In a mixing bowl, combine 1 cup of almond flour, 2 oz of softened cream cheese, and 2 eggs. Add 1 tablespoon of sweetener and 1 teaspoon of vanilla extract. Mix until the batter is smooth and well-combined.

Heat a skillet over medium heat, allowing your choice of butter or coconut oil to melt and coat the surface.

Pour a small amount of the batter into the skillet (about 1/4 cup) and gently spread it into a thin pancake, ensuring an even shape.

Cook until the edges begin to brown, about 2-3 minutes, then flip and cook for an additional minute until golden.

Remove the cooked pancake onto a plate and let it cool slightly.

Mash 1/4 cup of blueberries with a fork until juicy, then spread it over the pancake.

Roll the pancake up tightly from one end to the other, ensuring a snug fit. Repeat with the remaining batter.

Warm them up, relish the crispy-inside, creamy-outside roll-ups, and enjoy your guilt-free treat!