Sugar-Free Cheesecake Crescent Rolls (Flaky, Gooey & Bakery-Style)

These Sugar-Free Cheesecake Crescent Rolls deliver everything you want from a classic pastry: crisp edges, soft layers, and a rich cream cheese center—without refined sugar or traditional flour. Perfect for brunch, dessert, or a special weekend treat.

Overview of Recipe Content

These crescent rolls are perfect for:

• Low-carb desserts
• Keto-friendly brunch
• Holiday baking
• Bakery-style treats at home

Why you’ll love them

• No refined sugar
• Gluten-free
• Soft, flaky texture
• Rich cheesecake filling

What they taste like

Buttery, lightly crisp dough wrapped around a smooth, vanilla-scented cheesecake center—warm, creamy, and deeply satisfying.

Nutritional & Lifestyle Notes

Made with almond flour, cheese-based dough, and allulose for sweetness, these crescents are low in carbs and high in flavor.

Full Ingredient List (Complete & Accurate)

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Crescent Dough (Fathead-Style, Rollable)

• 1 3/4 cups shredded mozzarella cheese (low-moisture)
• 2 oz cream cheese
• 1 cup almond flour (fine, blanched)
• 1 large egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/3 cup powdered allulose (or finely ground)
• 1 teaspoon vanilla extract
• Pinch of fine salt

Optional Topping

• Egg wash (1 egg beaten with 1 tsp water)
• Powdered allulose for dusting

Tools You’ll Need

• Microwave-safe bowl
• Mixing bowls
• Rolling pin
• Parchment paper
• Baking sheet

Substitutions & Additions

• Swap allulose for monk fruit powdered sweetener
• Add lemon zest to the filling
• Sprinkle cinnamon over filling before rolling
• Drizzle with sugar-free vanilla glaze

How to Make Sugar-Free Cheesecake Crescent Rolls

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Step 1: Preheat & Prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Make the Dough

In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second intervals until smooth. Stir in almond flour, egg, baking powder, and salt until a dough forms.

Step 3: Roll the Dough

Place dough between two sheets of parchment. Roll into a thin rectangle, about 1/8-inch thick. Cut into triangles.

Step 4: Make Cheesecake Filling

In a bowl, mix cream cheese, allulose, vanilla, and salt until smooth.

Step 5: Fill & Roll

Spoon filling onto the wide end of each triangle. Roll toward the tip, forming crescents.

Step 6: Bake

Brush with egg wash if desired. Bake for 12–15 minutes, until golden and puffed.

Step 7: Cool & Serve

Cool slightly before serving. Dust with powdered allulose if desired.

What to Serve with Cheesecake Crescent Rolls

• Hot coffee or cappuccino
• Unsweetened chai
• Fresh berries
• Keto brunch platter

Tips for Making Them Perfect

• Use low-moisture mozzarella only
• Work with dough while warm
• Don’t overfill crescents
• Let cool slightly for filling to set

Storage Instructions

• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (reheat in oven)

General Information

Fathead dough is a modern low-carb classic—originally created to replace traditional pastry dough while maintaining structure and richness. It’s perfect for crescent-style bakes like this.

Frequently Asked Questions

Are these keto-friendly?
Yes—low carb and sugar-free.

Do they taste cheesy?
No, the cheese melts into a neutral, pastry-like dough.

Can I make them ahead?
Yes—assemble and refrigerate before baking.

Can I make them sweet or savory?
Absolutely—this dough works both ways.

Conclusion

These Sugar-Free Cheesecake Crescent Rolls are flaky, creamy, and bakery-level delicious—without the sugar crash. If you loved these, you’ll also enjoy:

• https://poulef.com/sugar-free-desserts
• https://poulef.com/keto-baking
• https://poulef.com/cream-cheese-desserts
• https://poulef.com/gluten-free-pastries
• https://poulef.com/low-carb-breakfasts

Interactive Elements

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Nutritional Information (Approximate Per Crescent)

Calories	Fat	Carbs	Fiber	Protein
210	18g	4g	2g	9g

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