Keto Cheddar Ranch Pinwheels with Turkey Bacon
Keto Cheddar Ranch Pinwheels with Turkey Bacon combine creamy ranch-seasoned cream cheese, sharp cheddar, and savory turkey bacon in convenient low-carb tortilla spirals. They are easy to prepare ahead, require no baking, and become easier to slice after chilling. Each four-piece serving provides an estimated 6.5 grams of net carbohydrates when made with suitable high-fiber low-carb tortillas. Serve them as a chilled appetizer, a game-day snack, or part of a simple low-carb lunch.
Ingredients
- 4 8-inch low-carb tortillas
- 8 ounces 226 g full-fat cream cheese, softened
- 1 cup about 113 g finely shredded sharp cheddar cheese
- 8 slices turkey bacon cooked, cooled, and finely chopped
- 1 tablespoon ranch seasoning mix
- 2 tablespoons finely chopped green onion optional
- Black pepper to taste, optional
- Salt only if needed after tasting, optional
Instructions
- Cook the turkey bacon according to the package directions until fully cooked. Drain excess grease, let it cool completely, and chop it into small pieces.
- Place the softened cream cheese in a medium bowl and stir until smooth.
- Add the ranch seasoning and mix thoroughly. Fold in the shredded cheddar, chopped turkey bacon, optional green onion, and black pepper.
- Taste the filling and add salt only if needed. The mixture should be thick and spreadable.
- Lay a tortilla flat on a clean work surface. Spread one-quarter of the filling evenly across it, leaving a narrow border near one edge.
- Roll the tortilla firmly into a log without stretching or tearing it. Place it seam-side down, then repeat with the remaining tortillas and filling.
- Wrap the logs tightly or place them in a covered container. Refrigerate for at least 1 hour, or until firm enough to slice neatly.
- Use a sharp knife to trim the ends if necessary, then cut each log into six approximately equal rounds.
- Arrange the 24 pinwheels on a platter and serve chilled. Refrigerate leftovers promptly.