Keto Blueberry Cheesecake French Toast Roll Ups Low Carb
Get ready to make the best keto french toast blueberry cheesecake roll ups.
These low carb cheesecake roll ups are so delicious.
If you are looking for a different recipe for your ketogenic diet / lifestyle then try this one.
Super easy low carb roll ups filled with blueberry cheesecake filling.
Homemade low carb blueberry french toast cheesecake roll ups.
You are going to want to try this low carb cheesecake recipe.
Great for keto breakfast, keto snacks or low carb desserts.
Everyone who has tried these loves them even those that don’t follow a low carb diet.
DIY keto french toast blueberry cheesecake wraps will be your new favorite treat.
Get ready to make the best low carb french toast blueberry cheesecake roll ups.
Check out these other
Keto Roll Up Recipes
Keto Cinnamon Cream Cheese Roll Ups
Keto Nutella French Toast Roll Ups
Keto Cinnamon Roll Cream Cheese Roll Ups
Keto Pumpkin Cheesecake Roll Ups
How To Make Keto Blueberry Cheesecake French Toast Roll Ups
Blend together all ingredients for the filling in a bowl.
Set aside.
Whisk together eggs, erythritol, heavy cream, water, and vanilla extract in a bowl.
Blend in the coconut flour and cinnamon until mixture is very smooth.
Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet.
Swirl around in a thin even layer.
Cook over low heat for about a minute.
Flip and cook for a few more seconds.
Continue cooking until rest of the batter is used up.
Take each roll up and spread prepared filling to one side.
Roll.
Serve
Enjoy
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Keto Blueberry Cheesecake French Toast Roll Ups
Ingredients
- 3 Eggs
- ¼ cup Heavy Cream
- 2 tbsp Brown Erythritol
- ¼ cup Water
- 1 tsp Vanilla Extract
- ¼ cup Coconut Flour
- ½ tsp Cinnamon
- for the filling
- 6 oz Cream Cheese softened
- ¼ cup Powdered Erythritol
- 2 tbsp Fresh Blueberry Puree
Instructions
- Blend together all ingredients for the filling in a bowl. Set aside.
- Whisk together eggs, erythritol, heavy cream, water, and vanilla extract in a bowl.
- Blend in the coconut flour and cinnamon until mixture is very smooth.
- Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet. Swirl around in a thin even layer. Cook over low heat for about a minute. Flip and cook for a few more seconds. Continue cooking until rest of the batter is used up.
- Take each roll up and spread prepared filling to one side. Roll.
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