Keto Panzerotti

Craving the indulgence of classic Italian street food without breaking your low-carb diet? These Keto Panzerotti are the perfect solution! Featuring a golden, cheesy almond flour dough packed with savory pepperoni, gooey mozzarella, and a zesty low-carb marinara sauce, this recipe offers all the flavors of traditional panzerotti with a keto-friendly twist. The dough, made with a unique blend of melted mozzarella and cream cheese, creates a delightfully tender yet crispy texture that’s perfect for holding in the delicious fillings. Easy to prepare in just 45 minutes, these handheld delights are ideal for lunch, dinner, or even a game-day snack. Serve them with extra marinara for dipping, and enjoy the ultimate guilt-free comfort food!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 cups Shredded mozzarella cheese
• 2 tablespoons Cream cheese
• 1 teaspoon Baking powder
• 1 large Egg
• 0.5 teaspoon Salt
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Garlic powder
• 20 pieces Pepperoni slices
• 1 cup Shredded mozzarella cheese (filling)
• 0.5 cup Marinara sauce (low-carb)
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 1 minute on high, stir, and then microwave for another 30 seconds until the cheeses are completely melted and combined.

Step 3

In a separate large bowl, whisk together the almond flour, baking powder, salt, Italian seasoning, and garlic powder.

Step 4

Add the egg to the dry ingredients and mix slightly to combine. Pour in the melted cheese mixture and mix thoroughly until a dough forms. You might need to knead it with your hands to ensure the ingredients are well incorporated.

Step 5

Divide the dough into four equal portions. Roll each portion into a ball and then flatten into a disc about 6 inches in diameter using a rolling pin or your hands.

Step 6

Place 5 pepperoni slices on one half of each dough circle, leaving a small border at the edge. Top with about 1/4 cup of the shredded mozzarella for filling and a tablespoon of marinara sauce.

Step 7

Fold the dough over the filling to form a semi-circle. Press the edges together firmly, crimping with a fork to seal the panzerotti.

Step 8

Brush the tops of the panzerotti with olive oil to help them brown and crisp during baking.

Step 9

Place the panzerotti on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown and firm to the touch.

Step 10

Allow to cool slightly before serving. Enjoy your Keto Panzerotti with extra marinara sauce if desired.

Nutrition Facts

Serving size	(714.0g)

Amount per serving	% Daily Value*
Calories	2906.1

Total Fat 240.2g	0%
Saturated Fat 71.2g	0%
Polyunsaturated Fat 5.1g
Cholesterol 534.7mg	0%
Sodium 5144.0mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 21.1g	0%
Total Sugars 8.1g
Protein 147.3g	0%

Vitamin D 53.8IU	0%
Calcium 2920.9mg	0%
Iron 10.6mg	0%
Potassium 396.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.2%

Protein: 19.7%

Carbs: 8.2%