Keto Spinach Artichoke Pinwheels

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Creamy, cheese spinach artichoke dip wrapped in a fluffy low carb pastry dough come together in this craveable bite. These keto spinach artichoke pinwheels are perfect for any occasion.

A fun and flavorful twist on the classic dip, these savory keto pinwheels are loaded with a rich and creamy spinach artichoke filling, wrapped in flaky keto pastry dough, and baked to golden perfection. Serve these buns warm as the perfect appetizer for any gathering, and it’s sure to be a crowd-pleaser!

Close up of a cheesy, spinach pinwheel roll on a wooden board.

For comfort food that really stands out, these keto pinwheels combine creamy, tangy flavors of tender spinach and marinated artichoke hearts melted in a blend of three cheesescream cheese, white cheddar cheese and parmesan cheese. The spread is rolled up in a simple fathead dough and sliced ‘cinnamon roll style‘ before baking until golden.

Although these low carb buns are usually served at potlucks or gatherings as an appetizer, they would make an ideal finger food for a brunch or breakfast!

How to make keto pinwheels

  1. 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.
  2. Roll out keto dough into a flat sheet – Using a rolling pin, flatten the dough into a large rectangle about 1/4 inch thick.
  3. 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.
  4. Spread & roll – Evenly spread the dip all over the top of the sheet of pastry dough. Then roll and slice into 1 inch buns.
  5. Bake until golden brown in a 375 degree Fahrenheit oven for 35-40 minutes.

Keto Pinwheels Recipe Video

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Spinach Artichoke Spread Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12 oz) jar marinated artichoke hearts, drained, patted dry, chopped
  • 1 (10 oz) carton frozen spinach, thawed, liquid squeezed out
  • 6 oz sharp white cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese

Keto Pastry Dough Ingredients

  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 10 oz shredded mozzarella cheese
  • 1 egg
  • 2 tablespoons unsalted butter, melted

Keto Spinach Artichoke Pinwheels Directions

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A hand holding a spinach artichoke pinwheel bun.

Options for pastry dough

If you aren’t a fan of using fathead dough for this keto pinwheel recipe, here are some other options you can try:

  • Tortillas – Use a large low carb tortilla instead of homemade dough. You may have to use multiple tortillas in order to use up all the spinach artichoke spread. Use store-bought tortillas or make your own keto tortillas.
  • Protein dough – Instead of fathead dough, try using this gluten free dough used to make keto cinnamon rolls. This dough doesn’t rely on cheese to make a puff pastry dough. It used protein powder for structure, support and puffiness.


Want to add a little extra to these low carb buns? Try these add-ins for extra flavor that will surely please most palates.

  • Cooked, crumbed bacon
  • Sausage
  • Roasted red peppers
  • Pimentos
  • Garlic
  • Diced jalapenos

Cheese substitutions

Instead of white cheddar cheese or Parmesan, try these other cheeses that melt into gooiness with these savory bites.

  • Monterey jack cheese
  • Pepper jack cheese
  • Romano cheese
  • Mozzarella cheese
  • Mild cheddar cheese
  • Goat cheese
  • Feta cheese
Rows of spinach and cheesy pinwheel buns baked to golden brown and melted cheese on top on a baking pan.

Storage information & make ahead tips

Make ahead

Both components of this pinwheel recipe – pastry dough and spinach spread – can be made ahead of time and store separately. Or you can assemble the spinach buns and store in the refrigerator unbaked overnight. Any longer may cause moisture to seep into the dough.


The baked keto buns are best served warm; however, you can store leftovers in the refrigerator for 2-3 days. Reheat in an air fryer, microwave or oven.


You can freeze fathead dough and the spinach artichoke dip separately. For the dough, wrap tightly in plastic wrap and store in a freezer safe bag in a ball shape for up to 3 months. The dip can be stored in a freezer safe bag or container for up to 3 months. 

You can freeze the assembled unbaked pinwheels for up to 1 month. Tightly wrap in plastic wrap, then foil. However, the texture may change slightly and you run the risk of having soggy buns if you have too much moisture in your spinach and artichokes.

Keto Spinach Artichoke Pinwheels: FAQS

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach to make spinach artichoke dip; however, using frozen spinach is more convenient as it is already cooked and wilted. To use fresh spinach, blanch the spinach in boiling water for about 1-2 minutes until it wilts, then drain and squeeze out any excess liquid before adding it to your dip.

Can I use the leftover spinach artichoke spread as a dip?

If you didn't use all of the spinach artichoke spread, you can turn it into a dip. Just put it in an oven safe dish and bake at 350 degrees for 10-20 minutes or until melted and bubbly.

Nutritional information & Macros

Nutrition Information

Keto Spinach Artichoke Pinwheels

Servings: 9

Amount Per Serving
Calories 543
Fat 47.5g
Protein 20.7g
Total Carbs 8.8g
Net Carbs 4.7g

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