Servings: 6 slices
Total Time: 35 minutes
Difficulty: Easy
Calories per Serving: ~285
Macros (per slice):
Protein: 24g | Net Carbs: 5g | Fat: 18g | Fiber: 3g
Weight Watchers Points: ~4–5 (estimate; track with your app)
Intro
If you’ve been missing classic Italian comfort food on a low-carb lifestyle, this Keto Italian Stromboli will bring all that cheesy, savory joy back to your plate. It has the irresistible flavors of melted mozzarella, seasoned meats, and fragrant herbs — without the heavy dough or carb overload.
This keto stromboli is a high-protein, energy-boosting recipe that’s perfect for weeknight dinners, meal prep, or game day sharing. It checks all the boxes: low carb, gluten-free, and totally satisfying.
With just a few simple ingredients, you can enjoy a macro-friendly Italian classic that fuels your goals while feeling like a cozy treat you’d order at your favorite pizzeria.
Look at the Recipe
- Cheesy, golden crust with a warm, melty center
- Savory Italian meats and seasoning for big flavor
- High protein and keto-approved ingredients that help you stay on track
Ingredients Needed
Keto Dough
- 2 cups shredded low-moisture mozzarella cheese
- 2 oz cream cheese
- 1 1/4 cups almond flour
- 1 large egg
- 1/2 tsp baking powder
Filling
- 6 oz turkey pepperoni or nitrate-free pepperoni
- 1/2 cup shredded provolone or more mozzarella
- 1/4 cup sugar-free marinara sauce (plus extra for dipping)
- 1 tsp Italian seasoning
- Optional: 2–3 slices deli ham or turkey for extra protein
Finishing
- 1 egg (beaten, for egg wash)
- Pinch of garlic powder
- Pinch of grated Parmesan
How to Make Our Keto Italian Stromboli
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Melt the cheeses: In a microwave-safe bowl, heat mozzarella + cream cheese for 45–60 seconds until soft. Stir to combine.
- Form the dough: Add almond flour, baking powder, and egg. Mix well until a smooth dough forms.
- Roll it out: Place dough between two sheets of parchment and roll into a rectangle about 1/4-inch thick.
- Add the filling: Spread a thin layer of sugar-free marinara, then layer pepperoni and optional deli meats. Sprinkle provolone and Italian seasoning.
- Roll it up like a log, tucking seams tightly underneath.
- Brush with egg wash and sprinkle garlic powder + Parmesan for flavor.
- Bake 18–22 minutes or until golden and slightly crisp.
- Rest 5 minutes, then slice into 6 pieces and serve warm with extra marinara.
Low-carb comfort food doesn’t get easier — or tastier — than this!
Storage & Serving Suggestions
- Store leftover slices in an airtight container up to 4 days
- Reheat in the air fryer or oven for crisp edges
- Freeze tightly wrapped slices up to 2 months
- Serve with a fresh leafy salad or roasted broccoli for a clean low-carb meal
Tips & FAQs
Can I use different meats?
Yes! Salami, prosciutto, or grilled chicken all keep macros keto-friendly and add protein.
What if the dough feels sticky?
Chill for 5–10 minutes or lightly oil your hands. Fathead dough softens when warm.
Is marinara sauce keto?
Choose a sugar-free brand to keep carbs low (Raos often recommended).
Can I meal prep this?
Absolutely — bake, cool, slice, and freeze for grab-and-reheat lunches.
How do I prevent cracking while rolling?
Roll the dough evenly and move slowly — if cracks happen, pinch them shut before baking.
