If you’re missing picking up a Keto & Sugar Free chocolate Crescent Rolls at the coffee shop, try this better-for-you recipe.
Duration
Prep Time: 20 minutes
Cook Time: 10 minutes
Calories: 205 Kcal
Servings: 6
INGREDIENTS
1 cup almond flour
6 tbsp lupin flour
2 Oz. cream cheese
2 tbsp monk fruit sweetener
1 tsp baking powder
1 egg, whisked
1 1/2 cups mozzarella cheese, shredded
3 tbsp sugar free chocolate hazelnut spread
1/2 tbsp butter, melted
Instructions
- On a piece of plastic wrap, dollop sugar free chocolate hazelnut spread in a line roughly 6 inches long. Fold the wrap over and twist the sides to seal. Freeze for at least 1 hour, until the spread is firm.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the almond flour, lupin flour, monk fruit sweetener, and baking powder. Add the whisked egg, and stir until combined.
- Melt the mozzarella and cream cheese in the microwave for 60-90 seconds, until easy to stir. Continue to stir until smooth. Add the cheese mixture and knead to form a smooth dough.
- Place the dough between 2 pieces of greased parchment paper. Use a rolling pin to roll out into a very thin rectangle, about 8 x 11 inches.
- Cut the dough into 3 rectangles, then cut those into triangles. Cut the log of sugar free chocolate hazelnut spread into 6 pieces. Place one piece at the end of each triangle and roll up, lightly pinching the sides to seal the chocolate inside. Pinch the ends in slightly to form a croissant shape.
- Place on a parchment paper lined baking sheet and bake for 15-20 minutes until golden brown.
- Brush melted butter over the top of hot rolls, then serve.
Notes
If your hazelnut spread melts too quickly, try refrigerating the dough overnight and freezing the chocolate hazelnut spread overnight as well. You can also use our sugar free chocolate chips.
Nutrition Information
Serving Size: 1 Croissant
Calories: 205 | Fat: 16 grams | Carbs: 8 grams | Net Carbs: 3 grams | Protein: 10 grams | Fiber: 5 grams | Sugar: 1 grams
