These Keto-friendly salami and cheese pinwheels are sure to grab everyone's attention at your party or gathering.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 8 pinwheels

Ingredients

Dough:

3/4 cup 85 g/3 oz almond flour

1/2 teaspoon baking powder

1 1/2 cups 170 g/6 oz shredded part-skim mozzarella cheese

1 oz 30 g cream cheese

1 large egg beaten

Filling:

12 thin slices 80 g hard salami

1 cup 115 g/4 oz shredded cheddar cheese

1/4 cup roasted red pepper

1/4 cup sliced red onion

2 tablespoons mild banana pepper rings chopped

Other:

Avocado oil or olive oil spray

Instructions

Preheat the oven to 375F. Lightly spray 8 wells of a muffin tray with avocado oil.

Whisk together the almond flour and baking powder in a medium bowl and set aside.

Melt the mozzarella and cream cheese together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.

Stir the egg into the cheese mixture, and then stir in the almond flour mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, lightly spray your hands with a little avocado or olive oil before kneading the ingredients together until they form a dough.

Roll the dough out between 2 sheets of parchment paper to a rectangle about 9.5 by 13-inches.

Arrange the salami on top of the dough, leaving a border of about 1/4-inch along the outside. Sprinkle the cheese on top of the salami, and then top with the red pepper, red onion, and banana pepper.

Use the parchment paper to help you roll up the dough into a log. Cut the log cross-wise into 8 equal pieces.

Place a roll into each of the 8 prepared muffin wells.

Bake until golden, about 25 to 30 minutes.

Cool slightly before serving.