Description
Delicious low-carb roll-ups made with light almond-flour pancakes filled with a tangy cream cheese mixture and fresh blueberries. Perfect for breakfast, snacks, or a light dessert.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup almond flour
- 1/4 tsp baking powder
- Pinch of salt
- Butter or oil for frying
Instructions
- Preparation: Soften the cream cheese at room temperature for 10–15 minutes. If your blueberries are frozen, thaw and drain excess liquid. Measure all ingredients.
- Mixing: In a bowl, combine cream cheese, blueberries, erythritol, and vanilla. In another bowl, whisk the eggs until smooth. Add almond flour, baking powder, and salt; whisk to form a batter. Let rest for 2–3 minutes.
- Cooking: Heat a nonstick skillet over medium heat, add butter or oil, and pour about 2–3 tablespoons of batter to form small pancakes. Cook until bubbles form and edges look set, about 1–2 minutes. Flip and cook until lightly golden, about 30–60 seconds. Repeat with remaining batter.
- Finishing: While pancakes are warm, spread 1–2 tablespoons of cream cheese mixture over each pancake and roll up. Serve warm.
Notes
Store in an airtight container for up to 3 days in the refrigerator. For freezing, freeze unfilled pancakes separately for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 240
- Sugar: 1.7g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.3g
- Protein: 7g
- Cholesterol: 0mg