Low-carb bacon cheddar pinwheels are warm, golden spirals of mozzarella dough wrapped around crispy bacon and sharp cheddar. Baked until the outside is crisp and the cheese is fully melted, they disappear fast at any party or gathering. Each pinwheel lands at just 1.5g carbs, so grazing doesn't wreck the day.
Looking for the ultimate party appetizer that will disappear in minutes? Imagine this: warm, golden-brown pastry giving way to a savory explosion of crispy bacon and melted sharp cheddar cheese. These Bacon Cheddar Pinwheels are not just delicious; they’re a low-carb miracle! Made with a surprisingly simple mozzarella-based dough, they’re flaky, cheesy, and ridiculously easy to make. Perfect for game day, holiday gatherings, or even a quick lunch paired with a simple green salad. Get ready for these to become your new go-to savory treat!
Ingredients
• 1 recipe Mozzarella Pastry Dough
• 12 slices crispy cooked bacon, chopped
• 8 ounces / 225 g (7.9 oz) sharp or extra-sharp cheddar cheese, shredded
• 4 ounces / 110 g (3.9 oz) Parmesan cheese, grated
Instructions
1. Preheat the oven to 350°F / 177°C and line a large baking sheet with parchment paper.2. Prepare the Mozzarella Pastry Dough according to the recipe . On a clean work surface, roll the dough out between two sheets of parchment paper into a large rectangle, about ¼ inch / 6 mm thick.3. Evenly sprinkle the chopped bacon and shredded cheddar over the surface of the dough.4. Starting from one of the long sides, tightly roll the dough into a long log or cylinder.5. Slice the log into 22 round pinwheels and arrange them on the prepared baking sheet.6. Sprinkle the grated Parmesan cheese over the top of each pinwheel.7. Bake for 30 minutes, or until the pinwheels are golden brown and crispy. Serve immediately for the best texture.8. Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in a 350°F / 177°C oven for 5-8 minutes to restore crispiness.
Nutritional Information
• Nutrition Information
• Serving Size: 1 pinwheel
• Calories: 95 kcal
• Net Carbs: 1.5g (0.05 oz)
• Protein: 6g
• Fat: 7g
Pro Tips
• For perfectly clean cuts, chill the rolled log in the freezer for 15-20 minutes before slicing. This helps the pinwheels hold their shape.
• Don’t be afraid to customize! Add finely chopped chives, jalapeños, or a sprinkle of ranch seasoning to the filling for an extra flavor boost.
• If the mozzarella dough is sticky, roll it between two sheets of parchment paper. This prevents sticking without needing excess almond flour, which can make the pastry dry.
• For extra crispy pinwheels, flip them halfway through the baking time to ensure both sides get golden brown.
FAQ
Q: How do I get clean cuts when slicing the pinwheels
A: For perfectly clean cuts, chill the rolled dough log in the freezer for 15-20 minutes before slicing. This helps the pinwheels hold their shape.
Q: Can I add other ingredients to this pinwheel recipe
A: Absolutely! You can customize the filling by adding finely chopped chives, jalapeños, or a sprinkle of ranch seasoning for an extra flavor boost.
Q: What is the best way to store and reheat leftover pinwheels
A: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat them in a 350°F (177°C) oven for 5-8 minutes to make them crispy again.
Q: Are these bacon cheddar pinwheels keto-friendly
A: Yes, they are very low-carb and keto-friendly. Each pinwheel has only 1.5g (0.05 oz) of net carbs, making them a perfect savory treat for a low-carb diet.
Pro Tips
- Chill the rolled log in the freezer for 15-20 minutes before slicing — cold dough gives clean cuts and pinwheels that hold their spiral in the oven.
- Roll the mozzarella dough between two sheets of parchment paper if it's sticky; adding extra almond flour to stop sticking makes the pastry dry.
- Flip the pinwheels halfway through the 30-minute bake so both sides get evenly golden and crispy.
- Sprinkle the grated Parmesan over the tops just before baking for an extra savoury, crisp lid on each pinwheel.
- Reheat leftovers at 350°F / 177°C for 5-8 minutes — a microwave softens the pastry, while the oven brings the crispness back.
Frequently Asked Questions
Are these bacon cheddar pinwheels keto-friendly?
Yes — they're made with mozzarella pastry dough instead of wheat pastry, and each pinwheel has 1.5g carbs with 7g of fat.
Can I prepare the pinwheels ahead of time?
Yes. Roll and slice the log, freeze it 15-20 minutes for clean cuts, then refrigerate the sliced rounds on the tray and bake when guests arrive.
How do I store and reheat leftovers?
Keep them in an airtight container at room temperature for up to 3 days, and reheat in a 350°F / 177°C oven for 5-8 minutes to restore crispiness.
Can I change up the filling?
Finely chopped chives, jalapeños, or a sprinkle of ranch seasoning over the bacon and cheddar all work — just keep additions dry so the dough stays crisp.
Recipe card below.
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Low-Carb Bacon Cheddar Pinwheels
Ingredients
Method
- Preheat the oven to 350°F / 177°C and line a large baking sheet with parchment paper. 2. Prepare the Mozzarella Pastry Dough according to the recipe . On a clean work surface, roll the dough out between two sheets of parchment paper into a large rectangle, about ¼ inch / 6 mm thick. 3. Evenly sprinkle the chopped bacon and shredded cheddar over the surface of the dough. 4. Starting from one of the long sides, tightly roll the dough into a long log or cylinder. 5.
- Slice the log into 22 round pinwheels and arrange them on the prepared baking sheet. 6.
- Sprinkle the grated Parmesan cheese over the top of each pinwheel. 7.
- Bake for 30 minutes, or until the pinwheels are golden brown and crispy.
- Serve immediately for the best texture. 8. Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in a 350°F / 177°C oven for 5-8 minutes to restore crispiness.
- Don't be afraid to customize!
- Add finely chopped chives, jalapeños, or a sprinkle of ranch seasoning to the filling for an extra flavor boost.
