Being Low Carb doesn't mean skipping fancy holiday finger food! Keto Cheese & Mushroom Pinwheels are a LOT like the puff pastry appetizer they’re based on!
Oof.
Anyway, back in the days before my body decided that gluten was the enemy, I used to love this line of puff pastry appetizers I’d buy locally. It was a set of different cheese-filled pastries, put out by President’s Choice.
I’d buy a pack or two each holiday season - usually for Christmas Eve and New Year’s Eve.
All were good - and I knocked them all off for my main blog a while back - Puff Pastry Pinwheels - but the two absolute best were the mushroom cheese and onion cheese ones.
So, when I decided to come up with a keto friendly version of this holiday classic, those were the two I decided to focus on!
While it’s not QUITE as quick and easy as rolling out a sheet of premade puff pastry dough, it’s honestly not that far off. It takes less than 5 minutes to make a batch of this dough!
So, it’s a really quick way to turn out a batch of keto appetizers that are fancy enough for any holiday event... but still easy enough to hoard at home by yourself, should you so desire.
On that note - this recipe makes 24 pastries, and it comes out to 2 grams of net carbs per pastry.
They’re keto friendly individually, but be forewarned - this is the kind of thing that you can inhale a plate of, without thinking. Govern yourself accordingly!
Anyway, let’s look at what you’ll need...
Ingredients
This recipe uses really basic ingredients - you shouldn’t have any trouble finding everything you need, in pretty much any larger grocery store.
As always, I have a few ingredient notes for you:
Super Fine Almond Flour - Look for “super fine” specifically - it’s not the same as “almond meal”, which will give your dough a grainy texture.
Shredded Mozzarella - I like using pre-shredded “Pizza Mozzarella”.
Cream Cheese - Use full-fat cream cheese. Lower fat ones would probably work, but tend to be carbier.
Mushrooms - we generally use Crimini Mushrooms / Baby Bella Mushrooms, but you can really use whatever kind of mushrooms you love!
Small Onion - I’ll usually use a yellow onion, but you can really use whatever kind you like / have on hand.
Everything Else
Rounding out this recipe, you will need:
Large Eggs
Olive Oil
Xanthan Gum
Baking Powder
Dried Thyme
Xanthan Gum
Salt and Pepper
... I just don’t have anything else to add, as far as these last few ingredients go!
Share the Love!Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board! Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway! |
How to Make Keto Cheese and Mushroom Pinwheels
The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through:
Mushroom & Cheese Pinwheel Filling
Heat the olive oil in a nonstick pan.
Add the mushrooms and onions, cook over medium heat until softened and cooked down.
Once all the released liquid has cooked off, remove from heat.
Mix the xanthan gum and thyme, sprinkle over the mushroom mixture, stir well to combine.
Season with salt and pepper, to taste.
Keto Pastry Dough
Measure mozzarella cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time - until cheese has melted.
Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
Using wet hands, gently knead the dough to form a smooth ball.
Assembly
Divide the dough into 2 equal sized balls, wrap one in plastic wrap and set aside for now.
Roll the other ball of pastry dough out between sheets of parchment paper, aiming to make it a rectangle about 8" x 12".
Spoon half of the filling onto the pastry sheet. Spread in an even layer, leaving a 1" strip along one long side of the pastry.
Continue rolling, gently pressing the bare strip against the main roll to seal it.
Repeat with remaining dough and filling.
Wrap each roll with plastic wrap, chill for 30 minutes.
Once thoroughly chilled, use a sharp knife to cut each roll into 12 even slices.
Arrange cut spirals on the parchment lined baking sheets, leaving 2" between the pieces.
Remove from oven, allow to cool slightly before serving.
To Freeze for Future Use
Once raw pastry rolls are cut, arrange in a single layer on parchment lined baking sheets. Cover and freeze until frozen through, usually a couple of hours.
Once frozen, transfer pieces to labeled freezer baggies. Remove as much air as possible - ideally vacuum seal them - and return to the freezer for up to 6 months or so.
To Bake from Frozen
Preheat oven to 400 F. Arrange frozen pastry pinwheels on parchment lined baking sheets, bake for 20-22 minutes or so, until golden brown, puffed, and cooked through.
To Air Fry from Frozen
Preheat air fryer to 375, cook for 10 minutes or so, or until golden brown, puffed, and cooked through.
More Keto Finger Foods
Looking for more low carb finger foods to serve at your next party, or bring to a potluck? Here are a few more ideas for you!
Antipasto Skewers
Armadillo Eggs
Bacon Wrapped Chicken Livers
Baked Brie / Brie en Croute
Cucumber Shrimp Canapes
Greek Salad Skewers
Mojito Fruit Dip with Berry Skewers
Mozzarella Sticks
Muffaletta Skewers
Mushroom Turnovers
Pepperoni Chips
Potstickers
Pumpkin Fat Bombs
Sauerkraut Buns
Smoked Jalapeno Poppers
Smoked Salmon Canapes
Stuffed Grape Leaves
Keto Cheese and Mushroom Pinwheels [Fathead Dough Pastries]
Equipment
- 2 Baking sheet
- Parchment paper
Ingredients
Mushroom & Cheese Filling:
- 1 tablespoon Olive Oil
- 8 oz Crimini Mushrooms finely chopped
- ½ Small Onion finely chopped
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Dried Thyme
- 8 oz Cream Cheese softened
- Salt and pepper to taste
Keto Pastry Dough:
- 2 ½ cup Shredded Mozzarella
- 3 oz Cream Cheese
- 1 ½ cup Super Fine Almond Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- 2 Large Eggs
Instructions
Mushroom & Cheese Pinwheel Filling:
- Heat the olive oil in a nonstick pan.
- Add the mushrooms and onions, cook over medium heat until softened and cooked down.
- Once all the released liquid has cooked off, remove from heat.
- Mix the xanthan gum and thyme, sprinkle over the mushroom mixture, stir well to combine.
- Add cream cheese, stir until well combined.
- Season with salt and pepper, to taste.
Keto Pastry Dough:
- Measure mozzarella cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time - until cheese has melted.
- Measure remaining ingredients into a food processor - except the eggs - blitz to combine. Add the eggs, blitz once more to fully combine.
- Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Using wet hands, gently knead the dough to form a smooth ball.
Assembly:
- Divide the dough into 2 equal sized balls, wrap one in plastic wrap and set aside for now.
- Roll the other ball of pastry dough out between sheets of parchment paper, aiming to make it a rectangle about 8" x 12".
- Spoon half of the filling onto the pastry sheet. Spread in an even layer, leaving a 1" strip along one long side of the pastry.
- Starting with the edge across from the bare strip, roll the pastry up - towards the bare end.
- Continue rolling, gently pressing the bare strip against the main roll to seal it.
- Repeat with remaining dough and filling.
- Wrap each roll with plastic wrap, chill for 30 minutes.
- Preheat oven to 400 F, line 2 large baking sheets with parchment paper.
- Once thoroughly chilled, use a sharp knife to cut each roll into 12 even slices.
- Arrange cut spirals on the parchment lined baking sheets, leaving 2" between the pieces.
- Bake for 15 minutes, or until golden brown, puffed, and cooked through.
- Remove from oven, allow to cool slightly before serving.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
One of my absolute favourite holiday appetizers - hope you love it as much as we do!