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Blueberry Cheesecake Rolls (Low point, Gluten-Free)

Blueberry Cheesecake Rolls (Low point, Gluten-Free)

Serves: 8 rolls
WW Points: ~3–4 pts per roll
Prep time: 15 min | Cook time: 20 min | Total: 35 min

🛒 Ingredients – Dough:

  • 2 cups shredded mozzarella cheese (part-skim for lower points)
  • 2 tbsp cream cheese (light version for lower points)
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 2 tbsp Erythritol (or allulose / monk fruit)
  • 2 tsp baking powder
  • 2 large eggs

Filling:

  • 4 oz cream cheese (softened, light version works)
  • 2 tbsp Erythritol powder
  • 1 tsp vanilla extract
  • ¼ cup fresh blueberries

Glaze:

  • 1 tbsp heavy cream
  • 2 tbsp cream cheese (light version works)
  • 1 tbsp Erythritol powder

👩‍🍳 Instructions:

  1. Preheat oven: 375°F (190°C). Line a baking tray with parchment paper.
  2. Melt cheeses: In a microwave-safe bowl, melt mozzarella & cream cheese for 40–45 sec. Stir until smooth.
  3. Mix dry ingredients: In a separate bowl, combine almond flour, coconut flour, baking powder, and Erythritol.
  4. Form dough: Add eggs to the melted cheese mixture, then fold in the dry ingredients until a soft dough forms.
  5. Shape: Roll the dough into a rectangle using parchment paper.
  6. Prepare filling: Beat cream cheese, Erythritol, and vanilla until smooth. Spread evenly on the dough.
  7. Add blueberries: Sprinkle blueberries over the filling. Roll dough gently into a log and cut into 8 rolls.
  8. Bake: Place rolls on the tray and bake for 18–20 minutes until golden brown.
  9. Make glaze: Mix heavy cream, cream cheese, and Erythritol. Drizzle over cooled rolls.

🍽️ Serving Suggestions:

  • Breakfast: Bulletproof coffee, scrambled eggs with spinach, avocado egg cups
  • Brunch: Keto bacon & cheese quiche, smoked salmon cucumber bites, almond flour pancakes
  • Desserts: Keto vanilla ice cream, chocolate avocado mousse, coconut whipped cream
  • Drinks: Iced keto latte, sugar-free lemonade, keto hot chocolate

💡 Tips:

  • Don’t overfill the rolls to avoid leaking.
  • Cool completely before glazing for smooth icing.
  • Optional: add a pinch of cinnamon or lemon zest for extra flavor.

Storage:

  • Fridge: Covered for up to 5 days.
  • Freezer: Individually wrap rolls in plastic wrap; freeze up to 2 months.

🧁 Nutrition (per roll):

  • Calories: 210 kcal
  • Total carbs: 6 g | Net carbs: 4 g
  • Protein: 10 g
  • Fiber: 2 g
  • Sodium: 140 mg
  • Calcium: 120 mg