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Garlic Crescent Rolls (Low Carb)

Cream cheese, mozzarella, egg and almond flour are the star ingredients that create these rolls with the best gluten free texture I’ve ever tried.

For the dough, combine mozzarella and cream cheese into a bowl and microwave on high for 30 seconds to 1 minute – until cheese is melted and is smoothly blended together.

Roll out dough between two pieces of parchment paper to about a 10-12″ circle. With a wet knife, cut into 12 equal wedges. With wet hands, roll up each starting from edges and working towards center. Place point-side down onto parchment/silicone lined baking sheet.

Bake until golden brown, then brush with melted butter topping.


Low Carb Garlic Crescent Rolls
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Serves: 12
Ingredients
Dough
  • 3 cups mozzarella cheese, shredded
  • 2½ oz (5 Tbsp) cream cheese
  • 2 cups almond flour
  • 1 Tbsp baking powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 eggs
Topping
  • 2 Tbsp butter, melted
  • ½ tsp Italian seasoning
  • ¼ tsp garlic powder
Instructions
  1. For the dough, combine mozzarella and cream cheese into a bowl and microwave on high for 30 seconds to 1 minute - until cheese is melted and is smoothly blended together.
  2. In another bowl, combine remaining ingredients mixing until smooth. Then stir in the cheese mixture, until smooth and well combined.
  3. Roll out dough between two pieces of parchment paper to about a 10-12" circle. With a wet knife, cut into 12 equal wedges. With wet hands, roll up each starting from edges and working towards center. Place point-side down onto parchment/silicone lined baking sheet.
  4. Bake at 400°F for 15-20 minutes, until golden brown.
  5. Combine topping mixture and set aside.
  6. Remove from oven and immediately brush with topping.
Notes
*Once you have the dough combined, work quickly to roll it out, cut it and roll each up. As the dough (the cheeses) cool, it will be harder to work with - the dough may 'break' as you try to roll them up. If too unmanageable, shape back into a ball and microwave for 10-15 seconds to soften.

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