Gluten-Free Low Carb Fathead Reuben Calzone
This keto-friendly calzone transforms the classic Reuben sandwich into a handheld comfort food using a fathead dough made with melted mozzarella and coconut flour. The low-carb crust encases tender corned beef, tangy sauerkraut, and melted Swiss cheese, all brought together with a creamy thousand island-style dressing. Perfect for those following ketogenic or gluten-free diets, this satisfying meal delivers all the flavors of a traditional Reuben in a portable, guilt-free package that works great for lunch or dinner.
Ingredients
- 4 cups mozzarella, shredded
- 4 oz cream cheese
- 1 cup coconut flour
- 1 tsp Italian seasoning
- ¼ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 2 tsp baking powder
- 4 eggs, beaten
- 1 lb corned beef, cooked and shreddedpastrami1:1ketogluten-free
similar flavor profile
- 6 oz sauerkrautcoleslaw mix1:1ketogluten-free
different texture, less tangy
- 8 oz Swiss cheese, shredded
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup sugar free ketchup
- ⅓ cup dill pickle relish
- 1 tbsp white wine vinegar
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Melt the mozzarella and cream cheese together in the microwave for 2-3 minutes or over the stove top until you are able to incorporate them fully
- 3
Combine the remaining dough ingredients in another bowl
- 4
Wet hands and work the dry ingredients into the melted cheese mixture as best you can
- 5
Line a baking sheet pan with parchment paper and flatten the dough with your hands or use another piece of parchment on top and a rolling pin to roll the dough out to 12 by 16 rectangle
- 6
In a large bowl combine the corned beef, sauerkraut and dressing ingredients
- 7
Mix until well combined
- 8
Lay the mixture down the middle of the dough
- 9
Top with cheese
- 10
Roll up long side of dough and make sure to seal dough well by pressing together both ends
- 11
Bake calzone for 20 minutes or until golden brown
- 12
Allow 10 minutes before slicing and serving
Tips
Wet your hands when working with the fathead dough to prevent sticking and make handling easier
Use parchment paper both under and over the dough when rolling to achieve an even rectangle without sticking
Seal the calzone edges well by pinching and pressing to prevent filling from leaking during baking
Good to Know
Store covered in refrigerator for up to 3 days
Can assemble and refrigerate up to 1 day before baking
Serve warm, cut into slices
Common Mistakes
Don't overmix the fathead dough to avoid tough texture
Seal edges completely to prevent filling from leaking out
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar flavor profile
FAQ
Can I freeze this calzone?
Yes, wrap cooled calzone tightly and freeze for up to 3 months. Reheat in oven at 350F until heated through.
What if my dough is too sticky to work with?
Wet your hands with water or lightly oil them. You can also chill the dough for 15 minutes to firm it up.
Can I make individual calzones instead?
Absolutely! Divide the dough into 4-6 portions and make personal-sized calzones. Reduce baking time to 15-18 minutes.