These Chocolate Filled Crescent Cookies are ideal for when you want something a tiny bit sweet after dinner with a good cup of coffee.
Chocolate Filled Crescent Cookies – Low Carb, Keto, THM S, Gluten-Free, Grain-Free, Sugar-Free
Mozzarella dough might be the best invention ever. There is a debate about the origin of it but whoever was responsible is a genius.
Mozzarella Dough
The first place I ever saw it was the amazing cheese danish at Up Late Anyway. Since then I’ve used my version in a bunch of different recipes.
If chocolate isn’t your thing check out my Cinnamon Rolls and Caramel Pecan Sticky Buns.
These chocolate filled crescent cookies are only slightly sweet if you use 85% dark chocolate. If you would like them sweeter you can add more stevia or use sugar-free milk chocolate such as Lily’s.
These were inspired by the fabulous chocolate croissants I had on my honeymoon in Quebec. I hope you enjoy them!
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Chocolate Filled Crescent Cookies are grain free, gluten free, sugar-free, keto, low carb and a THM S. They are ideal for when you want something sweet.
- 8 oz mozzerella shredded
- 2 oz cream cheese
- 1 tbsp butter
- 1 egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax or additional almond flour
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tbsp butter softened
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 oz 85% dark chocolate or sugar-free chocolate chopped
- Microwave the mozzarella and cream cheese until it is completely melted. I normally do this in 30-second increments. It takes about 2 minutes. Add the butter. Then the easiest way to make this dough is in a food processor with the dough blade. You can mix and knead by hand if you don't have one. Just mix the baking mix, egg, and gentle sweet into the cheese until it is a uniform color.
- Once the dough is thoroughly mixed roll it out between two pieces of waxed paper or parchment paper until it is about a 11x15 inch rectangle that is 1/3 inch thick.
- Spread the butter on the rolled out dough. Sprinkle with the sweetener and then the chocolate. Cut into long triangles. I
- Roll up the triangles into crescents beginning with the wide end and put them on a parchment lined baking sheet. Bake at 350 until they are golden brown, about 20-25 minutes.
P.S. I messed up on the cutting. I should've made big rectangles and then did diagonal cuts. Learn from my mistake. There is a much better diagram here: https://www.theredheadbaker.com/mini-butter-croissants/
Originally published March 1, 2016. Updated and republished February 27, 2018.
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