Keto Cheesy Spinach Pinwheels: A Tasty Low-Carb Snack You Can’t Resist

Looking for a snack that’s keto-friendly, easy to make, and so tasty it’ll disappear off the plate in minutes? These keto cheesy spinach pinwheels are exactly what you need. With just a handful of ingredients and minimal prep, you’ll whip up a batch of savory, cheesy goodness that’s perfect for parties, quick snacks, or even meal prep. And if you think making something this good must be complicated—surprise! It’s easier than you’d think.

What Are Keto Cheesy Spinach Pinwheels?

Let’s break it down. These pinwheels are little rolled snacks made from a low-carb dough, filled with cheesy spinach goodness, and baked until golden brown. They’re soft on the inside, with a slightly crisp outer layer. Each bite is packed with flavor, without loading up on carbs, which is exactly what makes them perfect for anyone following a keto or low-carb lifestyle.

They’re like a fancy appetizer, minus the fancy ingredients or hassle.

Why You’ll Love These Pinwheels

• Super low in carbs – Each serving has just a few grams of net carbs, so they fit perfectly into a ketogenic diet.
• Quick and easy – You don’t need to be a master chef to nail this recipe. Just mix, roll, bake, and eat.
• Versatile snack – Serve them warm for an appetizer, pack them cold for lunch, or reheat for an afternoon bite.
• Meal-prep friendly – Make a batch, store them, and you’ve got snacks ready for the whole week.

Ingredients You’ll Need

You probably already have most of these in your kitchen:

• 2 cups shredded mozzarella cheese
• 1 ½ cups almond flour
• 2 tablespoons cream cheese
• 1 large egg
• 1 cup cooked spinach (well-drained) – Make sure you squeeze out as much water as possible. Nobody likes soggy pinwheels.
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Step-By-Step Instructions

Step 1: Make the Dough

This recipe uses what’s known as fathead dough—a keto favorite because it’s easy to make and works like real dough without the carbs.

• Melt the cheeses – In a microwave-safe bowl, add the shredded mozzarella and cream cheese. Microwave for about 1 minute, stirring halfway, until everything is melted and combined.

  Tip: Stir well to make sure the cheeses form a smooth, stretchy mixture.

• Mix in the almond flour and egg – Once the cheese mixture is melted, add the almond flour, egg, garlic powder, onion powder, salt, and pepper. Stir until it forms a sticky dough.

  If the dough feels too sticky to handle, chill it in the fridge for 10-15 minutes.

Step 2: Prepare the Filling

• Cook the spinach – If you’re using fresh spinach, sauté it in a little olive oil until wilted, then let it cool and squeeze out any excess water. If using frozen spinach, thaw and drain it well.
• Mix with cheese – In a bowl, combine the spinach, grated parmesan, and a pinch of salt and pepper.

Step 3: Assemble the Pinwheels

• Roll out the dough – Place the dough between two sheets of parchment paper and roll it out into a rectangle, about ¼ inch thick. Remove the top layer of parchment paper.

  Tip: Don’t roll it too thin, or it’ll tear when you try to roll it up.

• Spread the filling – Evenly spread the spinach and cheese mixture over the dough, leaving a small border around the edges.
• Roll it up – Carefully roll the dough into a tight log, using the parchment paper to help lift and roll as you go.
• Chill the log – Pop the rolled-up log into the fridge for about 20 minutes. This step helps the dough firm up, making it easier to slice.

Step 4: Slice and Bake

• Preheat the oven – Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Slice the pinwheels – Once the log is firm, use a sharp knife to slice it into 1-inch thick pinwheels. Place them cut-side down on the baking sheet.
• Bake – Bake for 18-20 minutes, or until the pinwheels are golden brown and slightly crisp on the edges.
• Cool and serve – Let them cool for a few minutes before serving, but don’t wait too long—these are best enjoyed warm when the cheese is still gooey.

Tips for the Best Pinwheels

• Drain the spinach well – Too much moisture will make the dough soggy and hard to roll.
• Chill before slicing – This keeps the pinwheels from falling apart when you cut them.
• Use parchment paper – It prevents sticking and makes rolling up the dough way easier.
• Play with flavors – Add a pinch of red pepper flakes for some heat or swap out the parmesan for cheddar if you prefer.

Storing and Reheating

Got leftovers? Lucky you!

• To store – Place the cooled pinwheels in an airtight container and refrigerate for up to 5 days.
• To freeze – Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 3 months.
• To reheat – Pop them in the oven at 350°F (175°C) for about 10 minutes, or until warm and crispy again.

Serving Suggestions

These keto cheesy spinach pinwheels go great with:

• A light side salad for lunch
• A bowl of tomato or vegetable soup for dipping
• A keto-friendly marinara sauce on the side

Conclusion

These keto cheesy spinach pinwheels are proof that sticking to a low-carb diet doesn’t mean giving up on tasty snacks. They’re cheesy, satisfying, and packed with flavor—all while keeping your carb count in check. Whether you’re meal-prepping for the week or looking for something to impress at a party, this recipe will be your new go-to.

Try them out, and don’t be surprised when everyone starts asking you for the recipe!

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