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Fluffy Keto Crescent Rolls with Garlic Butter – vegetarian recipe
Stav Kogan

Fluffy Keto Crescent Rolls with Garlic Butter

Impossibly fluffy and tender keto crescent rolls made with a simple mozzarella and almond flour dough, finished with a savory garlic-butter glaze. A perfect low-carb bread substitute.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 roll
Calories: 245
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (224 g / 7.9 oz) blanched almond flour
  • 1 tablespoon (15 ml / 0.5 fl oz) baking powder
  • 1½ teaspoons garlic powder, divided
  • 1 teaspoon (5 ml / 0.2 fl oz) 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
  • 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.

Method
 

  1. Preheat your oven to 425°F / 220°C.
  2. Line a large, rimmed baking sheet with parchment paper or a silicone mat.
  3. 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.
  4. 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.
  5. 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.
  6. Place the dough between two large sheets of parchment paper and roll it out into a 14-inch circle.
  7. Using a pizza cutter or a sharp knife, slice the circle into 12 equal wedges.
  8. Gently roll up each wedge, starting from the wide outer edge and rolling toward the point.
  9. Place the rolls point-side down on the prepared baking sheet.
  10. Bake for 20 minutes, or until the rolls are puffed and golden brown.
  11. While the rolls are baking, combine the melted butter, Italian seasoning, and the remaining ½ teaspoon of garlic powder in a small bowl.
  12. 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.
  13. 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.

Nutrition

Calories: 245kcalCarbohydrates: 5.6gProtein: 14gFat: 19g

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