Keto Cinnamon Roll Crescent Rolls Low Carb
Get the day going right with this keto croissant recipe.
Easy low carb keto croissant that taste like a cinnamon roll.
Yes, keto cinnamon roll crescent rolls you can make right now.
Homemade keto croissants that are simple and quick.
These keto crescent rolls are super delicious.
Not like a typical keto flaky croissant but even better.
Almond flour croissant recipe that everyone will love.
Low carb crescent rolls that you can make from scratch.
Turn a keto butter croissant into these cinnamon roll crescent rolls.
You can’t go wrong with these almond flour crescent rolls.
Serve for keto breakfast, keto snacks or low carb desserts.
This is the perfect breakfast pastry that will have everyone asking you to make the over and over again.
Get ready to bake up the best low carb keto croissant cinnamon rolls.
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How To Make Keto Cinnamon Roll Crescent Rolls
Place the mozzarella and cream cheeses into a microwave safe bowl. Heat at 30 second intervals until the cheeses are completely melted and well combined.
Add the almond flour, baking powder and salt to the cheese mixture, and knead with your hands until a dough has formed.
Place the egg into a mixing bowl with the dough, and beat on high until well incorporated.
Chill the dough in the freezer for 30 minutes.
Blend together ingredients for the cinnamon butter in a bowl.
Combine all ingredients for the icing in a separate bowl. Blend until smooth.
Roll the dough out until it is about ¼ of an inch thick between two pieces of parchment paper.
Spread cinnamon butter onto one side of the dough.
Use a sharp knife or pizza cutter to cut the dough into 8 large triangular shapes.
Starting at the fattest end, roll the dough triangles down until they form a crescent shape.
Bake on a parchment or silicone mat lined baking sheet for 15-20 minutes until golden brown.
Brush the melted butter over the top of the hot crescent rolls.
Leave to cool slightly then drizzle prepared icing on top.
Serve and Enjoy
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Keto Cinnamon Roll Crescent Rolls
Ingredients
- 6 oz Mozzarella Cheese shredded
- 2 oz Cream Cheese
- 1 cup Almond Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 1 Egg
- 1 tbsp Butter melted
- For the Cinnamon Butter
- ¼ cup Butter softened
- ½ cup Brown Erythritol
- 1 tbsp Cinnamon
- For the Icing
- ½ cup Powdered Erythritol
- 3 oz Cream Cheese
- 1 tbsp Almond Milk
Instructions
- Preheat oven to 350 degrees
- Place the mozzarella and cream cheeses into a microwave safe bowl. Heat at 30 second intervals until the cheeses are completely melted and well combined.
- Add the almond flour, baking powder and salt to the cheese mixture, and knead with your hands until a dough has formed.
- Place the egg into a mixing bowl with the dough, and beat on high until well incorporated.
- Chill the dough in the freezer for 30 minutes.
- Blend together ingredients for the cinnamon butter in a bowl.
- Combine all ingredients for the icing in a separate bowl. Blend until smooth.
- Roll the dough out until it is about ¼ of an inch thick between two pieces of parchment paper.
- Spread cinnamon butter onto one side of the dough.
- Use a sharp knife or pizza cutter to cut the dough into 8 large triangular shapes.
- Starting at the fattest end, roll the dough triangles down until they form a crescent shape.
- Bake on a parchment or silicone mat lined baking sheet for 15-20 minutes until golden brown.
- Brush the melted butter over the top of the hot crescent rolls.
- Leave to cool slightly then drizzle prepared icing on top.
Nutrition
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