Description
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….
Ingredients
Scale
- 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
Instructions
- Beat the butter, salt, and sweetener until fluffy. Add the vanilla and almond extracts and blend well.
- Add the almond flour and beat until just blended to a stiff dough.
- Divide the dough into 12 balls.
- Roll each ball into a 3 inch log.
- Spread the sliced almonds onto a clean surface and crush slightly into smaller pieces with the heel of your hand.
- 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)
- 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.
Notes
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
Nutrition
- Serving Size: per cookie
- Calories: 185
- Fat: 11
- Carbohydrates: 2.5g net
- Protein: 5
