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Low Carb Carbalose Ham And Cheese Pinwheels

Low Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese Pinwheels. These pinwheels are good just plain but really shine with the addition of a pinch of Italian Dipping Oil ingredients. which are listed in the recipe.  These are easy to make, hard to stop eating, and that’s OK because they are so low carb and…they make a terrific snack for kids too. I suspect they might be better done on a sheet pan lined with a Silpat which is what I actually rolled the log on but Duh, it didn’t occur to me until after I had them in a 10″x10″ pan so I just went with the original plan so, you make that own call on that.  As I said these are very easy to make even though the ingredients list may look a little daunting so, at least give ’em a try.  If you have made either the Carbalose Bread or the Italian Parmesan Garlic Knots recipes, you will know what I am saying.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Ham And Cheese Pinwheels
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Pinwheel Ingredients
  1. 1 C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients (Optional)
  9. ½ C +2 T Warm Water
  10. ½ T Yeast
  11. ¼ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
  14. 1 Egg
  15. ½ Lb Very Thinly Shredded Good Quality Dry Ham
  16. 4 Oz Shredded Swiss Cheese
  17. 2 T Parmesan Cheese (Again Optional)
  18. 2 t Butter (If Using Pan)
Dry Dipping Ingredients
  1. (Optional And You Will Have Lots Leftover For Tons Of Other Recipes)
  2. 1 T Dried Basil
  3. 1 T Garlic Powder
  4. 1 T Dried Thyme
  5. 1 T Dried Oregano
  6. 1 T Dried Rosemary
  7. 1 T Dried Marjoram
  8. 1½ t Black Pepper
  9. 1½ t Salt
  10. ½ t Red Pepper Flakes
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small square, put into a small un-greased container, and cover with film for about 20 minutes. No need to double this. As you can see, it does not have much yeast or sugar to rise because you don't need them to puff up like a balloon.
  10. Preheat oven to 400°.
  11. Roll dough (on your Silpat) to completely cover.
  12. Brush 1" egg wash around perimeter of dough
  13. Put down shredded ham and cover with Swiss cheese.
  14. Roll as tightly as you can to form a log.
  15. Now, starting at the center with both hands gently "pull" log to about 20".
  16. Gently Cut into 20-1" pinwheels. If you can't get your log to 20" then cut them a little less than 1".
  17. In buttered 10"x10" pan put in 4 rows of 5.
  18. If using a Silpat do the same.
  19. Sprinkle tops with Parmesan cheese if using.
  20. Bake panned pinwheels 30 minutes and a Silpat (easiest) 25 minutes.
  21. 2 Per Serving
  22. 10 Servings
  23. 158 Calories, 12.7g Protein, 10.5g Fat, 6.1g Carbs, 3.8g Fiber, 2.3g Net Carbs
Notes
  1. If you are going to use your Silpat, move your log to a cutting board to stretch and gently cut it then put pinwheels back onto Silpat to bake.
  2. Save the rest of your egg for something else.
  3. I used 2 oz. gruyere and 2 oz. raclette cheeses mixed (both are Swiss cheeses) and that's why the cheeses look different colors.
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