Keto Blueberry Cheesecake Rolls 🫐🍰

Perfect for breakfast, dessert, or anytime you’re craving something soft, creamy, and comforting.

🥣 Ingredients

For the Dough:

• 2 cups almond flour
• 2 tbsp coconut flour
• 2 tbsp erythritol (or other keto sweetener)
• 2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 large egg
• ½ tsp vanilla extract

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• 2 tbsp powdered erythritol
• 1 tsp lemon juice
• ½ tsp vanilla extract

For the Blueberry Layer:

• ½ cup fresh or frozen blueberries
• 1 tbsp powdered erythritol
• ½ tsp lemon zest (optional)

👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the dough: In a bowl, melt mozzarella and cream cheese in the microwave (about 1 minute). Stir until smooth.
3. Add almond flour, coconut flour, erythritol, egg, and vanilla. Mix until a dough forms. Chill for 10 minutes if too sticky.
4. Prepare filling: Mix cream cheese, erythritol, lemon juice, and vanilla until creamy.
5. Make blueberry mix: Heat blueberries with erythritol for 2–3 minutes until juicy, then cool slightly.
6. Assemble: Roll dough into a rectangle between parchment paper. Spread the cheesecake filling, then spoon blueberry mix evenly on top.
7. Roll up gently into a log and slice into 6–8 rolls.
8. Bake for 15–18 minutes or until golden brown.
9. Cool slightly, dust with powdered erythritol, and enjoy!