These low carb pinwheels are made with fathead dough and are filled with cheese and pesto! They're surprisingly easy to make!
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If you're a regular on my blog you'll know that I'm currently obsessed with fathead dough and finding out exactly how versatile it is! If you've not heard of it before (and at risk of repeating myself), please click over to my Ultimate Guide to Fathead Dough. It tells you everything that you need to know!
My original idea for this pesto and cheese combination of flavors was rather similar to my low carb cheese straws recipe – but at the last moment (well actually, a 3am moment on the day I was due to make them) I realized that this recipe would work perfectly for pinwheels!
I've made pinwheels before, of course – but using some kind of wrap like the tomato ones for these low carb Holiday Pinwheels or tortillas for my low carb smoked salmon pinwheels. Using fathead dough seemed like the obvious choice – and I'm proud to announce that the first try was a success. In fact my SUPER picky 8 year old smelled the dough and declared it delicious! He asked to try it and because it contained raw egg I only let him try a tiny bit – but he loved it. When he came home from school he hadn't forgotten – and ate two of these pinwheels before asking for anything else!
So here you go. Fathead dough can be made in just a few minutes. With store bought pesto (which is typically low carb) the prep for this recipe really doesn't take long. And if you want to prepare it advance? I've got your back!
How to Make Low Carb Pinwheels with Cheese and Pesto
Make one batch of fathead dough – click the link for more information. And I'm not being lazy – I literally have a printout of my own recipe on hand at all times in my kitchen – and if you're familiar with this dough I'm guessing you're the same. If you've never made it before, I absolutely advise you to read the full instructions. I want this to work out for you because then there are so many recipes that you can make with fathead dough!
Here's my video on how to make Fathead dough!
Once the dough is made – a matter of a few minutes – then place it onto a silicone mat. Fathead dough is super sticky, and although parchment paper is a great alternative, I personally swear by silicone mats! Place another silicone mat over the top (yes, I have several), and the use a rolling pin to shape it into a rectangle.
I'll admit, my dough-rolling-skills are not legendary, so I did have to slice bits off and replace in the corners. But it REALLY doesn't have to be exact, and it didn't take long to form a proper rectangle. Mine was about 8.5 x 11″.
Once that is formed, spread some pesto over the dough, covering everything except the top edge.
Sprinkle some shredded cheese over the pesto – I used a mild cheddar but at this point I think you could use whatever you think your guests or family would like! From the bottom edge, roll everything up until the edge that you have left clear.
Once rolled up, you have the option to wrap it in something like wax paper, pop it it in the fridge, and wait until later before baking – because these low carb pinwheels are best when served warm!
When you're ready to cook, cut the log into slices. This recipe makes about 20 pinwheels.
Place each on on a baking sheet lined with a silicone mat or parchment paper.
Bake in a preheated oven for 10-12 minutes or until the dough starts to turn golden brown. Let them rest for 5 minutes on the baking sheet before serving.
This recipe is particularly useful if you are looking for a vegetarian appetizer. Once you've tried it you'll be amazed at how easy it is!
Plus the dough is very forgiving too – even if some of the pinwheels fell apart when slicing, cook them anyway because they'll be fine!
- 1 batch fathead dough
- 3 tbs pesto
- ¾ cup shredded cheese
- Preheat the oven to 350F.
- Make the fathead dough (see separate recipe).
- Place the dough onto a silicone mat. Place another silicone mat over the top, and the use a rolling pin to shape it into a rectangle approximately 8.5 x 11".
- Once that is formed, spread the pesto over the dough, covering everything except the top edge. Then sprinkle the shredded cheese over the pesto.
- From the bottom edge, roll everything up until the edge that you have left clear. Slice the log into pinwheels. This recipe makes about 20.
- Place the pinwheels on a baking sheet and bake for 10-12 minutes or until the dough is golden brown.
- Leave on the baking sheet for 5 minutes before serving.
2g net carbs per serving of two pinwheels. This recipe makes approximately 20 pinwheels.
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Nutrition InformationYield 10 Serving Size 2 Pinwheels
Amount Per Serving Calories 172Total Fat 14gSaturated Fat 5gCholesterol 40mgSodium 215mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 9g