Low-carb Pastries with poppy seeds on a wooden surface with a white cloth and a small bowl of poppy seeds.

Soft Poppy Seed Crescent Rolls

Name: Low-Carb Keto Pie Crust (Gluten-Free)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 slices
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

These soft poppy seed crescent rolls are a comforting treat with creamy poppy seed filling. They have a tender crumb and a rich, aromatic flavour that feels both classic and satisfying. Perfect for slow mornings, afternoon coffee, or a cosy homemade dessert.

Prep Time

Cook Time

Servings

Difficulty

25 mins

45 mins

8 Rolls

Medium

Prep Time

25 mins

Cook Time

45 mins

Servings

8 Rolls

Difficulty

Medium

Low-Carb Low-sugar Keto Friendly

Low-Carb Poppy seed rolls on a cooling rack and wooden board with a light wood background

Low-carb poppy seed crescent roll made with ReWild CoreBake

Sliced poppy seed roll on a wooden plate with a white napkin in the background made with ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

PRINT RECIPE

Ingredients

🔅Dough🔅
100g CoreBake
2-3 tbsp (~20-30 g) preferred sweetener. ADJUST TO TASTE. (This version used 3 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)
pinch of salt
5g baking powder (optional)
2 eggs
50g preferred fat (this version used unsalted melted butter)
220 g water
🔅Filling🔅
100 g ground poppy seeds
1 tsp lemon zest
30 g preferred powdered sweetener (this version used 30 g powdered erythritol)
25-30 g unsweetened almond milk
For the egg wash: 1 egg - 1 tbsp water

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 1178
Fat: 92 g
Protein: 31.6 g
Carbohydrates: 13.2 g; of which sugars: 3.4 g
Fibre: 106 g**

Nutritional values per roll

Energy (Kcal): 147 Kcal
Fat: 11.5 g
Protein: 3.9 g
Carbohydrates: 1.7 g; of which sugars: 0.4 g
Fibre: 13.3 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
Prepare the filling: Heat the milk with the sweetener until warm.
In a bowl, combine the ground poppy seeds and lemon zest.
Pour the hot milk over the mixture and stir well until a smooth paste forms.
Set aside.
Prepare the dough: In a bowl, mix the eggs, melted butter, water, sweetener, salt, and baking powder.
Add CoreBake and knead until a smooth dough forms.
Transfer the dough onto a lightly floured surface lined with parchment paper. Roll it into a round shape about 30 cm in diameter and approximately 8 mm thick.
Spread the poppy seed filling evenly over the dough. If the filling is too thick to spread, add 1–2 tablespoons of milk, but be careful not to make it too runny.
Preheat the oven to 175 °C.
Cut the dough into 8 equal wedges. Starting from the wide edge, roll each piece up fairly tightly to form crescent rolls. Make sure to tuck the tip of the dough underneath the roll so it stays closed during baking.
Place the rolls evenly spaced on a lined baking tray and brush the tops with egg wash. Optional: sprinkle them with poppy seeds.
Bake in the preheated oven for about 45-50 minutes.
Remove from the oven and allow the rolls to cool completely before serving.