KETO TACO CALZONE

Main Dishes
Written By Michael Gorman

This recipe was born the night I asked myself, “What would happen if I used pork rinds instead of almond flour in fat head dough?” The answer to that question turned out to be a resounding yes!

Ingredients:

(Pork Rind Fat Head Dough)

  • 170g Mozzarella, part skim, shredded

  • 28g Cream cheese

  • 42g Pork rind crumbs

  • 1 large egg, beaten

  • 4 tsp Taco Seasoning, separated (Recipe here)

  • 8oz 93/7 Ground beef

  • 1oz Onion, diced

  • 2 Tbsp Canned green chilies

  • 1/2 Tbsp avocado oil

  • 1/4 cup Water

  • 2oz Cheddar, shredded

Steps:

  1. Heat oil over medium high heat in a skillet, add onion and saute until translucent

  2. Add ground beef to the skillet with 2 tsp taco seasoning. Saute until browned.

  3. Add chilies and water to the skillet, stir well and cook until the water has mostly evaporated. Set aside.

  4. In a microwave safe bowl add mozzarella and cream cheese. Microwave in 30 second increments mixing as you go. Should be fully melted and incorporated by 90 seconds.

  5. Add pork rinds & remaining taco seasoning to the cheese mixture and fully mix. You may need to reheat the bowl in 10 second bursts to keep the cheese workable. 

  6. Add egg and mix to fully incorporate.

  7. Roll out dough between two sheets of parchment paper into a 1/4 inch thick rectangle. Chill dough for 10 minutes while preheating the oven to 400 degrees.

  8. Remove dough from the fridge and place on a parchment lined baking sheet. (I keep it on the parchment it is already on. 

  9. Add beef mixture to one half of the dough, leaving a 1/2 inch border. Sprinkle cheddar over the beef.

  10. Fold dough over itself and use a fork to crimp the edges and seal. Warm water can help with the seal if needed. 

  11. Slice 2-3 vent holes on top of the calzone and place into the oven.

  12. Bake for 15-20 minutes until browned. Let rest for a few minutes and serve. 

Notes:

  • This is great with salsa, sour cream, shredded lettuce, chopped tomato or guacamole (Not included in the macros.)

  • The fat head dough here, sans taco seasoning, can be used in any recipe with significantly less carbs than versions that use almond or coconut flours. 

Calories & Macros:

Macros are for two very hearty servings, and can be 4 as well. 

Calories: 703
Protein: 62g
Fat: 47g
Carbs: 8g

Michael Gorman
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