Nobody will believe that these amazing keto almond crescent cookies are low carb, egg free, and gluten free! I won't tell if you don't. Shhhh.... Keto Almond Crescent Cookies - Low Carb & Gluten Free
Preheat oven to 350 degrees. Place butter, salt, and sweetener in bowl. Beat until well blended. Add the extracts and beat well. Add remaining ingredients and combine well. Form into small logs, about 3 inches long. Place the sliced almonds into a bowl. Roll the logs in sliced almonds. Shape into crescents and place on baking tray.
Add your egg whites and almond extract into the dry mixture and mix until combined. Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered.
Almond Crescent Cookies originated as Vanillekipferl (pronounced VAN-el-eu-KIP-fuhl), which means “vanilla crescent” or “vanilla moon.” They originated in Vienna, Austria, where they are still a much-loved, traditional Christmas cookie, however, they are also quite common throughout Europe.