Go Back
+ servings
a cut open chaffle calzone with melting cheese and veggies inside
Print

Keto Chaffle CALZONE!

Keto Chaffle Calzone are the easiest and a 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!
Course Appetizer, DInner, lunch, Snack
Cuisine American, Italian
Keyword calzone, chaffle, gluten-free, keto, low carb, primal, waffles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 212kcal
Author Megan
Cost $5

Equipment

  • chaffle or waffle iron
  • oven
  • mixing bowl

Ingredients

Chaffle Batter

  • 2 eggs
  • 1-1/4 cups mozzarella cheese grated
  • 1/4 cup parmesan cheese
  • 4 teaspoons coconut flour or ¼ cup blanched almond flour
  • 1 Tablespoon butter melted, or avocado/olive oil
  • 1 teaspoon psyllium husk powder
  • 1/2 teaspoon baking soda sifted

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
  • 2/3 cup vegetable pizza toppings: artichoke hearts, mushrooms, sliced onions, olives
  • 2 Tablespoons marinara sauce low carb (such as Rao's brand)

Instructions

  • 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.
    chaffle ingredients in a mixing bowl, labeled
  • 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.
    chaffle batter poured onto waffle iron
  • 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.
    chaffle with fillings ready to be folded and baked for calzone
  • 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.)
    folded over calzone ready to be baked
  • 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.)
    2 baked calzone on a baking sheet
  • Serve! (Also, please rate and comment on this recipe so others know how you liked it!)
    a cut open chaffle calzone with melting cheese and veggies inside

Nutrition

Calories: 212kcal | Carbohydrates: 3g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 564mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg