Keto Spinach Artichoke Pinwheels
Published April 17, 2023 • Updated February 24, 2026
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Creamy spinach artichoke dip wrapped in a fluffy fathead pastry dough. I make these pinwheels for every party and they disappear in minutes.
I love spinach artichoke dip, so wrapping it in flaky fathead dough felt like the obvious next step. These pinwheels are loaded with a rich, creamy filling (cream cheese, white cheddar, parmesan, tender spinach, and marinated artichokes) then baked until golden. They’re always the first thing gone at parties.
The process is simple: roll out fathead dough, spread the filling edge to edge, roll it up like cinnamon rolls, and slice. Thirty-five minutes in the oven and you’ve got warm, cheesy bites that taste way more impressive than the effort required.
I usually serve these as appetizers, but they’re just as good for brunch. Warm, savory, and easy to eat with one hand.
How to make spinach artichoke pinwheels
- Make fathead dough – Combine melted mozzarella cheese and egg with almond flour, baking powder, xanthan gum, onion powder and salt. Use a food processor to combine until a dough ball forms.
- Roll out keto dough into a flat sheet – Using a rolling pin, flatten the dough into a large rectangle about 1/4 inch thick.
- Make spinach artichoke dip – Combine softened cream cheese, mayonnaise, garlic powder, red pepper flakes, salt and pepper with chopped artichoke hearts, thawed & drained frozen spinach, shredded white cheddar cheese and grated parmesan cheese.
- Spread & roll – Evenly spread the dip all over the top of the sheet of pastry dough. Then roll and slice into 1 inch buns.
- Bake until golden brown in a 375 degree Fahrenheit oven for 35-40 minutes.
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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
-
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
Can I use fresh spinach instead of frozen spinach?
Yes, but frozen is easier since it's already cooked and wilted. For fresh, blanch in boiling water for 1-2 minutes until wilted, then drain and squeeze out all the liquid before adding to the dip.
Can I use the leftover spinach artichoke spread as a dip?
Absolutely. Transfer it to an oven-safe dish and bake at 350°F for 10-20 minutes until bubbly.
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.