Flaky sugar-free crescent rolls stuffed with a creamy cheesecake filling using fathead dough.

Scale

Crescent Dough:

1 3/4 cups shredded mozzarella

2 oz cream cheese

1 cup almond flour

1 large egg

1/2 teaspoon baking powder

1/4 teaspoon salt

Cheesecake Filling:

8 oz cream cheese

1/3 cup powdered allulose

1 teaspoon vanilla extract

Pinch of salt

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1. Preheat oven to 375°F and line a baking sheet.

2. Melt mozzarella and cream cheese until smooth.

3. Mix in almond flour, egg, baking powder, and salt.

4. Roll dough between parchment and cut into triangles.

5. Mix cheesecake filling ingredients until smooth.

6. Place filling on dough and roll into crescents.

7. Bake 12–15 minutes until golden.

– Use low-moisture mozzarella.

– Work with dough while warm.

– Dust with powdered allulose before serving.