Ingredients

Scale

(Makes 8 roll-ups)

Keto “pastry” dough:

1½ cups almond flour
2 tbsp coconut flour
2 tbsp granulated monk fruit blend (e.g., Lakanto)
¼ tsp xanthan gum (optional but recommended for elasticity)
¼ tsp salt
3 tbsp cold unsalted butter, cubed (you love buttery richness!)
1 large egg

Cinnamon cream cheese filling:

4 oz (½ block) full-fat cream cheese, softened (you love cream cheese!)
2 tbsp powdered monk fruit blend
1 tsp ground cinnamon
½ tsp vanilla extract
Pinch of salt

Egg wash & topping:

1 egg, beaten
1 tbsp granulated monk fruit blend + ½ tsp cinnamon (for rolling)

Instructions

1. Make dough:

In a food processor, pulse almond flour, coconut flour, monk fruit, xanthan gum, and salt.
Add cold butter; pulse until crumbly.
Add egg; pulse until dough forms a ball. Wrap in plastic; chill 10 minutes.

2. Make filling:

Beat cream cheese, powdered sweetener, cinnamon, vanilla, and salt until smooth.

3. Roll & fill:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Roll dough between two sheets of parchment into an 8×10″ rectangle (~⅛” thick).
Spread filling evenly over dough, leaving a ½” border.
Roll tightly from long side into a log. Slice into 8 pieces.

4. Bake:

Place roll-ups seam-side down on baking sheet.
Brush with egg wash; roll in cinnamon-sugar mix.
Bake 18–22 minutes until deep golden and crisp. Cool 5 minutes before serving.

💡 Pro Tips for Perfection:
✅ Chill dough briefly—prevents sticking and improves rollability.
✅ Use cold butter—creates flaky layers (like puff pastry!).
✅ Blood sugar friendly (you love this!):
→ All ingredients are zero-glycemic
→ Net carbs: 2g per roll-up
✅ Extra decadence:
→ Drizzle with sugar-free vanilla glaze (powdered erythritol + almond milk)
→ Serve with whipped cream sweetened with stevia
✅ Make ahead:
→ Assemble unbaked roll-ups; freeze on tray, then bag (bake from frozen +3 min)
→ Fully baked roll-ups keep 3 days refrigerated (re-crisp in 350°F oven 5 min)

Prep Time & Nutrition (per roll-up):