Transform classic Chicken Cordon Bleu flavors into a fun, shareable, and completely low-carb Stromboli! This recipe features a pliable, keto-friendly Fathead dough wrapped around savory deli ham, tender cooked chicken, and melted Swiss cheese. Baked to golden perfection and brushed with butter, each slice is a cheesy, satisfying delight perfect for dinner, lunch, or even a hearty appetizer.
Prep Time: 30 minutes (includes making dough)
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Yields: 6 servings
Serving Size: 1 slice
Ingredients:
For the Low-Carb Fathead Dough (See Sub-Recipe Below):
1 batch Simple Low-Carb Fathead Dough
For the Filling:
4 thin slices Deli Ham (ensure low/no added sugar)
1.5 cups Shredded Cooked Chicken (approx. 6 oz / 170g)
6 slices Swiss Cheese (approx. 6 oz / 170g)
For the Topping:
1 tablespoon Unsalted Butter, melted
For Serving (Optional):
Low-Carb Alfredo Sauce or Low-Carb Marinara Sauce (check labels)
Instructions:
- Prepare the Dough: Follow the instructions in the sub-recipe below to make the Simple Low-Carb Fathead Dough. It’s best rolled out while still warm.
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper (this prevents sticking).
- Roll Out Dough: Place the ball of Fathead dough between two large sheets of parchment paper. Using a rolling pin, roll the dough out evenly into a rectangle shape, roughly 10×12 inches and about 1/4-inch thick. Carefully remove the top layer of parchment paper.
- Layer the Filling: Arrange the filling ingredients evenly over the rolled-out dough, leaving a border of about 1/2 to 1 inch clear on all sides. Start with the deli ham slices, then layer the shredded cooked chicken over the ham, and finally place the Swiss cheese slices on top of the chicken.
- Roll the Stromboli: Starting carefully from one of the longer sides, begin rolling the dough up tightly over the filling, similar to making a jelly roll. Use the bottom sheet of parchment paper to help lift and guide the dough as you roll, peeling it away as you go.
- Seal and Transfer: Once fully rolled, firmly pinch the long seam where the dough meets to seal it shut. Pinch the short ends closed and gently tuck them underneath the roll for a neater appearance. Using the parchment paper or large spatulas for assistance, carefully transfer the Stromboli roll, seam-side down, onto the center of your prepared parchment-lined baking sheet.
- Brush and Bake: Brush the entire top surface and sides of the Stromboli with the melted butter. Optional: You can cut a few small diagonal slits across the top crust to allow steam to vent during baking.
- Bake: Place the baking sheet into the preheated oven. Bake for 18 to 25 minutes. The Stromboli is done when the crust is a deep golden brown color, feels firm when gently pressed, and any exposed cheese is melted and possibly bubbly.
- Rest Before Slicing: Allow the Stromboli to rest on the baking sheet for 5 to 10 minutes after removing it from the oven. This helps the cheese set slightly and makes slicing cleaner.
- Serve: Using a sharp serrated knife, cut the Stromboli crosswise into 6 equal slices. Serve warm as is, or with a side of low-carb Alfredo or marinara sauce for dipping, if desired.
Sub-Recipe: Simple Low-Carb Fathead Dough (for Stromboli)
Yields: Dough for one Stromboli (approx. 10×12 inches)
Ingredients:
2 cups (8 oz / 226g) Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 ounces (57g) Cream Cheese, cubed
1 cup (112g) Fine Almond Flour
1 large Egg, lightly beaten
1/2 teaspoon Baking Powder (optional)
Pinch of Salt (optional)
Instructions:
- Melt Cheeses: In a medium microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave on high for 60 seconds, stir well, then microwave in 30-second bursts, stirring after each, until fully melted and smooth. Alternatively, melt gently in a double boiler or non-stick saucepan over very low heat, stirring constantly.
- Combine Dough: Remove melted cheese from heat. Immediately add the almond flour, beaten egg, optional baking powder, and optional salt. Stir vigorously with a sturdy spatula until a cohesive dough forms. It might look stringy initially; keep mixing until it comes together.
- Brief Knead (Optional): If dough is very sticky, let it cool slightly. You can knead it briefly on parchment paper (use oiled hands if needed) for about 30 seconds to ensure it’s well combined.
- Roll Out: Use the dough immediately while it’s still warm and pliable for best results. Roll between two sheets of parchment paper as directed in the main recipe.
Estimated Nutrition Information:
Per Serving (1 slice, 1/6th of Stromboli)
- Calories: 459 kcal
- Total Fat: 32.4g
- Saturated Fat: 14.4g
- Total Carbohydrates: 6.2g
- Dietary Fiber: 1.8g
- Sugars: ~1.5g (Naturally occurring from dairy)
- Net Carbohydrates: 4.4g
- Protein: 34.9g
- Sodium: 508mg (Dependent on specific cheese and ham brands used)
Disclaimer: Nutrition information is meticulously calculated using standard databases and estimates for low-carb dough ingredients. It is provided as an estimate only. Actual values may vary based on specific brands used (especially cheeses, ham), precise measurements, and potential ingredient variations.
