Keto Stromboli Recipe

Through this whole COVID-19 quarantine, I've been trying to avoid doing take out because I am at a higher risk for the virus and am just trying to minimize the things coming in to the house. That being the case, I have been perfecting several of our favorite Keto recipes over the last month and a half. Today I thought I would share the recipe we love for Keto stromboli.

Keto Stromboli

Ingredients:

- 1 3/4 cup Shredded Mozarella Cheese

- 3/4 cup Almond Flour

- 1 egg

- 1 tsp Italian Seasoning

- 1/2 tsp Parsley

- 1/2 tsp Garlic Powder

- 1/2 tsp Onion Powder

- 1/2 tsp Black Pepper

- Pepperoni (I like to use the large deli sized salami)

- Mushrooms

- Rao's Marinara Sauce (It also tastes great with the Rao's Garlic spaghetti sauce, you'll just have more carbs added)

- 1 cup Shredded Mozzarella Cheese 

Directions:

1. Preheat oven to 375 degrees.

2. Add the 1 3/4 cup shredded mozzarella cheese into a medium-sized microwave safe bowl and pop in to microwave for 30 seconds. After 30 seconds, stir and put back in for another 30 seconds. Repeat this until the cheese is completely melted and stirred smooth.

3. Once the cheese mixture is smooth, stir in the Italian Seasoning, Parsley, Garlic and Onion powder, and Black Pepper.

4. In a separate bowl, stir the almond flour and egg together. Once combined, add to the cheese and seasoning mixture and knead until the cheese mixture and almond flour and egg are combined (I either use another piece of parchment paper to do this or I grease my hands up with olive oil before kneading - make sure you don't knead without putting some sort of non-stick surface between your hands and the dough because it is a VERY sticky dough). Pour dough out onto parchment paper, and knead dough until all ingredients are completely combined.

5. While dough is on parchment paper, roll out dough into a large rectangle. 

6. spread a thin coating of Rao's marinara sauce on one half of the dough, then add layer of pepperoni, cheese, mushrooms, and then another layer of pepperoni on top of the marinara sauce.

7. Once toppings are added, use the parchment paper to roll the side of the dough with no toppings over the side with toppings and pull parchment paper back. Pinch dough around the edges until dough is completely closed.

8. Spray down a cookie sheet with non-stick spray and then gently move stromboli from parchment paper to cookie sheet.

9. Put stromboli in oven for 10 minutes (or until the bottom of the stromboli is completely browned) at 375 degrees. After 10 minutes, flip the stromboli and let cook for another 10 minutes (or until stromboli is completely browned). 

10. Warm up the extra marinara sauce for dipping and enjoy!