makes 12 rolls (1 per serving) · prep time: 10 minutes · cook time: 27 minutes
How can you go wrong with light, fluffy, buttery crescent rolls? These are perfect to serve with breakfast, lunch, or dinner or even on their own.
- 2 cups blanched almond flour
- 1 tablespoon baking powder
- 1½ teaspoons garlic powder, divided
- 1 teaspoon onion powder
- 3 cups shredded low-moisture, part-skim mozzarella cheese
- 2½ ounces full-fat cream cheese (5 tablespoons)
- 2 large eggs
- 2 tablespoons salted butter, melted
- ½ teaspoon Italian seasoning
1.Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2.Put the almond flour, baking powder, 1 teaspoon of the garlic powder, and onion powder in a medium mixing bowl. Whisk until well combined; I like to put the mixture through a flour sifter to ensure that the baking powder gets fully mixed in with the rest of the ingredients.
3.Place the mozzarella and cream cheese in a large microwave-safe bowl. Microwave for 1 minute 30 seconds. Stir to combine the cheeses, then microwave for 1 more minute. Mix until the cheeses are well combined.
4.Add the almond flour mixture and the eggs to the melted cheeses. Using your hands, mix until the ingredients are well incorporated. If you are having a hard time mixing the ingredients together, put the bowl back in the microwave for another 20 to 30 seconds to soften. If the dough starts sticking to your hands, wet your hands slightly and continue working the dough.
5.Place the ball of dough between 2 pieces of parchment paper and roll it out into a 14-inch circle. Using a knife or pizza cutter, cut the circle into 12 equal wedges. Roll up each wedge, starting at the wide end and ending at the point, then place the rolls point side down on the prepared baking sheet.
6.Bake for 20 minutes, or until golden brown.
7.While the rolls are in the oven, combine the melted butter, Italian seasoning, and remaining 1/2 teaspoon of garlic powder. Remove the rolls from the oven, brush the tops with the butter mixture, and bake for an additional 5 minutes. Store leftovers in the refrigerator for up to 1 week. Reheat in the oven at 250°F until warmed.
CALORIES: 245 | FAT: 19 g | PROTEIN: 14 g | TOTAL CARBS: 5.6 g | DIETARY FIBER: 2 g | NET CARBS: 3.6 g