Keto Pesto Pinwheels with Prosciutto

Name: Keto Pesto Pinwheels with Prosciutto
Prep time: 30 min
Cook time: 15 min
Yield: 24 pinwheels

keto pesto prosciutto pinwheels low-carb appetizers italian party-food

Appetizers

These elegant keto-friendly pinwheels feature a cream cheese and almond flour base rolled with basil pesto, prosciutto, and sun-dried tomatoes, creating bite-sized appetizers with only 2g net carbs each.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 15

Ingredients

200g2 cups super-fine almond flour
225g8 oz cream cheese, softened
170g1 1/2 cups mozzarella cheese, shredded
1 large1 large egg, beaten
5ml1 tsp garlic powder
5ml1 tsp Italian seasoning
2.5ml1/2 tsp salt
180ml3/4 cup basil pesto (sugar-free)
170g6 oz prosciutto, thinly sliced
100g1/2 cup sun-dried tomatoes in oil, chopped
60g1/2 cup Parmesan cheese, grated
60g1/2 cup pine nuts, toasted
60g2 cups baby spinach leaves
15ml1 tbsp olive oil (for brushing)
to tasteto taste freshly ground black pepper
for garnishfor garnish fresh basil leaves

Instructions

Preheat oven to 190°C (375°F). Line baking sheet with parchment paper.
In microwave-safe bowl, melt 170g1 1/2 cups mozzarella cheese and half the 225g8 oz cream cheese in 30-second intervals, stirring between, until smooth.
Add 200g2 cups super-fine almond flour, 1 large1 large egg, 5ml1 tsp garlic powder, 5ml1 tsp Italian seasoning, and 2.5ml1/2 tsp salt to melted cheese. Mix until dough forms.
Place dough between two sheets of parchment paper. Roll into 30x25cm (12x10-inch) rectangle, about 6mm (1/4-inch) thick.
Remove top parchment. Spread remaining cream cheese evenly over dough, leaving 2.5cm (1-inch) border on one long edge.
Spread 180ml3/4 cup basil pesto (sugar-free) over cream cheese layer.
Arrange 170g6 oz prosciutto slices over pesto, overlapping slightly.
Scatter 100g1/2 cup sun-dried tomatoes in oil, 60g1/2 cup pine nuts, and 60g2 cups baby spinach leaves evenly over prosciutto.
Sprinkle with 60g1/2 cup Parmesan cheese and to tasteto taste freshly ground black pepper.
Starting from long edge without border, tightly roll dough into log using parchment to help. Seal edge with water.
Wrap roll in parchment and refrigerate 30 minutes to firm up.
Using sharp knife, cut roll into 24 equal slices (about 1.25cm/1/2-inch thick).
Place pinwheels on prepared baking sheet. Brush tops with 15ml1 tbsp olive oil (for brushing).
Bake 12-15 minutes until golden brown and crispy.
Cool 5 minutes before serving. Garnish with for garnishfor garnish fresh basil leaves.

Ingredients

id: almond_flour metric: 200g imperial: 2 cups name: super-fine almond flour
id: cream_cheese metric: 225g imperial: 8 oz name: cream cheese, softened
id: mozzarella metric: 170g imperial: 1 1/2 cups name: mozzarella cheese, shredded
id: egg metric: 1 large imperial: 1 large name: egg, beaten
id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder
id: italian_seasoning metric: 5ml imperial: 1 tsp name: Italian seasoning
id: salt metric: 2.5ml imperial: 1/2 tsp name: salt
id: basil_pesto metric: 180ml imperial: 3/4 cup name: basil pesto (sugar-free)
id: prosciutto metric: 170g imperial: 6 oz name: prosciutto, thinly sliced
id: sun_dried_tomatoes metric: 100g imperial: 1/2 cup name: sun-dried tomatoes in oil, chopped
id: parmesan metric: 60g imperial: 1/2 cup name: Parmesan cheese, grated
id: pine_nuts metric: 60g imperial: 1/2 cup name: pine nuts, toasted
id: baby_spinach metric: 60g imperial: 2 cups name: baby spinach leaves
id: olive_oil metric: 15ml imperial: 1 tbsp name: olive oil (for brushing)
id: black_pepper metric: to taste imperial: to taste name: freshly ground black pepper
id: fresh_basil metric: for garnish imperial: for garnish name: fresh basil leaves

Instructions

Preheat oven to 190°C (375°F). Line baking sheet with parchment paper.
In microwave-safe bowl, melt {mozzarella} and half the {cream_cheese} in 30-second intervals, stirring between, until smooth.
Add {almond_flour}, {egg}, {garlic_powder}, {italian_seasoning}, and {salt} to melted cheese. Mix until dough forms.
Place dough between two sheets of parchment paper. Roll into 30x25cm (12x10-inch) rectangle, about 6mm (1/4-inch) thick.
Remove top parchment. Spread remaining cream cheese evenly over dough, leaving 2.5cm (1-inch) border on one long edge.
Spread {basil_pesto} over cream cheese layer.
Arrange {prosciutto} slices over pesto, overlapping slightly.
Scatter {sun_dried_tomatoes}, {pine_nuts}, and {baby_spinach} evenly over prosciutto.
Sprinkle with {parmesan} and {black_pepper}.
Starting from long edge without border, tightly roll dough into log using parchment to help. Seal edge with water.
Wrap roll in parchment and refrigerate 30 minutes to firm up.
Using sharp knife, cut roll into 24 equal slices (about 1.25cm/1/2-inch thick).
Place pinwheels on prepared baking sheet. Brush tops with {olive_oil}.
Bake 12-15 minutes until golden brown and crispy.
Cool 5 minutes before serving. Garnish with {fresh_basil}.

Tips

Dough Handling: Work quickly as keto dough can become sticky. If too soft, refrigerate 10 minutes.

Make-Ahead: Prepare roll up to 2 days ahead, wrap tightly, and refrigerate. Slice and bake when ready.

Pesto Choice: Use store-bought sugar-free pesto or make your own. Check carb count on commercial brands.

Filling Variations: Try olive tapenade, artichoke hearts, or roasted red peppers for variety.

Freezing: Freeze unbaked pinwheels on tray, then store in bags. Bake from frozen, adding 3-5 minutes.

Serving Temperature: Delicious warm or at room temperature, making them perfect for parties.

Nutritional Info: Each pinwheel contains approximately 2g net carbs, 8g fat, and 5g protein.

Presentation: Arrange on platter with marinara sauce for dipping (check carbs in sauce).