Keto Fat Head Cheeseburger Calzone


Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Add the ghee or butter to a skillet or non stick frying pan.

Step 2Sauté the onion on a medium heat for 3 minutes until soft. Add the beef and cook for about 4 - 5 minutes until browned. Drain any excess fat.

Step 3Add the mustard, tomato puree, coconut aminos and herb of choice. Cook for a further 1 minute until combined. Season with salt and pepper to taste. Remove from the heat.

Step 4Place the mozzarella in a bowl and microwave for about 1 1/2 minutes, or melt on the stove on a low heat, until melted. Mix through the almond flour, using a fork, to form a dough.

Step 5Roll the dough between 2 sheets fo greaseproof paper or a silicone mat and parchment paper.

Step 6Add the meat mix to the right hand side of the dough leaving the edges clear (don’t include the juices). Top with cheese. Then with Jalapeños or pickles.

Step 7Fold to form a calzone shape and fold over the edges. Make sure it’s tightly sealed by pressing with your fingertips.

Step 8Carefully make 2 small air vents in the top. Not too big or the cheese with escape!

Step 9Bake in the oven for 15 - 18 minutes until golden. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy warm.

Step 10Tastes the best when served fresh, but can be stored in the fridge for 3 days and reheated. Freezer for up to 3 months. Cook first then freeze and reheat.