Keto Mini Pumpkin Cream Cheese Crescents

The perfect fall dessert, these crescents have a dreamy blend of pumpkin spice and creamy filling that simply melts in the mouth.

Discover the ultimate keto pumpkin roll recipe: a heavenly blend of spice & cream cheese, perfect for a guilt-free indulgence this fall season.


For the crescents: – Almond flour – Large egg – Cream cheese – Baking powder – Swerve confectioners sugar substitute – Shredded mozzarella cheese – Xanthan gum – Vanilla extract – Pumpkin pie spice For the filling: – Pumpkin puree – Cream cheese (softened) – Pumpkin pie spice – Swerve confectioners sugar substitute

Start by placing the cream cheese and mozzarella cheese in a microwave-safe bowl. Heat in 30-second intervals until completely melted.


Transfer the melty goodness to a large mixing bowl and blend in the remaining crescent ingredients. Trust me, a hand mixer will save you some time here! Place the dough in the freezer for a quick 30-minute chill.


For the filling, just combine all the ingredients in a medium bowl until smooth.


Roll out the chilled dough between two pieces of parchment paper, aiming for about ⅛ of an inch in thickness. Cut your dough into small triangles – the base should be around 2 inches long.


Layer on that luscious filling on each triangle and roll starting from the thickest end. Place your crescents on a baking sheet lined with parchment paper and bake for 13-15 minutes. You're looking for a light brown finish.

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