A delicious appetizer or side dish, these cheesy crescent rolls are a fun and delicious addition to any meal or get-together! Keto, low-carb, primal, gluten-free, grain-free.

Cheeeeeese.

I don’t eat much dairy anymore, because I have become more intolerant to it recently. Sometimes, I do just want to indulge a little, and I would much prefer to consume a little dairy than a little gluten.

I’ve always really liked Parmesan and mozzarella cheese. I am one of those people who will grab a big hunk of Parmesan and start cutting pieces off and popping them into my mouth. It’s one of my guilty pleasures. But Parmesan is unfortunately one of the cheeses that I don’t do very well with.

One cheese I find that I can get away with, with less consequences is mozzarella, one of my other favorites! It is not aged like Parmesan is, so the risk of mold is much lower. So if I do want to indulge, mozzarella is the one I usually choose.

Recently I realized I really wanted something rich, buttery and filled with cheese. Crescent rolls were always one of my favorite things to make growing up, so when the nostalgia kicked in, I decided it was something worth trying.

While this dough unfortunately doesn’t come in a cardboard tube that pops open, it is equally fun to make and play around with!

And of course, the end result is a delicious, cheese explosion of tasty goodness. They’re even good warmed up the day after, which was a pleasant surprise to me as well.

Ok, but how do you make them?

So first, you’ll need to make a batch of dough. For that, you’ll need some coconut flour, tapioca flour, baking soda, eggs and apple cider vinegar.

Start by mixing the dry ingredients together in a bowl, then add in the eggs and apple cider vinegar. Knead until smooth. You may find that your hands work best here, since the dough is very dense. Allow the dough to sit for several minutes.

Roll out the dough between two layers of parchment paper until it reaches approximately the thickness of crescent roll dough.

If you roll it into a round pizza-like shape, it will be easiest to work with. Then you can simply remove the top layer of parchment paper and slice it up like a pizza into 8 “slices of pizza”.

To the outer edge of each “slice”, add half a mozzarella stick, and roll the dough up and over the cheese to form a crescent roll. You may want to close up the ends, although my cheese found it’s way out anyway, as it baked. They’re delicious either way!

Bake until they begin to turn brown. You can store them for up to 3 days in the fridge, but they do taste their best fresh out of the oven!

My dough is too sticky/too dry…help!

For too sticky dough, add more tapioca flour a little at a time, until the dough is no longer sticking to your fingers. Just don’t add too much that it then becomes dry.

For too dry dough, add a small splash of water, making sure to not add too much that the dough becomes too wet.

These are delicious but I want more butter flavor. What should I do?

After you assemble the crescent rolls, you can melt some salted butter and either drizzle or brush it onto the outsides. This would definitely help make them extra buttery!

If you give these cheesy keto crescent rolls a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!