Appetizers/ Gluten Free/ Low Carb

Cream Cheese Jalapeno Pinwheels

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These cream cheese jalapeno pinwheels are the perfect balance of smooth and spicy. They are great as an appetizer or snack.

When I baked them, they barely lasted as we both fought over them like a pack of ravenous wolves.  I thought that I was going to be safe with these as I adore spice and heat more than the Chief Taster.  I sadly misjudged him and watched in horror as he popped one after another under the guise of “just another to taste”.   With a mild panic that I would not get any to eat myself, the plate had to be removed!   


I used my current favourite dough mixture with the combination of coconut flour and psyllium husk powder.   This dough mixture just keeps giving with the various recipes that I can make with it!  I’ve made other pinwheel recipes but this is possibly my favourite, purely as I just love the filling.  

Low Carb Appetizers

You could serve these appetisers warm or cold but either way they won’t last!  For the meat eaters amongst you may want to add bits of bacon to these.  For me, they are perfect the way they are.  



Cream Cheese & Jalapeno Pinwheels
Serves 4
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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. 2 jalapeno peppers, finely chopped
  9. 2oz (56g) cream cheese (softened at room temperature)
  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. Trim any edges (just to make it a bit neater) and spread the cream cheese over the strip. Sprinkle the chopped jalapeno over the cream cheese.
  7. Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight.
  8. Cut the dough into half, then half again. This will make your pinwheel shape.
  9. Place the pinwheel face down on a parchment paper lined baking tray.
  10. Bake for 20 minutes, turning over after 10 minutes.
  11. Eat and enjoy!
  1. Makes 16 Pinwheels
  2. Nutritional Info - Per Pinwheel
  3. 49 Calories, 3g Fat, 1g Protein, 4g Carbs, 2g Fibre, 2g Net Carbs
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  • Reply
    May 20, 2017 at 10:09 am

    I love your recipes, thank for sharing. But, I just found out I have an serious allergy to psyllium. Apparently very common according to the allergist 🙁 What can I use in replace of?

    • Reply
      Angela Coleby
      May 20, 2017 at 11:13 am

      Hi, oh dear! What an allergy to have. Perhaps ground chia seeds or flaxseeds would substitute it. Glad you like the recipes and thanks for popping by!

  • Reply
    December 31, 2016 at 4:47 pm

    These look fabulous! Are you rolling up the short side or the long side? I’m guessing the short side.

    • Reply
      Angela Coleby
      December 31, 2016 at 4:53 pm

      I rolled them on the long side like a Swiss Roll then cut them. You could try the short side though as they will still taste the same. Hopefully ?

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