Sausage & Cream Cheese Pinwheels
Low-carb keto pinwheels rolled with sausage, cream cheese, and cheddar — ready in 30 minutes
These sausage and cream cheese pinwheels are a fast, savory keto snack. Cooked sausage is mixed with cream cheese and cheddar, spread over a low-carb dough, rolled, sliced, and baked until golden. Every pinwheel delivers 6 g of protein and only 1.7 g net carbs.
Low-carb, keto-friendly, and perfect for parties, meal prep, or a quick appetizer.
Why you’ll love these pinwheels
- 6g protein per pinwheel — a satisfying high-protein bite
- Only 1.7g net carbs and keto-friendly
- Sausage, cream cheese, and cheddar in every swirl
- Ready in about 30 minutes
- Great for parties, snacks, or meal prep
- Easy to slice and bake in one batch
Health notes
- High protein: Sausage, cream cheese, and cheddar boost each pinwheel.
- Low carb: A keto dough keeps net carbs very low.
- Sugar-free: No added sugar of any kind.
- Make-ahead: Roll the log, chill, then slice and bake when needed.
Key element — chill before slicing
A short chill firms the roll so you get clean, even pinwheels instead of a messy, squished log.
Ingredients
Filling
- 8 oz (225g) breakfast sausage, cooked and crumbled
- 4 oz cream cheese, softened
- ¾ cup shredded cheddar cheese
- Optional: 1–2 Tbsp chopped green onion or jalapeño
Low-carb dough
- 1½ cups shredded mozzarella
- 2 oz cream cheese
- 1 large egg
- ¾ cup almond flour
- 1 tsp baking powder
- Pinch of salt
Swaps
- Spicy: Use hot sausage and add jalapeño to the filling.
- Turkey sausage: A leaner option that still holds the filling well.
- Cheese mix: Swap cheddar for pepper jack or mozzarella.
- Fathead shortcut: Use your favorite keto pizza dough if you already have one.
Instructions
| 1 | Make the filling. Cook the sausage until browned, then drain. Mix with softened cream cheese, cheddar, and optional green onion until combined. |
| 2 | Make the dough. Melt the mozzarella and cream cheese together until smooth. Stir in the egg, almond flour, baking powder, and salt until a soft dough forms. Knead briefly until it comes together. |
| 3 | Roll and fill. Place the dough between two sheets of parchment and roll into a rectangle about 10×12 inches. Spread the sausage mixture evenly over the dough, leaving a small border. |
| 4 | Roll, chill, and slice. Roll the dough up tightly from the long side into a log. Chill 10–15 minutes, then slice into 16 pinwheels. |
| 5 | Bake. Place the pinwheels on a lined baking sheet. Bake at 375°F (190°C) for 12–16 minutes until golden. Cool a few minutes before serving. |
Pro tips
- Work the dough while it is still warm so it rolls more easily.
- A short chill makes cleaner slices.
- Don’t overfill or the roll will split while baking.
- If the dough is sticky, dust the parchment with a little extra almond flour.
- These reheat well in the air fryer for a crisp edge.
Nutrition
| Nutrient | Per pinwheel |
|---|---|
| Calories | 118 |
| Protein | 6g |
| Net carbohydrates | 1.7g |
| Total carbohydrates | 2.5g |
| Fiber | 0.8g |
| Total fat | 9g |
| Sodium | 210mg |
Estimates based on sausage, cream cheese, cheddar, and almond-flour dough. Exact numbers vary with sausage brand and slice thickness.
Variations
Jalapeño cheddar
Add minced jalapeño to the filling for a spicy kick.
Everything bagel
Brush the tops with egg wash and sprinkle everything bagel seasoning before baking.
Pizza pinwheels
Swap sausage for pepperoni and add a little sugar-free marinara.
Breakfast batch
Use breakfast sausage and serve with a side of eggs.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container |
| Freezer | Up to 2 months | Freeze baked or unbaked slices |
| Reheat | Oven or air fryer | Keeps the edges crisp |
FAQ
Test your knowledge
5 quick questions about these sausage and cream cheese pinwheels
1. Protein per pinwheel?
2. Net carbs per pinwheel?
3. Why chill the roll before slicing?
4. About how long do these take?
5. Best way to reheat leftovers?
