Keto Parmesan Sage Pinwheels - A Cultivated Living

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I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on delicious, shareable low carb and keto meals. When I changed my eating, it changed my life. Find out how here:

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Keto Parmesan Sage Pinwheels

Keto Baking

Last Updated on September 30, 2021

These Keto Parmesan Sage Pinwheels are a delicious addition to the fall or Thanksgiving table. Warm, scented with sage, parmesan, and garlic they are equally at home with hearty soups and stews or alongside your favorite Thanksgiving side dishes. Low in carbs, they are a welcome keto-friendly luxury.

A plate of Parmesan Sage Pinwheels on top of a linen napkin and cutting board.

The Inspiration…


While I was looking through Carolyn Ketchum’s cookbook, The Ultimate Guide To Keto Baking, for a shortbread recipe, I saw a recipe for Spinach Feta Pinwheels. I decided to use the dough for the recipe and change it to make something that would speak to the season and pair well with a fall or Thanksgiving meal.

I have been eyeing these Parmesan Popovers With Crispy Sage Garlic Butter from Tiegan at Half Baked Harvest so I looked to those as the inspiration. If you aren’t following a low-carb, keto diet, you should try those, they look divine.

Ingredients for Parmesan Sage Pinwheels arranged in bowls on a marble table: mozzarella cheese, coconut flour, xantham gum, eggs, parmesan cheese, sage.

The Ingredients…


The dough for this recipe is essentially a fathead dough. A fathead dough is a fairly universal, low-carb, keto “dough” which is made from cheese, flour, and eggs. The cheese when heated until liquid takes on a consistency which resembles the chains of gluten from a traditional wheat flour. It’s pretty magic.

For this recipe traditional flour is replaced with coconut flour. I use this Coconut Flour from Nutiva. Coconut flour is a popular flour in keto baking. It is made from the coconut meat which is leftover from the production of coconut milk. This is dried and then ground to produce a fine flour which has that sweet, nutty coconut scent. Xantham gum is added to help as a binder, in replacing the gluten from the wheat flour.

Parmesan cheese, fresh sage, and garlic butter bring the fall flavors to this recipe.

Rolled out dough for Parmesan Sage Pinwheels on a baking mat.

The Steps…


If you haven’t made a fathead dough before you are in for a treat. I was pretty amazed by this the first time I made it. It’s amazing all the things that cheese can do.

First, preheat the oven to 375°F and line a baking sheet with parchment paper or a baking mat. Cover your work surface with parchment paper or a silicon baking mat.

In a medium sized bowl whisk together the Coconut Flour, Baking Powder, and Xantham Gum and set aside.

Add the mozzarella cheese to a large size (microwave-safe) bowl and microwave on high for intervals of 30 seconds until the cheese reaches an almost liquid consistency.

Add the dry ingredients and the eggs to the cheese and mix. Knead this in the bowl with a rubber spatula to incorporate as best you can.

Turn the ball of dough onto the work surface and continue to knead until the dough is smooth and uniform. Press the dough into a rough square and place a piece of parchment paper on top. Roll the dough into a 16 inch square.

Sprinkle liberally with parmesan cheese and dot with fresh sage leaves throughout. Top with freshly ground black pepper.

Rolled out dough for Parmesan Sage Pinwheels on a baking mat.

Roll the dough tightly into a tube, press and pinch the dough together to seal the seam. Cut the dough into 12 slices with a sharp knife. Lay the pinwheels down on the baking sheet. Add minced garlic to melted butter and brush the surface of the pinwheels. Sprinkle with coarse salt.

Parmesan Sage Pinwheels on a baking sheet covered with parchment paper waiting to go in the oven.
Parmesan Sage Pinwheels on a baking sheet covered with parchment paper waiting to go in the oven.

Bake until lightly golden brown, about 18 to 22 minutes. The pinwheels should be firm to the touch. Remove from the oven and let cool on the pan.

The Results…

These Parmesan Sage Pinwheels are such a welcome treat when those bread and baked goods cravings come calling. I went without baked treats for a long time when I started the keto diet because I didn’t know how to recreate my favorite recipes in low carb, keto-friendly versions. Being able to prepare these makes me so happy, I hope that it helps you enjoy a healthier approach to baking too.

Click here for more low carb, keto-friendly Thanksgiving recipe suggestions!

A plate of Parmesan Sage Pinwheels on top of a linen napkin and cutting board.

If you make these Keto Parmesan Sage Pinwheels be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!

Print

Keto Parmesan Sage Pinwheels

These Keto Parmesan Sage Pinwheels are a delicious addition to the fall or Thanksgiving table. Warm, scented with sage, parmesan, and garlic they are equally at home with hearty soups and stews or alongside your favorite Thanksgiving side dishes. Low in carbs, they are a welcome keto-friendly luxury.

Ingredients

Scale
  • 1/2 Cup Coconut Flour
  • 2 Tsp. Baking Powder
  • 3/4 Tsp. Xantham Gum
  • 12 Ounces Mozzarella Cheese (Shredded)
  • 2 Large Eggs
  • 1/4 Cup Parmesan Cheese
  • Fresh Sage
  • Coarse Sea Salt
  • Fresh Ground Black Pepper
  • 1 Tbs. Unsalted Butter, Melted
  • 1 Clove Of Garlic, Minced

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a baking mat.
  2. Cover your work surface with parchment paper or a silicon baking mat.
  3. Whisk together the Coconut Flour, Baking Powder, and Xantham Gum in a medium bowl and set aside.
  4. Add the mozzarella cheese to a large size (microwave-safe) bowl and microwave on high for intervals of 30 seconds until the cheese reaches an almost liquid consistency.
  5. Add the dry ingredients and the eggs to the cheese and mix. Knead this in the bowl with a rubber spatula to incorporate as best you can.
  6. Turn the ball of dough onto the work surface and continue to knead until the dough is smooth and uniform.
  7. Press the dough into a rough square and place a piece of parchment paper on top.
  8. Roll the dough into a 16 inch square.
  9. Sprinkle liberally with parmesan cheese and dot with fresh sage leaves throughout. Top with freshly ground black pepper.
  10. Roll the dough tightly into a tube, press and pinch the dough together to seal the seam.
  11. Cut the dough into 12 slices with a sharp knife. Lay the pinwheels down on the baking sheet.
  12. Add minced garlic to melted butter and brush the surface of the pinwheels. Sprinkle with coarse salt.
  13. Bake until lightly golden brown, about 18 to 22 minutes. The pinwheels should be firm to the touch.
  14. Remove from the oven and let cool on the pan.

Notes

These are best eaten warm, fresh from the oven!


A plate of Parmesan Sage Pinwheels on top of a linen napkin and cutting board.

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