Simple Keto Stuffed Pinwheels
Simple Keto Pinwheels
This recipe is designed to teach everyone how to make simple keto pinwheels
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Servings: 16
Calories: 41kcal
Ingredients
- 60 grams coconut flour (1/2 cup)
- 15 grams baking powder (1 TBS)
- 1/4 tsp salt
- 1/4 tsp xanthan gum or gelatin powder keeps dough flexible when shaping
- dry seasonings of choice, optional
- 2 large room temperature eggs
- 1/4 cup melted and cooled butter
- 61 grams room temperature plain yogurt or sour cream (1/4 cup)
- 31 ml warm water (2 TBS)
- filling of choice
Ham and Cheese Filling
- 15 grams mustard or sauce of choice
- 1/2 lb thin, deli sliced ham or meat of choice 9about 5 or 6 slices)
- 3 to 4 oz shredded cheese of choice (1 cup)
Butter Herb Topping, optional
- 2 TBS melted butter
- 1/4 tsp garlic powder
- 1/2 tsp dry parsley
Instructions
- Whisk or sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist
- Stir the butter and yogurt in until fully combined. Stir in the warm water until fully combined and a soft dough has formed
- Scrape down the sides of the bowl and push dough to the center of the bowl. Form the dough into a smooth. Massage in hands about 30 seconds to make sure the dough is smooth and staying together well. Form the dough back into a smooth ball and place back into the mixing bowl
- Line a clean worksurface with parchment paper. Place dough in the center of the paper and cover with a separate piece of parchment paper. Press or roll the dough out to a rectangle about 1/4 inch thick. Spread dough with desired filling of choice
Ham and Cheese Filling
- After dough is rolled into a rectangle spread the mustard in a thin layer over the dough. Leave a 1/2-inch space border around the edges of the rectangle. Top the mustard with the ham allow the slices to slightly overlap. Sprinkle cheese over top of the slices
- Use the paper to steady the dough. Starting at the long side closest to you roll the dough up into a TIGHT smooth spiral log. Leave the paper attached to the dough Place the wrapped dough log onto a small baking sheet. Place in the freezer and freeze 15 to 20 minutes to firm the dough up
- While the dough is firming up preheat the oven to 375 degrees. Line the bottom of two round 8-inch cake pans with parchment paper. Set aside
- After the dough has formed up remove it from the freezer. Place the firm dough onto a clean cutting surface and carefully unwrap the dough. Trim the ends of the log to even it out. Cut the log into 1/2-inch-thick slices. Place slices flat side down, directly next to each other into prepared cake pans
Butter Herb Topping, optional
- Use a fork and stir together all the topping ingredients in a small bowl until fully combined. Brush the tops of the pinwheels with the topping
- Place in the preheated oven. Bake at 375 degrees for 17 to 20 minutes or until golden
- Remove from the oven. Allow to cool in the pans 7 to 10 minutes to firm up. Remove from pans and transfer to a wire rack. Eat warm or allow to cool completely. Store leftovers in an airtight container in the refrigerator up to 1 week
Notes
The nutritional information is based on the dough only. Carb count will vary depending on the filling used
Nutritional info for ham and cheese filled pinwheels:
Calories: 75 kcal, Carbs: 1.5 grams, Protein: 5.3 grams, Fat: 5.2 grams
Nutrition
Serving: 1pinwheel | Calories: 41kcal | Carbohydrates: 0.8g | Protein: 1.1g | Fat: 3.6g