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Keto Almond Crescent Cookies (Low Carb Vanillekipferl)
5 from 30 votes

Keto Almond Crescent Cookies (Low Carb Vanillekipferl)

Keto Almond Crescent Cookies are low-carb Vanillekipferl made from almond flour, whey protein, butter, egg yolk, and powdered sweetener. They are tender, delicate cookies traditionally shaped like crescents, lightly golden when baked, and finished with a dusting of powdered sweetener. Their nutty almond flavor and soft crumb make them a satisfying treat for those following low-carb diets.

Prep Time
10 mins
Cook Time
15 mins
Cooling time
1 hr
Total Time
1 hr 25 mins
Servings: 14
Calories: 133 kcal
Course: Dessert
Cuisine: German

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

    Cup of Yum
  1. Put all ingredients into a food processor. Blend until a smooth cookie dough forms. Taste and adjust sweetener if required.
  2. Roll into a dough ball and wrap in cling film. Chill in the fridge for 1 hour.
  3. Preheat the oven to 180C / 350F electric or 160C / 325F fan assisted.
  4. 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. ***
  5. Bake in the oven on a low shelf for 15 minutes or until lightly golden.
  6. 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

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%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 133

% 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.