Ingredients
Roll Ups
- 8 low-carb tortillas (6-inch, soft)
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 3 tablespoons powdered allulose
- 1 teaspoon vanilla extract
Cinnamon Coating
- 3 tablespoons butter, melted
- 1/4 cup allulose (granulated)
- 1 1/2 teaspoons ground cinnamon
Ingredients and Why They Matter
Low‑carb tortillas create a neutral, flexible base that crisps at the edges like a churro shell but keeps carbs lower than classic flour tortillas. Cream cheese forms a rich, tangy filling that mimics cheesecake and spreads easily when softened.
A small amount of butter in the filling adds richness and helps the texture stay creamy rather than chalky. Powdered allulose dissolves smoothly for sweetness without sugar or grit, which is especially important in the filling. Vanilla extract ties the filling flavors together and enhances the “dessert” vibe.
For the coating, melted butter helps the cinnamon “sugar” adhere and adds buttery flavor that echoes churros. Granulated allulose plus ground cinnamon recreate cinnamon sugar with a low‑glycemic sweetener that browns and caramelizes differently than sugar but works well for coating when added after baking.
Step-by-Step Instructions
Fill & Roll
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper (bottom only) for easy cleanup and to help prevent sticking.
- In a mixing bowl, beat the softened cream cheese, softened butter, powdered allulose, and vanilla extract until completely smooth and fluffy. Room‑temperature cream cheese and butter are key for a lump‑free spread.
- Spread 1–2 tablespoons of the cream cheese filling evenly over each tortilla, leaving a small border around the edges to reduce leakage as they bake.
- Roll each tortilla up tightly from one edge to the other. Place the roll ups seam‑side down on the prepared baking sheet so they don’t unravel.
Bake
- Brush the tops of the roll ups generously with melted butter. This encourages browning and crisp edges in the oven.
- Bake at 375°F for 12–15 minutes, or until the tortillas are lightly golden and crisping at the edges. Check toward the end so they don’t over‑brown.
Cinnamon Finish
- While the roll ups bake, mix the granulated allulose and ground cinnamon together in a shallow dish.
- While the roll ups are still hot from the oven, brush them again with the remaining melted butter.
- Immediately roll each warm roll up in the cinnamon–allulose mixture, turning to coat all sides evenly. The heat helps the coating stick.
- Let them cool for 5–10 minutes so the filling sets slightly and they’re comfortable to handle, then slice into halves or thirds for serving.