Keto Vanilla Crescent Cookies

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Nutrition facts per serving

One serving = 1 cookie

Carbs
0.5g

Protein
2.9g

Fat
5.1g

Kcal.
61

Carbs

0.5g

Protein

2.9g

Fat

5.1g

Kcal.

61

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Vanille crescent cookies are a traditional German Christmas cookie classic and for a reason: they taste ‘oh so good and look ‘oh so jolly!

Our low carb vanilla crescent cookies step up the game by being completely healthy and keto-friendly as well, as one cookie only adds about 0.5g net carbs to your carb count!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Vanilla Crescent Cookies Image #1
Keto Vanilla Crescent Cookies Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g ground almonds
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz ground almonds
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup soft butter
cup ground almonds
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Step 1

  g soft butter, g erythritol

  oz soft butter, oz erythritol

  cup soft butter, tbsp erythritol

Add the erythritol and soft butter into a large bowl and beat with a hand mixer until you get a smooth and pale mass.

Step 2

Scrape out the vanilla bean and add the vanilla pulp into the bowl with the butter-erythritol-mixture.

Add the other ingredients as well and knead until you get a smooth and chunk-free dough.

Step 3

At this point, preheat your oven to 350°F/180°C.

Step 4

Scoop out about a tbsp of the dough and use your hands to form it into the classic crescent shape.

Place the finished vanilla crescent cookies onto a baking tray lined with parchment paper.

Step 5

Bake the cookies for about 8-9 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 6

Let the cookies cool down for about 30 minutes before continuing with the next step.

Step 7

Roll the baked keto crescent cookies in a bit of powdered erythritol for the final touch.

Step 8

Wait until the cookies are completely cold before enjoying them with a hot cup of tea or coffee.

Storage

Store the low carb vanilla crescent cookies in a suitable container – a cookie jar for example.

Consume them within 2 weeks.

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