
I must experiment with the pizza crust part and see what else I can make from it.
This is in the oven right now. I don't have to taste it to know that I, and the other 4 people in this house, will love it!! Thanks for an easy and great recipe!
Wow!!! This was awesome! !! My husband are the whole thing g or dinner! I was able to get a little bit before it was gone