Jalapeno popper pinwheels are the perfect balance of smooth and spicy. They are great as an appetizer or snack.
You could serve these cream cheese pinwheels warm or cold but either way they won’t last! The dough can be made ahead and assembled when you are ready too eat. A great thing about these cream cheese pinwheels is that they are high in fibre and very filling.
How to Make Jalapeno Popper Pinwheels
I used my current favourite low carb dough mixture with the combination of coconut flour and psyllium husk powder. This dough mixture just keeps giving with the various recipes that I can make with it! I’ve made other pinwheel recipes but this is possibly my favourite, purely as I just love the filling.
Once you have made the dough, roll out strips, slather with the filling and roll up into the pinwheel shape. The size of the pinwheel will depend upon the size of the strips rolled out.
Other Vegetarian Low Carb Appetisers to Try
Keto Jalapeno Popper Pinwheels
- 1/2 cup coconut flour
- 2 tablespoons butter, unsalted melted
- 1 egg
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup boiling water
- 2 jalapeno peppers deseeded and finely chopped
- 2 oz cream cheese
- Pre-heat the oven to 200C/400F degrees.
- Mix the dry ingredients in a bowl and combine well.
- Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
- Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.
- Cut the dough into four. Take one of the quarters and roll into a ball. Place this on a strip of parchment paper. Place another strip of parchment paper over the dough ball and roll out into a rectangle about 8 x 4 inches.
- Trim any edges (just to make it a bit neater) and spread the cream cheese over the strip. Sprinkle the chopped jalapeno over the cream cheese.
- Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight.
- Cut the dough into half, then half again. This will make your pinwheel shape.
- Place the pinwheel face down on a parchment paper lined baking tray.
- Bake for 20 minutes, turning over after 10 minutes.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.