These low-carb pinwheels are soft and doughy, with a hearty ham and Swiss cheese swirl! They're surprisingly grain-free, low-carb and keto diet friendly, without relying on fathead dough! This is a savory baking project with incredible results, and it makes the kind of treat that works for just about everything: lunchboxes, on-the-go breakfasts, after-school snacks, holiday platters, or the perfect addition to an elevated brunch.
I've learned that there are two kinds of pinwheels: the savory puff pastry type that's more of a baking project, and the shortcut variation, made with a tortilla and fillings that's rolled up, then sliced into spiral rounds (often called cream cheese pinwheels).
This low carb pinwheels recipe falls under the first category. The grain-free and low-carb dough is a variation of the same yeasted dough I use for my Soft and Fluffy Keto Cinnamon Rolls, and it has taken me so many recipe tests to get just right!
The result is a tender, pillowy dough that tastes just like the real thing!
why you'll love these keto pinwheels
These make a wonderful low carb snack, breakfast or low carb appetizer!
The combination of smoky ham and nutty Swiss cheese gives them classic deli flavor (my kids say they taste like Starbucks' ham and Swiss croissant).
And a little bit of Dijon mustard or garlic herb cream cheese adds extra depth without much effort.
If you've been missing classic savory pastries on a grain-free or low-carb lifestyle, this recipe hits that comfort-food sweet spot.
The dough rolls beautifully, holds the filling well, and creates bakery-style pinwheels without traditional puff pastry or crescent dough.
These pinwheels are:
- Low in carbs, keto-friendly, grain-free, and high-protein with 16 grams of protein per roll!
- Great warm or at room temperature
- The perfect appetizer, snack, or addition to a fancy brunch spread
- A fun keto baking project
- Freezer-friendly
the ingredients
If some of these ingredients are new to you, have no fear! Many of them are low-carb, gluten-free, and keto baking staples that help us achieve a doughy texture in baked goods.
Most of them are easy to find, but I've also included helpful links below.
Here are the main ingredients you'll need:
- Psyllium husk powder: Don't skip this one! This ingredient is crucial to getting a dough that is stretchy, soft, and pliable. (If you've made my cinnamon rolls, you know how important this ingredient is!). Psyllium husk is a soluble fiber that creates a gel when mixed with water. I use this powder form. Psyllium husk is great for digestive health and has even been shown to slow digestion and stabilize blood sugar.
- Almond milk or half-n-half (or cream): Helps activate the yeast and adds a richness to the dough.
- Yeast and baking powder: Both are used for leavening. You'll need a tiny amount of maple syrup to help activate the yeast (don't worry- the yeast eats up the sugar). While baking powder is doing the most work in terms of rise, yeast does help a little bit and also adds a lovely flavor that is similar to a traditional dough. You can use active dry yeast or rapid rise yeast.
- Eggs: These act as a binder and create a rich flavor and rise in the dough.
- Granulated monkfruit sweetener with allulose: To keep this recipe low-carb and keto-friendly, we are using this low-carb sweetener instead of sugar. It has a nice, clean flavor and creates a subtly sweet dough that still turns out mostly savory.
- Butter: A little bit of melted butter in the dough adds a rich, buttery flavor.
- Low-carb flours: You'll need a combination of blanched almond flour, coconut flour, and arrowroot powder. This creates the perfect crumb that's not overly dense, but instead, soft and light.
- Xanthan gum: For binding and extra elasticity without gluten in the dough.
- Flavor additions: Salt, garlic powder, and Dijon mustard add a great flavor that complements the ham and Swiss.
- Fillings: Ham and Swiss cheese, cut into 1-inch strips.
how to make savory low-carb pinwheels
This recipe is a bit of a baking project, but it's easy enough even for a low-carb baking beginner!
Here's a look at the steps required, but be sure view the printable recipe card at the bottom of the page for all of the exact measurements and details.
First, make the psyllium husk gel: Combine the psyllium husk and water in a bowl, whisking vigorously. The mixture will turn into a gel in a matter of seconds.
Activate the yeast: In a small, separate bowl, mix the warm cream, yeast, and maple syrup. It will turn foamy in about 5 minutes (if it does not, your yeast is not fresh!).
Add all of the dry ingredients to a large mixing bowl (preferably the bowl of a stand mixer). Mix well to combine and then set it aside.
In a separate mixing bowl, whisk together the eggs and melted butter, then add the yeast mixture.
Pour the wet ingredients into the dry ingredients. Mix on low speed until mostly combined, then add the psyllium husk gel. Bump the speed up to medium-high to thoroughly mix. Place a sheet of plastic wrap over the bowl and refrigerate for at least 1 hour.
Roll the dough out between two sheets of parchment paper, shaping it into into an 11x18 rectangle, about ¼-inch thick.
Spread the mustard on top, then cut the dough into 1-½-inch strips from the short side of your rectangle. Place strips of the sliced Swiss cheese on each piece, then add the ham strips. Gently roll each strip into a spiral. Dip your fingertips in water to prevent the dough from sticking to your hands.
Let the rolls rise for 1 hour in a warm place. If using rapid-rise yeast, let the pinwheels rise for 20-30 minutes.
Brush each of the pinwheels with cream and sprinkle with sesame seeds or Everything Bagel seasoning. Place them on a lined baking sheet, then bake at 350°F for 20-25 minutes until they are light golden brown. Cool for 5-10 minutes, then enjoy.
tips for the best results
- Any type of dough with almond flour and coconut flour tends to burn easier than a wheat dough. If it seems like the dough is browning too quickly, you can place tented aluminum foil over the rolls during the last few minutes of baking.
- Dipping your fingers in a dish of water before rolling the pinwheels will help prevent the dough from sticking to your hands.
- Chilling the dough gives all of the dough ingredients time to hydrate and incorporate, but it also makes it easier to roll out and work with. The dough should appear less sticky after the chill time. A dusting of arrowroot and dipping your fingers in water are extra ways to prevent the dough from sticking.
- As you roll the pinwheels, try to make them tight, especially at the very beginning of the spiral.
storage and reheating
Store these keto pinwheels in an airtight container in the refrigerator. Reheat for 10-15 seconds in the microwave or in a air fryer/toaster oven at 300°F until warmed through (about 5 minutes).
flavor variations for low-carb pinwheels
Ham and Swiss is a classic pairing because the nutty cheese balances the salty ham perfectly, but there are endless variations of cheeses and deli meat you can try out here!
Some delicious combinations include:
- Turkey and cheddar cheese with green onions
- Bacon crumbles, spinach, and mozzarella cheese
- Salami and provolone
- Roast beef with horseradish cream cheese or sour cream
- Pesto chicken with Parmesan cheese
- Caramelized onions and Gruyère
You can even add finely chopped herbs, red pepper flakes, poppy seeds, or a sprinkle of Everything Bagel seasoning to the filling for extra flavor.
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Low-Carb Pinwheels with Ham and Swiss (Keto, Grain-Free)
These low-carb ham and Swiss pinwheels are the kind of savory snack that will disappear fast! Made with a flaky, grain-free dough and filled with smoky ham, melty Swiss cheese, and a touch of tangy mustard, they are a savory, bakery-style treat without the carbs and sugar of traditional pinwheels.
Ingredients
- 2 tablespoons (17 grams) psyllium husk powder
- 1 cup warm water
- ¼ cup warm unsweetened almond milk or whipping cream
- 1 teaspoon maple syrup or honey
- 1 packet (¼ ounce) active dry or rapid rise instant yeast
- 3 large eggs
- ¼ cup granulated monkfruit sweetener with allulose
- 2 tablespoons melted butter
- 2-½ cups (227 g) blanched almond flour
- 4 tablespoons (24 g) coconut flour
- 6 tablespoons (46 g) arrowroot powder
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons Dijon mustard
- 7-8 ounces sliced uncured ham, cut into 1-inch strips
- 7-8 ounces Swiss cheese slices, cut into 1-inch strips
- 1-½ tablespoons whipping cream (for brushing the tops of the pinwheels)
- Everything Bagel seasoning or poppy seeds (optional topping)
Instructions
- In a small bowl, whisk together the psyllium husk powder with the warm water. Whisk quickly- it will form a thick gel after about 20 seconds. Set aside.
- In a separate small dish, combine the warm almond milk or cream with the maple syrup and the yeast. Stir, then let it sit for 5 minutes. It will turn foamy (if it doesn't, your yeast isn't fresh!).
- Whisk together the eggs, sweetener, and melted butter in a small mixing bowl. Pour in the yeast mixture and mix.
- In the bowl of a stand mixer (or large mixing bowl), add the almond flour, coconut flour, arrowroot powder, xanthan gum, baking powder, salt, and garlic powder. Use the whisk attachment to mix and remove any lumps.
- Add the wet ingredients to the dry ingredients and mix on medium speed. Add the psyllium husk gel, then bump the speed up to medium-high to thoroughly incorporate everything. The dough will be sticky.
- Cover the bowl with plastic wrap and chill the dough for at least an hour.
- Sprinkle some arrowroot powder on a sheet of parchment paper, then place the dough in the center. Sprinkle a bit more arrowroot on the dough, then place another large sheet of parchment paper on top. Use a rolling pin to roll it out into a rectangle, approximately 10 x 14 inches, and about ¼-inch thick.
- Spread the Dijon mustard on top. Use a dough cutter/bench scraper (or a sharp knife) to cut the dough into about 12-14 one-inch-wide strips from the short end of the rectangle. Place strips of Swiss cheese across each strip of dough, then layer on the ham. Starting on one end, gently roll it up to create a pinwheel shape (try to make it a tight spiral, especially at the very beginning of the roll). Dip your fingertips in water to help prevent the dough from sticking to your hands, and to gently release it from the parchment paper if needed. Repeat with the remaining dough.
- Place the pinwheels on a parchment paper-lined baking sheet, about 1-½ inches apart. Cover the buns with a clean dish towel and let them rest for 1 hour in a warm place (if using active dry yeast) or for 20 minutes (if using rapid-rise yeast). They will only rise a little bit so don't worry if the change is not significant.
- After the pinwheels have rested, preheat the oven to 350°F. Brush the tops of the buns with a bit of cream and sprinkle them with Everything Bagel seasoning. Transfer the pan to the oven and bake for 20-25minutes or until golden brown on top. Remove and let rest for 10 minutes before serving.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 295Total Fat: 22gCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 1gProtein: 16g
Did you make this recipe? Let me know!