Sausage and Cream Cheese Pinwheels
Savory breakfast-meets-appetizer rolls – sausage, cream cheese, and cheddar wrapped in a low-carb dough and baked until golden.
These pinwheels are the kind of tray that disappears first. Browned sausage, softened cream cheese, and sharp cheddar get spread over a keto-friendly dough, rolled tight, sliced, and baked. You get a crisp edge, a creamy swirl, and just enough cheese pull.
They work as a weekend brunch, game-day snack, or meal-prep breakfast. About 30 minutes from bowl to tray – and they reheat without going soggy if you bake them until the bottoms are set.
Why you’ll love them
- Only 1.7g net carbs per pinwheel – easy keto snack math
- 6g protein in a two-bite roll
- 30 minutes start to finish
- Freezer-friendly and great for parties
- Kids and adults both go back for seconds
- Easy to flavor: jalapeño, everything bagel, or extra cheddar
Health notes
- Low carb: Fathead-style dough keeps the wrap keto without puff pastry carbs.
- Protein + fat: Sausage and cream cheese keep you full between meals.
- No sugar dough: Almond flour + mozzarella instead of wheat pastry.
- Portion friendly: Easy to track – one pinwheel is one serving unit.
Key element – a tight, even roll
Chill the filled log 8 – 10 minutes before slicing so the cream cheese doesn’t smear. Use a sharp knife and wipe it between cuts. Even slices bake evenly – thin ones brown too fast, thick ones stay doughy in the center.
Ingredients
- 11/2 cups shredded mozzarella
- 2 oz cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 tsp baking powder
- Pinch of salt
- 8 oz (225g) breakfast sausage, cooked and crumbled
- 4 oz cream cheese, softened
- 3/4 cup shredded cheddar
- 2 Tbsp chopped green onion or parsley (optional)
- 1/4 tsp garlic powder
- Black pepper to taste
- Spicy: Use hot sausage and add diced jalapeño.
- Milder: Turkey sausage + extra cheddar.
- Nut-free dough: Swap almond flour for a fine sunflower-seed flour (1:1).
- No sausage: Use crumbled bacon or diced ham.
Instructions
| 1 | Cook the filling. Brown the sausage and drain well. Mix with softened cream cheese, cheddar, garlic powder, pepper, and green onion until evenly combined. Set aside to cool slightly. |
| 2 | Make the dough. Melt mozzarella and 2 oz cream cheese together (microwave 45 – 60 seconds, stir until smooth). Quickly work in almond flour, baking powder, salt, and egg until a soft dough forms. If sticky, chill 3 minutes. |
| 3 | Roll and fill. Between two sheets of parchment, roll dough into a rectangle about 10×12 inches. Spread the sausage mixture almost to the edges, leaving a 1/2-inch strip along one long side. |
| 4 | Roll, chill, and slice. Roll tightly toward the clean edge. Chill 8 – 10 minutes. Slice into 16 even pinwheels with a sharp knife. Place cut-side up on a parchment-lined sheet. |
| 5 | Bake. Bake at 375F (190C) for 13 – 16 minutes until golden on the edges and set in the center. Cool 3 minutes on the tray so the cheese firms. Serve warm. |
Pro tips
- Drain sausage thoroughly – extra grease makes the roll slide apart.
- Work the dough while the cheese is still warm so it stays pliable.
- Parchment on both sides stops sticking without extra flour.
- Chill the log before slicing for clean, bakery-style rounds.
- Don’t overbake – pull them when edges are golden, not dark brown.
Nutrition
| Nutrient | Per pinwheel (1/16) |
|---|---|
| Calories | 118 |
| Protein | 6g |
| Net carbohydrates | 1.7g |
| Total carbohydrates | 2.5g |
| Fiber | 0.8g |
| Total fat | 9g |
Estimates using almond-flour dough and breakfast sausage. Brands vary.
Variations
Jalapeño cheddar
Fold 2 Tbsp minced pickled jalapeño into the filling and add extra cheddar on top before baking.
Everything bagel
Brush the tops with egg wash and sprinkle everything-bagel seasoning before they go in the oven.
Pizza pinwheels
Swap sausage for pepperoni bits and add a pinch of Italian seasoning plus mozzarella.
Mini muffin cups
Press slices into a greased muffin tin for taller, extra-crisp edges.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight container; reheat in oven or air fryer |
| Freezer (baked) | Up to 2 months | Reheat from frozen at 350F until hot |
| Freezer (unbaked slices) | Up to 1 month | Bake from frozen, add 3 – 4 minutes |
FAQ
Quick quiz
5 questions about these pinwheels
1. Protein per pinwheel?
2. Net carbs per pinwheel?
3. Bake temperature?
4. Why chill the log before slicing?
5. What replaces high-carb puff pastry here?
