Keto-perfect Chicken Cheese Pinwheels
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 121.1
- Total Fat: 7.8 g
- Cholesterol: 25.3 mg
- Sodium: 267.3 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 2.0 g
- Protein: 10.0 g
View full nutritional breakdown of Keto-perfect Chicken Cheese Pinwheels calories by ingredient
Introduction
This started out as one of those keto chicken crust pizzas, but while it was still warm I did a little jellyroll action and chilled it in a log. The finer your chicken meat, the easier the log will be to slice. Another thought I had was to pinch off bits of the warm chicken-cheese log and use this same recipe to make cheese curds (though you'd probably want to add 1oz extra mozzarella). It could also just be eaten as a flat pizza, without all the extra work; no judgement here. This started out as one of those keto chicken crust pizzas, but while it was still warm I did a little jellyroll action and chilled it in a log. The finer your chicken meat, the easier the log will be to slice. Another thought I had was to pinch off bits of the warm chicken-cheese log and use this same recipe to make cheese curds (though you'd probably want to add 1oz extra mozzarella). It could also just be eaten as a flat pizza, without all the extra work; no judgement here.Number of Servings: 8
Ingredients
-
FOR THE PINWHEELS
3 oz Parmesan cheese (Stella brand has more protein than fat)
2oz mozzarella cheese for topping the chicken pizza crust
100 grams Chicken Breast (cooked), no skin, roasted
1 cup Cauliflower, raw, riced
30 grams Spinach, fresh, chopped
3 tbsp Nature's Intent Organic Chia Seeds
12 grams Butter, unsalted. Try homemade garlic butter.
FOR THE BREADING (makes 4x more than you'll consume)
14g high fiber coconut flour
20g crushed Baken-ets pork rinds
Tips
I created this dish to align with keto macro requirements: low carb, high protein, moderate-high fat (add cheese as necessary.)
This recipe is also available on allrecipes.com.
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Combine all ingredients in a bowl EXCEPT 1oz Parmesan, olives, and mozzarella.
Pour mixture over the parchment paper and spread into a rectangle ~1/2" thick, and ~8" along the short sides. It might be a good idea to lay Parmesan down first, and then to spoon the chicken mixture over it so that the seeds melt into the top of the cheese, because the seeds tend to settle to the bottom. Another thing to keep in mind is that the finer your chicken, the easier the log will be to cut through without tearing.
Lay out your pizza toppings on top of the "crust". In my case I used balsamic-marinated olive slices, you could use salami or extra garlic or another vegetable too. I drizzled my the balsamic marinade over it for an extra bite. Spread the mozzarella and remaining Parmesan evenly over the top of the pizza. This is where I sprinkled with turmeric and pepper.
Bake until the cheese is melted, and maybe hit it with the broiler for a few minutes, but the idea is to melt the cheese down into the ingredients to bind them all into a sheet. The chicken has already been cooked and no other ingredient requires baking.
Combine coconut flour and crushed pork rinds in a gallon size bag. This size bag perfectly fits the 8" wide chicken-cheese log, with room to spare. You should have 34g of breading mix with which to coat the jellyroll when it cools, and when I weighed my ingredients after breading, I found I only used about 1/4 of the mix. It is with those measurements that I based the nutritional facts.
When the chicken-cheese pizza sheet has cooled to a temperature that's comfortable to handle, lift one side of the parchment paper and begin to roll the cheese and chicken sheet over on itself like a jellyroll. (NOTE: If you want to make fried cheese curds, this would be the point from which you would portion off chicken-cheese mixture into nuggets to cool.)
When your cheeseroll is formed, roll it up in the parchment paper and tuck in the ends, then chill at least two hours. Remove from cold, unwrap, and place the cheeseroll in the gallon bag of pork rind breading mixture. Slice in 1/8ths, creating 1" thick pinwheel rounds, bread the flat sides again, and fry in your chosen manner. My wok fit all 8 slices and I pan fried in olive oil.
Serving Size: 8 1-inch thick pinwheels
Number of Servings: 8
Recipe submitted by SparkPeople user DEATHMETALMOMMA.
Combine all ingredients in a bowl EXCEPT 1oz Parmesan, olives, and mozzarella.
Pour mixture over the parchment paper and spread into a rectangle ~1/2" thick, and ~8" along the short sides. It might be a good idea to lay Parmesan down first, and then to spoon the chicken mixture over it so that the seeds melt into the top of the cheese, because the seeds tend to settle to the bottom. Another thing to keep in mind is that the finer your chicken, the easier the log will be to cut through without tearing.
Lay out your pizza toppings on top of the "crust". In my case I used balsamic-marinated olive slices, you could use salami or extra garlic or another vegetable too. I drizzled my the balsamic marinade over it for an extra bite. Spread the mozzarella and remaining Parmesan evenly over the top of the pizza. This is where I sprinkled with turmeric and pepper.
Bake until the cheese is melted, and maybe hit it with the broiler for a few minutes, but the idea is to melt the cheese down into the ingredients to bind them all into a sheet. The chicken has already been cooked and no other ingredient requires baking.
Combine coconut flour and crushed pork rinds in a gallon size bag. This size bag perfectly fits the 8" wide chicken-cheese log, with room to spare. You should have 34g of breading mix with which to coat the jellyroll when it cools, and when I weighed my ingredients after breading, I found I only used about 1/4 of the mix. It is with those measurements that I based the nutritional facts.
When the chicken-cheese pizza sheet has cooled to a temperature that's comfortable to handle, lift one side of the parchment paper and begin to roll the cheese and chicken sheet over on itself like a jellyroll. (NOTE: If you want to make fried cheese curds, this would be the point from which you would portion off chicken-cheese mixture into nuggets to cool.)
When your cheeseroll is formed, roll it up in the parchment paper and tuck in the ends, then chill at least two hours. Remove from cold, unwrap, and place the cheeseroll in the gallon bag of pork rind breading mixture. Slice in 1/8ths, creating 1" thick pinwheel rounds, bread the flat sides again, and fry in your chosen manner. My wok fit all 8 slices and I pan fried in olive oil.
Serving Size: 8 1-inch thick pinwheels
Number of Servings: 8
Recipe submitted by SparkPeople user DEATHMETALMOMMA.
