Keto Dessert Tortilla Wrap
Published May 29, 2021 • Updated March 11, 2026
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I took the viral TikTok tortilla fold and turned it into a keto dessert with chocolate hazelnut spread, cream cheese, strawberries, and a cinnamon sugar finish that crisps up in butter. One tortilla, four quadrants, five minutes.
I started making this after the TikTok tortilla fold went viral, and I have probably made it thirty times since then. The concept is straightforward: take a low-carb tortilla, cut a slit from the edge to the center, load each quadrant with something sweet, fold it into a triangle, and fry it in butter until the outside goes golden. But the details matter more than you would think.
The cream cheese quadrant is not just for flavor. It works like glue. When you fold the tortilla and press it into the hot skillet, the cream cheese melts just enough to seal everything together. I figured this out after my first few attempts fell apart the second I tried to flip them. Once I started putting cream cheese on the quadrant that ends up inside the final fold, the structure held. Reader Rob put it perfectly: the cream cheese anchors everything in place, and the cinnamon butter on the outside crisps up into a thin shell that other versions just do not have.
That cinnamon sugar finish is what separates this from every other tortilla fold dessert out there. After frying, I press both sides into a mix of monkfruit sweetener and cinnamon. It sticks to the butter on the surface and creates a sweet, crunchy coating that reminds me of a churro. I tried skipping this step once to save time. The whole thing tasted flat. Do not skip it.
I use whatever fillings sound good that day. The version here has chocolate hazelnut spread, white chocolate, cream cheese, and strawberries, but I have also made it with almond butter and crushed dark chocolate, or with a thick layer of peanut butter in place of the hazelnut spread. Reader Eric has made six batches using straight almond butter with extra cinnamon, and that is now the only version he makes.
This is my go-to when I want something sweet and I do not feel like measuring out a full recipe. One tortilla, four fillings straight from the fridge, five minutes from start to finish. I have made it after dinner for just myself while the kids are doing homework, and I have also made a batch of four for movie night (just fold them all first, then fry one at a time). It works either way.
If you want more keto treats that come together fast, my keto mug brownie is ready in two minutes, and keto no bake cookies and keto s’mores bars are both great when you want something sweet without a big production.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 low-carb tortilla -
1 tablespoon sugar free chocolate hazelnut spread or almond butter
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0.5 oz sugar free white chocolate chips
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1 tablespoon cream cheese, softened
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1 strawberry, sliced
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1 tablespoon butter
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2 teaspoons monkfruit blend sweetener
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1/4 teaspoon cinnamon
Step by Step Instructions
Step by Step Instructions
Cut tortilla
Using scissors or a knife, cut a slit down the middle of the tortilla until you reach the center. This will help fold and section your tortilla into four quadrants.
Quadrant 1
To the lower right quadrant, spread chocolate hazelnut spread or almond butter evenly over that quarter of the tortilla.
Fold
Starting with the right lower quadrant, fold it up on top of the upper right quadrant. Then fold that onto the upper left quadrant and down to the last quadrant.
Fry in butter
Melt butter in a skillet over medium heat. Fry the folded tortilla wrap on each side until golden brown.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this in an air fryer?
I have tried it at 380F for about 4 minutes per side. It works, but the texture is different. You get a drier crunch without that buttery richness from pan frying. I still prefer the skillet because the butter on the outside is what makes the cinnamon sugar coating stick and taste like a churro. But if you want to skip the butter, the air fryer gets the job done.
What is the best low-carb tortilla brand for this?
I use Mission Carb Balance flour tortillas. They have about 4g net carbs and they crisp up well in the skillet without cracking. The flour variety works better than the whole wheat for dessert wraps because the flavor is more neutral. If you need gluten-free, look for an almond flour tortilla. I have tested a few and they hold up, though they brown faster so I watch them more closely.
Can I freeze these wraps before frying?
I have frozen them pre-folded and unfried, and they turn out fine. I lay them on a parchment-lined sheet, freeze for an hour, then stack them in a bag with parchment between each one. When I am ready, I fry them straight from frozen and just add about 2 extra minutes per side. The filling thaws fast once it hits the hot butter.
How do I reheat leftovers and keep the outside crispy?
I reheat mine in a skillet over medium heat for about 2 minutes per side. The microwave makes the outside soggy and the tortilla goes chewy, so I avoid it entirely. A toaster oven at 350F for 4-5 minutes also works if you do not want to pull out the skillet again.
What are the net carbs per wrap?
My version with Mission Carb Balance tortillas comes out to about 5-7g net carbs per wrap, depending on which fillings I use. The tortilla is the biggest contributor at around 4g. The cream cheese, butter, and strawberry add a couple more. I keep it under 7g by sticking with sugar-free chocolate and monkfruit sweetener for the coating.
Can I make this dairy-free?
I have swapped cream cheese for a dairy-free alternative and used coconut oil instead of butter. The coconut oil actually crisps the outside nicely, just at a slightly lower smoke point so I keep the heat at medium-low. You lose a little of the buttery flavor in the coating, but the cinnamon sweetener still comes through strong.
Does the folding direction actually matter?
It does, and I learned this the hard way. I start folding from the quadrant with the heaviest filling (for me, that is the hazelnut spread). If you fold starting from the lightest side, the weight shifts during frying and the wrap opens up. My method is bottom right up, then over to the left, then down. Keeps everything locked in.
Swapped the hazelnut spread for straight almond butter and bumped the cinnamon, and it's the only version I make now (six batches in).
Almond butter crisps differently. Slightly drier, but more cinnamon in that sugar mix covers it. Six batches.
Was pretty skeptical about the tortilla wrap trend in general. Tried a few versions before this one and they all fell apart the second you cut into them. The cream cheese layer actually solves that. It anchors everything in place and the cinnamon butter on the outside crisps up into this thin shell that the other recipes I've made just don't have. Better executed than I expected.