These Chocolate Crescent Cookies are ideal for when you want something a tiny bit sweet after dinner with a good cup of coffee. My easy crescent cookies recipe is low carb, keto, gluten-free, grain-free, sugar-free, and THM S.
What are Chocolate Crescent Cookies?
These are simple cookie dough, very similar to pizza dough, that is rolled up and filled with dark chocolate. It is a cross between a chocolate croissant and a traditional rolled cookie, like rugelach.
These were inspired by the fabulous chocolate croissants I had on my honeymoon in Quebec. I hope you enjoy them!
How to make crescent cookies low carb?
Mozzarelle cheese. True story. Mozzarella dough might be the best low carb invention ever. There is a debate about the origin of it but whoever was responsible is a genius.
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.
Do I have to use chocolate?
What type of chocolate should I use?
Can I make these without almond flour?
Yes, you can sub in sunflower seed flour for the almond flour in a 1:1 ratio to make these nut-free.
- 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.
Originally published March 1, 2016. Updated and republished February 27, 2018.