Go Back

Keto Stromboli

Don't give up comfort food for keto, we've got you covered with this delicious Keto Stromboli recipe using Ketonia's bread mix. 
Print Recipe
Servings: 8
Cuisine: Italian
Calories: 566
Ingredients Equipment Method

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 bag Ketonia Bread Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 1 ¼ cup water (room temp)
  • 1 tsp honey
  • 1 tbs instant yeast
  • 2 tbsp olive oil
  • 8 oz thinly sliced pepperoni
  • 1 lb sliced mozzarella
  • 1 bunch basil
  • 1 jar marinated artichokes
  • ¼ cup sliced black olives
  • 1 stick butter (melted)
  • 3-6 cloves garlic (grated)
  • 1 tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ cup parmesan cheese

Equipment

  • 1 Stand mixer
  • 1 Food processor
  • 1 Parchment paper

Method
 

  1. Combine all ingredients in a bowl of Food processor, stand mixer, or by hand in a bowl.
  2. Knead by hand for 8-10 minutes or till dough forms a ball in the food processor or Mixer.
  3. Shape into a ball and rest, covered for 30 minutes.
  4. Meanwhile, combine butter, garlic, herbs, and salt in a small saucepan.  On low heat melt butter and stir to combine. Remove from heat.
  5. Preheat oven to 375*
  6. Roll dough in a 16 by 12 or so rectangle on parchment paper. Layer pepperoni, Mozzarella cheese, basil, olives, and artichoke evenly over the rectangle.
  7. Roll up, jelly-roll style, and lay them seam side down on a parchment-lined sheet tray.  Fold ends under so filling doesn’t leak out!
  8. Do not rest/rise a second time. Brush loaf with garlic butter, saving some to brush on when it comes out of the oven.
  9. Bake in a preheated 400*  oven for 15 or 20 minutes or till golden brown. Brush with remaining garlic butter and sprinkle with parmesan.  Slice and enjoy it!