Keto Cinnamon Crescents

Keto Cinnamon Crescents

Soft, buttery, and lightly sweetened with allulose!

Ingredients:

For the dough:

• 1 ½ cups almond flour

• 2 tbsp coconut flour

• ¼ cup Keystone Pantry Allulose

• 2 tsp baking powder

• 1 tsp cinnamon

• ¼ tsp salt

• 2 tbsp butter, melted

• 1 tsp vanilla extract

• 1 egg

• 1 ½ cups shredded mozzarella cheese

• 2 oz cream cheese

For the filling:

• 2 tbsp butter, softened

• 2 tbsp Keystone Pantry Allulose

• 1 tsp cinnamon

For the glaze (optional):

• 2 tbsp Keystone Pantry Allulose (powdered)

• 1 tbsp heavy cream

• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Melt mozzarella and cream cheese in a microwave-safe bowl (about 1 minute), stirring until smooth.

3. In a separate bowl, mix almond flour, coconut flour, allulose, baking powder, cinnamon, and salt.

4. Add melted butter, vanilla extract, and egg to the dry ingredients, then mix in the melted cheese mixture. Knead until a smooth dough forms.

5. Roll out the dough between two sheets of parchment paper into a 10-inch circle.

6. Spread softened butter over the dough, then mix allulose and cinnamon for the filling and sprinkle it evenly.

7. Cut the dough into 8 triangles (like a pizza). Roll each triangle from the wide end to form crescents.

8. Place crescents on the baking sheet and bake for 15-18 minutes, or until golden brown.

9. For the glaze, mix powdered allulose, heavy cream, and vanilla, then drizzle over the warm crescents.

10. Let cool slightly and enjoy your keto-friendly cinnamon crescents!

Here’s the Nutritional Facts Panel for the Keto Cinnamon Crescents (per crescent, based on 8 servings):

Calories: 145
Total Carbohydrates: 4.5g

• Dietary Fiber: 2.0g

• Net Carbs: 2.5g
  Protein: 5.62g
  Total Fat: 12.38g