I think my love of cookies stems mostly from my commitment issues. They are small and I can try a bunch of them – rather than committing to one piece of cake or pie, or one flavor of ice cream.
I know most people love chocolate chip and other american classics, but some of my hand’s down favorite cookies are Italian. Pignoli cookies, anisette cookies, rainbow cookies, those green and pink leaves with chocolate sandwiched in the middle! YUMMO.
I have a hard time resisting a tray of Italian cookies, and since we moved to NY I’m literally surrounded by amazing shops and delis full of delicious Italian pastries and cookies. Even the regular grocery store bakeries have gleaming cases of colorful jewel-like cookies that are hard to resist!
So I’m making it my mission to convert some of my favorite Italian cookies (and pastries) into keto friendly cookie recipes – starting with these low carb almond crescent cookies. You’re welcome.
At our local deli they dip the ends of these into chocolate, but since I’ve already got several chocolate dipped and swirled low carb cookies on deck this week, I decided not to with this batch. You should feel free to dip them in chocolate if you want though – nobody made me the boss of your cookies! ???
The almond crescent cookies that are my favorite here in NY are crispy on the outside and have a slightly chewy, softer interior. The almond flavor is strong, which I love, and they crust the outside with the sliced almonds before baking.
They are quite simply perfect. ✨??
Getting that same texture and chewiness in a sugar free cookie is hard to accomplish, but I have to say that I got really really close with this keto cookie recipe. Mr. Hungry was super impressed and said they tasted just like the real thing.
He’s Italian AND a hard nut to crack with low carb desserts, so it was really high praise coming from him. ?
Perfect with coffee or as an after dinner treat, these sturdy low carb cookies also travel well and make lovely gifts – if you can stand to share.
As far as making them goes, they are a little more work than some of the other low carb cookie recipes I’m posting this week, but well worth the extra effort! Simply divide your dough into 12 balls – then roll them into 3 inch logs, press into the sliced almonds, and bend and pinch into a crescent shape and bake.
You may be tempted to bake these cookies longer than the recipe calls for, because the tops will seem really soft when they come out – DON’T DO IT. As they cool they will firm up perfectly and the inside will stay tender and chewy.
If you overbake these cookies they will get super hard – still delicious but you’ll lose out on the awesome texture! You’re going to have to trust me on this one. ?
IBIH cookie week isn’t over yet! In addition to these low carb almond crescent cookies, I’ve posted the low carb Raspberry Linzer Cookie Bars and Thin Mint Macaroons so far – with my favorite low carb cookie recipe of the week still to get posted tomorrow, so stay tuned!!!!
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