Place the cooked turkey sausage in a mixing bowl. Add 4 ounces softened cream cheese, 1 cup shredded cheddar, garlic powder, black pepper, dried parsley, and optional red pepper flakes. Stir thoroughly until the cream cheese is evenly incorporated and the filling becomes thick, creamy, and spreadable.

Place 2 cups shredded low-moisture mozzarella and 2 tablespoons cream cheese in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until the cheese is completely melted and smooth. Avoid overheating the mixture.

Add 1 cup finely ground almond flour to the melted cheese mixture and stir until evenly combined. Add the large egg and continue mixing until everything forms a cohesive dough. If the dough becomes difficult to work with because the cheese has cooled, warm it very briefly until soft enough to handle.

Place the dough between two large sheets of parchment paper. Use a rolling pin to roll the dough into an even rectangle approximately 1/4 inch thick. Try to maintain a consistent thickness so the pinwheels bake evenly.

Carefully remove the top sheet of parchment. Spread the prepared turkey sausage and cream cheese filling evenly over the dough, leaving approximately 1/2 inch of empty space around the edges. Do not spread the filling completely to the edges because it will move outward as you roll.

Starting with one of the longer sides, carefully roll the dough into a tight log using the parchment underneath to help guide it. Roll gently and evenly without squeezing the filling out. Once rolled, wrap the log in parchment paper and refrigerate for approximately 15–20 minutes to firm the dough.

Remove the chilled roll from the refrigerator and place it on a cutting board. Using a sharp knife, carefully cut the roll into approximately 16 equal slices, aiming for pieces about 1/2 to 3/4 inch thick. Use a gentle sawing motion instead of pressing straight down so the spiral remains intact.

Arrange the sliced pinwheels cut-side up on the prepared baking sheet, leaving a little space between each piece. If any filling has shifted during slicing, gently tuck it back into the spiral with your fingers.

Bake the pinwheels for approximately 18–22 minutes, or until the dough is cooked through and the edges are golden brown. Watch them closely during the final few minutes because cheese-based keto dough can brown quickly.

Remove the baking sheet from the oven and allow the pinwheels to cool for several minutes before serving. The filling will be extremely hot immediately after baking, and allowing the pinwheels to rest also helps the cheese settle.

Serve the pinwheels warm as a breakfast, appetizer, snack, brunch dish, or party food. Store cooled leftovers in an airtight container in the refrigerator for 3–4 days, or freeze them for longer storage.