Sausage Cream Cheese Pinwheels

Introduction

If there’s one thing I can never resist, it’s a warm, cheesy, flaky snack that hits the spot without knocking me out of ketosis. These Keto Sausage Cream Cheese Pinwheels are exactly that. They’re buttery, savory, and packed with seasoned sausage and creamy cheese — all rolled into a golden pinwheel that practically melts in your mouth.

Perfect as a quick breakfast, a game-day snack, or even a low-carb appetizer, these pinwheels are always a hit. What makes them special is how simple they are to throw together while tasting like something straight from a fancy café. Plus, they’re made with keto-friendly ingredients that keep your carbs in check.

Whether you’re meal prepping or just looking for a cozy comfort food to nibble on, this is one recipe that will quickly become a favorite in your keto kitchen.

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Why You’ll Love This Recipe

There’s so much to love about these keto sausage pinwheels:

• They’re keto through and through — made with almond flour dough, so no worries about hidden carbs.
• Rich and filling — thanks to the protein-packed sausage and high-fat cream cheese combo.
• Super versatile — they work for breakfast, snacks, or party platters.
• Freezer-friendly — bake now and enjoy later!
• Incredibly easy — no kneading or complicated dough work needed.

Plus, if you’re already a fan of that classic sausage and cheese flavor combo, this recipe is basically your new best friend.

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My Personal Experience

The first time I made these, I was honestly just trying to use up some leftover sausage. I didn’t expect them to be such a hit! I remember pulling them out of the oven, the cheese bubbling slightly at the edges, and the smell filling the kitchen — buttery, cheesy, and savory all at once.

I sat down with a couple and a hot coffee, and before I knew it, I had eaten four. Since then, I’ve made them dozens of times — for friends, for parties, even for road trips. Every time, someone asks for the recipe. It’s that kind of crowd-pleaser that doesn’t feel like “diet food” at all.

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Required Equipment

Mixing Bowl

You’ll need a sturdy bowl to mix your dough and combine your fillings. I like using one with a wide base so nothing spills when I’m mixing.

Skillet

Perfect for browning your sausage and building that deep, savory flavor. I always use one that holds heat well and doesn’t stick.

Rolling Pin

This helps flatten out the dough evenly without tearing it. A small one works just fine for this recipe.

Parchment Paper

Trust me — this makes rolling the dough and cleanup a breeze. It also prevents sticking when baking.

Baking Sheet

You’ll need a good-quality baking sheet that heats evenly so the pinwheels come out golden brown and crisp on the bottom.

Sharp Knife or Dough Cutter

To slice those perfect pinwheels before baking. A clean, sharp cut helps them hold their shape better.

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Ingredients & Substitutions

• 1 cup mozzarella cheese, shredded
  Acts as the base of your fathead dough and gives it a chewy texture.
• 2 tbsp cream cheese
  Helps make the dough soft and pliable.
• 1 cup almond flour
  Keeps the dough low-carb and nutty in flavor. You can sub with coconut flour, but reduce the amount to 1/3 cup and adjust moisture accordingly.
• 1 large egg
  Binds the dough together and gives it structure.
• 1/2 tsp baking powder
  Adds a little lift and fluffiness.
• 1/2 lb ground sausage
  Use your favorite breakfast sausage, or even spicy Italian for a kick. Turkey sausage also works.
• 4 oz cream cheese (for filling)
  Makes the filling extra creamy and rich. Don’t skip this — it’s key to the melt-in-your-mouth center.
• Optional: garlic powder, onion powder, Italian seasoning
  These flavor boosters can be added to the filling or dough to customize the taste.

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How to Make Sausage Cream Cheese Pinwheels

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cook the sausage in a skillet over medium heat until fully browned. Drain excess grease and mix in the 4 oz of cream cheese until melted and creamy. Set aside.
3. Make the dough: In a microwave-safe bowl, combine the shredded mozzarella and 2 tbsp of cream cheese. Microwave for about 1 minute, then stir and microwave for another 30 seconds until melted.
4. Add almond flour, egg, and baking powder to the melted cheese. Mix well until a dough forms. You might need to knead it a bit with your hands for a smooth texture.
5. Roll the dough between two pieces of parchment paper into a rectangle — about 1/4 inch thick.
6. Spread the sausage filling evenly over the dough, leaving a small border around the edges.
7. Gently roll up the dough into a log using the parchment paper to help. Slice into 1-inch pinwheels with a sharp knife.
8. Place on the baking sheet and bake for 15–18 minutes or until golden brown.
9. Let them cool slightly before serving. They’re delicious warm but also great at room temp.

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Tips for This Recipe

• If your dough feels sticky, chill it for 5–10 minutes before rolling.
• Wetting your hands slightly helps with kneading or shaping the dough.
• Don’t overfill — a thin layer of sausage filling spreads better and holds shape.
• These reheat well in an air fryer for a crisp finish!

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Optional Additions

• Chopped jalapeños for some spice.
• Shredded cheddar mixed with the filling for extra cheesiness.
• Fresh herbs like parsley or chives for color and freshness.

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Serving Ideas

• Serve with a side of sugar-free ketchup or creamy mustard dip.
• Pair with a green side salad for a light lunch.
• Add to a keto brunch board with boiled eggs, cheese, and olives.

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Storage Recommendations

Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months. To reheat, pop them in the oven or air fryer at 350°F for 5–7 minutes until warmed through.

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Frequently Asked Questions

Can I make the dough ahead of time?
Yes! You can prep the dough and refrigerate it for up to 2 days. Just bring it to room temp before rolling.

What if I don’t eat pork?
Feel free to use turkey or chicken sausage — just make sure it’s fully cooked before mixing with cream cheese.

Can I double the recipe?
Absolutely. It scales well and freezes beautifully, so double away if you’re meal prepping.

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Nutritional Breakdown (Per Serving)

• Calories: 180
• Total Carbs: 3g
• Net Carbs: 2g
• Protein: 9g
• Fat: 15g
  (Based on 10 servings — always recalculate based on the brands you use)

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀