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Keto Chaffle Calzone are the easiest, and a most delicious way, to enjoy calzone! Just 5 minutes to make the batter, a few minutes on your waffle or chaffle iron, and this savory feast gets finished in the oven — for a stunning Italian meal.
Baked Chaffle Calzone taste and smell just like pizza!
A big serving of this recipe has just 3 grams net carbs (one large calzone or 3 small).
Also, see the GAPS diet variation on this recipe below.
Ingredients in Keto Chaffle Calzone
Fill your Chaffle Calzone with any of your favorite pizza toppings!
In this recipe, I fill the calzones with marinara sauce, mozzarella cheese, sausage and some fun veggies: sautéed mushrooms, artichoke hearts, just a few onions (to keep it low carb) and olives.
You can use the baked batter as a template for other fillings too:
- Alfredo sauce, chicken, mozzarella and pesto
- BBQ sauce, chicken and provolone
- ground beef, cheddar and salsa
- ham and gruyere … Here’s that recipe for Chaffle Hot Pockets.
Fillings don’t have to be Italian. Any meat and melted cheese is wonderful.
What is calzone
A calzone is an Italian oven-baked folded over pizza. This savory turnover originated in Naples in the 1700s. A standard calzone is made with salted bread dough, baked in an oven and stuffed with various meats, vegetables, cheeses, even egg.
What is a chaffle and the origin of Chaffle Calzone
A chaffle is a waffle made with mainly cheese and egg. It’s high fat and low carb, with a moderate amount of protein.
I figured out something special with this Chocolate Croissant Chaffle recipe, though: that you can fold over chaffles and fill them with amazing things: first I tried chocolate (of course), and then all the savory fillings you see here. Both worked so so well!
So now Chaffle Turnovers are a thing. We love them in our house, not only with the little chaffle maker (find it here). For this recipe, I started making Chaffle Calzone on our full-sized waffle iron, to get a full-sized calzone.
Now, we make both! Use your little chaffle maker to create little bites, appetizers, tapas and savory treats. Use a full size waffle maker to make plate-size big filled calzone.
This recipe provides enough batter to make 2 big calzone, or 6 to 7 small.
The batter and process are fast and easy!
(Note: Our full-sized waffle iron is square, so I pour the batter on in a circle [and sometimes trim the edges a bit on the cooked calzone] so it’s a handsome half circle. We really like our square waffle iron for Chaffle Calzone. I haven’t made them on a round Belgian iron, so I can’t be sure how the batter will do with the deeper rivets. Let us know in the comments below if you make this recipe using a Belgian waffle iron. I will say, on ours, the batter behaves like a normal batter, so it’ll probably be fine, but I prefer ours.)
How to make Chaffle Calzone
The Chaffle batter is really fast:
- In one bowl, you’ll mix cheese, egg, baking soda and a few other ingredients (see photo above).
- Pour this batter on your heated iron, and cook for less than the usual time it takes to make a chaffle — only about 2 minutes.
- Transfer the partially cooked chaffle to a baking sheet. Spread half of the circle with marinara, top with cheese and sausage. Add a few pizza veggies and more mozzarella.
- Fold over the chaffle, and here’s the fun part: Crimp or seal the edges by pressing them together with the edge of a spoon or tines of a fork. (You’ll love how easily the dough crimps together. See Photo #5 below.)
- Move the baking sheet to your preheated oven. Bake for 8 to 10 minutes. (Repeat with the remaining batter.)
- Serve! Or, cut in half and serve, so you can see all that good melting cheese!
How to store and reheat leftover Chaffle Calzone
Refrigerate any leftover Calzone in a well-sealed container.
To reheat, preheat the oven to 325 degrees Fahrenheit. Bake for 10 to 15 minutes, until hot through.
You can also freezer leftovers. Simply wrap well, defrost overnight in the fridge or on the counter for up to 4 hours, before reheating.
GAPS diet variation
Yes, you can make savory chaffles on the GAPS diet, as long as you’ve reintroduced aged cheese successfully. I was making myself GAPS-style chaffles for years before chaffles had a name.
When we owned our first frozen yogurt shop (where we made homemade probiotic kefir into soft-serve), I needed real food during my long work hours. We served our frozen yogurt on sourdough waffles, so we had a waffle iron. I’d mix up cheese and eggs and pour it on the iron and have lunch.
This recipe can help you in the same way, but you can even make calzone! Won’t your family be thrilled?! Plus, as mentioned, these don’t take a lot of work.
To make GAPS-friendly, simply use aged cheese in place of mozzarella, and omit the psyllium husk powder and baking soda. Make sure your fillings are all compliant. That’s it. Enjoy!!
Keto Chaffle CALZONE!
- chaffle or waffle iron
- mixing bowl
Fillings and Assembly
- 1 large link sausage sliced, or ½ cup bulk sausage fried up
- 1 cup mozzarella cheese grated, or 2-3 round slices provolone, cut in half
- ⅔ cup vegetable pizza toppings: artichoke hearts, mushrooms, sliced onions, olives
- 2 Tablespoons marinara sauce low carb (such as Rao's brand)
- Preheat oven to 350° Fahrenheit. Preheat chaffle or waffle iron.
- In a medium-size mixing bowl, combine well all of the chaffle ingredients: eggs, mozzarella, parmesan, coconut or almond flour, butter, psyllium husk powder and baking soda.
- Scoop batter onto preheated chaffle or waffle iron. Use about ⅙ of the batter for (small) chaffle iron or ½ of the batter for full size waffle irons. Cook for less than the usual time it takes to make a chaffle or waffle — only about 2 minutes.
- Transfer the partially cooked chaffle to a baking sheet. Spread half of the circle with marinara, top with cheese and sausage. Add pizza veggies and more cheese on top.
- Fold over the chaffle, and then here's the new part: Crimp or seal the edges by pressing them together with the edge of a spoon or tines of a fork. (The dough crimps together easily. But it won't seal like raw pastry dough, yet it will hold in place well and seal in spots.)
- Move the baking sheet to a preheated oven. Bake for 8 to 10 minutes. (Continue with any remaining batter, depending on how many calzone you're making. It's okay to add unbaked calzone to the baking sheet with others that are already baking. It's also okay for one calzone to bake a little longer than another one. Just remove before it gets too dark. Use an offset metal spatula to transfer Chaffle Calzone into and out of the oven.)
- Serve! (Also, please rate and comment on this recipe so others know how you liked it!)
LOVE chaffles as much as we do? Here are some other favorite creations: