👩🍳 Instructions
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1
Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, 2-3 tablespoons erythritol, 1 teaspoon ground cinnamon, and vanilla extract. Beat with an electric mixer or whisk until completely smooth and fluffy. Scrape down the sides of the bowl to ensure even mixing.
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2
Assemble the Roll-Ups: Lay one low-carb tortilla flat. Spread 1-2 tablespoons of the cream cheese filling evenly over the entire surface, leaving a small border. Tightly roll up the tortilla from one side to the other to form a log. Repeat with the remaining tortillas and filling.
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3
Prepare the Coating Mixture: In a small bowl, whisk together the melted butter, 1 tablespoon erythritol, and 1/2 teaspoon ground cinnamon until well combined.
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4
Coat and Pan-Fry: Heat a large non-stick skillet over medium heat. Once warm, brush each roll-up generously with the cinnamon-butter mixture on all sides. Place the buttered roll-ups seam-side down in the hot skillet. Cook for 2-3 minutes per side, turning frequently, until golden brown and crispy all over. The filling should be warm and gooey.
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5
Optional Drizzle and Serve: If desired, whisk the powdered erythritol with 1-2 teaspoons of almond milk or heavy cream until a smooth, pourable glaze forms. Drizzle over the warm roll-ups. Serve immediately and enjoy!
💡 Notes
Ensure cream cheese is at room temperature for a lump-free filling. For best crispiness, serve immediately. Leftovers can be stored in the fridge for 2-3 days and reheated gently in a dry skillet. Experiment with adding a pinch of nutmeg or lemon zest to the filling for flavor variations.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
7g
Total Fat
25g
Saturated Fat
14g
Carbs
8g
Fiber
4g
Sugar
1g
Sodium
350mg
Cholesterol
70mg
