Keto Cheese and Mushroom Pinwheels [Fathead Dough Pastries]

A plate of fathead pastry keto cheese and mushroom pinwheels.

5 from 1 vote

Keto Cheese and Mushroom Pinwheels [Fathead Dough Pastries]

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!

Prep Time20

Cook Time15

Chilling Time30

Total Time1 5

Course: Appetizer

Cuisine: Canadian, French

Diet: Diabetic, , Gluten Free, Vegetarian

Servings: Pastries

Calories: 134kcal

Equipment

Food processor
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

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.

Nutrition