Low Carb Toaster Strudel Roll-Ups
These low carb toaster strudel roll-ups are crispy, creamy, and made in minutes using Cut Da Carb flatbreads. A quick, keto-friendly twist on a nostalgic treat!
Ingredients
For the Filling:
- 2 –3 tablespoons softened cream cheese
- 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
- 1 –2 teaspoons sweetener of choice monk fruit, erythritol, stevia
- 1 –2 tablespoons jam or fresh fruit preserves sugar-free preferred
For the Roll-Ups:
- 2 –3 sheets of @cutdacarb flatbread
- Oil or butter for pan-frying
For the Drizzle:
- 1 –2 tablespoons softened cream cheese
- 1 tablespoon powdered sweetener
- Optional: splash of almond milk to thin the drizzle
Instructions
Cut the Flatbreads
- Start by slicing each flatbread into long, even strips, about 2 inches wide. This helps them roll up cleanly and evenly.
Make the Cream Cheese Filling
- In a bowl, combine the softened cream cheese, vanilla powder, and sweetener. Mix until smooth and creamy.
Assemble the Roll-Ups
- Spread a thin layer of the cream cheese mixture on each strip. Top with a small amount of jam. Don’t overdo it—too much filling can make them hard to seal.
Roll It Up
- Carefully roll each strip from end to end, just like a cinnamon roll. Press gently to keep the roll intact.
Cook Until Golden
- Heat a bit of oil or butter in a skillet over medium heat. Place each roll-up seam-side down first to help it seal. Flip after 1–2 minutes or when golden. Cook on all sides until crispy and browned.
Make the Glaze
- In a separate bowl, whisk together more softened cream cheese with powdered sweetener. Add a splash of almond milk if needed to reach a drizzly consistency. Spoon or drizzle over the warm strudel roll-ups.
Tried this recipe?Let us know how it was!