Ingredients
Scale
- 6 low-carb tortillas
- 8 oz cream cheese, softened to room temperature
- 2 tbsp unsalted butter, melted (plus more for the pan)
- 3 tbsp powdered erythritol (or your favorite keto-friendly sweetener)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- In a medium bowl, beat the softened cream cheese with 2 tbsp of the powdered erythritol, vanilla extract, and salt until smooth and spreadable. Set aside.
- Lay one low-carb tortilla flat on a clean surface. Spread about 2 tablespoons of the cream cheese mixture evenly across the entire surface, going close to the edges.
- Roll the tortilla up tightly into a log shape. Press the seam down gently so it stays closed. Repeat with the remaining tortillas and filling.
- Heat a non-stick skillet over medium heat and add a thin layer of butter, about half a teaspoon at a time.
- Place 2 to 3 roll ups seam-side down in the skillet. Cook for 2 to 3 minutes per side, rotating every minute or so, until all sides are golden brown and lightly crisp. Watch the heat, medium is the sweet spot here, too high and the tortillas char before warming through.
- In a small bowl, mix the remaining 1 tbsp powdered erythritol with the ground cinnamon.
- Remove the roll ups from the pan and immediately roll or dust them in the cinnamon-erythritol mixture while still warm so it sticks. Serve right away.
Notes
- Cream cheese must be fully softened or the filling will be lumpy and hard to spread without tearing the tortilla.
- Powdered erythritol works best for the filling. Monk fruit sweetener or allulose are good swaps if that’s what you have on hand.
- Don’t skip the cinnamon dusting right after cooking. It sticks best while the roll ups are still warm and slightly oily from the butter.
- Make-ahead option: Assemble the roll ups and refrigerate them uncooked for up to 24 hours. Pan-fry and dust with cinnamon just before serving.
- Scaling: This recipe doubles easily. Use a large skillet or cook in batches. Leftover filling keeps in the fridge for 3 to 4 days and also works great spread on low-carb toast or celery.
- Equipment: A non-stick skillet makes flipping much easier. Cast iron works but requires a bit more butter to prevent sticking.
- Net carbs will vary depending on the brand of low-carb tortillas used. Always check your specific brand’s label.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg