Keto Spinach Artichoke Pinwheels
Published April 17, 2023 • Updated March 14, 2026
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Creamy spinach artichoke dip loaded into savory fathead dough, rolled tight, and baked until golden. I bring these keto pinwheels to every party and they're always the first plate cleared.
I love spinach artichoke dip so much that I wrapped it in fathead dough and called it a recipe. These are dip-heavy by design: 8 ounces of cream cheese, a full jar of marinated artichoke hearts, sharp white cheddar, and parmesan, all packed inside a chewy, golden crust. The filling-to-dough ratio is intentionally lopsided because the dip is the whole point.
The whole process takes about 45 minutes. Mix the fathead dough in a food processor, roll it out between parchment paper, spread the filling edge to edge, roll it up, and slice. Thirty-five minutes at 375 degrees and you have warm, pull-apart bites that look way more impressive than the effort involved. I usually get about 9 from one batch.
One thing I changed after testing this multiple times: I now use 1/2 teaspoon of red pepper flakes instead of 1/4. A quarter teaspoon vanishes into all that cream cheese and you taste nothing. Bump it up, or add a pinch of cayenne on top before rolling. I also chose marinated artichoke hearts over water-packed on purpose. The brine carries into the filling and adds a layer of flavor you won’t get from plain artichokes in water.
These work as a keto appetizer for game day, brunch, or just a Friday night. I’ve served them alongside buffalo chicken dip, nachos, and mozzarella sticks for a full spread, and they’re always the first thing gone. If you like making pastry dough from scratch, these sit right next to my puff pastry trees as a go-to.
The dough here is savory (onion powder, no sweetener) so it works with the rich filling instead of fighting it. I’ve tried this with low-carb tortillas and protein dough too, and both are fine, but the fathead version has the best chew and holds up under heavy filling. About 4g net carbs per pinwheel, so two or three won’t throw off your day.
How to make spinach artichoke pinwheels
- Make fathead dough – Pulse almond flour, baking powder, xanthan gum, onion powder, and salt in a food processor. Add melted mozzarella and egg, then run until a dough ball forms.
- Roll out the dough – Place between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick. A damp paper towel under the bottom sheet keeps it from sliding.
- Mix the filling – Beat softened cream cheese with mayo, garlic powder, red pepper flakes, salt, and pepper. Fold in squeezed spinach, chopped artichoke hearts, white cheddar, and parmesan. The key is pressing every drop of moisture out of the spinach and artichokes before they go in.
- Spread, roll, and slice – Spread the filling edge to edge, roll from the short side into a tight log, then pop it in the freezer for 20 minutes before cutting. I started doing this after my first batch squished on every cut. Cold log, clean slices.
- Bake at 375 degrees for 35-40 minutes until golden brown all over.
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Spinach Artichoke Spread Ingredients
8 oz cream cheese, softened -
1/2 cup mayonnaise
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1/2 teaspoon garlic powder
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1/4 teaspoon red pepper flakes
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 (12 oz) jar marinated artichoke hearts, drained, patted dry, chopped
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1 (10 oz) carton frozen spinach, thawed, liquid squeezed out
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6 oz sharp white cheddar cheese, shredded
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1/4 cup grated Parmesan cheese
Keto Pastry Dough Ingredients
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1 1/2 cups almond flour
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1 teaspoon baking powder
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1 teaspoon xanthan gum
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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10 oz shredded mozzarella cheese
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1 egg
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2 tablespoons unsalted butter, melted
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 375 degrees Fahrenheit. Line a square baking dish with parchment paper and set aside.
Prepare spinach and artichokes
Place thawed spinach in a strainer or colander. Using a paper towel, press the excess liquid through the strainer until the majority of the liquid is removed from the spinach. Drain marinated artichoke hearts. Cut into small pieces, then press excess moisture out of the chopped artichokes using a paper towel.
- 1 (10 oz) carton frozen spinach
- 1 (12 oz) jar marinated artichoke hearts
Spinach artichoke dip
In a large bowl, combine softened cream cheese, mayonnaise, garlic powder, red pepper flakes, salt and pepper using an electric mixer until smooth. Stir in spinach, artichokes, shredded cheddar and Parmesan cheese until combined. Set aside.
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz sharp white cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
Melt mozzarella cheese
To a small, microwave safe bowl, add shredded cheese. Microwave at 60 second intervals, stirring in between, until cheese is completely melted. T
- 10 oz shredded mozzarella cheese
Savory keto pastry dough
To a food processor, add almond flour, baking powder, xanthan gum, onion powder and salt. Pulse until combined. Add melted mozzarella cheese and egg. Start the food processor and run until a dough ball forms and the cheese and ingredients are fully combined.
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Roll out dough
Place keto dough in between two sheets of parchment paper. Using a rolling pin, roll into a rectangle shape about 8-9 inches x 11-12 inches and to 1/4 inch thickness. Remove the top layer of parchment paper.
Roll and slice
Starting with one short side, roll into a large 11-12 inch long log. Using a sharp knife, cut the roll into about 9 slices about 3/4 – 1 inch slices.
Bake
Arrange side by side in prepared baking dish. Generously brush the tops of the buns with melted butter. Bake in a 375 degree oven for 35-40 minutes or until golden brown all over and the center rolls appear to be cooked through. Let cool for 10 minutes before serving.
- 2 tablespoons unsalted butter, melted
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why are my keto pinwheels soggy?
Every time I've had soggy pinwheels, it came down to the spinach. Frozen spinach holds a surprising amount of water. I thaw it, put it in a strainer, then press it with paper towels until nothing comes out. Same with the artichoke hearts after draining. If you skip this, all that liquid seeps into the dough during baking and you end up with a soft bottom. I press mine twice to be safe.
How do I slice pinwheels without the filling squishing out?
I freeze the rolled log for 20 minutes before cutting. This was a discovery for me. My first batch, I sliced right away and the filling pushed out both ends. After 20 minutes in the freezer, the log firms up enough that a sharp knife cuts clean rounds. Wipe the blade between each cut and you'll get neat slices every time.
Can I use sour cream or Greek yogurt instead of mayonnaise?
I've tried sour cream and it works. The filling is slightly tangier but still rich. Greek yogurt makes it a bit thinner, so if you go that route, I'd use full-fat and maybe add a tablespoon less than the mayo amount. My preference is still mayo because it gives the thickest, most spreadable texture.
Can I use fresh spinach instead of frozen?
I prefer frozen because it's already cooked down and easy to squeeze dry. If you use fresh, blanch it in boiling water for about 2 minutes until wilted, then drain and squeeze out all the liquid. You'll need roughly a pound of fresh spinach to equal one 10-ounce carton of frozen.
Can I use water-packed artichoke hearts instead of marinated?
You can, but I use marinated on purpose. The brine from marinated artichokes carries flavor into the filling that water-packed just doesn't have. If water-packed is all you can find, I'd add a splash of olive oil and a pinch of Italian seasoning to compensate.
How many net carbs are in each pinwheel?
I get about 9 low-carb pinwheels per batch, and each one comes out to roughly 4g net carbs. That's using almond flour fathead dough and full-fat everything in the filling. If you swap to tortillas instead of the fathead dough, check your brand's label since net carbs vary a lot between products.
Can I freeze these after baking?
I freeze baked pinwheels in a single layer on a sheet pan first, then transfer to a freezer bag once they're solid. They keep for about a month. Reheat straight from frozen in a 350-degree oven for 10-12 minutes. The texture holds up better than you'd expect, though the dough won't be quite as crispy as fresh.
Can I use the leftover filling as a dip?
I do this all the time. Transfer whatever's left to an oven-safe dish and bake at 350 degrees for about 15 minutes until bubbly. It's the same creamy base, just without the dough. I've served it with tortilla chips and it disappears fast.
Spinach artichoke dip was the one food I kept grieving after going keto, and I held off making this for months because I didn't want to be disappointed. The cream cheese and sharp cheddar in that fathead dough is so close to the real thing it kind of stopped me for a second. So glad I finally tried it.
Sharp white cheddar on purpose. Mild cheddar just doesn't have the same bite. If you want to push it further, extra parmesan in the filling.
My mom used to make spinach artichoke dip with crescent roll pinwheels every Christmas, and I've missed that for three years since going keto. These taste so close to what I remember that I actually teared up a little rolling the dough.
Bringing these to a dinner party Friday and trying to figure out the best stopping point. Bake fully Thursday night and reheat, or assemble the log, wrap it, refrigerate overnight, and bake fresh in the morning? I've made fathead dough before -- it can get dense or gummy if it sits unbaked too long, and I wasn't sure if that applies here. Also wondering if the spinach will release too much liquid into the dough overnight. Which would you do?
Bake Thursday, reheat Friday. Fathead dough gets gummy when it sits unbaked in the fridge, I've had that happen, and even with perfectly squeezed spinach there's always some moisture that works its way out overnight into the dough. 350 for about 10 minutes from room temp and they come back really close to fresh.
Used fresh spinach instead of frozen (wilted it in a dry pan, squeezed it out twice because I was paranoid about moisture getting into the dough) and the green is so much deeper, it actually looks like something. Then swapped the sharp white cheddar for Gruyere because I had a block open, and that nutty edge against the artichoke did something I did not see coming. Third batch in two weeks, already mapping out a version with sun-dried tomatoes and provolone.
The filling-to-dough ratio is exactly right, but I'd double the red pepper flakes next time (they disappear into all that cream cheese).
Yeah, 1/4 teaspoon basically vanishes in that much cream cheese. I'd go 1/2 next time, or add a pinch of cayenne on top before rolling.
I missed spinach artichoke pinwheels so much when I went keto. This fathead dough version fixed that.
Spinach artichoke was the one I refused to give up too. These disappear faster than anything else I bring to parties.
Spinach artichoke dip is the one thing I genuinely mourned when I went keto two years ago. Not pasta. The dip. Made these last Saturday and honestly did not expect a pinwheel to hit that hard.
The dip is always the thing. That's why I kept the filling heavy. Cream cheese, mayo, the full jar of marinated artichokes. Basically just the dip in a wrapper.