These Keto Calzones are delicious stuffed with ranch spice bacon and cheese, great for lunch or dinner.

This Keto Chicken Bacon Calzones recipe makes 6 serves. 1 serving is 1 calzone and has 5g net carbs.

Store leftover Keto Chicken Bacon Calzones in the fridge for up to 5 days or freeze for up to 3 months.

Keto Calzone Ingredients

How to Make Keto Calzone

Preheat your oven to 175C/340F. Line a cookie sheet with parchment paper and set it aside.
In a mixing bowl, add all the filling ingredients. Mix well and set aside.
In a small bowl, add the yeast, inulin, and warm water. Mix well and set aside to proof.
Place the mozzarella and butter into a nonstick saucepan over low heat. Heat until the cheese has melted and is of “pouring” consistency.
While the cheese is melting, add the almond flour, xanthan gum, and salt into your stand mixer. Mix with the paddle attachment.
Add the yeast mixture, followed by the melted cheese, and mix for 1 minute.
Add the eggs and mix until a smooth dough has formed. If your dough is sticky, allow it to sit for 2-3 minutes to allow the flour to soak up the excess moisture.
Split the dough into 6 evenly sized balls.
Roll each ball into an 8in circle, place about ⅓ cup of filling slightly off-center and fold over the rest of the dough. Push the edges together and press with a fork. Repeat with the remaining dough.
Place the calzones on your prepared cookie sheet.
Bake for 20-25 minutes until golden brown.
Serve hot and be careful not to burn your mouth on the molten filling!

Want more Italian inspired Keto Pizza Recipes, try our;

To make a larger batch of this Keto Chicken Bacon Calzones recipe adjust the servings above.