Description
Sweet, spiced, and perfectly creamy — these bite-sized keto crescent rolls are filled with pumpkin and cream cheese for a fall-flavored treat that’s easy to make and totally irresistible!
Ingredients
For the Filling:
4 oz cream cheese, softened
2 tbsp unsweetened pumpkin puree
2 tbsp powdered erythritol or monk fruit sweetener
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp vanilla extract
Pinch of salt
For the Dough (Keto-Friendly Option):
1 cup almond flour
¼ cup coconut flour
¼ cup melted butter or coconut oil
¼ tsp baking powder
Pinch of salt
Optional: Store-bought low-carb crescent roll dough (check net carbs)
OR Use Ready-Made Keto Dough:
If using store-bought keto crescent rolls or puff pastry (check carb count), skip homemade dough.
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix cream cheese, pumpkin puree, sweetener, cinnamon, nutmeg, vanilla, and salt until smooth and well combined.
For homemade keto dough: Mix almond flour, coconut flour, baking powder, salt, and melted butter into a soft dough. Roll out between parchment paper into a rectangle shape (~8×10 inches).
Spread pumpkin cream cheese filling down the center of the dough in a strip.
Carefully roll up the dough like a crescent, sealing as you go.
Slice into 10–12 small rolls and place on a lined baking sheet.
Bake for 15–18 minutes or until golden and slightly firm to touch.
Optional: Drizzle with sugar-free icing or sprinkle with cinnamon before serving.
- Prep Time: 10 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 10-12
- Calories: 120
- Fat: 10g
- Carbohydrates: 3g
- Protein: 3g