Description
Delicious crispy roll-ups filled with a creamy blueberry and cream cheese filling, perfect for a keto-friendly breakfast or snack.
Ingredients
Scale
- 3 large eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup almond flour
- 1 tablespoon butter or coconut oil (for cooking)
- 6 oz cream cheese (softened)
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- 1 tablespoon powdered sweetener (for garnish)
Instructions
- In a blender, mix the eggs, almond milk, and almond flour until the batter is smooth. Let it rest for 5–10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter, tilting the pan to form a thin crepe. Cook 1–2 minutes per side. Repeat and set aside.
- In a mixing bowl, blend softened cream cheese, powdered erythritol, and vanilla extract until smooth.
- Spread cream cheese filling over each crepe, then add blueberries. Roll tightly.
- Heat the skillet again with a little butter or oil. Place roll-ups seam-side down and cook until crisp and golden on all sides.
- Plate and garnish with powdered sweetener and extra blueberries. Serve warm.
Notes
- Make sure the cream cheese is at room temperature for easier blending.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to adjust the sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 roll-up
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg