Remember those PB&J sandwiches from your lunchbox? This is that nostalgia, but crispy, warm, and keto.
We spread natural peanut butter and sugar-free raspberry jam on a low-carb tortilla, roll it tight, slice, and air fry until the outside gets golden and flaky. The inside turns molten and gooey like a warm Uncrustable.
The tortilla crisps up like pastry. The peanut butter gets melty. The jam turns into a sweet, sticky swirl. It’s sweet, salty, and ridiculously satisfying for breakfast, snack, or dessert.
Ingredients
Makes 8 pinwheels, ∼2g net carbs per pinwheel
Main ingredients:
1 large low-carb tortilla, 4-6g net carbs like Mission Carb Balance
3 tbsp natural peanut butter, no sugar added, or almond butter
2 tbsp sugar-free raspberry or strawberry jam
1 tbsp melted butter, for brushing
Optional for finishing:
1 tsp powdered sweetener, for dusting
Pinch of flaky sea salt
1 tbsp sugar-free chocolate chips, melted for drizzle
Step-by-Step Instructions
Spread: Lay tortilla flat. Spread peanut butter evenly over 3/4 of the tortilla, leaving a 1-inch edge clean. Spread jam on top of the peanut butter. The clean edge helps it seal.
Roll tight: Starting from the peanut butter side, roll tortilla up as tight as you can. Press the clean edge to seal.
Chill 5 min: Pop the roll in the freezer 5 min. This makes slicing way cleaner and keeps the filling from squishing out.
Slice: Use a sharp knife to cut into 8 even pinwheels, about 1 inch thick. Wipe knife between cuts for clean edges.
Air fry: Place pinwheels cut-side up in air fryer basket lined with parchment. Brush tops with melted butter. Air fry at 375°F for 5-7 min until golden and crispy.
Cool 2 min: They’re lava hot inside. Dust with powdered sweetener or drizzle with melted sugar-free chocolate. Eat immediately.
Pro Tips to Level It Up
Tortilla choice is key: Use a soft, pliable low-carb tortilla. If yours is stiff, microwave 10 sec with a damp paper towel to soften or it’ll crack when rolling.
Don’t overfill: Too much PB or jam will ooze out and burn in the air fryer. Thin layers are best.
Seal the edge: Brush the clean tortilla edge with water before rolling. It acts like glue and keeps your pinwheels from unrolling.
No air fryer? Bake at 400°F for 8-10 min or pan-fry in butter 2 min per side until golden.
Make it fancy: Add 1 tsp cream cheese mixed with the peanut butter for a PB&J cheesecake vibe. Or sprinkle cinnamon inside.
Meal prep: Roll and slice, then store uncooked pinwheels in the fridge 3 days. Air fry when the craving hits.
