Keto Almond Crescent Cookies (Low Carb Vanillekipferl)
User Reviews
5
Keto Almond Crescent Cookies (Low Carb Vanillekipferl)
Description
This recipe mixes super-fine almond flour with unsweetened whey protein powder, cold cubed butter, egg yolk, powdered sweetener, and vanilla extract to form a smooth dough. After chilling for one hour, the dough is shaped into crescent forms and baked at a low temperature to preserve a light golden color and tender texture. Dusting with powdered sweetener after cooling adds a subtle sweetness reminiscent of traditional Vanillekipferl cookies.
The cookies have a delicate texture—they are fragile just out of the oven and firm up as they cool. Their almond flavor is highlighted by the vanilla and pairing with a light sweet dusting. The use of whey protein affects texture, making the cookies less rustic than if only almond flour were used.
These cookies are suitable for those limiting carbs but craving a softly textured nutty cookie. They can be stored in an airtight container or frozen for future enjoyment.
Chilling the dough is essential to handle the cookie shapes properly and prevent breakage. Using a low oven shelf prevents over-browning. Omitting whey protein and increasing almond flour results in a more rustic texture but changes the character of the classic Vanillekipferl.
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 large, yolk
- ¼ cup powdered sweetener 40 grams, add 1-2 tablespoon more for a sweeter cookie
- ½ tablespoon vanilla extract
- pinch salt optional
For dusting
- 1-2 tablespoon powdered sweetener
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
- Each cookie has about 1 gram of net carbs, making them suitable for keto diets.
- Chill dough for at least one hour to ensure it is firm enough to shape into crescents without breaking.
- If the dough becomes too warm during handling, return it to the refrigerator before continuing.
- Avoid touching cookies while hot as they are fragile and firm up upon cooling.
- Use a low oven shelf for baking to prevent excessive browning on the bottom.
- Cookies store well in an airtight jar for up to two weeks and freeze for up to three months.
- Replacing whey protein powder with more almond flour alters texture, making cookies more rustic and less like traditional Vanillekipferl.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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