Low Carb Blueberry Roll
Indulge in the delicious yet guilt-free charm of a Low Carb Blueberry Roll, the perfect treat for those following a ketogenic or low-carb lifestyle! This recipe combines the nutty richness of almond flour with the natural sweetness of fresh blueberries for a health-conscious spin on a classic pastry. A creamy layer of velvety cream cheese is spread over the dough, infused with aromatic cinnamon, and rolled into golden, flaky spirals baked to perfection. With just the right balance of sweetness from erythritol and the delicate texture achieved using xanthan gum, these rolls are both satisfying and sugar-free. Ready in under an hour, this refined gluten-free creation delivers on flavor without compromising your dietary goals. It's a delightful breakfast, snack, or dessert option that pairs beautifully with a cup of coffee or tea.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 3 tablespoons Erythritol
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened almond milk
- 1 cup Fresh blueberries
- 4 ounces Cream cheese
- 2 tablespoons Butter, melted
- 1 teaspoon Cinnamon
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, baking powder, erythritol, and salt. Set aside.
In another bowl, whisk the eggs until lightly beaten, then add the vanilla extract and unsweetened almond milk. Mix until combined.
Gradually add the wet ingredients into the dry ingredients, stirring until you form a dough. Sprinkle the xanthan gum over the dough and mix to incorporate.
Place the dough on a parchment paper-lined surface and roll it out into a rectangle approximately 12x10 inches.
In a small bowl, beat the cream cheese until smooth and spread it over the rolled-out dough. Sprinkle with cinnamon evenly.
Scatter the fresh blueberries evenly over the cream cheese spread.
Gently roll the dough from one long side to the other, forming a log. Pinch the edges to seal.
Using a sharp knife, slice the log into 8 rolls. Place each roll onto the prepared baking sheet with a little space between each roll.
Brush the tops of the rolls with the melted butter.
Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and firm to the touch.
Allow the rolls to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve your low-carb blueberry rolls either warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 26.7 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1069 mg | 82% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
