Servings: 24 servings
Net Carbs: 1.2g
Flaky, soft, and warmly spiced, these keto pumpkin pinwheels are a cozy low carb take on classic autumn pastries. Made with mozzarella dough and filled with a buttery pumpkin walnut blend, they’re gluten-free, sugar-free, and packed with comfort.
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.
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 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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