Low Carb Sausage and Cream Cheese Crescents

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My mother-in-love has made these lovely sausage and cream cheese crescent rolls for years during the holidays. It’s honestly one of my favorite things about the holidays!

Since we are both Trim Healthy Mamas, I wanted to figure out a way we could still have our favored holiday treat.

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Enter: magic fathead pizza dough.

This dough is so versatile! I even added a little “crescent” flavor to it by putting in a touch of butter extract. I kept the filling the same, just breakfast sausage and cream cheese. I’ve used hot sausage before, which is very tasty. Get creative and use your favorite – there are numerous good blends!

I mean, don’t they look EXACTLY like crescent rolls?

I even fooled my husband with these – and he’s a hard one to get “low  carb” things  past.

Sausage and Cream Cheese Crescent Rolls (THM S)

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 lb sausage
  • 6oz cream cheese, divided
  • 1 1/2 c shredded mozzarella cheese
  • 3/4 c almond flour
  • 2 eggs
  • 1/4 tsp butter extract
  • pinch of salt

Directions

  1. Preheat oven to 375.
  2. Begin by browning the sausage in a medium-sized skillet over medium-high heat. Drain the fat and cool slightly. Add 4oz of cream cheese and stir to combine.
  3. Make the dough by melting the mozzarella cheese and 2 Tbsp of cream cheese in the microwave for about 1-2 minutes. Stir and add in the almond flour, 1 egg, butter extract, and salt.
  4. Stir until well combined, and place between 2 sheets of parchment. Roll out to about a 10in round and slice into long triangles.
  5. Add about 1 Tbsp of the sausage filling and roll like a crescent. Place onto a parchment lined baking sheet. Whisk the remaining egg, and brush the tops of the crescents lightly. This helps ensure that you get golden brown tops of your crescents.
  6. Bake at 375 for about 10-15 minutes, or until lightly browned.

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17 thoughts on “Low Carb Sausage and Cream Cheese Crescents

  1. Ok I have a REALLY dumb question. Usually in a recipe tsp means teaspoon but when you capitalize it it means tablespoon and I feel like a teaspoon is too small for this recipe but I just wanted to be sure lol!

    • Yep, when I use “tsp” I mean teaspoon, and “Tsp” for Tablespoon. I just looked over it and everything is correct – were you meaning too little butter extract? That’s the only teaspoon measure, everything else is by the Tablespoon. Thanks for stopping by!

  2. I have a similar recipe for a casserole using 2 packs of crescent rolls for the top and bottom crust, with sausage,cheddar, and cream cheese filling. I’m going to try your crescent recipe doubled and see how it works. This is one of my favorite holiday recipes, and I look forward to trying a THM version.

    • I used Jimmy Dean sausage which is 4g carbs for the whole recipe. Fathead dough is 1g net carbs per crescent. So, the count is a little more than 1g, but less than 2g, of carbs each.

      • How many of these can we eat at one time? Also, should we pair something with these to make it an S? Sorry I’m new

      • These are an S all on their own. Honestly, you could have 7 or 8 and still be in solid S range (under 10g carbs). Personally, I feel two at a time (paired with something else) is pretty filling. At breakfast, I pair them with a few over-easy eggs and collagen coffee. When I serve them at parties, it’s alongside veggies and dip. Hope this helps!

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