Keto Pumpkin Pinwheels
Flaky, nutty, and full of cozy spice, these keto pumpkin pinwheels are my Bulgarian tikvenik made modern. I grew up eating the classic layered version every fall, but when I started keto, I had to reinvent it. So I rolled it, sweetened it sugar-free, and made it easy enough to blend and bake.
Now it’s a soft, golden pastry swirl with a golden crust and warm pumpkin filling – low carb, gluten-free, and made for crisp autumn cravings.
Each slice has just 87 calories, 1.2g net carbs, and 2.8g protein. Pumpkin season just got a glow-up with this easy keto pumpkin roll recipe.
Why You’ll Love This Recipe
- Classic Bulgarian flavor with an American twist
- Pumpkin-forward but not overly sweet
- Sugar-free, gluten-free, and low carb
- Great for cozy gatherings or meal prep treats
- Stores and freezes beautifully
Ingredients
Keto Filo Pastry Dough
- mozzarella cheese
- coconut flour
- psyllium husk (read more)
- egg (room temperature)
- Granulated low carb sweetener (like Swerve, erythritol, or allulose)
- optional: salt
Keto Pumpkin Pinwheels Filling
- walnuts
- pumpkin puree (make your own)
- butter
- Granulated low carb sweetener (like Swerve, erythritol, or allulose)
- cinnamon
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
Keto Filo Pastry Dough
- Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
- In a heat-safe bowl (ideally a large bowl), microwave the shredded mozzarella until fully melted and stretchy (about 1–2 minutes).
- Add the coconut flour, psyllium husk, sweetener, and egg to the melted cheese. Whisk or mix by hand until a smooth, sticky dough forms.
- Divide the dough into two equal portions. Roll each out on a lightly floured surface (or between two sheets of parchment) into a thin rectangle, about 30 x 18 cm (12 x 7 inches).
Keto Pumpkin Pinwheels Filling
- Pulse the walnuts in a blender or food processor until coarsely chopped, not too fine.
- Add pumpkin puree, melted butter, sweetener, and cinnamon. Blend until thick and creamy.
Assembling and Baking
- Spread half the filling across the surface of the first dough sheet, staying close to the long edge.
- Roll up the dough from the long edge into a tight log. Tuck in the ends gently to hold the filling.
- Transfer to the baking sheet and repeat with the second dough and filling.
- Bake both logs for 15–20 minutes or until golden and lightly crisped.
- Cool slightly, then slice each log into 12 pinwheels. Serve warm or cold.
Expert Tips
- Chilling the roll before slicing is a must – don’t skip it
- Roll tightly but gently – if it cracks a bit, that’s OK
- Use a silicone mat under parchment to keep the roll from slipping
- These are even better the next day, chilled from the fridge
- Want more structure? Add 1/4 tsp xanthan gum to the dough
Ingredient Swaps
- Coconut oil for butter
- Pumpkin pie spice for cinnamon + nutmeg combo
- Use homemade pumpkin puree for extra depth
- Add chopped pecans inside the filling for crunch
- You can use any sugar substitute in the filling
Storage Tips
- Keep in an airtight container in the fridge for up to 5 days
- Freeze in a single layer, then store in a zip-top bag up to 2 months. Place parchment between layers if stacking to prevent sticking
- Reheat in the microwave or a low oven (275°F for 5–7 mins)
What to Serve With These Pinwheels
- Drizzle with melted butter and cinnamon before serving
- Serve with whipped cream, coconut cream, or pumpkin mousse
- Pair with coffee, chai tea, or sugar-free hot chocolate
- Add to your fall dessert tray with keto brownies or cheesecake bites
- I’ve even served them cold straight from the fridge with coffee. Total game changer.
Conclusion
These keto pumpkin pinwheels are my comfort food reimagined – low carb, warm, and just a little nostalgic. From a layered Bulgarian classic to a modern spiced swirl in a gluten-free pumpkin roll, this recipe is proof that cozy can be keto.
I’ve been keto since 2019, lost 50 lbs, and recipes like this make it easy to stay on track without missing the flavors I grew up with. Try them this fall and tag me if you do. I’d love to see your pinwheels!
These little rolls are love in every bite and they make my Bulgarian keto heart so proud.
FAQ
Q: Can I use canned pumpkin pie filling instead of puree?
A: No, canned pumpkin pie filling has added sugar. Use pure pumpkin puree only.
Q: Can I skip the coconut flour?
A: Not really. It helps the dough stay firm. If you sub, use about 3 times more almond flour and expect a softer roll.
Q: Can I make these ahead?
A: Yes! Make the roll, chill, slice, and bake later. You can also freeze them before or after baking.
Q: Can I use cream cheese filling instead?
A: You can, but trust me, this walnut pumpkin mix brings way more cozy flavor. If you do swap, go for a lightly sweetened cream cheese and heavy cream with vanilla extract and cinnamon.
Q: Can I make this without psyllium husk?
A: It’s tricky. Psyllium gives the dough its stretch and fiber. Skipping it means a more fragile roll.
Q: How do I freeze the pinwheels?
A: Let them cool completely, slice, and lay flat in a freezer-safe container or zip-top bag. Reheat from frozen at 300°F (or 150°C) for best texture.
Q: Can I add frosting on top?
A: These don’t need it, but if you want a sweeter dessert vibe, a quick powdered sweetener glaze or cream cheese frosting works.
Q: What size bowl should I use for the dough?
A: A large mixing bowl is best. The cheese dough gets sticky, and you’ll want space to stir everything easily.
Q: How many grams of net carbs per slice?
A: Each slice has just 1.2g net carbs, so you can enjoy one (or two) without breaking your carb limit.
More Keto Pumpkin Recipes
- Keto Pumpkin Fluff – Fluffy, spiced, and ready in minutes
- Keto Pumpkin Cheesecake Bites – Creamy no-bake bites for fall cravings
- Keto Espresso Pumpkin Cake in a Mug – All the PSL vibes in one cozy mug
- Pumpkin Cottage Cheese Ice Cream – Creamy and cool with real pumpkin
- Keto Brownie Mug Cake – Rich, fudgy, and ready in under 2 minutes
Keto Pumpkin Pinwheels – Easy Low Carb Fall Dessert
Equipment
- 1 Spatula
- 1 Oven
Ingredients
Keto Filo Pastry Dough
- 2 cups shredded mozzarella cheese
- 2 tablespoons coconut flour
- 1/2 tablespoon Whole Psyllium Husk
- 1 large eggs
- 1/4 teaspoon Swerve
Keto Pumpkin Pinwheels Filling
- 1/2 cup walnuts
- 1 cup Pumpkin Puree
- 1/2 cup butter, unsalted
- 2 tablespoons Swerve
- 1 teaspoon Ground Cinnamon
Instructions
Keto Filo Pastry Dough
- Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
- In a heat-safe bowl (ideally a large bowl), microwave the shredded mozzarella until fully melted and stretchy (about 1–2 minutes).2 cups shredded mozzarella cheese
- Add the coconut flour, psyllium husk, sweetener, and egg to the melted cheese. Whisk or mix by hand until a smooth, sticky dough forms.2 tablespoons coconut flour, 1/2 tablespoon Whole Psyllium Husk, 1/4 teaspoon Swerve, 1 large eggs
- Divide the dough into two equal portions. Roll each out on a lightly floured surface (or between two sheets of parchment) into a thin rectangle, about 30 x 18 cm (12 x 7 inches).
Keto Pumpkin Pinwheels Filling
- Pulse the walnuts in a blender or food processor until coarsely chopped, not too fine.1/2 cup walnuts
- Add pumpkin puree, melted butter, sweetener, and cinnamon. Blend until thick and creamy.1 cup Pumpkin Puree, 1/2 cup butter, unsalted, 2 tablespoons Swerve, 1 teaspoon Ground Cinnamon
Assembling and Baking
- Spread half the filling across the surface of the first dough sheet, staying close to the long edge.
- Roll up the dough from the long edge into a tight log. Tuck in the ends gently to hold the filling.
- Transfer to the baking sheet and repeat with the second dough and filling.
- Bake both logs for 15–20 minutes or until golden and lightly crisped.
- Cool slightly, then slice each log into 12 pinwheels. Serve warm or cold.
Video Recipe
Notes
- For the dough, use 170g of mozzarella cheese. Weigh it in grams for accuracy.
- Chilling before slicing makes them easier to cut cleanly.
- Use a silicone mat under parchment to prevent slipping.
- Storage: Keep in the fridge in an airtight container for up to 5 days. Freeze flat, then bag for up to 2 months. Reheat gently in the microwave or a low oven.
Nutrition Per 1 (ONE) Serving
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