Crispy Keto Blueberry Roll-Ups

The Crispy Keto Blueberry Roll-Ups are a delightful treat created by baking a crispy, golden almond flour shell filled with a creamy and tangy mixture of blueberries and cream cheese, sweetened with keto-friendly sweeteners. These roll-ups offer a balance of textures with a crunchy exterior and a soft, rich center, providing a satisfying snack or dessert option on a keto diet. Enjoy layers of flavor and texture in each bite, with the natural sweetness of blueberries complementing the creamy filling. Perfect for a quick snack, a brunch addition, or a sweet breakfast paired with coffee, these roll-ups can be stored easily, reheated for crispiness, and customized with additional flavors like cinnamon or nutmeg. Indulge in these guilt-free, flavorful treats that make keto eating enjoyable and sustainable, sparking creativity for future variations like strawberries or chocolate chips.

Course Breakfast, Dessert, Snack

Cuisine American, Keto

Keyword almond flour pastry, gluten free, keto blueberry dessert, keto snack, low carb roll ups

Prep Time 15

Cook Time 18

Total Time 33

Servings roll-ups

Calories 155kcal

Equipment

Mixing bowl
Small Saucepan
baking sheet
Parchment Paper
Rolling Pin
Hand Mixer
Rubber spatula
pastry brush

Ingredients

For the almond flour roll-up dough

1 1/2 cups finely blanched almond flour
1/4 cup granulated erythritol or keto sweetener
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder aluminum-free
1 large egg room temperature if possible
2 tablespoons unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract

For the creamy blueberry filling

4 ounces cream cheese softened, full-fat brick style
3 tablespoons powdered erythritol or keto sweetener
1 tablespoon heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon zest optional but brightens the blueberry flavor
1/2 cup fresh blueberries or frozen, not thawed
1 tablespoon water for simmering the blueberries
1 tablespoon granulated erythritol or keto sweetener for the blueberry mixture, adjust to taste

For brushing and topping

1 tablespoon unsalted butter melted, for brushing the tops
1 teaspoon granulated erythritol or keto sweetener for sprinkling on top
1/4 teaspoon ground cinnamon optional, for topping

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add the almond flour, granulated sweetener, salt, and baking powder to a mixing bowl and whisk until well combined and free of lumps.
In the same bowl add the egg, melted butter, and vanilla, then stir with a spatula until a soft, slightly sticky dough forms and holds together when pressed.
Place the dough between two sheets of parchment paper and gently roll it into a thin rectangle about 1/8 inch thick, trimming the edges if needed for clean sides.
Using a sharp knife, cut the rolled dough into 8 even rectangles and slide the bottom parchment with the rectangles onto the prepared baking sheet, keeping the pieces close but not touching.
For the blueberry mixture, combine the blueberries, water, and the tablespoon of granulated sweetener in a small saucepan over medium heat and cook, stirring occasionally, until the berries burst and the mixture thickens slightly into a jamlike consistency.
Remove the blueberry mixture from the heat and let it cool to room temperature so it does not melt the cream cheese filling.
In a clean bowl beat the softened cream cheese with a hand mixer until smooth, then add the powdered sweetener, heavy cream, vanilla, and lemon zest and whip until light and creamy.
Fold the cooled blueberry mixture gently into the cream cheese filling, leaving a few streaks for a swirled look if you like.
Spoon a thin strip of the blueberry cream cheese filling down the center of each dough rectangle, leaving a small border on all sides to prevent leaking as they bake.
Carefully lift one long side of each rectangle over the filling, then roll it up into a tight log, pinching the seam and ends gently to seal and placing each roll seam side down on the parchment.
Brush the tops of the roll-ups with the melted butter, then sprinkle with the teaspoon of granulated sweetener and the cinnamon if using for extra crunch and flavor.
Bake the roll-ups for 15 to 18 minutes until the outsides are golden brown and feel firm and crisp to the touch around the edges.
Let the roll-ups cool on the baking sheet for at least 10 minutes so the crust can crisp further and the filling can set before serving warm or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to five days and reheat in a low oven or air fryer until warmed through and crisp again.

Notes

For an even crispier shell, bake the roll-ups on the upper third rack and allow them to cool completely before transferring from the pan. If you prefer a stronger blueberry flavor, stir an extra tablespoon of blueberries into the filling and reduce the amount of sweetener slightly to keep carbs in check. You can customize the flavor by adding a pinch of nutmeg, more lemon zest, or a drop of almond extract to the filling. Avoid overfilling the rolls, since too much filling can cause cracks and leaks that soften the crust. To keep this recipe strictly keto, stick to the listed portion size because blueberries, while allowed, can increase carbs quickly if you go overboard.

Nutrition