Keto Thanksgiving Crispy Butter Crescent Rolls
Whether it was for a holiday, a special occasion, or just part of your childhood, everyone has a memory of buttery crescent rolls. This Keto Thanksgiving roll recipe is a little different from the fluffy stuff you pull out of a can. Use this quick recipe to make flaky and buttery crescent-shaped rolls with crisper edges for an easy Keto substitute. Once the dough is rolled into the classic crescent shape, it’s baked and coated in melted butter. You can add other toppings or seasonings to the rolls to personalize them at your discretion. This is a great little holiday side dish to soak up any loose gravy or sauces on your plate, just like dinner rolls are intended!
How to Make It
Step 1
In a large mixing bowl, sift together almond flour, coconut flour, xanthan gum, salt, and garlic powder. Set the dry ingredients aside. Add cream cheese and shredded colby jack cheese in a small pot over low heat. Stir the ingredients as they melt, combining into one liquid cheese sauce. When the melted cheese is streak-free, remove it from the heat and let it cool for just about 30 seconds.
Step 2
Crack an egg into the warm cheese, and stir with a spatula or whisk until the egg and cheese mixture break up. Pour the lumpy mixture into the mixing bowl with the dry ingredients while it’s still warm. Stir the ingredients together to combine into a sticky dough. Transfer the dough to a piece of plastic wrap, and knead the dough with the plastic to remove any streaks. Wrap the dough and shape it into a rectangular disc.
Step 3
Place the dough in your refrigerator to chill for at least 30 minutes to firm up. When you’re ready to roll out the dough, turn on your oven to preheat to 350 degrees and line a baking sheet with parchment paper. Roll the dough out between two clean sheets of parchment paper or on a Silpat mat, if you own one. Unlike other Keto doughs, in this case, you can grease the dough instead of flouring it with a light spray of pan spray either on your rolling pin or directly onto the dough. Roll the dough into a 10”x6” rectangle.
Step 4
Use a sharp and clean knife or a round pizza cutter to slice the dough into 12 triangles with right angles. Trim any edges as necessary, or re-roll the dough if you need to. If the dough becomes too crumbly, you can return it to your refrigerator to chill back down. One by one, you’ll roll each dough triangle into a crescent shape by beginning with the wide, right-angle of the triangle and ending at the narrow end. Gently press the end of the crescent roll against the dough so the corner stays in place during baking.
Step 5
Fix any edges with your fingers and arrange the crescent rolls on your baking sheet. Bake the crescents for 10 minutes, during which time you’ll melt the butter in a small dish. Brush the butter over the crescents before returning them to the oven for an additional 10 minutes. If necessary, you can bake the rolls for longer to reach a golden brown color. Serve while warm and flaky.
Ingredients
- Almond flour
0.75 cup
- Coconut flour
0.25 cup
- Baking Aids Xanthan Gum
0.5 tsp
- Salt
0.13 tsp
- Garlic powder
0.13 tsp
- Cream cheese
2 oz
- Colby Jack cheese
0.5 cup, shredded
- Raw egg
1 large
- Butter, unsalted
1 tbsp