Almond Flour Savory Crescent Rolls

This versatile almond flour pastry makes delicious crescent rolls, pie crusts, or single-serving sweet pies.

Serves: 10Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 3 cups blanched almond flour
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 4 Tbsp. cold coconut oil (cut into cubes)
  • 1 tsp. honey
  • 2 large eggs

Directions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, whisk the almond flour, baking soda, and sea salt. Cut in the coconut oil with a pastry blender until it resembles small peas throughout the mixture. Make a well in the center of the dry ingredients and add the honey and eggs. Stir the wet ingredients into the dry ingredients until you have a stiff dough.
  • Shape the dough into two large balls. Refrigerate the balls 15 minutes before using. Sprinkle additional blanched almond flour onto the parchment paper or plastic wrap to help keep the dough from sticking. Place the dough on a floured surface. Top with a sheet of parchment paper or plastic wrap and roll the dough out into a 12" circle. Using a pizza cutter, cut into 8 triangles.
  • Roll up the triangles starting from the wide end to the point. Place each roll about 2" apart on baking sheet.
  • Bake for 15 minutes until golden brown and slightly puffy.

Recipe Information

Serves: 10

Ingredients

  • 3 cups blanched almond flour
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 4 Tbsp. cold coconut oil (cut into cubes)
  • 1 tsp. honey
  • 2 large eggs

Directions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, whisk the almond flour, baking soda, and sea salt. Cut in the coconut oil with a pastry blender until it resembles small peas throughout the mixture. Make a well in the center of the dry ingredients and add the honey and eggs. Stir the wet ingredients into the dry ingredients until you have a stiff dough.
  • Shape the dough into two large balls. Refrigerate the balls 15 minutes before using. Sprinkle additional blanched almond flour onto the parchment paper or plastic wrap to help keep the dough from sticking. Place the dough on a floured surface. Top with a sheet of parchment paper or plastic wrap and roll the dough out into a 12" circle. Using a pizza cutter, cut into 8 triangles.
  • Roll up the triangles starting from the wide end to the point. Place each roll about 2" apart on baking sheet.
  • Bake for 15 minutes until golden brown and slightly puffy.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat23g
Saturated Fat6g
Cholesterol35mg
Sodium135mg
Total Carbohydrate8g
Dietary Fiber4g
Sugars2g
Protein9g