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prep time
45 min
cook time
5 min
ready time
50 min
Low Carb Vegetarian Homemade Pinwheels
Make these Vegetarian Keto pinwheels with Low Carb tortillas for your next lunch! When you have a little extra time on your hands, you can make homemade tortillas with just six ingredients. Save yourself more time at lunch by making the tortilla dough in advance, then you can cook a fresh tortilla in a just a few minutes. It only takes a few minutes as well to fill the tortilla with some cream cheese and Low Carb veggies. While the tortilla is still warm, roll it up, then slice it into pinwheels. You can pair the pinwheels with an easy side dish for a full lunch, or eat the pinwheels by themselves as a snack.
Buy these instead of making your own tortillas
Does making your own Keto pinwheels with Low Carb tortillas seem daunting? You can always buy Keto tortillas instead. Many brands now carry Keto lines of products, including Keto tortillas. When looking for them at the grocery store, specifically look for ‘Keto’ or ‘Low Carb’ on the packaging. Additionally, check the nutrition label. Each Keto tortilla should be no more than 4-6 grams of net carbs per serving.
More homemade tortillas you can make
Carb Manager has other homemade tortilla recipes you can try! Make these Keto Cheesy Garlic Tortillas for a flavorful twist. You can also try these Low Carb Spinach Tortillas at the link.
Tips for making Keto tortillas
Homemade Keto pinwheels made with Low Carb tortillas can be tricky to make because they’re made with almond flour. This means there’s no gluten, unlike flour tortillas. You’ll need to use parchment paper to roll out each tortilla. If making multiple tortillas, leave each portion of dough in your refrigerator until you need it. Keep the dough as cold as possible until you’re ready to cook it in your pan.
Net Carbs
9.2 g
Fiber
7.8 g
Total Carbs
17.3 g
Protein
20.5 g
Fats
43.4 g
517 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.5 cup
Baking Aids Xanthan Gum
0.25 tsp
Baking powder
0.13 tsp
Salt
1 dash
Raw egg
1 large
Apple cider vinegar
0.5 tbsp
Cream cheese
1 oz
Cucumber
1 oz
Red pepper
0.75 oz
Scallions
1 medium - 4 1/8" long
Recipe Steps
steps 5
50 min
Step 1
In a mixing bowl, combine almond flour, xanthan gum, baking powder, and salt. Make a well in the center of the dry ingredients, and add the egg and apple cider vinegar. Mix the ingredients together until you have a sticky dough. You shouldn’t need any water, but you can add a small amount if your dough is dry.Step 2
Transfer the tortilla dough to plastic wrap, and flatten the dough into a disc so it chills quickly. Refrigerate the dough for at least 30 minutes until it’s firm. Once the dough is firm enough, roll the tortilla dough out very, very thin between two sheets of parchment paper. Begin heating a pan on your stove over medium-high to high heat.Step 3
Wait until the pan is hot throughout, then transfer the raw tortilla to the pan. If done properly, the tortilla will have small air bubbles appear in the center while it cooks. Cook until the edges of the tortilla are brown and it naturally releases from the pan. Flip the tortilla over and cook it until done on the other side, adjusting the heat as necessary.Step 4
Wait until the cooked tortilla cools until it’s warm and no longer hot. Spread the cream cheese across the warm tortilla. Next, you’ll need to use a vegetable peeler to peel long strips from a whole cucumber until you have enough strips to equal the weight listed in the ingredients (about 4-5 strips per serving). Arrange the cucumber strips in a thin layer over your cream cheese.Step 5
Slice red bell pepper into thin, julienne strips. Cut whole stalks of green onion to the length of your tortilla. Then, arrange the bell pepper and green onion in a strip along one side of the tortilla. Carefully roll the tortilla up into a tight roll. Use a sharp knife to cut the roll into 4-6 pieces for serving.
