Keto Almond Crescent Cookies (Low Carb Vanillekipferl)
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5.0
30 reviews
Excellent
Keto Almond Crescent Cookies (Low Carb Vanillekipferl)
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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.
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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
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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 Information
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Serving
22g
Calories
133kcal
(7%)
Total Carbohydrates
2.1g
Protein
4.2g
(8%)
Fat
12.5g
(19%)
Saturated Fat
4.6g
(23%)
Fiber
1.1g
(4%)
Sugar
0.5g
(1%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 22g | |
| Calories | 133kcal | 7% |
| Total Carbohydrates | 2.1g | 1% |
| Protein | 4.2g | 8% |
| Fat | 12.5g | 19% |
| Saturated Fat | 4.6g | 23% |
| Fiber | 1.1g | 4% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
30 reviews
Excellent
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