Keto Cinnamon Cream Cheese Roll-Ups: The Perfect Low-Carb Treat Recipe
Enjoy the warm, gooey satisfaction of classic cinnamon rolls without the carbs with these Keto Cinnamon Cream Cheese Roll-Ups. Using low-carb tortillas as a quick and easy dough alternative, these roll-ups are filled with a smooth cinnamon-spiced cream cheese mixture, pan-seared to golden perfection, and topped with a creamy, low-carb icing. This fast, no-bake recipe is perfect for a sweet treat or cozy breakfast, delivering maximum flavor with minimal effort and carb content.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 roll-ups 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Roll-Ups
- 4 low-carb tortillas (7–8 inches each)
- 4 oz cream cheese, softened
- 3 tbsp powdered erythritol (divided)
- ½ tsp vanilla extract
- 2 tbsp butter, melted
- 3 tbsp granular erythritol
- 1 ½ tsp ground cinnamon
Icing
- 1 oz cream cheese, softened
- 1 tbsp powdered erythritol
- 1–2 tsp unsweetened almond milk (or heavy cream)
Instructions
- Prepare the Filling: In a small bowl, combine 4 oz softened cream cheese, 2 tbsp powdered erythritol, and ½ tsp vanilla extract. Mix thoroughly with a spatula until the mixture is completely smooth and free of lumps.
- Warm Tortillas: Microwave the low-carb tortillas for 10-15 seconds to make them soft and pliable, preventing cracking during rolling.
- Assemble Roll-Ups: Lay one tortilla flat and spread ¼ of the cream cheese filling evenly in a thin layer, leaving a ½-inch border around the edges. Roll it tightly into a compact log and set seam-side down. Repeat for remaining tortillas.
- Create Cinnamon Coating: In a shallow dish, whisk together 3 tbsp granular erythritol and 1 ½ tsp ground cinnamon to make the coating mixture.
- Butter & Coat: Melt 2 tbsp butter. Brush the outside of each rolled tortilla with melted butter, then roll immediately in the cinnamon-erythritol mixture until evenly coated.
- Pan-Sear Roll-Ups: Heat a non-stick skillet over medium heat. Place roll-ups seam-side down and cook for 1-2 minutes per side, turning carefully, until all sides are golden brown and slightly crisp.
- Prepare Icing: While roll-ups are searing, mix 1 oz softened cream cheese, 1 tbsp powdered erythritol, and 1-2 tsp unsweetened almond milk in a bowl. Whisk until smooth and drizzly.
- Serve: Remove roll-ups from the skillet, drizzle with cream cheese icing, and serve warm for best flavor and texture.
Notes
- Use powdered erythritol in the cream cheese filling and icing to avoid gritty texture; granular sweeteners won’t dissolve properly.
- Spread filling in a thin, even layer to prevent squeezing and sogginess during cooking.
- Warm tortillas before rolling to keep them soft and prevent cracking or tearing.
- Roll-ups can be stored in the refrigerator for up to 4 days; reheat in a dry skillet or air fryer to crisp up again.
- Roll-ups freeze well; flash freeze individually before packaging in freezer-safe containers for up to 2 months.
- For baking instead of pan-searing, bake at 375°F (190°C) for 8-10 minutes until golden and heated through.
- Customize by adding chopped nuts or spices like nutmeg or cardamom to the filling, or add lemon zest or maple extract to the icing.
Keywords: keto cinnamon roll-ups, low-carb dessert, cream cheese roll-ups, keto snacks, cinnamon treat, no-bake dessert, keto tortilla roll-ups, low-carb breakfast
