Appetizers/ Gluten Free/ Low Carb

Broccoli Cheddar Pinwheels

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Broccoli Cheddar pinwheels make a delicious looking appetiser or a snack.  Made with coconut flour and psyllium husk powder they are a great gluten free and low carb alternative to pastry pinwheels.

For the meat eaters amongst you, you could add some chopped cooked bacon to these.  Not for me as I’m firmly in the broccoli camp!  The broccoli gives the dish a touch of colour too.  Not only is broccoli nutritious it brightens up your plate!  Broccoli and Cheddar cheese are a classic flavour pairing so were an easy filling to choose for these pinwheels.   

If you are looking for a healthier alternative to pasty, then coconut flour and psyllium husk powder are a great combination.   Once you add boiling water to the mixture the psyllium husk powder swells and gives the mixture and “dough-like” texture.   As well as being gluten free and low in carbs, this is also high in fibre.  If anyone is having “digestive” issues this will help.   Step away from that ready dough in a can and get mixing this dough! 

As well as being delicious to eat, they are fun to make and something you could get the kids to make.   Not sure it would keep the Chief Taster amused though.  He’s more on tasting side of the kitchen rather than get involved in the making of things.   It’s a simple recipe to make and once you perfect this dough, there will be no stopping you.  It will be pinwheels for everyone! 


Broccoli Cheddar Pinwheels
Yields 16
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  1. 1/2 cup (56g) coconut flour
  2. 2 tablespoons (28g) butter, melted
  3. 1 egg
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 1 tablespoon (9g) psyllium husk powder
  7. 1 cup boiling water
  8. 1/2 cup (78g) cooked broccoli florets
  9. 1/2 cup grated Cheddar cheese
  10. 1/2 teaspoon Dijon mustard
  1. Pre-heat the oven to 200C/400F degrees.
  2. Mix the dry ingredients in a bowl and combine well.
  3. Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
  4. Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.
  5. Cut the dough into four. Take one of the quarters and roll into a ball. Place this on a strip of parchment paper.  Place another strip of parchment paper over the dough ball and roll out into a rectangle about 8 x 4 inches.
  6. In a bowl, mix the broccoli, Cheddar cheese and mustard together, mashing gently with a fork.
  7. Spread the broccoli and cheese mixture over the dough pieces.
  8. Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight.
  9. Cut the dough into half, then half again. This will make your pinwheel shape.
  10. Place the pinwheel face down on a parchment paper lined baking tray.
  11. Bake for 20 minutes, turning over after 10 minutes.
  12. Eat and enjoy!
  1. Makes 16 pinwheels
  2. Nutritional Info per pinwheel - 56 Calories, 4g Fat, 2g Protein, 4g Carbs, 2g Fibre, 2g Net Carbs
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