Beautiful, Fresh & Uncomplicated Food & Entertaining

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.

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, I’d love to see!

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

How To Make: Keto Parmesan Sage Pinwheels


Reviews

Ingredients:

Adjust Servings
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
4-5 Sprigs Fresh Sage Enough leaves to space throughout the dough.
Flaky Sea Salt
Fresh Ground Black Pepper
1 Tbsp. Unsalted Butter, Melted
1 Clove Garlic
Nutritional Information
3 Grams Net Carbs
11.7 Grams Protein
2.7 Grams Fat
90 Calories

Directions

1.
Preheat the oven to 375°.
Preheat the oven to 375°F and line a baking sheet with parchment paper or a baking mat.
Mark as complete
2.
Prepare your work surface.
Cover your work surface with parchment paper or a silicon baking mat.
Mark as complete
3.
Whisk together the dry ingredients.
Whisk together the Coconut Flour, Baking Powder, and Xantham Gum in a medium bowl and set aside.
Mark as complete
4.
Microwave the mozzarella cheese till it is molten.
Add the mozzarella cheese to a large size (microwave-safe) bowl and microwave on high for intervals of 30 seconds until the cheese reaches a molten consistency.
Mark as complete
5.
Add the dry ingredients and the eggs to the cheese.
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 to form a dough.
Mark as complete
6.
Knead the dough.
Turn the ball of dough onto the work surface and continue to knead until the dough is smooth and uniform.
Mark as complete
7.
Form the dough into a square.
Press the dough into a rough square and place a piece of parchment paper on top. Roll the dough through the parchment paper until it reaches a 16 inch square.
Mark as complete
8.
Sprinkle the dough with parmesan cheese and sage leaves.
Remove the parchment paper and sprinkle liberally with parmesan cheese. Dot with fresh sage leaves throughout. Top with freshly ground black pepper.
Mark as complete
9.
Form the pinwheels.
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.
Mark as complete
10.
Brush with garlic butter and sprinkle with flaky salt.
Melt the butter in the microwave. Add the minced garlic to the melted butter and brush on to the surface of the pinwheels. Sprinkle with flaky salt.
Mark as complete
11.
Bake for 18 to 22 minutes.
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 slightly on the pan. They are best eaten warm, fresh from the oven.
Mark as complete
Joanna Revers

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 beautiful, fresh, and uncomplicated food and entertaining.

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