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Keto Almond Crescent Cookies (Low Carb Vanillekipferl)

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.

Prep Time
10 mins
Cook Time
10 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 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 

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

  • 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

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

% 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.