Ingredients
For the Meat Filling
1 lb (450 g) ground beef or Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 cup low-carb marinara sauce (no sugar added)
1 tsp Italian seasoning
Salt & pepper, to taste
1 cup shredded mozzarella
Low-Carb Crescent Topping
(Soft, fluffy, golden—crescent-like but keto-friendly)
1 ½ cups almond flour
2 tsp baking powder
3 large eggs
1 cup shredded mozzarella cheese
2 oz cream cheese, softened
1 tbsp olive oil
1 tsp dried basil (optional for topping)
🥘 Instructions
- Prepare the Meat Layer
- In a skillet, sauté onion in a bit of olive oil until soft.
- Add ground beef/sausage and cook until browned.
- Stir in garlic, marinara sauce, Italian seasoning, salt & pepper.
- Simmer 3–4 minutes until thickened.
- Spread mixture into a greased 9-inch pie dish.
- Sprinkle the 1 cup mozzarella on top.
- Make the Low-Carb Crescent Batter
- In a bowl, whisk eggs.
- Add softened cream cheese and mix until smooth.
- Stir in almond flour + baking powder.
- Fold in shredded mozzarella and olive oil.
- Mix until you have a thick, spoonable batter.
- Assemble
Spoon the batter over the meat mixture.
Spread gently to the edges.
Using a knife, make 6–8 slight “cut marks” on top
(this helps create crescent-like pull-apart pieces).
Sprinkle dried basil over the top.
- Bake
375°F (190°C) for 22–28 minutes,
until golden brown and slightly puffed.
🍴 Serve With
A green salad
Roasted veggies
Garlic-herb butter drizzle (optional)
❤️ Tip
For an even more crescent-style look, brush the top with melted butter and a pinch of garlic powder after baking!