I just had to take a minute to say T-H-A-N-K Y-O-U for this AMAZING recipe!! We’ve been eating low carb for over a year now and I have tried MANY various cookie recipes but this is BY FAR the best! 🙂 You are so right about the cream cheese cutting the ‘cooling’ affect of the erythritol!! That has a been a major hang up of mine because I don’t care for that cooling affect but have a major sweet tooth. Thank you so so much! — Do you know of a way to use cream cheese in a chocolate (or vanilla) frosting with erythritol to cut the cooling – but that doesn’t end up tasting like ‘cream cheese frosting’ intended for pumpkin or spice cake? Anyway thanks a million!
To freeze your pinwheels before cooking you will follow all the steps for making the pinwheels up to the slicing. After you have them all sliced, lay them out on a parchment or wax paper-lined tray. Then let them freeze before adding them to an airtight container or bag. The will be good in the freezer for up to a month. When you are ready to cook them, take them out of the freezer and place them on a greased baking sheet about 1 inch or so apart. There is no need to thaw, place the frozen pinwheels in a pre-heated 400-degree oven and bake for 16-18 minutes. Watch them after 14 to make sure they are not getting dark. They turn out wonderful!