Keto Almond Crescent Cookies (Low Carb Vanillekipferl)
Keto almond crescent cookies are my low carb version of the much loved German Christmas favourite Vanillekipferl! They are crescent-shaped almond flour cookies with a dusting of powdered sugar free sweetener.
Servings: 14
Calories: 133kcal
Ingredients
- 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
For dusting
- 1-2 tablespoon powdered sweetener
Instructions
- 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.
Notes
1g net carbs per cookies. Makes 14 cookies weighing 22 grams each.
Optional: Add a pinch of salt to the dough.
***Try and copy the shape of the cookies. They are delicate and if you roll them too thin, they may break.
It is possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less like the original Vanillekipferl.
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.
Don't touch the cookies while hot. They are very fragile straight out of the oven and firm up as they cool.
If you bake on the middle shelf the cookies will brown quicker, probably after 10-12 minutes. I recommend using a low shelf.
Leave enough space between the cookies as they spread a little during baking.
Store in an airtight cookie jar for up to 2 weeks. Suitable for freezing. Freeze for up to 3 months.
Nutrition
Serving: 22g | Calories: 133kcal | Total Carbohydrates: 2.1g | Protein: 4.2g | Fat: 12.5g | Saturated Fat: 4.6g | Fiber: 1.1g | Sugar: 0.5g
