Fluffy keto crescent rolls with garlic butter come out of the oven golden, tender, and genuinely bread-like, thanks to a mozzarella-and-almond-flour dough. A warm garlic-butter glaze soaks into every swirl as they cool. Serve them next to soup or eggs and nobody will guess they are low-carb.
Craving warm, buttery bread on a low-carb diet? Your search is over! These impossibly fluffy and tender keto crescent rolls deliver all the satisfaction of the classic pastry without the carbs. Made with a simple mozzarella and almond flour dough, they bake up golden brown with a savory garlic-butter glaze that makes them absolutely irresistible. Whether you serve them alongside a hearty soup, with your morning eggs, or just enjoy them on their own, these rolls are guaranteed to become a new family favorite.
Ingredients
• 2 cups / 224 g (7.9 oz) blanched almond flour
• 1 tablespoon baking powder
• 1½ teaspoons garlic powder, divided
• 1 teaspoon onion powder
• 3 cups / 336 g (11.9 oz) shredded low-moisture, part-skim mozzarella cheese
• 2½ ounces / 70 g (2.47 oz) full-fat cream cheese
• 2 large eggs
• 2 tablespoons / 28 g (0.99 oz) salted butter, melted
• ½ teaspoon Italian seasoning
Instructions
1. Preheat your oven to 425°F / 220°C. Line a large, rimmed baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the almond flour, baking powder, 1 teaspoon (5 ml / 0.2 fl oz) of the garlic powder, and the onion powder until well combined and free of lumps.
3. Place the shredded mozzarella and cream cheese in a large, microwave-safe bowl. Microwave on high for 90 seconds, stir well, then microwave for another 60 seconds until the cheeses are completely melted and smooth.
4. Working quickly while the cheese is hot, add the almond flour mixture and the eggs to the bowl. Use your hands or a sturdy spatula to mix and knead the until a uniform dough forms.
5. Place the dough between two large sheets of parchment paper and roll it out into a 14-inch circle. Using a pizza cutter or a sharp knife, slice the circle into 12 equal wedges.
6. Gently roll up each wedge, starting from the wide outer edge and rolling toward the point. Place the rolls point-side down on the prepared baking sheet.
7. Bake for 20 minutes, or until the rolls are puffed and golden brown.
8. While the rolls are baking, combine the melted butter, Italian seasoning, and the remaining ½ teaspoon of garlic powder in a small bowl.
9. Remove the rolls from the oven and immediately brush the tops generously with the garlic butter mixture. Return to the oven and bake for an additional 5 minutes to set the glaze.
10. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in a 250°F / 120°C oven until warmed through.
Nutritional Information
• Serving: 1 roll
• Calories: 245
• Fat: 19 g
• Protein: 14 g
• Total Carbs: 5.6 g (0.2 oz)
• Dietary Fiber: 2 g
• Net Carbs: 3.6 g (0.13 oz)
Pro Tips
• For the best melt and texture, use low-moisture mozzarella from a block and shred it yourself. Pre-shredded cheeses contain anti-caking agents that can make the dough greasy.
• This dough is easiest to work with while it’s warm. If it starts to stiffen as it cools, simply microwave it in 20-second intervals to make it pliable again.
• For the fluffiest result, sift the almond flour with the baking powder to break up any clumps and ensure the leavening agent is perfectly distributed.
• Customize your rolls by adding finely chopped fresh herbs like rosemary or chives to the dough, or sprinkle the buttery tops with flaky sea salt before the final bake.
FAQ
Q: How many net carbs are in one keto crescent roll
A: Each crescent roll contains 3.6 grams (0.13 oz) of net carbs, making it a great low-carb bread option.
Q: Can I use pre-shredded mozzarella for this recipe
A: It is highly recommended to use low-moisture mozzarella from a block and shred it yourself. Pre-shredded cheeses contain anti-caking agents which can negatively affect the dough’s texture and make it greasy.
Q: What should I do if my dough gets too stiff to work with
A: The dough is easiest to handle while it’s warm. If it starts to cool and stiffen, you can microwave it in 20-second intervals to make it pliable again.
Q: How do I store and reheat these rolls
A: Store leftover rolls in an airtight container in the refrigerator for up to one week. To reheat, place them in a 250°F / 120°C oven until warmed through.
Pro Tips
- Shred low-moisture mozzarella from a block — the anti-caking starch on pre-shredded cheese makes the dough greasy and heavy.
- Work the dough while it is warm; if it stiffens as you roll, microwave it in 20-second intervals until it is pliable again.
- Sift the almond flour with the baking powder so the leavening spreads evenly and the rolls puff instead of turning dense.
- Brush the garlic butter on the minute the rolls leave the oven, then bake 5 more minutes to set the glaze.
- Store leftovers in an airtight container in the fridge for up to 1 week and rewarm in a 250°F / 120°C oven rather than a microwave, which makes them rubbery.
Frequently Asked Questions
How many net carbs are in one crescent roll?
Each roll has 5.6 g of total carbs and 2 g of fiber, leaving 3.6 g net carbs, along with 14 g of protein and 19 g of fat.
What gives these keto crescent rolls their fluffy texture?
It is the melted mozzarella and cream cheese dough worked with almond flour, eggs, and baking powder. Kneading while the cheese is warm and sifting the flour are the two details that keep them light.
How do I store and reheat leftover rolls?
Keep them in an airtight container in the refrigerator for up to 1 week and rewarm in a 250°F / 120°C oven until heated through.
Why did my dough turn greasy or stiff?
Pre-shredded mozzarella usually contains anti-caking agents that weep fat into the dough, and cool dough stiffens quickly. Shred cheese from a block and rewarm the dough in 20-second bursts as you work.
Recipe card below.
More Recipes You’ll Love
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- Portobello Mushroom Pizza: Easy, Irresistible Comfort
- Keto Blueberry Cinnamon Scones (Instant Pot)
Fluffy Keto Crescent Rolls with Garlic Butter
Ingredients
Method
- Preheat your oven to 425°F / 220°C.
- Line a large, rimmed baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, baking powder, 1 teaspoon (5 ml / 0.2 fl oz) of the garlic powder, and the onion powder until well combined and free of lumps.
- Place the shredded mozzarella and cream cheese in a large, microwave-safe bowl. Microwave on high for 90 seconds, stir well, then microwave for another 60 seconds until the cheeses are completely melted and smooth.
- Working quickly while the cheese is hot, add the almond flour mixture and the eggs to the bowl. Use your hands or a sturdy spatula to mix and knead the until a uniform dough forms.
- Place the dough between two large sheets of parchment paper and roll it out into a 14-inch circle.
- Using a pizza cutter or a sharp knife, slice the circle into 12 equal wedges.
- Gently roll up each wedge, starting from the wide outer edge and rolling toward the point.
- Place the rolls point-side down on the prepared baking sheet.
- Bake for 20 minutes, or until the rolls are puffed and golden brown.
- While the rolls are baking, combine the melted butter, Italian seasoning, and the remaining ½ teaspoon of garlic powder in a small bowl.
- Remove the rolls from the oven and immediately brush the tops generously with the garlic butter mixture. Return to the oven and bake for an additional 5 minutes to set the glaze.
- Serve warm. Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in a 250°F / 120°C oven until warmed through.
