These cream cheese roll-ups are the perfect size to add to your weekly meal prep for lunch or to add on the side with a healthy dinner. This is a high-fat recipe that will make you feel so full that you won’t be tempted to snack between meals, either.
It’s another one of our favorite low-carb Italian recipes. Just like the White Florentine chicken crust pizza, these cream cheese pinwheels burst with Italian flavors. Add a bowl of Italian sausage soup to the side, and you have a complete meal that’s still low in carbs.
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Why You’ll Love It
- Only 3.5 grams carbs per pinwheel
- Perfect for meal prep
- High protein (31 grams in each one)
- Easy to customize (make it spicy or mild)
Keto Pinwheel Tips
These little cream cheese pinwheels are a breeze to make. These tips will answer some common questions people have when they make cream cheese pinwheels.
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Make Them The Day Before
You can make them up to three days ahead of time. Store them in an airtight container in the refrigerator for up to three days. It’s best to reheat them in an air fryer or oven— the microwave softens the rolls too much.
Roll The Dough With Cheesecloth
Do not try to roll this out with your hands as it will be much too sticky. Instead, place the dough in between two silicone baking mats or parchment paper. Use either a cheesecloth or plastic wrap to roll the dough out on. It’s a sticky dough, so try to avoid getting the dough on your hands.
Slice the Pinwheels Evenly
If you need to use a ruler, use one. The more evenly you can slice the pinwheels, the more evenly they will cook. If you slice one pinwheel 3 inches thick and the next one 1 inch thick, one will burn, and the other won’t be cooked all the way through.
Freeze The Pinwheels
These are the perfect things to freeze and save for those days when you don’t have time to cook. To freeze the pinwheels, just follow these steps:
- Bake the pinwheels, following the instructions in the recipe card.
- Let them cool completely.
- Place the baked pinwheels on a baking sheet that is lined with parchment paper.
- Freeze the pinwheels.
- Once they are all frozen, place them in a resealable plastic freezer bag. Store them in the freezer for up to six months.
- To thaw them, use the microwave or let them sit in the refrigerator for 24 hours.
Here’s what you’ll need from the store before you make this recipe. Read through the list of ingredients below (we will also share any swaps/substitutions you can make too).
- Ground Breakfast Sausage: Make sure you are using sugar-free sausage. Use spicy or mild. You can even use sugar-free bacon instead of sausage if you want.
- Cream Cheese: For the best flavor, use full-fat cream cheese.
- Almond Flour: Only use finely ground almond flour, not almond meal.
- Baking Powder: This makes the dough light and airy.
- Egg: The egg binds everything together.
- Mozzarella Cheese: For the best flavor and texture, we suggest using cheese that is as fresh as possible.
How To Make Cream Cheese Pinwheels
All the exact steps are in the printable recipe card at the bottom of this post. First, we have some photos of each step in this recipe so you can see how we made it (this is for you, visual learners). Here’s what the recipe looks like when you make it.
Step 1: Brown the sausage and add cream cheese. Brown the breakfast sausage and then drain off all the excess grease. Add three ounces of the cream cheese to the skillet and stir until it’s melted.
Step 2: Separate dry and wet ingredients. Grab two bowls. In one bowl, mix the almond flour and baking powder. In the other bowl, whisk the egg. Set these bowls aside.
Step 3: Melt the cheese mixture. Place the mozzarella cheese and the last two ounces of cream cheese in a large, microwave-safe bowl. Then, microwave this mixture for 90 seconds. Stir it really well and microwave it for another 30 seconds. Repeat this process until it is completely melted and combined.
Step 4: Make the dough. Add the flour mixture and egg to the melted cheese. Keep mixing until a sticky dough forms.
Step 5: Roll out the dough. Roll out the sticky dough in between two silicone baking mats. It should be 12″ x 9″. Spread the cream cheese and sausage mixture on top of the dough rectangle.
Step 6: Slice The Pinwheels. Starting at one end, roll the dough as tightly as possible into a log. Then, slice one-inch slices; these are the pinwheels.
Step 7: Bake The Pinwheels. Add the uncooked pinwheels to a baking sheet lined with parchment paper. Bake until they are golden brown. (See the recipe card for baking temperature and time).
Here’s the complete recipe in the printable recipe card!
Don’t forget to rate the recipe—thank you! 🌟🌟🌟🌟🌟
Sausage Cream Cheese Pinwheels
- 1 Medium Skillet
- 1 Small Bowl
- 1 Large Microwavable Bowl
- 2 Silicone Baking Mats
- 1 Baking Sheet
- Parchment Paper
- 1 lb. ground breakfast sausage
- 5 oz. cream cheese divided
- ¾ c. finely ground almond flour
- ½ tsp. baking powder
- 1 large egg
- 2 c. shredded mozzarella cheese
- Preheat oven to 400ºF. In a medium skillet over medium heat, brown breakfast sausage, using a spoon or spatula to crumble meat as it cooks. Drain excess fat, then add 3 ounces of cream cheese to sausage and mix until cream cheese is melted into meat.
- In a small bowl, mix together almond flour and baking powder, then set aside. In separate small bowl, whisk egg well, then set aside.
- In a large, microwavable bowl, combine mozzarella cheese and remaining 2 ounces of cream cheese, then microwave for 90 seconds. Stir, then return to the microwave in 30-second increments until cheese is fully melted.
- Add flour mixture and eggs to melted cheese mixture and knead well, until a sticky, uniform dough forms and flour is fully incorporated into the mixture. You’ll need to work relatively quickly while the cheese is warm. Form dough into ball.
- Between two silicone baking mats or parchment paper, roll the dough into a 12"x9" rectangle. Spread the sausage mixture evenly onto the dough, then starting at one end roll the dough as tightly as you can into a log.
- Slice the dough log into 1” slices and place slices onto a baking sheet lined with parchment paper.
- Bake for 14-16 minutes, or until pinwheels are golden brown.
PIN FOR LATER
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