Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper (alternatively, you can use a mini muffin pan).

Open the tube of crescent rolls and place the dough in between 2 silicone baking mats.  Roll the dough out until ¼" thick.

Use a 3” circle cookie cutter to punch out circles in the dough (I got 9 circles, and then rerolled the remaining dough to get a total of 12 circles).

Form the dough into balls as if you were filling them with something (like stuffed crescent roll balls).  Pinch the edges of the dough together and give it a small twist to make sure the ball is sealed.  Flip over and the surface of the ball should be round and smooth.

Place the balls on the cookie sheet or in the mini muffin pan seam-side down.  Bake on the prepared cookie sheet for ~13 minutes, or until lightly golden brown.  Let cool completely.

Prepare a piping bag with small round tip.  Use a thick round skewer (or sturdy straw or other round object) to pierce a hole in the side of the crescent ball.  Don't pierce through the other end of the ball, just stop when you feel a bulge on the other side.

Fill the piping bag with the strawberry spread and fill the crescent balls with the jam.

Lightly brush the melted coconut oil over a donut holes, then toss in the powdered erythritol.  Repeat with the rest of the crescent balls.  Serve and enjoy!