How to make low carb jalapeno popper pinwheels

Robin Donovan

Recipe Developer

Easy, low-carb snacks, appetizers, and lunches can be hard to always have on hand. The recipe below is a great option for any of the above. With a spicy, creamy, savory filling, these quick and easy pinwheels are the kind of thing you can make ahead and grab for a quick snack or pop into a lunch box.
I like to use sharp cheddar cheese for this recipe, but you can substitute any cheese you like. Anything from jack or mozzarella to a flavorful smoked gouda would work. I always recommend Duke’s mayonnaise if you are maintaining a low-carb diet. It is made without any added sugar or other carbs and it is totally delicious.

Cooktop Cove

Low Carb Jalapeño Popper Pinwheels

10 minutes, plus 2 hours to chill

2 hours and 10 minutes

4 ounces cream cheese, at room temperature

8 ounces shredded sharp cheddar cheese

2 to 4 pickled jalapeño peppers, minced

¼ cup low-carb (sugar-free) mayonnaise

4 strips bacon, cooked and chopped

6 small low-carb flour tortillas

In a large bowl using an electric mixer, beat the cream cheese until fluffy and light. Add the cheddar cheese, jalapeños, mayonnaise, and bacon and mix to combine.

Divide the mixture evenly among the tortillas and spread it evenly over one side of each tortilla.

Roll each tortilla up into a pinwheel shape and wrap tightly in plastic wrap. Refrigerate for at least 2 hours before slicing into 1-inch-thick rounds and serving.

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