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prep time
30 min
cook time
0 min
ready time
30 min
Keto Salami Cream Cheese Pinwheels
Who doesn’t love the classic American pinwheel snack? Pinwheels are very open to interpretation, but they always involve one or more types of deli-sliced meat, cream cheese, and a variety of fillings. Roll up all your ingredients like a sushi roll and slice into pieces for yummy finger food! This Keto cream cheese recipe is made with your favorite brand of deli-sliced salami, pimentos, and pickles. Inside the pinwheels is a seasoned, tangy cream cheese spread made with dijon mustard and fresh chives. The recipe is best served chilled, so keep any un-eaten pieces wrapped on a plate or in an airtight container in your refrigerator. You can keep the final recipe fresh for up to 3 days. The recipe is so easy and fast though, you’ll enjoy it best when eaten the same day it’s made.
What Is The Recommended Serving Size?
You can eat different serving sizes of these Keto salami pinwheels for your needs. This is why you can see the nutritional information for only one piece of pinwheel, and you can adjust the servings to include as many as you want in your Carb Manager food log. You probably won’t want to eat these pinwheels as a meal because the cream cheese will add too many carbs. For a snack, it’s recommended you enjoy 2-4 pieces.
How To Add More Fat
If you’d like to include more fat in your salami pinwheels, other ingredients include cheese and avocado. You can choose your favorite brand and flavor of deli-sliced cheese, and layer it over the salami before you spread the cream cheese filling on top. Adding very thin-sliced avocado to the pinwheels is another delicious way to include healthy fats in the recipe.
Net Carbs
2.5 g
Fiber
0.1 g
Total Carbs
2.6 g
Protein
11.5 g
Fats
19.4 g
231 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream cheese
6 oz
Dijon mustard
1 tbsp
Chives
1.5 tbsp, cut pieces
Paprika
0.25 tsp
Salami, cotto (cooked or soft), beef and pork
16 slice - 4" diameter x 1/8" - each 0.8 ounce
Pimento Canned
0.25 oz
Gherkin Pickles
0.75 oz
Recipe Steps
steps 4
30 min
Step 1
Pull out the cream cheese to soften at room temperature in advance. The softer the cream cheese is, the easier it will be to make this recipe quickly. However, don’t heat the cream cheese to soften it. Once softened, whip the cream cheese in a stand mixer or food processor until it’s super-smooth and pliable. Whip dijon mustard, minced chives, and paprika into the cream cheese filling.Step 2
On a clean sheet of parchment paper, arrange the salami slices. Create rows of four by overlapping each piece over the previous one by about ⅓ of the way. When you build the second row, make sure it is also slightly overlapping the previous row while layering the slices. Continue the process until all 16 slices (or more) or the salami is used up.Step 3
Spread the soft cream cheese spread over the layered salami, leaving about ½-inch of empty space around the edges. Spread diced pimentos and diced gherkin pickles over the cream cheese layer. Now, before rolling the pinwheels, set the ingredients in your refrigerator to chill. You want the cream cheese to set so it doesn’t turn into a mess during the next step.Step 4
Once the cream cheese has been set, pull the ingredients out of your refrigerator. Use the parchment paper to gently pick up the edges of the row of salami nearest you. Begin rolling the salami tightly until your ingredients are rolled up and tuck the last edge of salami under the roll. You can chill the full roll again to set it before slicing. Cut the cold salami roll into 8 pinwheel pieces, like you would slice sushi. Serve chilled.
