👩🍳 Instructions
-
1
In a medium bowl, combine the softened cream cheese, 1/4 cup keto sweetener, 1 teaspoon ground cinnamon, and vanilla extract. Beat with a hand mixer or fork until smooth and well combined.
-
2
Lay the low-carb tortillas flat. Divide the cream cheese filling evenly among the tortillas, spreading it in a thin, even layer from edge to edge.
-
3
Carefully roll each tortilla tightly, starting from one edge, ensuring a snug roll.
-
4
In a small, shallow dish, melt the butter. In another small dish, combine 2 tablespoons keto sweetener and 1/2 teaspoon ground cinnamon for the topping.
-
5
Brush each rolled-up tortilla generously with the melted butter, then roll it in the cinnamon-sweetener mixture until evenly coated on all sides.
-
6
Heat a grill pan or large non-stick skillet over medium heat. Once hot, place the coated roll-ups seam-side down first. Cook for 2-3 minutes per side, rotating until all sides are golden brown and crispy and the filling is warm and gooey.
-
7
Remove from heat and serve warm, either whole or sliced into bite-sized pieces. Enjoy immediately!
💡 Notes
For best results, warm tortillas slightly in the microwave (10-15 seconds) before filling to prevent cracking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an air fryer or skillet for best crispiness.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
8g
Total Fat
25g
Saturated Fat
14g
Carbs
5g
Fiber
3g
Sugar
1g
Sodium
250mg
Cholesterol
70mg
