Low Carb & Gluten Free Blueberry Filled Pinwheels

Do you like blueberries? How about blueberries rolled up in a moist sweetened dough with orange zest and sweetened with natural sugars? This is your lucky day!

This recipe is a delightful little roll filled with dark blueberries with hints of orange and it only has 10.1g net carbs per roll! The sweeteners that I used are monkfruit extract and stevia extract powder with a little bit of coconut sugar.

These rolls are light and not too sweet. Perfect dessert after a heavy meal or afternoon snack. Serve these rolls warm with a cup of tea and your in heaven!

Blueberry filled Pinwheels

Gluten free | Dairy free | Grain free | Nut free | Paleo friendly | Keto friendly

Updated recipe

Ready in 45 minutes

Serves 9 rolls

10.1g Net carbs per roll

Ingredients

1 cup coconut flour

1/4 cup flaxmeal

1/2 cup allulose sweetener with monkfruit

5 eggs

1/2 tsp sea salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp orange zest

1/4 cup avocado oil

1 tsp xanthan gum

Filling:

3 cups Frozen blueberries

juice from 1 medium orange

1 tsp orange zest

2/3 cup allulose sweetener with monkfruit

1/2 tsp xanthan gum

Preparation:

Preheat oven to 350F | Greased 8" x 8" square baking pan

1. In a mixing bowl, whisk together the coconut flour, flaxmeal, allulose sweetener, sea salt, baking soda, baking powder, orange zest, and xanthan gum.

2. With a spatula, blend in the eggs and avocado oil. Mix until it's completely mixed and forms a dough.

3. Take 2 pieces of parchment paper and sandwich the dough between the 2 pieces of paper. Roll out your dough in to a rectangle. You want to make sure the thickness is about 1/2" thick. Leave the top parchment paper on top, so it doesn't dry out. Set aside. Make the filling. (see the directions below)

4. Take half the filling and spread it across evenly on the rolled out dough.

5. Then starting on the long side of the rectangle you will start rolling the dough like a cinnamon roll. I like to use the parchment paper to help assist the rolling instead of using my bare hands.

6. Once the pinwheel is rolled up. With a serrated knife, slice the rolls about 2" thick.

7. Place the pinwheels on their side, facing up in to the greased baking pan. You don't need to space them hardly at all.

8. Bake in the oven for 20-22 minutes. Top them with the remaining blueberry filling. Enjoy!

Filling:

1. In a medium pot, add you blueberries, orange zest, and alloluse sweetener. Toss the mixture until the berries are coated.

2. Add the orange juice and start cooking the mixture on medium heat. Make sure you mix occasionally.

3. Keep cooking until the blueberries have soften and completely heated through. Then turn off the stove.

4. Slowly stir in the xanthan gum. I like to sprinkle a little bit at a time and mix after each sprinkle. This prevents it from forming any lumps.

5. To finish assembling the pinwheels, see step number 4 above.

Storage:

You can store these covered on the counter for a few days. Or store them in the fridge for 4 days. Just reheat them in the oven at 350F for about 15 minutes, covered.

Please leave your comments below and

let me know how you liked these rolls!