High-Protein, Low-Carb Chicken Ranch Stromboli

This keto-friendly Chicken Ranch Stromboli features a cheesy, golden low-carb crust wrapped around tender chicken, creamy ranch dressing, and melted mozzarella. It delivers all the comfort of classic stromboli without traditional wheat-flour pizza dough.

20 min

Prep time

25–30 min

Cook time

6 servings

Yield

Ingredients

For the low-carb dough

• 2 cups (200 g) shredded mozzarella cheese
• ¾ cup (72 g) superfine almond flour
• 2 tablespoons cream cheese
• 1 large egg
• ½ teaspoon baking powder
• ¼ teaspoon garlic powder

For the chicken ranch filling

• 2½ cups (350–400 g) cooked, shredded chicken breast
• ½ cup shredded mozzarella cheese
• ¼ cup shredded cheddar cheese
• 3 tablespoons ranch dressing, preferably low-carb
• 2 tablespoons cream cheese, softened
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon chopped fresh parsley, optional
• Salt and black pepper, to taste

For the topping

• 1 tablespoon grated Parmesan cheese
• 1 teaspoon olive oil or 1 beaten egg, for brushing
• Pinch of Italian seasoning

Instructions

1. Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the low-carb dough

Place the 2 cups of mozzarella and 2 tablespoons of cream cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.

3. Mix the dough

Add the almond flour, egg, baking powder, and garlic powder to the melted cheese. Mix thoroughly, then knead until a uniform dough forms. If the dough becomes difficult to handle, warm it briefly.

4. Roll out the dough

Place the dough between two sheets of parchment paper. Roll it into a rectangle approximately 10 × 12 inches and about ¼ inch thick. Remove the top parchment sheet.

5. Prepare the chicken filling

In a bowl, combine the shredded chicken, ranch dressing, 2 tablespoons cream cheese, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly coated.

6. Add the cheese

Stir the mozzarella, cheddar, and optional parsley into the chicken mixture. Spread the filling lengthwise down the center of the dough, leaving a border around the edges.

7. Roll the stromboli

Using the parchment paper to help, carefully fold the dough over the filling. Pinch the seam and ends closed to prevent the cheese from leaking out. Place the stromboli seam-side down.

8. Add the topping

Brush lightly with olive oil or beaten egg. Sprinkle with Parmesan and Italian seasoning. Cut 3–4 small slits across the top to let steam escape.

9. Bake

Bake for 25–30 minutes, until the crust is golden and firm and the filling is hot. If the top browns too quickly, cover it loosely with foil. Allow it to rest for 8–10 minutes before slicing.

10. Serve

Slice into six portions and serve warm with extra ranch dressing, a green salad, or roasted low-carb vegetables.

Estimated nutrition

Per serving, based on 6 servings:

Calories

390–450

Protein

35–42 g

Total carbs

6–9 g

Net carbs

4–7 g

Estimates vary with the chicken, cheese, almond flour, and ranch dressing brands.

Tips for success

• Prevent a soggy crust: Drain excess liquid from the chicken and avoid adding too much ranch dressing.
• Make rolling easier: Roll the dough while warm, between sheets of parchment paper.
• Meal prep: Refrigerate leftovers in an airtight container for up to 3–4 days.
• Freeze: Cool completely, slice, and freeze individually for up to 2 months for best quality. Reheat in the oven or air fryer to crisp the crust.