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Keto Strawberry Cream Cheese Rolls - Soft, Sweet, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Dough:
  • 2 cups shredded low-moisture mozzarella
  • 2 oz cream cheese, softened
  • 1 3/4 cups almond flour (super-fine)
  • 2 tbsp coconut flour
  • 1 large egg
  • 2 tbsp granular erythritol or allulose
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • For the Strawberry Cream Cheese Filling:
  • 6 oz cream cheese, softened
  • 1/4 cup powdered erythritol or allulose (to taste)
  • 1 tsp vanilla extract
  • 1 cup diced fresh strawberries (very small dice) or 1/2 cup sugar-free strawberry preserves
  • 1 tsp lemon zest (optional, for brightness)
  • For the Glaze (Optional but lovely):
  • 1/3 cup powdered erythritol or allulose
  • 2–3 tbsp heavy cream (or unsweetened almond milk)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Prep your tools and oven. Preheat the oven to 350°F (175°C). Line a 9-inch round pan or 8x8-inch pan with parchment and lightly grease the sides.
  2. Make the filling. In a bowl, beat the cream cheese, powdered sweetener, and vanilla until smooth. Fold in the diced strawberries and lemon zest. If using preserves, swirl them into the cream cheese mixture. Refrigerate while you make the dough so it firms slightly.
  3. Melt cheeses for the dough. In a microwave-safe bowl, combine the mozzarella and 2 oz cream cheese. Microwave in 30-second bursts, stirring between each, until melted and cohesive, about 1–1.5 minutes. Alternatively, melt in a small saucepan over low heat, stirring constantly.
  4. Combine dry ingredients. In a separate bowl, whisk almond flour, coconut flour, granular sweetener, baking powder, and salt.
  5. Finish the dough. Add the egg and vanilla to the melted cheese mixture and mix quickly. Stir in the dry ingredients until a soft dough forms. If it’s sticky, knead it with lightly oiled hands until smooth.
  6. Roll out the dough. Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches. Peel off the top parchment.
  7. Spread the filling. Gently spread the strawberry cream cheese mixture over the dough, leaving a 1/2-inch border on all sides to prevent spillage.
  8. Roll it up. Using the parchment as a guide, roll the dough tightly from the long side into a log. If cracks form, patch them with a bit of dough. Chill the log for 10 minutes in the freezer to firm up for cleaner slicing.
  9. Slice into rolls. Use a sharp knife or dental floss to cut 9–10 even rolls. Place them in the prepared pan, slightly spaced but touching for soft sides.
  10. Bake. Bake for 20–24 minutes, until the rolls are lightly golden on top and the centers are set. If browning too quickly, tent loosely with foil.
  11. Mix the glaze. Whisk powdered sweetener, heavy cream, vanilla, and a pinch of salt until smooth. Adjust thickness with more cream as needed.
  12. Finish and serve. Let rolls cool for 10 minutes. Drizzle with glaze and serve warm. They’ll firm up more as they cool.