Gluten Free Pumpkin Pinwheels – Easy Low Carb Fall Dessert (Edit recipe)

Keto filo pastry dough

1. Preheat your oven to 180u00b0C (356u00b0F) and line a baking sheet with parchment paper.
2. In a heat-safe bowl (ideally a large bowl), microwave the shredded mozzarella until fully melted and stretchy (about 1u20132 minutes).
3. Add the coconut flour, psyllium husk, sweetener, and egg to the melted cheese. Whisk or mix by hand until a smooth, sticky dough forms.
4. Divide the dough into two equal portions. Roll each out on a lightly floured surface (or between two sheets of parchment) into a thin rectangle, about 30 x 18 cm (12 x 7 inches).

Keto pumpkin pinwheels filling

1. Pulse the walnuts in a blender or food processor until coarsely chopped, not too fine.
2. Add pumpkin puree, melted butter, sweetener, and cinnamon. Blend until thick and creamy.

Assembling and baking

1. Spread half the filling across the surface of the first dough sheet, staying close to the long edge.
2. Roll up the dough from the long edge into a tight log. Tuck in the ends gently to hold the filling.
3. Transfer to the baking sheet and repeat with the second dough and filling.
4. Bake both logs for 15u201320 minutes or until golden and lightly crisped.
5. Cool slightly, then slice each log into 12 pinwheels. Serve warm or cold.