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.
Spread it
Spread artichoke spinach mixture over top of dough covering the entire surface.
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.
On batch five. Food processor dough takes two minutes flat.
I've been buying premade keto dough for pinwheels because I assumed fathead would be too temperamental to roll. This one handles better than anything I've picked up at Whole Foods. Doesn't crack, holds the filling without fighting you. Annie, the sharp white cheddar in the filling is doing more work than I expected too. Not buying the premade stuff anymore.
Mild cheddar disappears in that much cream cheese. I tested with regular early on and it just faded out. Glad the dough finally got you off the premade, Michelle.
Thought my nephew would bail when I mentioned almond flour. Solid.
Nephew test is hard to pass. Almond flour kind of disappears in the fathead dough once it bakes, which probably helps.
Making these for a graduation party next weekend and want to roll them the night before. I've had fathead dough go soggy with wet fillings before, even squeezed spinach has some moisture left. Is ahead-of-time actually fine here or should I just do morning-of?
Okay this actually works great. Night before works if the spinach is genuinely bone dry. I thaw, strain, then press with paper towels until nothing comes out, I mean you have to really press hard. The cream cheese and mayo base doesn't weep, so that part isn't the worry. Roll it, wrap tight in plastic, fridge overnight. 20 minutes in the freezer before you slice.
First time making fathead dough and I kept expecting something to go wrong. These rolled and sliced cleaner than I thought they would, and the cream cheese spinach filling is SO good when they're still warm.
The filling warm is just different. I always eat one straight off the pan before they even make it to the table.
My daughter kept stealing the ones from the edge of the pan where the cheddar got a little crispy, which told me more about how to roll them tighter next time than anything.
Those edge pieces always go first here too. Tight roll, cut-side down on the pan, they all get that crunch.
First time making fathead dough and I was convinced I'd wreck it, but it came together in five minutes. Pinwheels held their shape and the filling didn't bleed out. Can these be frozen before baking?
Yep. Freeze them on a sheet pan first so they don't stick together, then bag. Bake from frozen at 350, add 5 or 6 minutes to the time.
My mom used to make spinach artichoke dip every Christmas Eve and I would park myself next to the bowl with crackers until everyone else showed up. I haven't had that on keto, like the actual dip-with-something-to-scoop-it experience, and these pinwheels just brought it all back. The filling is exactly right, that creamy garlic tang with the sharp cheddar, and the fathead dough rolled out so much better than I expected. I ended up eating three of them straight off the pan while they were still hot. I cried a little, which sounds dramatic, but eight months of missing this specific food will do that to you. Making a double batch for Mother's Day this weekend.
Eight months. Yeah. The marinated artichokes are what gets that filling to taste like actual dip, water-packed just doesn't do it. Double batch for Mother's Day is right.
Brought these to a neighborhood get-together last weekend and they were off the plate in about ten minutes, which I expected. What I didn't expect was my neighbor's wife cornering me by the kitchen to ask what I had done to the dough because she genuinely could not figure out what she was eating. I told her it was almond flour and she looked legitimately confused. The filling is where I'd been most nervous because I really loaded in the artichoke hearts and wasn't sure the dough could handle that much moisture, but rolling them tight and squeezing the spinach completely dry made all the difference. The outside baked up golden and firm, nothing soggy or falling apart. I would have given this five stars but I slightly underseasoned my filling on the first go, so I'm calling it four until I dial that in. Double batch is already planned for next time.
ha, that almond flour moment gets me every time. For the seasoning, taste the filling right before you roll. I almost always add another pinch of salt, sometimes more garlic powder too. The artichoke brine dulls it.
Squeeze the spinach way more than you think you need to. I wrung it out twice and the whole thing rolled up without any soggy spots in the dough. Wish someone had warned me on the first batch.
Twice is barely enough with frozen spinach. Some bags are way wetter than others. Three rounds isn't overkill.
Does the chop size matter, or will chunky pieces still roll up okay?
Chop size matters. Big chunks make it hard to roll tight and can tear the dough. I go fairly fine on the artichokes so they blend into the filling evenly.
Went into this skeptical (fathead dough for pinwheels felt like it was asking to crack), but it rolled out clean and held the filling without splitting. The sharp white cheddar in the dip gives it this bite I wasn't expecting. Four stars for now, trying with extra red pepper flakes before I commit to five.
1/2 teaspoon is where I land. The cream cheese base is rich enough that it takes the heat without it getting sharp.
Never made fathead dough before and was nervous I'd ruin the whole thing. Followed the steps exactly and somehow pulled it off on the first try. The spinach artichoke filling is freaking good, and the smell when they came out of the oven stopped me in my tracks. Quick question though - can you roll these up and refrigerate overnight before slicing and baking? Want to bring them to something this weekend and do the prep the night before.
Bake them before you refrigerate. Overnight unbaked makes the dough soft. Cool completely, cover, then 8-10 minutes at 350 the next day and they come right back.
Brought these to a neighborhood potluck last weekend and put them on the table without the keto explanation. Two neighbors came back for seconds before I even sat down, and one of them is a caterer who spent a solid five minutes interrogating me about the dough. Told her it was fathead and she genuinely did not believe me. Worth noting for anyone who makes this: squeezing the liquid out of the spinach matters more than it sounds, I skipped it once and the filling got watery in the center. Double batch next time, the whole tray was gone before I made it to the salad.
A caterer interrogated you about the dough and still didn't believe you. That's the best story I've heard about this recipe. Double batch for parties, always.
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.