Low Carb Sprouted “Crescent Roll” Dough (aka Low Carb “Pilsbury Crescent Dough”) { Low Carb, Sugar-Free, THM Crossover or S}
INTRODUCING MY DOUGH BABY
I make many low carb “doughs” and “batters.” I don’t mind a cream cheese and mozzarella biscuit. I actually love breakfast sandwich fillings or jam on my “Not So Oopsie” rolls. (And they’re also good made into “cream cheese danishes”!) I like my crepe recipe—both savory and sweet. But oh for yeast dough! And even more oh for low carb yeast dough…and low carb rolls, low carb pizza dough, low carb cinnamon rolls and more—made out of more “real tasting” flours!
I’m not a fan of some of the doughs available for low carb or healthy bakers. I don’t like trying to pass off a “quick bread” (i.e. in a mug) or with flax and oat fiber as a bread. I don’t like the feel on my teeth (okay, they make me cringe a little) of doughs that are primarily made of cheese (or the flavor or the fat and calorie content!). And I really don’t like the taste of psyllium husk in a batter.
Yes, those doughs and batters are extremely low carb (often low carb/high fat/super calorie dense), which makes them ideal for keto situations. But I haven’t enjoyed them too much.
