Almond Crescent Cookies – Keto And Diabetic Friendly

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Almond Crescent Cookies - Keto And Diabetic Friendly

These almond crescent cookies are perfect for every day, but they’re an extra-special option for the Holidays!

Calories: N/A Carbs: 3g Protein: 2g Fat: 10g

Almond Crescent Cookies originated as Vanillekipferl (pronounced VAN-el-eu-KIP-fuhl), which means “vanilla crescent” or “vanilla moon.” They originated in Vienna, Austria, where they are still a much-loved, traditional Christmas cookie, however, they are also quite common throughout Europe.

One legend has it that their shape is modeled after the Turkish crescent moon to celebrate one of the victories of the Hungarian army over the Turkish army.

Others that believe that this treat evolved from the Hungarian kifli, a typically-savory, croissant-like pastry that is shaped like a crescent.

Traditionally these cookies are almond based, but hazelnuts and walnuts are often used as well.

How to Make These Keto Almond Crescents

  1. Preheat the oven to 350 degrees.  Please butter, salt, and sweeteners in a bowl .
  2. Beat together until well blended . Add the extracts and beat well. Add remaining ingredients and combine well .
  3. Form into small logs, about 3 inches long.
  4. Place the sliced almonds into a bowl. Roll the logs in sliced almonds.(photo 5)
  5. Shape into crescents and place on baking tray.
  6. Bake at 350 for 10 – 15 min or until lightly browned. Let the cookies cool completely. Sprinkle with powdered sweetener if using . Store in an airtight container.

Ingredients

  • 1 cup butter (softened–or alternative. See Recipe Notes)
  • 3 3/4 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/4 cup granulated low-carb sweetener (see Recipe Notes for alternatives)
  • 1 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1/4 tsp salt
  • sliced almonds for coating (approximately 1 cup. This is a generous amount, but will ensure that you have plenty)
  • powdered sweetener for coating

Instructions

  • Preheat oven to 350 degrees.
  • Place butter, salt, and sweetener in bowl. Beat until well blended.
  • Add the extracts and beat well.
  • Add remaining ingredients and combine well.
  • Form into small logs, about 3 inches long.
  • Place the sliced almonds into a bowl.
  • Roll the logs in sliced almonds.
  • Shape into crescents and place on baking tray.
  • Bake at 350 for 10 – 15 min or until lightly browned.
  • Let the cookies cool completely.
  • Sprinkle with powdered sweetener if using.
  • Store in an airtight container.