Blueberry keto roll

These French-style blueberry cream roulettes are reminiscent of thin pancakes stuffed with sweet creamy blueberries. This dish works well as a dessert, breakfast, and low-carb snack.

Ingredients

• For crust
• 3 pcs. chicken eggs
• ¼ a glass of heavy cream 30%
• 2 table. spoon. brown erythritol
• ¼ glass of water
• 1 tea spoon. vanilla extract
• ½ tea spoon. cinnamon
• ¼ a glass of coconut flour
• For filling
• 170 gr softened cream cheese
• ¼ a glass of powdered erythritol
• 2 table. spoon. fresh blueberry puree

Directions

1. Grind the blueberries with a blender until puree.
2. Whisk the blueberry puree, erythritol, and cream cheese in a blender. Set aside.
3. Whisk eggs, erythritol, cream, water, and vanilla extract using a blender or mixer.
4. Add sifted coconut flour and cinnamon, beat again until smooth.
5. Preheat a pan for pancakes, brush with oil for frying. Pour about 1/4 cup batter into a preheated skillet. Turn the pan to distribute the dough evenly. Saute over low heat for about a minute, until the pancake comes off easily from the pan. Turn over and cook for a few more seconds.
6. Continue cooking the pancakes until the remaining dough is used up.
7. Grease each pancake with the prepared filling.
8. Roll into rolls and serve warm or cold.