Description

Who doesn’t love the comforting bite of a stuffed pastry? This golden, low-carb stromboli swaps traditional wheat crust for a savory, keto-friendly almond flour dough that bakes up beautifully. Packed with tender chicken, savory ham, and gooey Swiss cheese, it hits all the right notes for a satisfying lunch or dinner.

Ingredients

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Savory Meat Filling

2 tablespoons cream cheese, softened
1 tablespoon unsalted butter, softened
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1/2 teaspoon dried Italian seasoning
1/2 cup cooked shredded chicken
1/2 cup chopped ham
1/2 cup shredded baby Swiss cheese

Fathead Dough Base

1 cup shredded low-moisture mozzarella cheese
1 tablespoon unsalted butter
2/3 cup fine almond flour (85g — see USDA reference)
1 large egg, room temperature
1 teaspoon baking powder

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Instructions

Preheat and prep: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Mix the filling: In a medium bowl, stir together the softened cream cheese, butter, garlic powder, Dijon mustard, and dried Italian seasoning until perfectly smooth. Fold in the shredded chicken, chopped ham, and shredded baby Swiss cheese until evenly combined. Set aside.
Melt the cheese base: Place the shredded mozzarella in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for another 30 seconds, stir again, and microwave for a final 30 seconds. The cheese should be completely melted, looking like warm cheese fondue, and feel stringy when lifted with a fork. Immediately stir in the 1 tablespoon of butter until melted.
Form the dough: Add the almond flour, egg, and baking powder to the warm melted cheese mixture. Knead the mixture vigorously by hand on a sheet of wax paper (or process with a dough blade) for 1 to 2 minutes, until a uniform, smooth dough forms and no streaks of egg remain.
Assemble and roll: Using wet hands to prevent sticking, press or roll the dough out into a large rectangle on your prepared parchment-lined baking sheet. Spoon the prepared meat and cheese filling in a line directly down the center of the dough. Carefully lift the long edges of the dough over the filling, pinching the seams together to form a sealed log.
Bake to perfection: Bake the stromboli for 25 to 30 minutes, until the crust turns a deep golden brown and feels firm to the touch. Let it rest for 5 minutes before slicing to allow the melted cheeses to set.

Notes

Why It Works

Almond flour paired with melted mozzarella creates a pliable dough that mimics traditional pastry without the carbohydrates.
Mixing the meats with a cream cheese base ensures the filling stays moist and binds together, preventing it from leaking excessively during baking.

Common Pitfalls to Avoid

Dough cooling too quickly: Work fast while the mozzarella is hot; if it cools and stiffens before the almond flour is incorporated, microwave it again for 10 to 15 seconds.
Sticky dough: If the dough sticks to your hands during assembly, wet your fingers with cold water or lightly oil them.

Variations

Swap the chicken and ham for pepperoni and cooked Italian sausage.
Use provolone or sharp cheddar instead of baby Swiss cheese.

Allergy Alert

This recipe contains dairy, tree nuts, and eggs. Substitute as needed.

Nutrition (per serving — estimates)

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

Nutrition

Serving Size: 1 slice
Calories: 215
Sugar: 1g
Sodium: 290mg
Fat: 17g
Saturated Fat: 7g
Carbohydrates: 4g
Fiber: 1g
Protein: 13g