Servings: 24 servings
Net Carbs: 1.2g
These keto pumpkin pinwheels, also known as keto tikvenik or keto pumpkin strudel are so tasty! This pumpkin dessert is low carb, sugar free, and gluten free version of the traditional Bulgarian pastry made with filo dough and pumpkin filling. They are soft, moist, and bursting with pumpkin flavor and crunchy walnuts. You can enjoy them as a snack, a breakfast, or a dessert with some whipped cream or sugar free icing on top.
Equipment
- 1 Spatula
- 1 Oven
Ingredients
Keto Filo Pastry Dough
- 2 cups Mozzarella cheese
- 2 tablespoons Coconut flour
- 1/2 tablespoon Whole Psyllium Husk
- 1 Medium egg
- 1/4 teaspoon Swerve
Keto Pumpkin Pinwheels Filling
- 1/2 cup Walnuts
- 1 cup Pumpkin puree
- 1/2 cup Melted unsalted butter
- 2 tablespoons Swerve
- 1 teaspoon Ground Cinnamon
Instructions
Keto Filo Pastry Dough
- Heat up your oven to 180°C (356°F) and line a baking sheet with parchment paper.
- In a blender, combine the mozzarella cheese, coconut flour, psyllium husk, egg and sweetener. Blend for a few minutes until you have a smooth and sticky dough. You don’t need to let it rise or knead it.
- Divide the dough into two equal portions and place them on a lightly floured surface. Roll out each portion into a thin rectangle, about 30 x 18 cm (12 x 7 inches) roughly.
Keto Pumpkin Pinwheels Filling
- Put the walnuts in a blender and pulse a few times until they are coarsely chopped. You don’t want to over-blend them or they will turn into a paste.
- Add the pumpkin puree, melted butter, swerve, and cinnamon to the blender and blend until well combined and smooth. You should have a thick and creamy filling for your pinwheels.
Keto Pumpkin Pinwheels Assembly And Cooking
- Spoon half of the filling over the first dough sheet, spreading it evenly along the long edge.
- Carefully roll up the dough sheet from the long edge, forming a tight log. Pinch the ends to seal the filling inside.
- Place the log on the prepared baking sheet and bake for 15 to 20 minutes or until golden and crisp.
Notes
- You can use any sweetener.
- Store the leftover pinwheels in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat them in the microwave for 30 seconds or in the oven at 180°C (356°F) for 10 minutes until warm.
- You can use cream cheese instead of butter for a creamier filling, or add some nutmeg or cloves for extra spice. You can also use almond flour (6 tbsp instead of 3tbsp) instead of coconut flour for a nuttier flavor, or use flax eggs instead of eggs for a vegan option.
- Serve these keto pumpkin pinwheels with some whipped cream or sugar free icing on top for a decadent dessert. You can also sprinkle some chopped walnuts or pumpkin seeds over them for some crunch and extra nutrition.
Nutrition Per 1 Serving
Serving: 1pinwheel | Calories: 87.1kcal | Carbohydrates: 2.2g | Net Carbs: 1.2g | Protein: 2.8g | Fat: 7.8g | Saturated Fat: 4g | Fiber: 1g | Sugar: 0.5g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-pumpkin-pinwheels-low-carb-tikvenik/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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