A crescent ring looks impressive on any table, and this one is filled with two favorites: a sweet cream cheese layer and chunky caramel cinnamon apples. This caramel apple crescent ring uses a low-carb almond flour and mozzarella dough that bakes up golden and tender.
It is sugar-free and sweetened with allulose. Each of the 10 servings has about 156 calories, 7g protein and 4g net carbs.
The apples cook while the dough comes together, and the ring bakes in under 30 minutes.
Why You’ll Love This Caramel Apple Crescent Ring
- Show-stopping shape. Ten triangles folded into a golden ring with apples peeking out.
- Two fillings. Creamy vanilla cream cheese and glossy caramel apples.
- Low-carb dough. Almond flour, coconut flour, mozzarella and egg.
- 4g net carbs per serving. About 156 calories and 7g protein.
Ingredient Notes
Crescent-style dough. Three-quarters of a cup plus 1 tablespoon of Bob’s Red Mill almond flour, a little coconut flour, 4 ounces of grated Sargento part-skim mozzarella and 1 egg make a soft dough that rolls out easily. It is tender and compact rather than flaky.
Caramel apples. A cup and a quarter of Granny Smith cubes cooked in butter and granulated allulose until the syrup turns light amber, finished with cinnamon.
Cream cheese filling and drizzle. Philadelphia Neufchâtel beaten with powdered allulose. For the vanilla, use an alcohol-free vanilla flavoring. A little more Neufchâtel thinned with water makes the white drizzle on this caramel apple crescent ring.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like apples, almond flour and mozzarella yourself, you can look them up on USDA FoodData Central. Fruit and dairy contain natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Caramel Apple Crescent Ring
You need an 18×13-inch baking sheet, parchment, a 10-inch skillet, a microwave-safe bowl, a rolling pin, a mixer, bowls, a spatula and foil. Prep takes about 30 minutes, the apples cook for 7 to 10 minutes and the ring bakes for 23 to 28 minutes.
Make the fillings
Step 1. Preheat the oven to 350°F (175°C) and line the baking sheet with parchment.
Step 2. Melt the butter in the skillet. Add the apples and granulated allulose and cook for 7 to 10 minutes, until tender and the syrup turns light amber. Stir in the cinnamon during the final minute. Cool for 20 minutes.
Step 3. Beat 126g of Neufchâtel, 25g of powdered allulose and the vanilla until smooth.
Make and shape the dough
Step 4. Mix both flours. Microwave the mozzarella in 20-second bursts until melted and cool until comfortably warm.
Step 5. Add the flours and beaten egg to the mozzarella and knead into a dough. Rewarm for 5 seconds if needed.
Step 6. Roll between parchment sheets into a 10-inch circle, about ¼ inch thick, and cut into 10 triangles.
Step 7. Arrange the triangles with the tips outward, overlapping the wide ends around a 3-inch center opening. Press the bases together.
Step 8. Spread the cream cheese over the joined bases and add the cooled caramel apples and syrup.
Step 9. Fold the tips inward over the filling, tucking them under the inner edge and leaving small gaps that show the apples. The ring measures 8 to 9 inches.
Bake and drizzle
Step 10. Bake for 23 to 28 minutes, until golden and cooked through. Tent with foil if it browns early. Rest for 15 minutes.
Step 11. Beat 14g of Neufchâtel with 15g of powdered allulose, adding the water gradually, and drizzle over the warm ring.
Step 12. Cut the caramel apple crescent ring into 10 equal portions.
Success Tips for Caramel Apple Crescent Ring
Cool the apples fully. Warm apples make the dough soggy.
Keep the cheese warm while mixing. If the dough stiffens, rewarm it for a few seconds so it comes together smoothly.
Weigh your ingredients. Small changes in flour change how the dough rolls.
Tent if needed. The mozzarella dough browns quickly, so cover it loosely with foil if it darkens early.
Serving Ideas
Serve it warm for a weekend brunch, a holiday breakfast or with coffee in the afternoon. Place it in the middle of the table and let everyone pull off a piece.
More Sugar-Free Apple Desserts
For a no-bake treat, try my sugar-free caramel apple cheesecake cups. For a classic pie, the sugar-free apple cream cheese pie is a family favorite.
And for another breakfast bake, make the sugar-free cinnamon rolls.
Storage
Refrigerate the caramel apple crescent ring covered for up to 3 days. Warm slices briefly in the oven or microwave before serving.
Caramel Apple Crescent Ring FAQ
Is the dough flaky like crescent rolls?
No. This low-carb dough is tender and soft, more like a bread than a flaky pastry.
Can I use a different apple?
Yes. Any firm apple works, but Granny Smith holds its shape best and adds a nice tartness.
Why did my ring turn soggy?
The apples were still warm or very syrupy. Cool them for the full 20 minutes before filling.
How many servings does this caramel apple crescent ring make?
The ring cuts into 10 portions, about 156 calories and 4g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Golden, creamy and filled with caramel apples, this caramel apple crescent ring is the prettiest way to start a holiday morning.
Sugar-Free Caramel Apple Cream Cheese Crescent Ring
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Melt butter in skillet. Add apples and granulated allulose. Cook 7–10 minutes until tender and syrup turns light amber. Stir in cinnamon during final minute. Cool 20 minutes.
- Beat 126g Neufchâtel, 25g powdered allulose, and vanilla until smooth.
- Mix both flours. Microwave mozzarella in 20-second bursts until melted. Cool until comfortably warm.
- Add flours and beaten egg to mozzarella. Knead into dough. Rewarm 5 seconds if needed.
- Roll between parchment sheets into a 10-inch circle, about ¼ inch thick. Cut into 10 triangles.
- Arrange triangles with tips outward, overlapping wide ends around a 3-inch center opening. Press bases together.
- Spread cream cheese over joined bases. Add cooled caramel apples and syrup.
- Fold tips inward over filling, tucking underneath inner edge. Leave small gaps showing apples. Ring measures 8–9 inches.
- Bake 23–28 minutes until golden and cooked through. Tent with foil if browning early. Rest 15 minutes.
- Beat 14g Neufchâtel with 15g powdered allulose. Add water gradually. Drizzle over warm ring.
- Cut into 10 equal portions.
Notes
- Dough is tender and compact, not flaky.
- Cool apples fully to prevent soggy pastry.
- Weigh ingredients for accuracy.
- Refrigerate covered up to 3 days.