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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!