Ingredients
Scale
(Makes 8 rolls)
Filling:
- 4 oz (½ block) full-fat cream cheese, softened (you love cream cheese!)
- ¼ cup powdered monk fruit blend (blood sugar friendly—you love this!)
- ½ tsp cinnamon
- ½ cup finely grated carrot (about 1 medium carrot—you want moisture-rich shreds!)
- 1 tbsp chopped walnuts or pecans (optional—you love nuts!)
Assembly:
- 1 (8 oz) tube refrigerated crescent roll dough (or gluten-free crescent dough)
- 2 tbsp melted butter
- 2 tbsp granulated monk fruit blend + ½ tsp cinnamon (for coating)
Instructions
1. Make filling:
Beat cream cheese, sweetener, and cinnamon until smooth. Fold in grated carrot and nuts (if using).
2. Assemble:
- Unroll crescent dough; separate into 8 triangles.
- Place 1 tbsp filling near the wide end of each triangle.
- Roll up tightly toward the point; curve into a crescent.
3. Bake:
- Brush with melted butter; roll in cinnamon-sugar mix.
- Bake at 375°F (190°C) for 10–12 minutes until golden.
💡 Pro Tips:
✅ Grate carrot finely—prevents tearing dough.
✅ Blood sugar friendly: Net carbs 4g/roll.
✅ Make ahead: Freeze unbaked rolls; bake from frozen (+2 min).
Nutrition (per roll):
Calories: 140 | Protein: 3g | Net Carbs: 4g | Fats: 10g | Gluten-Free Option • Blood Sugar Friendly • No Refined Sugar