These pancake rolls are a fun twist on a weekend favorite: matcha-studded, coconut-scented, and filled with a tangy yuzu cream that tastes like sunshine. They’re soft and flexible like crêpes, but low in carbs and naturally gluten-free. You get that happy green color from matcha and a citrusy pop from yuzu without a sugar crash.
The texture is tender, the flavor is clean, and the whole recipe comes together faster than you think. If you love a bright, not-too-sweet treat, this is for you.
Why This Recipe Works
- Almond and coconut flours keep the pancakes low-carb while adding structure and a gentle coconut aroma.
- Matcha powder brings a clean, earthy flavor that balances the creamy filling and looks beautiful.
- Yuzu juice and zest cut through richness, creating a fresh, lemon-meets-grapefruit note without overpowering the pancakes.
- Thin batter, thin pancakes ensures easy rolling. Think crêpe-style, not diner-style stackers.
- Stabilized cream cheese filling gives a silky swirl that stays put when you roll.
Ingredients
- For the Pancake Rolls:
- 3 large eggs, room temperature
- 3/4 cup unsweetened almond milk (or coconut milk from a carton)
- 1/2 cup blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon matcha powder (culinary grade)
- 2 tablespoons granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- 1 teaspoon baking powder (aluminum-free)
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1–2 tablespoons unsalted butter or coconut oil, for the pan
- For the Yuzu Cream Swirl:
- 4 ounces cream cheese, softened
- 1/2 cup heavy whipping cream, cold
- 2–3 tablespoons powdered keto sweetener (to taste)
- 1–2 tablespoons yuzu juice (bottled is fine) or 1 tablespoon lemon + 1 tablespoon grapefruit juice
- 1 teaspoon finely grated yuzu zest (or lemon zest), optional
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings: toasted unsweetened coconut flakes, extra zest, a dusting of matcha, or a few fresh berries (if your carbs allow).
How to Make It
- Make the yuzu cream first. In a bowl, beat the softened cream cheese until smooth.
Add powdered sweetener, vanilla, salt, and yuzu juice. Beat until silky. In a separate bowl, whip the cold heavy cream to soft peaks.
Disclosure: As Amazon Associates, we earn from qualifying purchases at no extra cost to you.Fold whipped cream into the cream cheese mixture until it’s light and spreadable. Chill while you cook the pancakes.
- Whisk the dry ingredients. In a medium bowl, whisk almond flour, coconut flour, matcha, baking powder, sweetener, and salt. Break up any matcha clumps for an even color.
- Blend the wet ingredients. In another bowl, whisk eggs, almond milk, and vanilla until smooth.
Pour the wet into the dry and whisk until no streaks remain. The batter should be thin—like heavy cream. If it’s too thick, add 1–2 tablespoons more milk.
Let it rest 3–5 minutes so the coconut flour hydrates.
- Preheat the pan. Heat a nonstick skillet or crêpe pan over medium to medium-low. Lightly grease with butter or coconut oil. You want a gentle sizzle, not a scorch.
- Cook thin pancakes. Pour about 1/4 cup batter into the pan and swirl to a thin circle, 6–7 inches wide.
Cook 1–2 minutes until edges set and the surface looks dry. Gently flip with a thin spatula and cook 20–30 seconds more. Transfer to a plate and cover with a clean towel.
Repeat with remaining batter, greasing the pan lightly as needed.
- Fill and roll. Once pancakes are warm (not hot), spread each with a thin layer of chilled yuzu cream, leaving a small border. Roll up gently but firmly. For a swirl effect, you can pipe the cream in a spiral pattern before rolling.
- Slice and serve. Cut rolls into 2–3 pieces for bite-size swirls or serve whole as elegant crêpe logs.
Finish with a dusting of matcha, zest, or toasted coconut if you like.
How to Store
- Refrigerator: Store rolled pancakes in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze unfilled pancakes between sheets of parchment for up to 2 months. Thaw in the fridge and warm briefly before filling.
- Make-ahead cream: The yuzu cream keeps 3–4 days chilled.
Whisk briefly before spreading if it firms up.
Why This is Good for You
- Low-carb and gluten-free: Almond and coconut flours keep carbs low and skip the wheat.
- Healthy fats: Cream, cream cheese, and coconut help you feel satisfied and support a keto approach.
- Matcha benefits: Green tea antioxidants like EGCG pair with gentle caffeine for steady energy.
- Citrus lift without sugar: Yuzu adds brightness, so you can use less sweetener and still get a dessert-like vibe.
Common Mistakes to Avoid
- Pouring a thick batter: The batter must be thin to yield flexible, rollable pancakes. Add a splash of milk if it drags in the pan.
- High heat: Too hot and the pancakes brown before they set, making them brittle. Medium to medium-low is best.
- Overfilling: A heavy layer of cream will squish out and tear the pancake.
Use a thin, even layer.
- Skipping the rest: Give the batter a few minutes to hydrate. This prevents gritty texture and improves elasticity.
- Using clumpy matcha: Sift or whisk well to avoid bitter green pockets.
Recipe Variations
- Dairy-free: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative. Grease the pan with coconut oil.
- Extra coconut: Add 1–2 tablespoons fine unsweetened coconut flakes to the batter and a splash of coconut extract.
- Vanilla bean swirl: Split a vanilla bean and scrape seeds into the yuzu cream for a bakery-style finish.
- Chocolate twist: Add sugar-free white chocolate chips to the cream or drizzle with a thin line of melted sugar-free white chocolate.
- Berry accent: A few sliced strawberries or raspberries tucked inside add color and a tart bite.
Adjust carbs as needed.
- Protein boost: Whisk in 1 scoop unflavored or vanilla whey isolate. Increase milk slightly to keep the batter thin.
FAQ
Can I use only coconut flour instead of almond flour?
Coconut flour alone will make the pancakes dry and fragile. Almond flour balances moisture and structure.
If you must go nut-free, add an extra egg and more milk to loosen the batter, but expect a more delicate texture.
What if I can’t find yuzu juice?
Mix equal parts lemon and grapefruit juice for a similar bright, floral citrus note. Add a pinch of lemon zest to boost aroma.
How do I keep the pancakes from tearing when I roll them?
Keep them thin, don’t overcook, and let them cool to warm before filling. A thin spread of cream and a gentle, tight roll help.
If they tear, serve as folded crêpes—still delicious.
Which sweetener works best?
Powdered allulose blends smoothly and avoids grittiness. Powdered erythritol or a monk fruit blend also works. For the batter, granulated or powdered is fine; for the cream, use powdered.
Can I make them ahead for brunch?
Yes.
Cook the pancakes and store them stacked with parchment in the fridge overnight. Make the cream up to a day ahead. Fill and roll just before serving for the best texture.
Is culinary grade matcha okay?
Absolutely.
Culinary grade is perfect for baking and cooking, with a stronger flavor that holds up in batter. Save ceremonial matcha for sipping.
How do I reheat leftovers?
If already filled, eat chilled or let them sit at room temp for 10 minutes. If unfilled, briefly warm pancakes in a covered skillet over low heat or 10–15 seconds in the microwave.
In Conclusion
Matcha Coconut Keto Pancake Rolls with Yuzu Cream Swirl are light, bright, and surprisingly simple.
You get the elegance of a crêpe with the ease of a quick batter, and a citrusy filling that keeps each bite lively. Keep the pancakes thin, the heat moderate, and the cream modest, and you’ll have neat, beautiful spirals every time. Whether it’s a quiet breakfast or a brunch-worthy plate, this recipe delivers color, flavor, and a low-carb treat you’ll want on repeat.
