Ingredients
- 2 cans keto crescent dough (almond-flour based or low-carb brand)
- 16 oz cream cheese, softened
- ½ cup powdered sweetener
- 1 tsp vanilla extract
- ¼ cup melted butter
- 2 tbsp granular sweetener (for topping)
- Optional: cinnamon + sweetener mix for a cinnamon-sugar finish
Equipment
- Baking dish
- Mixing bowl
- Hand mixer
- Spatula
- Knife
- Oven
Instructions
- Preheat oven to 350°F (175°C).
- Press one sheet of keto crescent dough into the bottom of a greased baking dish.
- Beat cream cheese, powdered sweetener, and vanilla until smooth; spread over the dough layer.
- Place the second sheet of dough on top, gently pressing it down.
- Brush with melted butter and sprinkle granular sweetener (and cinnamon if using).
- Bake for 20–25 minutes or until golden brown and slightly caramelized on top.
- Cool completely so the filling sets properly.
- Slice and serve chilled or slightly warm for extra creaminess.
