Sausage Cream Cheese Pinwheels || Low Carb & Gluten Free - My Table of Three My Table of Three (2024)

These delicious low-carb Sausage Cream Cheese Pinwheels make an amazing appetizer or breakfast. They are my healthier gluten-free version of the classics made with crescent rolls. They will be a huge hit when you serve them so you may want to double the batch!

Sausage Cream Cheese Pinwheels….yes, please!

I have always loved appetizers, and have recently started out on a quest to convert my old favorites into ones that are low carb, gluten-free, and grain-free. One of my most recent victories in this attempt is my Taco Roll recipe.

The dough for the Taco Roll is one that I adapted from one of my favorite pizza crusts that you can find here on the Fat Head site. It is low carb, Trim Healthy Mama “S”, and Keto friendly!

So if you haven’t seen that recipe be sure to hop over and check it out. Finding a way to transform that family favorite into one we can enjoy without spiking our blood sugar was a major win and these pinwheels were my latest victory!

It has opened up my eyes to a couple of other dishes that I want to create. I will be sharing those others soon as well. The latest recipe using this dough is Sausage Cream Cheese Pinwheels.

These delicious little treats have really been a huge hit with our family and on the blog.

I can’t wait to make these for some of the holiday parties we get invited to. They will be a hit with everyone and nobody will ever believe they are on our diet plan!

It’s amazing when we can enjoy treats like this while eating healthier.

These pinwheels are so good you will feel like you are cheating but never fear they come in at just 2.4 net carbs per 2 pinwheels. We don’t have to feel deprived when it comes to our favorite treats.

It can be as simple as getting in the kitchen and giving this recipe a try.I promise that you will not regret it!

How To Make Pinwheels Low Carb

The filling of these sausage and cream cheese pinwheels is pretty much straightforward and easily Keto and Low Carb. But typically the pastry for these types of pinwheels is not low carb.

The traditional pinwheels I grew up eating were made from Pilsbury Crescent Rolls so to avoid all those carbs I’m using a popular low carb pastry dough you may be familiar with.

The dough for the pastry on the pinwheels is a gluten-free and low carb cheese dough often referred to as the “fathead dough”. It is a great dough that is easy to work with and has many uses.

Many of you know I’m a huge fan of this dough and all the recipes that can be made with it. If not just check out the wide range of recipes I’ve made with it by visiting my Recipe Index after looking at this recipe.

If you haven’t made the cheese dough before or if you would like to see how I make the perfect batch every time you can check out myblog post and videoon how I make the dough.

Freezer Instructions

To freezeyour pinwheels before cooking you will follow all the steps for making the pinwheels up to the slicing. After you have them all sliced, lay them out on a parchment or wax paper-lined tray.

Then let them freeze before adding them to an airtight container or bag. They will be good in the freezer for up to a month.

When you are ready to cook them, take them out of the freezer and place them on a greased baking sheet about 1 inch or so apart.

There is no need to thaw, place the frozen pinwheels in a preheated 400-degree oven and bake for 16-18 minutes.

Watch them after 14 to make sure they are not getting dark. They turn out wonderful!

If you would like to cook your pinwheels before you freeze, you can let them cool completely and then place them in a freezer bag or container.

When you are ready for them you can let them thaw slightly and then bake them for about 6-8 minutes at 400 to reheat them.

They come out just as delicious as if you have just made them! I was so excited. If you make these share photos on Instagram and tag me @MyTableofThree.

TIPS AND TRICKS:

• You can add as little or as much heat as you want. You can do this based on the sausage choice hot, mild, or very hot. You can even use an Italian Hot Sausage if you want to jazz these up even more.
• These will seem really soft and hard to slice if you try to cut them right away, so don’t skip out on the chilling period before you slice them to bake.
• These can be placed about an inch apart on the baking sheet because they don’t spread a lot due to the nature of the almond flour dough.
• This recipe is always a hit and goes fast, so doubling might be a good idea. The recipe can easily be doubled to make more for a party or to save for later.
• If you are not watching carbs or gluten you can use the storebought Crescent Dough sheets to make these pinwheels. I’ve even used the refrigerator pizza dough before when I was baking these for friends.
• These can be frozen, see my tips above on how to do that. They are just as good out of the freezer as they are the day you prepare them
• They can also be made ahead of time, and just store them unsliced in the fridge (wrapped tightly in plastic wrap) until you are ready to bake them. They will last a couple of days like this, but then need to be frozen.

Want More Pinwheel Recipes?

Jalapeno Popper Pinwheels

Olive and Feta Pinwheels

Cheesy Roast Beef Pinwheels

Pepperoni Pizza Pinwheels

Yield: 27 Pinwheels

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A low carb pastry filled with a sausage and cream cheese filling. A low carb and guten free version of a classic made with crescent rolls.

Ingredients

Sausage Filling

• 16 oz. of breakfast sausage
• 4 oz. of Cream Cheese, softened
• 1/2 cup Monterey Jack Cheese, shredded (optional)

Pinwheel Dough

• 8 oz. of Mozzarella Cheese, Shredded
• 2 oz of Cream Cheese
• 3/4 cup of Almond Flour
• 2 Tbsp of oat fiber (optional)
• 1 large egg. beaten
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder

Instructions

1. Begin making the filling by adding the sausage to a skillet over medium heat.
2. Cook the sausage fulling then drain the excess grease from the skillet.
3. Add the softened cream cheese to the sausage and mix until the cream cheese is combined.
4. For the pinwheel dough add the Mozzarella Cheese and the 2 oz of cream cheese to a microwave safe bowl.Microwave the cheese mixture in 30 second intervals, stirring after each 30 seconds.
5. The cheese mixture will be ready when the mixture is very smooth.
6. Next add in the dry ingredients, and the beaten egg and stir well. Pro tip: To insure a much smoother dough and great texture carefully use clean hands to knead the dough until there are no lumps.See this video.
7. To assemble the pinwheels place the dough between two pieces of parchment or wax paper that have been sprayed with cooking spray.
8. Roll the dough out into a large rectangle about 1/4 inches thick.
9. Remove the top paper and spread the sausage filing out evenly over the top of the dough. Sprinkle on the Monterey Jack Cheese.
10. Starting with the end of the dough closest to you, begin to roll your pinwheels toward the opposite end. This is the same process you use when making cinnamon rolls. Try to keep the pinwheels tight as you roll.
11. Once the roll is complete, chill for 30 minutes to an hour. If you only have the 30 minutes I recommend using the freezer to chill. This will ensure they slice easier.

Baking The Pinwheels

1. After the pinwheels have chilled, slice the roll using with a sharp knife. I find that a bread knife or serrated knife works best. You should be able to get 22-24 slices from your pinwheel log.
2. Place the the pinwheels on a slightly greased baking sheet and bake them at 400 degrees for about 18-20 minutes. Start watching them closely after 15 minutes.
3. When the pinwheels are nice and golden brown remove them from the oven and cool on a baking wrack.

Notes

1. For freezer instructions see the blog post just above the recipe card.
2. Estimated Nutritional Information per pinwheel using my brands and oat fiber option: Calories: 121, Fat: 10 grams, Carbs: 2.4 grams, Fiber: 1 gram Net Carbs: 1.4 grams, Protein: 6 grams, Sodium: 239 grams.

Nutrition Information

Yield

27

Serving Size

3
Amount Per ServingCalories 132Total Fat 11gTrans Fat 0gCholesterol 36mgSodium 257mgCarbohydrates 2.5gNet Carbohydrates 1.5gFiber 1gSugar 1gProtein 7g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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