Ingredients
Crescent Dough:
- 1 can (8 oz) refrigerated crescent roll dough (or sugar-free homemade version)
Sugar-Free Pecan Filling:
- ½ cup chopped pecans, toasted
- ¼ cup monk fruit sweetener (granulated, or allulose)
- 2 tbsp corn syrup substitute (allulose syrup or monk fruit syrup)
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- A pinch of salt
Optional Sugar-Free Glaze:
- ¼ cup powdered monk fruit sweetener
- 1 to 2 tsp unsweetened almond milk or heavy cream
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to catch any filling that might escape during baking.
Step 2: Mix the Pecan Filling
In a medium mixing bowl, stir together the toasted chopped pecans, monk fruit sweetener, corn syrup substitute, melted butter, vanilla extract, cinnamon, and a pinch of salt. The mixture should feel thick and sticky. If it appears a bit thin, let it sit for a minute to thicken up.
Step 3: Prepare the Dough
Unroll your crescent roll dough onto a clean, flat surface. Carefully separate the dough along the perforated lines into 8 individual triangles.
Step 4: Fill and Roll
Spoon roughly 1 tablespoon of the sticky pecan mixture onto the wide end of each dough triangle. Avoid overfilling so the contents don’t completely ooze out in the oven. Gently roll each triangle starting from the wide end down to the pointed tip, securely tucking and pinching the sides as you go to seal the filling inside.
Step 5: Bake Until Golden
Place the assembled crescents onto your prepared baking sheet, leaving an inch or two of space between each one. Bake for 10 to 12 minutes. Remove them from the oven once the tops turn a beautiful golden brown and the bottoms are slightly crisp.
Step 6: Cool and Glaze
Allow the crescents to cool on the baking sheet for a few minutes so the hot pie filling can set. In a small bowl, whisk together the powdered monk fruit sweetener and almond milk until smooth. Drizzle the glaze over the warm pastries just before serving.