1. In a medium bowl, mix the softened cream cheese, keto powdered sweetener, vanilla extract, and ground cinnamon until smooth and creamy.

2. Gently fold in the blueberries, keeping them as whole as possible so they do not break apart too much.

3. Lay the low-carb tortillas flat and spread the cream cheese filling evenly over each one, leaving a small border around the edges.

4. Roll each tortilla tightly into a log and place seam side down on a plate.

5. Beat the egg in a shallow bowl and lightly brush each roll-up with the egg.

6. Heat the butter in a nonstick skillet over medium heat.

7. Place the roll-ups seam side down in the skillet and cook, turning gently, until all sides are golden brown and crisp.

8. Remove from the skillet, let them rest for a minute, then dust with optional keto powdered sweetener and garnish with mint if desired.