Here’s a FULL DETAILED RECIPE for Low-Carb Cranberry Feta Pinwheels with Cream Cheese — perfect as a snack, appetizer, or party bite!

🥐 Low-Carb Cranberry Feta Pinwheels with Cream Cheese

Prep Time: 15 minutes

Chill Time: 30 minutes

Total Time: 45 minutes

Servings: 12–16 pinwheels

⭐ Ingredients

For the Dough / Base

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• 2 tbsp melted butter (or coconut oil)

For the Filling

• 4 oz (115 g) cream cheese, softened
• ¼ cup crumbled feta cheese
• ¼ cup dried cranberries (unsweetened if possible)
• 1–2 tbsp chopped fresh parsley or chives
• ½ tsp garlic powder (optional)
• Salt & pepper to taste

🔪 Instructions

Step 1: Prepare Low-Carb Dough

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
3. Add eggs and melted butter. Mix until a soft, slightly sticky dough forms.
4. Place dough between two sheets of parchment paper and roll into a rectangle about ¼-inch thick.

Step 2: Make the Filling

1. In a small bowl, combine:
   • softened cream cheese
   • crumbled feta
   • cranberries
   • parsley or chives
   • garlic powder (if using)
   • salt & pepper
2. Mix until evenly combined.

Step 3: Assemble the Pinwheels

1. Spread the filling evenly over the rolled-out dough rectangle.
2. Carefully roll the dough lengthwise into a tight log.
3. Wrap the log in parchment paper and refrigerate for 30 minutes to firm up.

Step 4: Slice & Bake

1. Remove the chilled dough log from fridge.
2. Slice into ½–¾ inch pinwheels and place on a parchment-lined baking sheet.
3. Bake at 350°F (175°C) for 12–15 minutes, until lightly golden.

Step 5: Serve

• Allow to cool slightly.
• Serve warm or at room temperature.
• Perfect with tea, coffee, or as an appetizer.

💡 Tips & Variations

• Make it vegan: Use vegan cream cheese and skip feta or use a plant-based version.
• Add crunch: Sprinkle sesame seeds or pumpkin seeds on top before baking.
• Extra flavor: Add a pinch of cinnamon to complement cranberries.
• Storage: Store in an airtight container in the fridge for 3–4 days.