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Nobody will believe that these amazing keto almond crescent cookies from Mellissa Sevigny of I Breathe Im Hungry are low carb, egg free, and gluten free! Shhhh....

Low Carb Almond Crescent Cookies – Gluten Free

  • Author: Mellissa Sevigny
  • Yield: 12 cookies 1x


Nobody will believe that these amazing keto almond crescent cookies are low carb, egg free, and gluten free! I won’t tell if you don’t! Shhhh….


  • 1 stick salted butter, softened (1/2 cup)
  • pinch of kosher salt
  • 1/2 cup granulated erythritol sweetener (IBIH recommends)
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups superfine almond flour (IBIH recommends)
  • 1/3 cup sliced almonds


  1. Beat the butter, salt, and sweetener until fluffy. Add the vanilla and almond extracts and blend well.
  2. Add the almond flour and beat until just blended to a stiff dough.
  3. Divide the dough into 12 balls.
  4. Roll each ball into a 3 inch log.
  5. Spread the sliced almonds onto a clean surface and crush slightly into smaller pieces with the heel of your hand.
  6. Roll the logs in the almond pieces and then bend the two ends in and pinch slightly to create a crescent shape. (see photo above)
  7. Place the almond crescents on a parchment lined cookie sheet and bake in a preheated 350 degree (F) oven for 15 minutes. Remove and cool before serving.


To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

  • Category: Low Carb Cookie Recipe
  • Cuisine: Italian


  • Serving Size: per cookie
  • Calories: 185
  • Fat: 11
  • Carbohydrates: 2.5g net
  • Protein: 5

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