Keto Mozzarella Garlic Butter Chicken Pinwheels
Ingredients
For the Dough:
Almond flour – 1 1/2 cups
Shredded mozzarella cheese – 1 3/4 cups
Cream cheese – 2 tbsp
Large egg – 1
Garlic powder – 1/2 tsp
Italian seasoning – 1/2 tsp
For the Filling:
Cooked chicken breast (shredded) – 1 1/2 cups
Shredded mozzarella cheese – 1 cup
Parmesan cheese – 1/4 cup
Sugar-free marinara sauce – 1/2 cup
Chopped fresh parsley – 2 tbsp
For the Garlic Butter Topping:
Unsalted butter (melted) – 3 tbsp
Garlic (minced) – 1 clove
Fresh parsley (chopped) – 1 tbsp
Grated parmesan (optional for garnish)
Directions
1/ Prepare the Dough:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese.
Microwave for 1-2 minutes, stirring every 30 seconds, until the cheese is fully melted and smooth.
Add almond flour, garlic powder, Italian seasoning, and the egg to the melted cheese mixture.
Mix well until a dough forms. Knead with your hands until smooth.
Tip: If the dough is too sticky, sprinkle a little extra almond flour to make it easier to handle.
2/ Roll Out the Dough:
Place the dough between two sheets of parchment paper.
Roll the dough into a thin rectangle about 1/4 inch thick.
Tip: For even thickness, press gently and roll from the center outward.
3/ Add the Filling:
Spread a thin layer of sugar-free marinara sauce over the dough.
Evenly sprinkle the shredded chicken, mozzarella, parmesan, and chopped parsley on top.
Tip: Don’t overfill to prevent the dough from tearing while rolling.
4/ Roll and Slice:
Carefully roll the dough into a tight log, starting from the shorter end.
Use a sharp knife to slice the log into 1-inch thick pinwheels.
5/ Bake the Pinwheels:
Place the pinwheels on the prepared baking sheet.
Bake for 15-18 minutes until golden and bubbly.
6/ Prepare the Garlic Butter Topping:
While the pinwheels bake, melt the butter in a small saucepan over low heat.
Add minced garlic and cook for 1-2 minutes until fragrant.
7/ Add Garlic Butter and Serve:
Brush the warm pinwheels with the garlic butter mixture after baking.
Sprinkle with fresh parsley and grated parmesan for extra flavor.
Tip: Serve with extra marinara sauce for dipping.
Time & Servings:
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Servings: 12 pinwheels
Additional Tips for Success
For a crispier finish, broil the pinwheels for 1-2 minutes after baking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze uncooked pinwheels and bake when ready for a quick snack.
Nutrition per Serving:
Calories: 140 | Carbs: 3g | Net Carbs: 2g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.8mg
