Keto Pesto Pinwheels
Full of summer flavors, keto pesto pinwheels are the perfect appetizer or game time snack! Basil, garlic, and sundried tomato in a gluten-free swirl.
Prep Time10 mins
Cook Time20 mins
Chill time1 hr
Total Time30 mins
- 2 cups shredded mozzarella cheese (full fat works best)
- 3 oz cream cheese
- 2 tsp baking powder
- 1 1/2 cups finely ground almond flour
- 2 eggs
- 1/4 cup powdered parmesan cheese
- 1 cup pesto
- 1/2 cup chopped sun-dried tomatoes
Melt the mozzarella and cream cheese for 1-2 minutes in a microwave safe bowl.
Add in the almond flour, powdered parmesan cheese, and baking powder and mix to combine into a dough. Continue mixing and add the eggs in one at a time.
Form the mixture into a dough and place it between two pieces of parchment paper. If it is too sticky to handle, refrigerate it for 15 minutes. Optional: spray the parchment paper with coconut or olive oil to prevent sticking.
Roll out the dough in a large rectangle about 1/4 of an inch thick. Use a pastry brush to brush the pesto over the dough. Over that, evenly sprinkle the chopped sundried tomatoes.
Use the parchment paper to help roll up the dough from the narrow end until it becomes a log. Wrap in plastic wrap (cling film) and place in the freezer for an hour.
Slice the log into 1/2 inch slices and place on a baking sheet lined with parchment paper or silicone baking mats. There should be about 20 pinwheels.
Bake for 20-25 minutes at 350 degrees Fahrenheit or until golden and the edges begin to brown. Let them cool for at least 15 minutes on the pan and then completely on cooling racks. They should have a gentle crunch.
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
|Amount Per Serving: 1|
|Calories 84 |
|Total Fat 7 g|| |
|Saturated Fat 2 g|| |
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 28 mg|| |
|Sodium 145 mg|| |
|Potassium 62 mg|| |
|Total Carbohydrate 2 g|| |
|Dietary Fiber 0 g|| |
|Sugars 1 g|| |
|Protein 6 g|