Let’s Talk About Baked Keto Pinwheels with Peanut Butter
If you’ve ever found yourself standing in the kitchen rummaging around for a snack that’s not a total carb trap but still tastes like, well, actual food, you’re not alone. I started making these baked keto pinwheels with peanut butter one chilly afternoon when all I wanted was something warm, a bit gooey, and a total comfort treat (without the sugar crash). Funny story: the first time I tried these, I completely forgot to grease the pan, and, let’s just say—peanut butter glue is very real. At least the dog got a taste. Anyway, these are now my lazy Sunday staple, especially when I need something to dunk in my morning coffee or nibble while I’m pretending to meal prep.
Why You’ll Love These (or At Least Crave Them Often)
I make this when I need a pick-me-up that’s not another boiled egg (even though eggs are grand, sometimes you just can’t). My family goes bonkers for these because, I mean, peanut butter. Even my partner, who says he “doesn’t do keto,” eats half the batch before they’ve cooled. I used to struggle with keto doughs—too crumbly, too bland—but this one’s properly soft, almost like a cheat day thing. And if you’re running late, you can even eat them half-warm (I know; I’ve done it).
The Ingredients (Plus My Lazy Swaps)
- 1 ½ cups almond flour (sometimes I use hazelnut flour if it’s on sale; not quite the same, but it works in a pinch)
- 2 teaspoon baking powder (my grandma swore by Dr. Oetker, but store brand is fine—don’t let her ghost haunt you)
- 1 ½ cups shredded mozzarella cheese (I’ve tried cheddar; didn’t love it, but knock yourself out)
- 2 tablespoon cream cheese (or mascarpone, if you’re feeling fancy—though it gets pricier)
- 1 large egg (I’ve used two small ones; honestly, I can’t tell the difference)
- ½ cup natural peanut butter (crunchy is best for me, but use creamy if you want it less messy—some people swear by almond butter instead, but… why?)
- Pinch of salt (or don’t—sometimes I forget and it’s still fine)
- 1 tablespoon erythritol or preferred sweetener (optional, I usually do half a tablespoon because I’m a bit sugar-shy)
- A sprinkle of cinnamon (only if you’re feeling wild; I rarely remember, but it’s good)
How To Actually Make These (Don’t Panic, It’s Easy)
- Preheat your oven to 180°C (that’s 350°F for my pals across the pond). Grab some parchment paper—trust me, don’t skip this or you’ll be chiseling dough from your tray.
- In a microwave-safe bowl, mix the mozzarella and cream cheese. Microwave in 30-second bursts, stirring in-between, until it’s all melted and weirdly stretchy (this is where I usually sneak a taste, but it’s not great yet, so don’t bother).
- Stir in almond flour, baking powder, sweetener (if using), and salt. It’ll look like a sticky mess. Add the egg and keep mixing. Eventually, it’ll come together into a dough. Give it a minute—if it’s too sticky, add a sprinkle more almond flour. (It always feels too sticky, but it’ll work out.)
- Lay out a big piece of parchment. Plop the dough on and use another piece on top to roll it out into a rectangle, about ¼ inch thick. Or, just squish it into shape with your hands if you’re feeling impatient. No one’s judging.
- Spread the peanut butter evenly over the dough, right to the edges if you want maximum coverage. Sprinkle cinnamon if you remembered it. (Sometimes I forget until it’s too late and just dust it on top. Good enough.)
- Now, roll it up tightly from the short side like a Swiss roll. Yes, it’ll probably crack a bit. Don’t panic. Use the parchment to help.
- Slice into rounds—aim for about 10, but I always end up with one huge one at the end. Arrange them on a baking tray lined with parchment. Space them out a bit; they do spread.
- Bake for 15–18 minutes or until golden and a little firm. Actually, I find it works better if you let them go a smidge longer for crispy edges, but keep an eye so they don’t burn. Cool for at least 5 minutes (or longer if you can resist, but honestly, I can’t).
Notes from My Many, Many Attempts
- When I accidentally used too much cheese, they turned into puddles. Tasty puddles, but hard to eat.
- Don’t stress if your rolls look wonky. Mine always do. They’ll taste fine.
- I sometimes dust a bit of coconut flour on my hands to help with sticky dough, but it’s optional.
Variations I’ve Tried (For Better or Worse)
- Once, I swapped peanut butter for tahini. Interesting! But not really my vibe. Might be yours though?
- Adding chopped dark chocolate inside makes these a bit more decadent—my nephew called them “grown-up Reese’s.”
- One time I tried almond extract instead of cinnamon. It was… weird. Not sure I’d do that again.
Equipment: Or, What If You’re Missing Something?
You’ll want a microwave for melting cheese fast, but a stovetop works too (just stir a lot). Don’t have a rolling pin? I’ve used a cleaned wine bottle—does the job. Parchment paper is kind of essential, but in a pinch, I’ve buttered a tray really well and just scraped them off after.
Storing These (But They Probably Won’t Last)
Keep leftovers in an airtight container—if you have any. They’re good for about 3 days in the fridge. You can freeze ‘em too, though honestly, in my house they never last more than a day. I swear my family has snack radar.
How I Like to Serve Them (And Maybe You Will Too)
These are amazing with a mug of coffee or strong tea, especially if you eat them slightly warm. My little one likes a drizzle of sugar-free syrup. Sometimes, for brunch, I serve them with berries on the side. On weekends, I might even sneak one with a square of dark chocolate (don’t tell anyone).
Pro Tips a.k.a. Things I Messed Up First
- I once tried rushing the cooling step and ended up with a gooey mess all over the counter. Let them sit for 5 minutes at least, trust me.
- Don’t use too much peanut butter or it’ll ooze out everywhere. Unless you like that sort of chaos.
- If you’re using sweetener, mix it in with the dough, not the peanut butter—it dissolves better that way. I learned that one the slow way.
FAQ (Seriously, Folks Have Asked Me These)
- Can I use almond butter instead? Sure thing, but I think peanut butter has more oomph. Almond butter is mellower. Just use whichever you’ve got kicking around.
- Can I make this dairy-free? Well, you can try with dairy-free cheese, but I’ve never gotten the stretchy, chewy dough quite right. If you figure it out, let me know!
- Is it really keto? Yep, as long as you stick with low-carb sweetener and natural peanut butter. But I’m not the keto police; you do you.
- Do I need to use parchment paper? Technically no, but your cleanup will make you regret it (ask me how I know!).
- Can I double the batch? Yes, but you’ll need two trays—or just eat them in two rounds. Or you could share, I guess.
Oh, and if you’re curious about more low-carb baking, I sometimes pick up ideas at Diet Doctor—their recipes are usually spot on. Also, for a deep dive into keto-friendly sweeteners, Ruled.me has a good rundown.
So there you go, my kitchen adventure with baked keto pinwheels and peanut butter—messy, a little unpredictable, but totally worth it in the end. If you’ve got a tweak or better idea, don’t be shy; I’m always up for another experiment (as long as I don’t have to clean the oven again).
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ cup erythritol or keto-friendly sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter, melted
- ½ cup creamy peanut butter (sugar-free)
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
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3Add eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
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4Roll the dough between two sheets of parchment paper into a rectangle about ¼ inch thick.
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5Spread the peanut butter evenly over the dough, then carefully roll up the dough into a log. Slice into 8 pinwheels.
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6Place the pinwheels on the prepared baking sheet and bake for 16-18 minutes, or until golden brown. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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