Description
Golden, crispy keto roll-ups filled with creamy vanilla cheesecake filling and fresh blueberries, lightly sweetened and perfect for a low carb breakfast or dessert.
Ingredients
- 6 Zero-Carb Small Keto Tortillas
- 1/3 cup fresh blueberries
- 6 ounces cream cheese, softened
- 2 tablespoons plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 3 tablespoons Swerve Confectioner’s Sugar Substitute (plus extra for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine softened cream cheese, Greek yogurt, vanilla extract, and Swerve. Mix until smooth and creamy.
- Gently fold in fresh blueberries.
- Spread an even layer of the cream cheese mixture over each keto tortilla, leaving a small border around the edges.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
- Brush all sides of each roll-up with melted butter.
- Bake for 12–15 minutes, or until golden and crisp.
- Remove from oven, allow to cool slightly, and dust with additional Swerve before serving.
Notes
- Make sure cream cheese is fully softened for a smooth filling.
- Avoid overfilling to prevent leaking during baking.
- For extra crispiness, broil for 1–2 minutes at the end of baking.
- Air fry at 375°F for 6–8 minutes for an even crispier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes