Keto Savory Spinach and Cheese Stuffed Crescent Rolls

Special Equipment: Baking sheet, parchment paper, rolling pin (or a wine bottle), mixing bowls, spatula

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Ingredients

For the Keto Crescent Dough:

• 1½ cups (150g) finely ground almond flour

• 2 tablespoons coconut flour (helps absorb moisture)

• 2 teaspoons baking powder

• ½ teaspoon salt

• 4 oz (113g) cream cheese, softened to room temperature

• ¼ cup (57g) unsalted butter, softened

• 1 large egg, room temperature

• 1 teaspoon apple cider vinegar (adds elasticity)

• Optional: 1 teaspoon xanthan gum (for better structure, but omit if your almond flour blend already has it)

For the Savory Spinach & Cheese Filling:

• 4 oz (113g) frozen chopped spinach, thawed and squeezed completely dry

• 4 oz (113g) cream cheese, softened

• ½ cup (60g) shredded mozzarella cheese

• ¼ cup (25g) grated Parmesan cheese

• 2 cloves garlic, minced

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional, for heat)

• 2 tablespoons fresh dill or parsley, chopped (optional)

For Topping (optional):

• 1 egg yolk mixed with 1 tablespoon water (egg wash)

• Everything bagel seasoning or flaky salt

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Instructions

Step 1: Preheat & Prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl, place the thawed spinach in a clean kitchen towel or paper towels and wring out every drop of water. Wet spinach will ruin the filling—squeeze until it’s almost crumbly.

Step 2: Make the Filling

In a medium bowl, combine the squeezed spinach, 4 oz softened cream cheese, mozzarella, Parmesan, garlic, black pepper, and red pepper flakes. Mix with a spatula until fully incorporated. Set aside. (If your cream cheese is cold, microwave for 15 seconds to soften.)

Step 3: Make the Keto Dough

In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum (if using). In a separate microwave-safe bowl, add the 4 oz cream cheese and ¼ cup butter. Microwave in 15-second bursts until very soft but not melted (about 30–45 seconds). Stir until smooth. Let cool for 1 minute, then mix in the egg and apple cider vinegar.

Pour the wet mixture into the dry ingredients. Stir with a spatula until a sticky dough forms. It will be soft and slightly tacky—that’s normal. If too sticky to handle, refrigerate for 5–10 minutes.

Step 4: Roll Out the Dough

Place the dough between two large pieces of parchment paper. Using a rolling pin, roll into a 12×9-inch rectangle (about ¼-inch thick). Peel off the top parchment. If the dough cracks, gently press it back together with your fingers—it’s very forgiving.

Step 5: Spread the Filling and Shape

Spread the spinach-cheese mixture evenly over the dough, leaving a ½-inch border on all sides. Starting from the long edge (the 12-inch side), use the bottom parchment to help you tightly roll the dough into a log, like a jelly roll. Pinch the seam to seal.

Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices (about 1½ inches each). Gently place each slice cut-side down onto the parchment-lined baking sheet. Bend each slice slightly into a crescent shape—they won’t look perfect, but they’ll bake up beautifully.

Step 6: Egg Wash & Bake

Brush the tops with the egg yolk wash (optional but gives a glossy, golden finish). Sprinkle with everything bagel seasoning or flaky salt. Bake for 13–15 minutes, or until the crescents are puffed, golden brown, and slightly firm to the touch. Rotate the pan halfway through for even browning.

Step 7: Cool & Serve

Let the rolls cool on the baking sheet for 5 minutes—this helps them set, as keto dough is more fragile than wheat dough. Transfer to a wire rack or serve warm directly from the pan. They are best enjoyed within an hour of baking, but reheat beautifully.

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Nutrition Information (Per 1 Crescent Roll)

Based on 8 servings. Values are estimates and may vary by specific ingredients.