These bite-sized rolls will disappear! Keto pumpkin crescent rolls are gluten-free treats that taste like mini pumpkin pies.
Keto Crescent Rolls
Both kids and adults love to eat crescent rolls! What’s not to love? They are the perfect size and have the most delicious buttery crust. So, if you’ve missed eating crescent rolls after starting the keto diet, you’ve got to make these!
They taste just like Pillsbury crescent rolls, but have a shocking 2 grams net carbs in each one! Yup, and that includes the sweet pumpkin filling.
Save this recipe because the filling is optional! You can make the crescent rolls without the pumpkin filling.
They are the easiest and tastiest keto side dish to go with any meal – including Christmas or Thanksgiving dinner.
Pumpkin Crescent Rolls
When you combine cream cheese, pumpkin puree, pumpkin pie spice, and Swerve confectioner’s sugar substitute, you get a fluffy pumpkin filling that taste just like a pumpkin cheesecake!
You can use this filling in so many other ways, too. I used a similar version in my keto pumpkin tacos. And the filling tastes delicious on top of some keto toast or as a frosting substitute for keto mug cake.
Mini Pumpkin Crescent
Pumpkin is such a healthy fruit. It’s really high in vitamin A, fiber, and even vitamin C. It’s fantastic for your gut and eye health. It is a bit higher in carbs, so you’ll need to control how much of it you eat, but it’s definitely keto-friendly!
Make sure that you grab the right stuff at the grocery store. Buy pumpkin puree, not pumpkin pie filling. Unfortunately, pumpkin pie filling is high in sugar.
Thanksgiving Side Dishes
You can make your entire meal keto-friendly – you just have to use the right ingredients. Start out with either keto air fryer turkey breast if you’re short on time or make an entire keto roast turkey if you have time to spare.
Then, for the side make a keto Brussels sprouts casserole. It has the best topping! And instead of stuffing, make keto cornbread dressing.
You can’t beat the flavor. Instead of mashed potatoes, make some keto garlic cauliflower mash. And everyone loves keto green bean casserole because it’s spiced with jalapenos. Yum!
How To Store Crescent Rolls
Since these crescent rolls are filled with a pumpkin cream cheese filling, you’ll need to keep extra crescent rolls in the refrigerator. Store the crescent rolls in an airtight container in the refrigerator for up to three days.
You can freeze them, too. Store them in a freezer-safe food storage bag for up to six months.
Keto Mini Pumpkin Crescent Rolls Recipe
Here’s the list of the ingredients and steps that you’ll need to make these easy keto pumpkin crescent rolls. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 20 minutes
Cook Time: 13-15 minutes
Servings: 16
Net Carbs: 2 net carbs per serving
Ingredients
Crescents:
- Almond Flour
- Egg
- Cream Cheese
- Baking Powder
- Swerve Confectioner’s Sugar Substitute
- Shredded Mozzarella Cheese
- Xanthan Gum
- Vanilla Extract
- Pumpkin Pie Spice
Pumpkin Filling:
- Pumpkin Puree
- Cream Cheese
- Pumpkin Pie Spice
- Swerve Confectioner’s Sugar Substitute
Directions
Place the 3 oz cream cheese and mozzarella cheese into a microwave safe bowl or container, and heat for 30 seconds at a time until completely melted. Add the mixture to a mixing bowl along with the remaining crescent ingredients. Knead the mixture well until well combined.
Chill the dough in the freezer for 30 minutes.
Blend together the filling ingredients until smooth.
Roll the chilled dough out between two pieces of parchment paper until about ⅛ of an inch thick.
Cut the dough into small triangles, where the base is about 2 inches long.
Spread some filling on each triangle of dough, and roll the dough closed over it, starting with the thickest part of the triangle.
Place the mini crescents on a parchment lined baking sheet. Bake for 13-15 minutes, or until lightly browned and cooked through.
Pin for later!
Follow me on Pinterest!
Keto Mini Pumpkin Cream Cheese Crescent Rolls
Equipment
- Baking Sheet
- Mixing Bowls
- Parchment Paper
Ingredients
Crescent Rolls
- 1 1/2 cups Almond Flour
- 1 large Egg
- 3 ounces Cream Cheese
- 1 tsp Baking Powder
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 2 cups Shredded Mozzarrella Cheese
- 1/4 tsp Xanthan Gum
- 1 tsp Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice
Pumpkin Filling
- 1/3 cup Pumpkin Puree
- 3 ounces Cream Cheese softenerd
- 1 tsp Pumpkin Pie Spice
- 3 tbsp Swerve Confectioner's Sugar Substitute
Instructions
- Place the 3 oz cream cheese and mozzarella cheese into a microwave safe bowl or container, and heat for 30 seconds at a time until completely melted.
- Add the mixture to a mixing bowl along with the remaining crescent ingredients. Knead the mixture well until well combined.
- Chill the dough in the freezer for 30 minutes.
- Blend together the filling ingredients until smooth.
- Roll the chilled dough out between two pieces of parchment paper until about ⅛ of an inch thick.
- Cut the dough into small triangles, where the base is about 2 inches long.
- Spread some filling on each triangle of dough, and roll the dough closed over it, starting with the thickest part of the triangle.
- Place the mini crescents on a parchment lined baking sheet. Bake for 13-15 minutes, or until lightly browned and cooked through.
Notes
Net Carbs: 2 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Pumpkin Recipes
If you enjoyed learning how to make keto pumpkin crescent rolls, here are some more tasty keto pumpkin recipes you should make next! There are so many different things you can make with pumpkin puree.
