Description
These keto blueberry cheesecake rolls are a delicious low-carb pastry made with almond and coconut flour dough, filled with a creamy, fruity cheesecake mixture. Perfect for a guilt-free breakfast, snack, or dessert.
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Melt mozzarella and cream cheese together in a microwave or stovetop until smooth. Stir well.
- In a mixing bowl, combine melted cheese mixture with almond flour, coconut flour, baking powder, and eggs to form a dough.
- Roll out dough between two sheets of parchment into a rectangle.
- In a separate bowl, beat softened cream cheese with erythritol and vanilla extract until smooth. Fold in blueberries.
- Spread filling over the dough, leaving a small border around the edges.
- Carefully roll the dough into a log using the parchment to assist. Slice into 8 rolls.
- Place rolls in prepared pan and bake for 20–25 minutes until golden and set.
- Optional: Whisk glaze ingredients together and drizzle over cooled rolls before serving.
Notes
- Use thawed and drained frozen blueberries to avoid excess moisture.
- Roll the dough while warm for easier handling.
- Add lemon zest or chopped nuts for variation.
- Dough is forgiving—patch cracks with fingers if needed.
- Best served warm or at room temperature.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
