Keto Pickle Dip Pinwheels
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup sour cream
- 1 cup dill pickles, finely chopped
- 1–2 tbsp pickle juice (for extra tang)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried dill (optional but recommended)
- 6–8 low-carb/keto tortillas (almond flour or coconut flour wraps work best)
- Optional: shredded cheddar cheese, chopped ham or turkey
Instructions
1. Make the pickle dip In a bowl, mix: cream cheese + sour cream until smooth.
Add chopped pickles, garlic powder, onion powder, black pepper, dill, and pickle juice.
Stir well until creamy and evenly combined.
2. Assemble the pinwheels
- Lay a keto tortilla flat
- Spread a generous layer of the pickle dip
- Add cheese or deli meat if using
- Roll tightly into a log
3. Chill Wrap each roll in plastic wrap and refrigerate for 1–2 hours (this helps them hold shape).
4. Slice & serve Cut into 1–2 cm pinwheels and serve cold.
Tips
- The longer they chill, the better they hold together
- Add chopped bacon for extra flavor
- Use spicy pickles for a kick
- Great for lunch boxes or party platters