Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 3 tbsp powdered allulose or monk fruit sweetener
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground Ceylon cinnamon
  • 6 small zero-carb tortillas, cut in half
  • 3 tbsp grass-fed butter
  • 0.25 cup granulated allulose
  • 1 tbsp ground cinnamon
  • 1 pinch sea salt

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, powdered sweetener, vanilla, and 0.5 tsp cinnamon. Use an electric mixer or whisk until the mixture is smooth and airy.
  2. Lay the tortilla halves flat. Spread a thin, even layer of the cream cheese mixture over each piece, leaving a 1/4-inch border at the edges.
  3. Roll the tortillas tightly starting from the straight edge, using the cream cheese to seal the seam.
  4. Melt butter in a large non-stick skillet over medium heat. Place roll-ups seam-side down and sear for 1 to 2 minutes per side until mahogany-colored and crisp.
  5. In a small shallow bowl, mix the granulated allulose, 1 tbsp cinnamon, and sea salt. Immediately toss the hot rolls in the mixture to coat thoroughly.