Keto Spinach And Cheese Puff Pastry

keto cheese spinach puff pastry

keto spinach and cheese puff pastry

Have you ever had those little spinach and cheese pinwheel appetizers at parties?

Those perfect little pockets of puff pastry packed with spinach and multiple different kinds of cheeses have always been a favourite of mine and these Keto Spinach and Cheese Puff Pastry Rolls are no exception.

They are super tasty! These are exactly what you should serve at a get-together with non-keto friends and family, I think this recipe may just convert them, haha. The pastry is super buttery and flaky and the spinach filling is actually my favourite combination even on it's own (it makes a great dip)! You really can't go wrong with this recipe.

Disclaimer: this post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does not affect your purchase in anyway. keto vital wheat gluten pastry

Before you make these, I do want to talk a bit about one of the ingredients, Vital Wheat gluten. I constantly get asked if it’s keto, what it is, where to buy it, etc. So I’ve written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It’s what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Nowadays you can buy Vital wheat gluten extracted and separated from the wheat. On its own, it’s only a protein with minimal carbs attached to it.

It’s perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else. The only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac. If you can’t have gluten, I recommend using my “Flaky Keto Puffy Pastry” post to make the gluten free version of this dough and from there you can shape the keto sausage rolls!

Now that we’ve got that out of the way, I really hope you guys enjoy these!

low carb spinach and cheese pastry

Ingredients In This Keto Spinach and Cheese Puff Pastry Recipe

  •  As I mentioned above, Vital Wheat Gluten is necessary for this recipe and cannot be replaced. See this article if you’d like to learn more about it.
  • Oat Fiber – This ingredient provides structure to the dough without adding carbs as it’s almost 99% fibre.
  • Xanthan gum a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
  • Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

keto cheese spinach puff pastry

Tools I Used To Make Keto Spinach and Cheese Pastry Roll Ups

  • Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
  • Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
  • Non-Stick Rolling Pin – I didn’t use this one originally for the recipe but I highly recommend it so you don’t have to constantly flour your surface and roll the dough out with wax or parchment paper!
  • Wax/Parchment Paper
  • Saran Wrap – To wrap the dough for chilling

low carb spinach and cheese rolls

Tips For Making Keto Spinach and Cheese Puff Pastry

  • When you first form the dough, you want chunks of butter still visible. DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
  • Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour/vital wheat gluten as you are rolling and folding it.
  • If you find your dough sticking to your rolling pin or surfaces, make sure to spray oil or sprinkle some coconut flour on both as needed. You can also roll out your dough with a piece of parchment paper on top and bottom to make it easier.
  • When folding your dough, turning 90* and folding it again to form layers, make sure the dough stays cold and you don’t have it out too long. If you need to, throw it back in the fridge for 5-10min between rolling to keep it chilled.
  • Also when it comes to the layers in the dough, you want to fold and roll it out about 5-7 times or until your butter is streaky in your dough and no longer large chunks. Don’t fold it more than this or your butter may start to melt!
  • When you are making the keto spinach rolls I recommend cutting the dough into 2 pieces and making smaller rolls to make the process easier but you can also form one large roll if you wish! Just make sure no matter what size you make, you roll it up well. I'd also recommend rolling your dough thinner if you are noticing your rolls coming un-done in the oven.
  • Pro tip: double the cheese filling, reserve half and heat it up in an oven safe dish to make a warm side dip for your rolls for extra cheesy goodness!

almond flour spinach cheese rolls

How To Store Keto Spinach and Cheese Rolls with Low Carb Puff Pastry

  • Store these in an airtight container in the fridge for up to 3 days (re-heat at 400*F on an ungreased baking sheet until crisp and hot).
  • OR freeze in an airtight container or ziplock between layers of wax paper. Re-heat at 400*F when you want them next (they will take longer to re-heat from frozen!)

vital wheat gluten puff pastry

Like This Recipe? Try some of my other Keto Flaky Puff Pastry recipes:

keto low carb cheese pastry

Keto Spinach and Cheese Puff Pastry Recipe

Serves: 15 spinach and cheese rolls

Ingredients:

  • 5 tbsp vital wheat gluten, 50g (see above in the post for more info/a gluten free version!)
  • 1/4 cup almond flour, 30g
  • 2 tbsp oat fiber, 14g
  • 1 tbsp coconut flour, 7g 
  • 1/4 tsp baking powder
  • 1/2 tsp xanthan gum, optional, recommended for texture
  • 1/8 tsp salt (1/4 tsp if using unsalted butter)
  • 125g salted butter, cold
  • 1/3 cup + 1 tbsp cold water
  • 1 egg + 1 tbsp water for brushing the dough

Spinach Filling 

  • 2 tbsp cream cheese, softened, 30g
  • 2 tbsp sour cream, 30g
  • 1 tbsp goat cheese or feta cheese (Optional), 15g
  • 1 tbsp grated fresh parmesan, 6g
  • 1 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt & pepper to taste
  • 1/4-1/3 cup chopped fresh spinach
  • ~6 tbsp shredded mozzarella, 75g/2.7oz

 

Directions:

    1. In a bowl, mix together all of your dry ingredients.almond flour vital wheat gluten coconut flour
    2. Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this OR simply just grate the butter into the dough, just be careful not to over-mix if doing it this way).almond flour butter coconut flour vital wheat glutenketo bread doughketo puff pastry dough before chilling
    3. Wrap the rough dough ball and place it in the fridge for 30min to chill.
    4. Next on a coconut/vital wheat gluten floured surface OR between two pieces of greased and very well (coconut/vital wheat gluten)floured parchment paper roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking).pastry dough before rolling
    5. Fold one side of the rectangle inward, then the other until the dough looks like this (see photo). rough keto dough
      keto dough before rolling
      Push the rough edges in slightly to make the dough neater to work with.
    6. Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.keto pie doughketo pastryketo puff pastryketo puff pastry dough
    7. Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
      keto puff pastry dough
    8. While your pastry dough is chilling you can make your filling by mixing together all of the ingredients in a bowl until smooth. Refrigerate until needed. spinach cheese filling
    9. When your dough has finished chilling, pre-heat your oven to 400*F and then roll your dough out into a large relatively thin but still pliable rectangle (alternatively you can cut the dough into two pieces and make two smaller rectangles if you find that easier to work with). *I had added a little parsley and garlic powder to my dough if you are wondering what the flecks of green are!*keto pastry dough
    10. Next, spread the filling over the whole pastry as best as you can. (I found it helps it stick together better this way). Use your hands to press the filling in place as it may be a bit hard to spread with a spatula. keto spinach and cheese pastry recipe
    11. Roll them up like you would a cinnamon roll. Pinch the long edge together to make sure these don't roll apart in the oven. Then whisk your egg and water together and brush the entire roll with it.keto spinach rolls
    12. Next cut each log into ~15 pieces using a sharp knife or pizza cutter. Then place them on a parchment lined and greased baking sheet cut-side up.
    13. Brush the cut-side lightly with the egg mixture as well. keto spinach and goat cheese rolls
    14. Bake the spinach and cheese pastries for 20-25min or until the puff pastry is golden brown and crispy and the cheese is bubbly with small spots of brown. Enjoy your Keto Spinach and Cheese Rolls warm or freeze for later!keto spinach pastry

Store these in an airtight container in the fridge for up to 3 days (re-heat at 400*F on an ungreased baking sheet until crisp and hot).

OR freeze in an airtight container or ziplock between layers of wax paper. Re-heat at 400*F when you want them next (they will take longer to re-heat from frozen!)

Nutrition for 1/15th of recipe (1 keto spinach and cheese pastry): 123 calories | 10.6g fat | 1.3g NET carbs | 4.9g protein | 1.5g fiber

low carb cheese pastry

keto goat cheese appetizer

vital wheat gluten spinach cheese

instagram follow button

keto cheese spinach puff pastry
Print Recipe
0 from 0 votes

Keto Spinach and Cheese Puff Pastry

Prep Time40 mins
Cook Time20 mins
Refrigeration Time1 hr
Total Time2 hrs
Course: Appetizer, Snack
Keyword: keto pastry, keto spinach and cheese puff pastry, keto spinach and cheese roll ups
Servings: 15 spinach and cheese rolls
Calories: 123kcal

Ingredients

Puff Pastry

  • 5 tbsp vital wheat gluten 50g (see above in the post for more info/a gluten free version!)
  • 1/4 cup almond flour 30g
  • 2 tbsp oat fiber 14g
  • 1 tbsp coconut flour 7g
  • 1/4 tsp baking powder
  • 1/2 tsp xanthan gum optional, recommended for texture
  • 1/8 tsp salt 1/4 tsp if using unsalted butter
  • 125 g salted butter cold
  • 1/3 cup + 1 tbsp cold water
  • 1 egg + 1 tbsp water for brushing the dough

Spinach Filling

  • 2 tbsp cream cheese softened, 30g
  • 2 tbsp sour cream 30g
  • 1 tbsp goat cheese or feta cheese Optional, 15g
  • 1 tbsp grated fresh parmesan 6g
  • 1 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt & pepper to taste
  • 1/4-1/3 cup chopped fresh spinach
  • ~6 tbsp shredded mozzarella 75g, 2.7oz

Instructions

  • In a bowl, mix together all of your dry ingredients.
  • Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this OR simply just grate the butter into the dough, just be careful not to over-mix if doing it this way).
  • Wrap the rough dough ball and place it in the fridge for 30min to chill.
  • Next on a coconut/vital wheat gluten floured surface OR between two pieces of greased and very well (coconut/vital wheat gluten)floured parchment paper roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking).
  • Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
  • Push the rough edges in slightly to make the dough neater to work with.
  • Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
  • Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
  • While your pastry dough is chilling you can make your filling by mixing together all of the ingredients in a bowl until smooth. Refrigerate until needed.
  • When your dough has finished chilling, pre-heat your oven to 400*F and then roll your dough out into a large relatively thin but still pliable rectangle (alternatively you can cut the dough into two pieces and make two smaller rectangles if you find that easier to work with).
  • Next, spread the filling over the whole pastry as best as you can. (I found it helps it stick together better this way). Use your hands to press the filling in place as it may be a bit hard to spread with a spatula.
  • Roll them up like you would a cinnamon roll. Pinch the long edge together to make sure these don't roll apart in the oven. Then whisk your egg and water together and brush the entire roll with it.
  • Next cut each log into ~15 pieces using a sharp knife or pizza cutter. Then place them on a parchment lined and greased baking sheet cut-side up.
  • Brush the cut-side lightly with the egg mixture as well.
  • Bake the spinach and cheese pastries for 20-25min or until the puff pastry is golden brown and crispy and the cheese is bubbly with small spots of brown. Enjoy your Keto Spinach and Cheese Rolls warm or freeze for later!

Notes

Tips 

  • When you first form the dough, you want chunks of butter still visible. DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
  • Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour/vital wheat gluten as you are rolling and folding it.
  • If you find your dough sticking to your rolling pin or surfaces, make sure to spray oil or sprinkle some coconut flour on both as needed. You can also roll out your dough with a piece of parchment paper on top and bottom to make it easier.
  • When folding your dough, turning 90* and folding it again to form layers, make sure the dough stays cold and you don’t have it out too long. If you need to, throw it back in the fridge for 5-10min between rolling to keep it chilled.
  • Also when it comes to the layers in the dough, you want to fold and roll it out about 5-7 times or until your butter is streaky in your dough and no longer large chunks. Don’t fold it more than this or your butter may start to melt!
  • When you are making the keto spinach rolls I recommend cutting the dough into 2 pieces and making smaller rolls to make the process easier but you can also form one large roll if you wish! Just make sure no matter what size you make, you roll it up well. I'd also recommend rolling your dough thinner if you are noticing your rolls coming un-done in the oven.
  • Pro tip: double the cheese filling, reserve half and heat it up in an oven safe dish to make a warm side dip for your rolls for extra cheesy goodness!
  • Store these in an airtight container in the fridge for up to 3 days (re-heat at 400*F on an ungreased baking sheet until crisp and hot).
  • OR freeze in an airtight container or ziplock between layers of wax paper. Re-heat at 400*F when you want them next (they will take longer to re-heat from frozen!)

Ingredient Links

Nutrition

Serving: 1spinach and cheese pastry | Calories: 123kcal | Carbohydrates: 1.3g | Protein: 4.9g | Fat: 10.6g | Fiber: 1.5g

 

Other Similar Recipes You May Like:

low carb sausage and egg pastry
Low Carb Sausage and Egg Breakfast Pockets
keto puff pastry tuna melts
Keto Puff Pastry Tuna Melts
Keto Ham and cheese pastry recipe
Keto Ham & Cheese Pastry
keto puff pastry chocolate cream cheese
Keto Chocolate Cream Cheese Braid
keto goat cheese caramelized onion tarts
Keto Goat Cheese Tartlets

 

Share This..

Leave a Reply