Name: Keto Blueberry Cheesecake Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Dough:; 1 1/2 cups almond flour; 2 tbsp coconut flour; 1 tbsp baking powder; 2 large eggs; 1 1/2 cups shredded mozzarella cheese; 2 oz cream cheese; For the Cheesecake Filling:; 6 oz cream cheese, softened; 1/4 cup powdered erythritol; 1/2 tsp vanilla extract; 1/2 cup fresh or frozen blueberries; For the Glaze (optional):; 2 tbsp powdered erythritol; 1–2 tsp almond milk or heavy cream; 1/4 tsp vanilla extract

Jump to Recipe·Leave a Review

These keto blueberry cheesecake rolls are a low-carb dream come true. With a soft, doughy exterior and a luscious blueberry cheesecake filling, they’re the perfect indulgence without the guilt. I love how they deliver all the rich flavors of a classic pastry, while still fitting perfectly into my keto lifestyle.

Why You’ll Love This Recipe

I love these rolls because they’re sweet, satisfying, and totally grain-free. The dough is tender and just slightly chewy, while the filling brings a creamy, fruity burst in every bite. They’re great for breakfast, dessert, or a snack, and I never miss the sugar or carbs. Plus, they’re freezer-friendly, which makes them an easy treat to prep ahead. Keto Blueberry Cheesecake Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

Almond flour
Coconut flour
Baking powder
Eggs
Mozzarella cheese (shredded)
Cream cheese

For the Cheesecake Filling:

Cream cheese (softened)
Powdered erythritol or preferred keto sweetener
Vanilla extract
Fresh or frozen blueberries

For the Glaze (optional):

Powdered sweetener
Almond milk or heavy cream
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
I make the dough by melting mozzarella cheese and cream cheese together until smooth, then mixing in almond flour, coconut flour, baking powder, and eggs to form a soft dough.
I roll the dough out between two sheets of parchment paper into a rectangle.
For the filling, I beat cream cheese with sweetener and vanilla extract until creamy, then gently fold in the blueberries.
I spread the filling evenly over the dough, leaving a small border around the edges.
I carefully roll the dough into a log, using the parchment to help lift and guide it.
I slice the log into rolls and place them in the prepared pan.
I bake for 20–25 minutes, or until the rolls are golden and set.
For the optional glaze, I whisk together powdered sweetener, a splash of almond milk or cream, and vanilla, then drizzle it over the cooled rolls before serving.

Servings and timing

This recipe makes about 8 rolls and takes around 40 minutes from start to finish. It’s great for weekend baking or anytime I want a keto-friendly pastry fix.

Variations

I sometimes add lemon zest to the filling for a blueberry-lemon twist. If I’m feeling extra indulgent, I add a few chopped pecans or walnuts for crunch. For a fall version, I’ve added a touch of cinnamon and nutmeg to the dough. And when I want a shortcut, I use pre-made keto dough and just focus on the filling.

storage/reheating

I store the rolls in an airtight container in the fridge for up to 5 days. To reheat, I warm them in the oven at 325°F or microwave for about 15–20 seconds. I also freeze them after baking and reheat directly from frozen for a quick treat. Keto Blueberry Cheesecake Rolls

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries all the time. I just make sure to thaw and drain them slightly so they don’t make the filling watery.

What’s the best way to roll the dough without breaking it?

I roll the dough between parchment paper and make sure it’s not too cold. If it cracks, I just press it back together—it’s very forgiving.

Is the glaze necessary?

Not at all. I love it for presentation and a touch of sweetness, but the rolls are still delicious without it.

Can I use only almond flour?

The combination of almond and coconut flour gives the dough the right texture. Using only almond flour can make it too soft and oily, so I like to keep the mix.

How do I prevent the filling from leaking out?

I leave a small border when spreading the filling and roll the dough gently but tightly. A little filling might escape during baking, but that’s part of the charm.

Conclusion

These keto blueberry cheesecake rolls are one of my favorite low-carb treats. They’re rich, fruity, and comforting—without the sugar crash. I love how easy they are to make, and they always satisfy my pastry cravings in the most delicious way. Whether I enjoy them fresh out of the oven or from the freezer, they’re a keto win every time.