Keto Cinnamon Cream Cheese Roll-Ups – A Low-Carb Treat

Some desserts hit different, right? You know that warm, sweet cinnamon smell that used to sneak out of the oven and wrap around the whole house? Yeah. That. This one brings it back, with no sugar crash, no carb guilt, and no mile-long ingredient list that makes you want to shut the cookbook and run.

If you’re eating low carb or just trying to skip the sugar for a bit, these Keto Cinnamon Cream Cheese Roll-Ups are one of those treats that actually feel like treats. They taste like something your grandma would make, but without the flour, sugar, or… well, the nap you used to need after eating three.

They’re soft, creamy, cinnamon-y, and honestly kinda addictive. Also, they take way less effort than they look like they should.

The Ingredients (You Probably Already Have Most)

This is a no-fuss, no-fluff recipe. Everything can be found at a normal grocery store—nothing fancy or weird.

For the Roll-Ups:

• 4 large eggs

• 4 oz cream cheese, softened (leave it out for 30 mins if you can)

• 1/2 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 tbsp granulated sweetener (erythritol, monk fruit, allulose—your call)

• Pinch of salt

• Butter or coconut oil for the pan

For the Filling:

• 3 oz cream cheese, softened

• 1 tbsp butter, softened

• 1 tbsp powdered sweetener (same types as above)

• 1/2 tsp cinnamon

For the Topping (optional, but really worth it):

• 1 tsp cinnamon

• 1 tbsp powdered sweetener

The Basic Idea

You’re gonna make a thin, crepe-style pancake using eggs and cream cheese (sounds weird but trust the process). Then, spread it with sweet cinnamon filling, roll it up, and dust it with that cinnamon sugar topping. That’s it.

Why This Works on Keto

This whole thing is built around ingredients that play nice with low carb. Eggs and cream cheese make a perfect soft “wrap” without needing any flour. And because we’re using zero-sugar sweeteners, the taste stays sweet, but your blood sugar doesn’t spike.

No almond flour, no coconut flour. Nothing crumbly or dry. Just creamy, soft, melt-in-your-mouth texture with that cinnamon swirl everyone secretly wants a second serving of.

Steps to Making this Cinnamon Cream Cheese Roll-Ups: From Bowl to Plate

You can get this done in under 30 minutes if your cream cheese is soft. No joke.

Step 1: Whip the Batter

In a blender or bowl with a hand mixer, throw in your eggs, softened cream cheese, vanilla, sweetener, cinnamon, and salt. Blend until it’s smooth with no lumps. You want it to be a bit thinner than pancake batter—almost like melted ice cream.

If you don’t have a blender, just whisk it by hand. It’ll still turn out great—just make sure the cream cheese is soft enough to mix easily.

Step 2: Cook Your Crepes

Heat up a non-stick pan on medium-low heat and add a little butter or coconut oil. Pour in just enough batter to cover the bottom—swirl the pan if you need to spread it out thin.

Cook for 1–2 minutes, or until the top looks dry and the bottom has a little golden color. Flip it carefully (use a thin spatula) and cook the other side for 15–30 seconds.

Set each cooked crepe on a plate and keep going until the batter’s gone. You should get about 5–6 small crepes.

Step 3: Make That Filling

While your crepes cool off a bit, mix the softened cream cheese, butter, sweetener, and cinnamon in a small bowl. It should spread easily—like soft frosting.

If it feels too thick, pop it in the microwave for 10 seconds.

Step 4: Assemble The Roll-Ups

Take one crepe, spread a spoonful of the cinnamon filling all over it, then roll it up gently. Do this with all of them.

If you’re feeling extra, mix your cinnamon and sweetener topping and sprinkle it over the top before serving. You can also warm them up again in the pan for a few seconds to make them gooey and warm.

Storage and Meal Prep Tips

These actually store super well. You can make a batch and keep them in the fridge for 3–4 days. Just reheat in a pan or microwave when you’re ready.

You can even freeze them—just wrap each one in plastic wrap and stick them in a freezer bag. To reheat, microwave for 30–45 seconds or toss them in a pan with a bit of butter.

Why People Keep Making These Over and Over

Let’s be honest—most keto desserts are either too much work or they taste like someone dropped a cupcake in a sandbox. These are soft, creamy, sweet, warm, and satisfying without being sickly sweet.

And the cinnamon? It smells like home. Like lazy Sundays and school mornings. Like Cinnabon without the sugar coma.

A Few Yummy Tweaks That Work

These roll-ups are super forgiving. Here’s what folks (including me) have played around with:

1. Add Nuts or Crunch

Chop up a few pecans or walnuts and sprinkle them inside the roll-up before rolling. Adds texture and makes it feel fancy.

2. Drizzle with Keto Maple Syrup

You don’t need it, but a little syrup over the top really takes it to brunch level.

3. Add a Splash of Pumpkin Spice

Swap the cinnamon in the filling with pumpkin pie spice for a fall twist. Throw on a flannel and live your best autumn life.

4. Make it a Dessert-for-Breakfast Moment

Serve it warm with coffee or iced matcha. Or just eat one cold from the fridge while standing in your kitchen trying not to eat all six.

Macros & Carb Info

Here’s a rough idea based on typical ingredients (obviously always double-check based on what you use):

Per Roll-Up (if you make 6):

• Calories: ~120

• Net Carbs: 1.5–2g

• Fat: 10g

• Protein: 4g

Low enough to stay in ketosis, high enough in flavor to make you forget it’s “diet food.”

Okay But… Do These Really Taste Good?

Yeah. I’ve made keto snacks that looked great on Pinterest and tasted like cardboard wrapped in coconut oil. These don’t.

The crepe part tastes like something between French toast and pancakes. The filling is creamy, sweet, and buttery. And the cinnamon on top? That’s the part that makes it feel like dessert.

I’ve given these to non-keto friends and nobody noticed they were low-carb. In fact, they asked for more.

Why You’ll Probably Keep Making These

Because they don’t feel like “keto.” You’re not sacrificing anything. There’s no chewing for 2 minutes straight like with almond flour cookies.

You can make them ahead, eat them warm or cold, switch up the flavors, and feel like you’re eating something you’re not supposed to.

They’re simple. They hit the spot. And they make you feel like you didn’t give up cinnamon rolls forever.

Got Kids? They’ll Eat These Too

Here’s something wild: my 9-year-old loves these. He doesn’t even know they’re sugar-free. He just knows they taste “like pancakes with the good stuff inside.”

No weird aftertaste, no weird texture, just creamy cinnamon sweetness that even picky eaters don’t question.

Bonus: no sugar crash or hyper tornado an hour later.

You Don’t Need To Be Keto To Love These

Even if you’re not watching carbs, these make a great swap when you just want something sweet but not heavy.

They’re gluten-free, easy to digest, and they don’t leave you in a food coma. Eat them after dinner or as a mid-day treat without needing a nap or a treadmill.

Conclusion

If you miss cinnamon rolls but don’t miss the carbs, try these. You probably have the stuff to make them right now. And if not—add cream cheese to your grocery list and thank me later.

They’re quick, cozy, and they taste like childhood—with a grown-up twist that keeps the sugar in check.

No tricks. Just soft, sweet, creamy cinnamon comfort food that you can actually feel good about.

Make a batch. Stash some in the fridge. Eat one at midnight. Eat one for breakfast. Just make them.

Pin this, screenshot it, scribble it on a napkin, just don’t forget it. These roll-ups are the real deal.

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