Description
Delicious roll-ups featuring a crispy exterior and a creamy blueberry filling, perfect for a keto-friendly breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 2 oz cream cheese, softened
- 2 eggs
- 1/4 cup blueberries (fresh or frozen)
- 1 tablespoon sweetener (erythritol or stevia)
- 1 teaspoon vanilla extract
- Butter or coconut oil for frying
Instructions
- Mix the Batter: In a mixing bowl, combine the almond flour, softened cream cheese, and eggs. Add in the sweetener and vanilla extract. Whisk this mixture until smooth and creamy, ensuring no lumps remain.
- Heat the Skillet: Place your non-stick skillet over medium heat and melt a tablespoon of butter or coconut oil, allowing it to coat the bottom of the pan completely.
- Pour & Cook: Pour a small amount of the batter into the skillet—just enough to create a thin pancake layer. Gently spread it out with the back of a spatula for an even thickness.
- Brown the Edges: After 2-3 minutes, once the edges turn golden brown, confidently flip and let it cook for another minute until both sides show a beautiful color.
- Cool Slightly: Once cooked, remove it from the skillet and let it cool slightly on a wire rack.
- Prepare the Filling: While the pancakes cool, take your blueberries and mash them with a fork in a small bowl until they release their juicy goodness.
- Assemble the Roll-Ups: Spread a layer of the mashed blueberries onto each pancake and then roll them tightly from one edge to another.
- Serve & Enjoy: These roll-ups taste best warm! Drizzle with a bit more cream cheese or serve them with a dollop of whipped cream and fresh blueberries.
Notes
Make-ahead tips: Prepare the pancakes in advance and store them in the fridge for a quick breakfast.
Nutrition
- Serving Size: 1 roll-up
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg