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.
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.
I baked them at 325 degrees on convection for 12 minutes. They spread just a little to make the perfect cookie shape. I used a 1 inch scoop and made 29 cookies. Reply KCsays March 26, 2017 at 1:54 pm I just made these and had to tell you they are the best low carb cookies I have ever made. Thanks so much for the recipe.