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4.9 from 33 votes

Keto Almond Crescent Cookies - vegan option

This Low-Carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain free with a dairy-free option.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 24 crescents
Calories: 178 kcal
Course: Dessert , Snacks
Cuisine: Vegan , Keto

Ingredients

  • 1 cup butter (softened--or alternative. See Recipe Notes)
  • 3 3/4 cups almond flour
  • 1/2 cup coconut flour
  • 2 - 2 1/8 cups powdered low-carb sweetener (Or 1-1 1/4 cup granulated. See Recipe Notes.)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/8 - 1/4 teaspoon salt (or to taste)
  • sliced almonds for coating (approximately 1 cup. This is a generous amount, but will ensure that you have plenty)
  • powdered sweetener for coating (optional for topping; my Low-Carb Powdered Sugar Substitute)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Place butter, salt, and sweetener in bowl. Beat until well blended.
  3. Add the extracts and beat well.
  4. Add remaining ingredients and combine well.
  5. Form into small logs, about 3 inches long.
  6. Place the sliced almonds into a bowl.
  7. Roll the logs in sliced almonds.
  8. Shape into crescents and place on baking tray.
  9. Bake at 350 for 10-15 minutes or until lightly browned.
  10. Let the cookies cool completely.
  11. Sprinkle with powdered sweetener if using.
  12. Store in an airtight container.

Notes

  • Topping Options: The cookies were photographed in this post dipped in both almond slices and sprinkled with powdered sweetener, but, you could leave them plain or dip these cookies in melted chocolate or these melted Homemade Chocolate Chips or Homemade White Chocolate Chips (mmm...white chocolate and almonds--yum!) as well for an extra fancy treat.
  • Sweetener: If you don't want to eat low-carb, you can substitute sugar or most alternatives. See How to Substitute Sweeteners should you wish to use a liquid sweetener.I originally wrote this recipe using granulated low-carb sweetener, but I edited it to use powdered, which I think give it a better end result.
  • Powdered Sweetener Options: You can use whatever sweetener you like to make your own Low-carb Powdered Sweetener easily.
  • Baking Time: IMPORTANT. These cookies will be quite soft when you remove them from the oven, but they will cool to be just the right texture. I know. It's hard. You want to eat all of the cookies. Now. But trust me--resist the temptation and let them cool.
  • Sweetener Amount: A few readers have commented that these cookies are a little too sweet (while other say that they are just right). You can leave off the powdered topping or reduce the sweetener amount. I haven't tried making these with less sweetener yet, but you can let me know how it goes! Most likely the sweetness is dependent on the type you use.
  • Butter Notes: Please make sure to not use butter that is too soft as that might cause the cookies to come out flat.

Nutrition Information

Calories 178kcal (9%) Carbohydrates 5g (2%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 20mg (7%) Sodium 97mg (4%) Potassium 3mg (0%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 236IU (5%) Calcium 39mg (4%) Iron 1mg (6%) Net Carbohydrates 2g

Nutrition Facts

Serving: 24crescents

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 5g 2%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 20mg 7%
Sodium 97mg 4%
Potassium 3mg 0%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 236IU 5%
Calcium 39mg 4%
Iron 1mg 6%
Net Carbohydrates 2g

* Percent Daily Values are based on a 2,000 calorie diet.