These easy keto sausage pinwheels are the perfect appetizer – I promise that they will be the hit of your next party!
These keto sausage pinwheels are delicious and simple to prepare. They are a great party appetizer because not only do they taste amazing as soon as they come out of the oven, they are also yummy as they cool down to room temperature. However, I can guarantee these won’t last for too long!
How to Make Keto Sausage Pinwheels
The first step is to create the filling. You will brown a 1lb roll of breakfast sausage and drain off the excess grease. While the sausage is still hot – add an 8oz block of cream cheese and mix until fully combined. Set the filling aside to cool.
After the filling is complete you are going to need to make fathead dough. This is a keto-friendly dough that bakes up just like bread! You begin by melting down mozzarella cheese in the microwave until it’s completely melted. Add in one egg and mix very well until the egg and cheese have combined. Next, you will add almond flour and baking powder. You then will need to knead all of these ingredients together until you have a nice smooth ball of dough. I like to begin to mix it with a spatula and get the almond flour somewhat combined then go in with wet hands (so the dough doesn’t stick to you) and knead it until fully combined.
Once you have formed your dough, it’s time to roll it out into a large rectangle.
Up next, place your filling on top of the dough – leaving about 1 inch of free space on the long edges of the rectangle.
Then tightly roll your dough into a log and secure the edges by pinching them together. You will then place the log in the refrigerator for 30 minutes to 1 hour to allow the dough to cool. This will allow you to slice it into cleaner slices.
After taking the log out of the fridge, use a sharp knife to slice the log into 1-inch sections and place on a greased cookie sheet or parchment paper to prevent sticking.
Place the sausage pinwheels in a 350 degree oven for 20-30 minutes or until the dough is a nice golden brown color. Serve immediately and enjoy! 🙂
- 2 ½ cups Mozzarella Cheese, shredded
- 1 ¼ cups Finely Ground Almond Flour
- 1 tsp Baking Powder
- 1 Egg
- 1 lb Sausage, ground
- 8 oz Cream Cheese
Add ground sausage into skillet and brown. Drain excess grease.
Add in the block of cream cheese and mix well. Set aside.
Add mozzarella cheese into a microwave-safe bowl. Microwave in 30-second increments until cheese is completely melted. (Approximately 2 minutes)
Add egg into melted cheese and mix well.
Add almond flour and baking powder. Mix together then knead with hands until the dough is well combined. (Tip: Wet your hands with water or olive oil if the dough is sticking to your hands)
Layout a piece of parchment paper and spray a little olive oil on it to prevent sticking. Put fathead dough on parchment paper and flatten it into a large rectangle.
Spread filling across the entire rectangle of dough leaving about 1 inch of space around the long edge of the dough.
Start at the long edge and gently roll the dough into a tight roll.
Place the rolled dough into the refrigerator for 30 minutes to 1 hour to chill. This will allow the dough to hold better when sliced.
Remove from fridge and preheat oven to 350 Degrees
Use a sharp knife and cut the roll into 1-inch sections and place on greased cookie sheet.
Place in 350 degree oven for 20-30 minutes or until the dough is golden brown in color.
If you decide to try this recipe be sure to tag me on Instagram @ksalom so that I can check out your creation! 🙂