Keto Sausage Cream Cheese Pinwheels
The perfect keto appetizer! The Keto Sausage Cream Cheese Pinwheel is made from fatty head dough and topped with sausage and cream cheese! Just two net carbs per serving!
Last Friday I got a call to pack a bag and go back to my hometown. My sweet aunt is expecting her third child and my new niece has decided to show up four weeks early! Saturday my family welcomed little Haddie Josephine and we are so excited. Mom and baby are really good.
Haddie is in the NICU because her little lungs aren’t fully developed yet, but she’s making big strides every day. So this is a really exciting time for our family. I make some freezer meals and some meal prep type meals to make life a little easier, and these Keto Sausage Cream Cheese Pinwheels are perfect for keto meal prep!
What type of keto dough do you use?
These little rolls make the perfect low-carb appetizer, breakfast, or even an easy dinner. This recipe uses a fat-head dough with mozzarella cheese, cream cheese, almond flour, and ground flaxseed. This dough is gluten- and egg-free and very low-carb, so it’s perfect for keto meals.
Tips and Tricks for Fat Dough
Make sure the mozzarella and cream cheese are completely melted and smooth. You do not want small pieces to remain, otherwise it will spoil the consistency of your dough.
Prepare all your materials ahead of time so you can work quickly. The dough is easy to work with and can bend when warm, but can become harder as it cools. Reheat in 15-20 second increments (easiest method) by heating in the microwave or in a double boiler until nice and malleable again.
Do not make any changes. Other grain-free and gluten-free flours have not been successful, so go with almond flour. Plus, the stickiness and mild flavor of mozzarella really makes it the best cheese for the texture and taste of dough.
If you don’t have ground flaxseed, you can leave it out. However, I’ve found that (in addition to adding a great fiber boost) it makes the dough less sticky and easier to work with.
Because this dough is cheese-based, it browns quickly. If it’s browner than you want, feel free to cover it with foil while baking, but that wasn’t much of an issue with these pinwheels.
How many carbs are in Keto Sausage Cream Cheese Pinwheel?
Net carbs will depend on how thickly you slice your rolls. I felt the average person would probably slice them a little thicker and you’d get 10 rolls per recipe. At 10 per recipe, these come in at 2 net carbs per roll.
My personal preference is to slice them a little thinner and get 12 from the recipe, but I prefer a slightly crunchy dough, so thinner will work. Keep this in mind when calculating your carbohydrates.
How should I store and reheat these Pinwheels?
These should be refrigerated in an airtight container and eaten within four days. To reheat, at 30-second intervals until warm through microwave oven. If you like it crispy, you can heat it in an Air Fryer at 350 degrees for 3-4 minutes.
Are these good for preparing food?
Yes, these work well for preparing meals! You can make these 3-4 days in advance and reheat them when you’re ready to eat them.
These can also be frozen for up to three months. If frozen, thaw overnight in the refrigerator before reheating in the microwave or Air Fryer, or reheat while frozen in the oven.
2 cups grated mozzarella cheese
2 ounces cream cheese
3/4 cup almond flour
2 tablespoons of ground flax meal
For the filling:
1/2 pound cooked breakfast sausage, drained
3 ounces cream cheese
Preheat oven to 400 degrees
In a microwave-safe mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30-second increments, stirring occasionally, until completely melted. Add almond flour and ground flax flour.
Mix the dough well until you get a soft ball.
Between two silicone baking mats or parchment paper, roughly roll the dough into a 12×9 rectangle.
For the filling:
Combine sausage and cream cheese.
Spread the sausage cream cheese mixture evenly over the dough.
Starting at one end, roll the dough into a log as tightly as possible.
Slice into two-finger-wide rolls, being careful not to cut them too thick as the center dough will be difficult to cook.
Place the rolls on a greased baking tray.
Bake for 12-15 minutes until golden brown.