These low carb cranberry pinwheels are stuffed with soft cream cheese, tangy feta, crunchy green onions and cranberries. A fantastic appetizer for the holidays!

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I think I had this recipe on my list to make for last year. I saw the original recipe HERE, and knew I could use low carb tortillas instead of regular ones. But at the time I couldn't find any unsweetened dried cranberries, so never got around to making it.

So if you saw my recent recipe for low carb dried cranberries, you won't be surprised that I immediately thought of making this appetizer!

These dried cranberries are sweetened, but contain a fraction of the carbs compared to store-bought ones that are sweetened with a LOT of sugar. The combination of tart and sweetness blends perfectly with the other ingredients in these pinwheels - and the cross-section after they are sliced is so festive!

How to Make Low Carb Cranberry Pinwheels

Make the filling by combining softened cream cheese, crumbled feta cheese, sliced green onions, low carb dried cranberries, and black pepper.

Spread a quarter of the mixture onto a low carb tortilla. I used Mission Carb Balance Flour Tortillas - they're 8" diameter and 4g net carbs each. Check out my low carb tortilla comparison for other options and where to buy!

Roll up the tortilla then wrap it in plastic wrap (cling film). Repeat with the other three tortillas.

Place them in the fridge for an hour. Use a sharp knife to cut them into slices about ½" thick. Discard the end pieces or enjoy them as a chef's perk! Place the pinwheels on a serving platter.

Garnish with fresh cranberries, if you have any!

The colors looks so pretty - and the natural color of the dried cranberries slightly bleeds into the cream cheese which looks very attractive.

📖 Recipe

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