Learn how to make low carb Vanillekipferl cookies with just 6 ingredients! This sugar free version of the traditional German Christmas cookie recipe is super simple. It tastes as delicious as the real thing!
In my opinion, Christmas is the best season of the year. Especially since I have converted all of my favourite Christmas sweets into sugar free versions!
Being German and having grown up in Deutschland, one of the first festive recipes I posted on my website were these sugar free cinnamon stars. Alongside gingerbread men, they are the most popular Christmas cookies in Germany.
But there is another very traditional cookie recipe that everyone loves: Vanillekipferl.
These delicate crescent shaped cookies are originally from Vienna. It is said that they were created to celebrate the victory of the Austrians over the Ottoman Empire.
To me (and to most people today) they'll always signify Christmas!
I think this keto friendly version tastes just as good as the original. I can't wait for you to try it.
🌟 Why You'll Love This Recipe
- The texture - delicate, powdery and fluffy, thanks to my secret ingredient whey protein powder
- So much flavour - Vanilla, with sweet almond finish
- Gluten free - There's not a grain of wheat in sight
- Easy recipe - Only 6 ingredients and 10 minutes prep
- Keto friendly - Just 1g net carbs per cookie
- Almond flour - I used Bob's Red Mill super-fine almond flour. If you want to use ground almonds, increase the amount by 2 tablespoons.
- Protein powder - unsweetened whey protein powder. I used Pulsin. This is what gives the cookies the delicate, powdery texture.
- Butter - Cold and cut into cubes
- Egg yolk - from a large egg
- Powdered sweetener - I used powdered Bocha Sweet. You can also go for powdered erythritol, Swerve or an erythritol based stevia or monk fruit sweetener blend. I don't recommend allulose. Sweetener MUST be powdered.
- Vanilla extract - make sure it's sugar free
Option to add a pinch of salt to the cookie dough.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Put all ingredients into a food processor.
Step 2: Blend until a smooth cookie dough forms.
Step 3: Roll into a dough ball and wrap in cling film. Chill in the fridge for 1 hour.
Step 4: Form crescent cookies shapes and place on a cookie sheet lined with parchment paper.
Step 5: Bake in the oven until lightly golden.
Step 6: Dust with powdered sweetener.
Tip #1: It is essential that the dough is chilled before baking. Should it become too warm while you are working with it, simply put it back in the fridge for a while.
Tip #2: Leave enough space between the cookies as they spread a little during baking.
Tip #3: Don't touch the cookies while hot. They are very fragile straight out of the oven and firm up as they cool.
You can try using egg white protein. It is also possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less powdery like the original Vanillekipferl.
No, this would not work.
Use a vegan butter or coconut oil.
Use real vanilla. To really elevate the taste, get a vanilla bean and use it instead of the vanilla extract.
Slice open and use the seeds in the cookies dough. Infuse the powdered sweetener with the bean.
You can also get powdered vanilla (aff link).
No food processor? Use a mixing bowl and hand-held electric mixer. In this case, it will be easier to use softened butter. Increase the chilling time in the fridge accordingly.
Taste the dough and increase the sweetener if required. I did not make the dough very sweet since we're dusting with powdered sweetener afterwards.
Room temperature: Store in an airtight cookie jar for up to 2 weeks.
Freezer: Freeze on a cookie sheet in a single layer so the cookies do not stick together. Once frozen, transfer to a freezer bag and store for up to 3 months.
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Low Carb Vanillekipferl (Keto Crescent Cookies)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1.5 cups almond flour 150 grams, I used Bob's Red Mill super-fine almond flour. For ground almonds, increase by 2 tablespoons
- ¼ cup whey protein powder unsweetened, 25 grams
- ½ cup butter cold, cut into cubes, 114 grams
- 1 egg yolk large
- ¼ cup powdered sweetener 40 grams, add 1-2 tablespoon more for a sweeter cookie
- ½ tablespoon vanilla extract
- pinch of salt optional
- 1-2 tablespoon powdered sweetener
- Put all ingredients into a food processor. Blend until a smooth cookie dough forms. Taste and adjust sweetener if required.
- Roll into a dough ball and wrap in cling film. Chill in the fridge for 1 hour.
- Preheat the oven to 180C / 350F electric or 160C / 325F fan assisted.
- Form crescent cookies shapes and place on a cookie sheet lined with parchment paper. I used 22 grams of dough for each cookie and my mix made 14 cookies. ***
- Bake in the oven on a low shelf for 15 minutes or until lightly golden.
- Let the cookies cool fully. Then, dust with powdered sweetener.