Low Carb Fathead Reuben Calzone (Keto, Gluten Free)
Servings 16
Calories 342kcal
Ingredients
Dough:
- 4 cups shredded mozzarella
- 4 oz cream cheese
- 1 cup coconut flour
- 1 teaspoon Italian Seasonings
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoon baking powder
- 4 eggs beaten
Filling:
- 1 lb corned beef cooked and shredded
- 6 oz sauerkraut
- 8 oz Swiss cheese shredded
Dressing
- ½ cup sour cream
- ½ cup mayonaise
- ½ cup sugar free ketchup
- ⅓ cup dill pickle relish
- 1 tablespoon white wine vinegar
Instructions
- Preheat oven to 400 degrees F.
- Melt the mozzarella and cream cheese together in the microwave for 2-3 minutes or over the stove top until you are able to incorporate them fully.
- Combine the remaining dough ingredients in another bowl. Wet hands and work the dry ingredients into the melted cheese mixture as best you can. Don't worry if it has streaks and doesn't look fully incorporated.
- Line a baking sheet pan with parchment paper and flatten the dough with your hands or use another piece of parchment on top and a rolling pin to roll the dough out to 12 by 16 rectangle. Set aside to make filling.
- In a large bowl combine the corned beef, sauerkraut and dressing ingredients. Mix until well combined.
- Lay the mixture down the middle of the dough.
- Top with cheese.
- Roll up long side of dough and make sure to seal dough well by pressing together both ends.
- Bake calzone for 20 minutes or until golden brown.
- Allow 10 minutes below slicing and serving.
Notes
Net Carbs: 7g per slice
Nutrition
Serving: 1slice | Calories: 342kcal | Carbohydrates: 10g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 918mg | Potassium: 197mg | Fiber: 3g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 9.6mg | Calcium: 281mg | Iron: 1.4mg