Holy Low Carb Stromboli! (and Happy Mother’s Day)

I’m happy to report the low carb stromboli recipe has repeatedly performed well and is my most pinned recipe at this point. If you haven’t tried it yet then I predict these pictures will get you off the fence.  I have seen so many stromboli over the last few weeks that I had to compile them all together. Look at all that low carb stromboli! I can’t even believe that’s not real bread. What an absolutely fantastic job, you guys!

I love the creativity behind some of these.  I can’t wait to try the dough with hot dogs or perhaps some spicy italian sausage? The garlic knots look fantastic too! I want to make those and drown them in light olive oil and minced garlic.  Don’t get me started about the sandwich bread.  I’m out of almond flour and coconut flour at the moment! I’m pretty sure I’ll be making a stromboli the day they arrive! Don’t these pictures just make you hungry?? 

I would also like to extend my sincerest wishes for a wonderful Mother’s Day tomorrow! I know I’ll be enjoying some down time with my family hope you guys do too!  


    • Elizabeth Nimphius says:

      Seriously, your gigantic stamp of approval was/is very appreciated!! Stromboli for everyone!

  1. May says:

    I love you! The Stromboli saved me from killing someone when I was having a break down cause I NEEDED pizza! It is soooooo good.

  2. Jammie says:

    All of these pictures are awesome! I would LOVE to have the actual recipes to each one. Is that possible? I would especially love to know how the bread version was made for the sandwich? Thanks in advance 🙂

    • Elizabeth Nimphius says:

      Hi there! I don’t have the specifics for all of these pictures unfortunately. All of them were made using the stromboli dough recipe without any major modifications (i.e. some used flax instead of almond flour, or higher fat cheese rather than the recommended 2% milk mozzarella). Hope that helps!

  3. Jess says:

    I have a question. How cheesy does this crust taste? I have never been able to really stomach cheese, but with a recent diagnosis of a metabolic disorder, I’ve had to overhaul what I eat. I miss pizza crust. I am tempted to try this, but I’m uneasy about the cheese content. I’m told mozzarella is mild, but it’s still…cheese.

    • Elizabeth Nimphius says:

      I think you’ll be pleasantly surprised. I even have another variation on this recipe used to make cheese danish. The key is let it bake long enough. With the stromboli as is in this recipe it gets a deep golden brown within 15 mins at 400 degrees. If you’re wanting to make a pizza just make sure the dough gets to that deep brown color. If it’s undercooked you will get that sense of “there’s cheese in here.” When it bakes completely all that cheese gets lost in the flours. Good luck!

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