These Dark Chocolate Crescent cookies are ideal for when you want something a tiny bit sweet after dinner with a good cup of coffee.
They are grain free, gluten free, sugar free, low carb, and a THM S.These 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.
As you can see I’m working on improving my food photography. This is the first time since graduating with a photography concentration 12 years ago that I’m really using it. My BA in Visual Arts has taken a backseat to being mommy for many years. Besides a couple stints selling on Etsy I’ve been a stay at home mom for 10 years. I am happy to be doing something creative again (even if it’s photographing cookies on poster board in my kitchen).
- 8 oz mozzerella shredded
- 2 oz cream cheese
- 1 tbsp butter
- 1 egg
- 1 cup local baking mix (1/3 each coconut flour, almond flour, ground golden flax)
- 2 tbsp gentle sweet sweetener or my copycat http://wp.me/p7hu23-4
- 2 tbsp butter softened
- 2 tbsp gentle sweet or my version http://wp.me/p7hu23-4
- 2 oz sugar free or 85% dark chocolate chopped
- Microwave the mozzerella 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 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: http://www.cookwithcookblog.com/2015/11/croissants.html
- 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.