Keto Almond Crescent Cookies

Keto Almond Crescent Cookies are Made with Almond Flour Every Single Year as a Must make for the Holiday Season. This Extremely Soft, Grain-free, Dairy-free, Gluten free, and Low carb Cookie Recipe is Truly my Favorite of all.

Course Cookies

Cuisine European

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Prep Time 1

Cook Time 10

Total Time 1 10

Servings pcs

Calories 32kcal

Author Zuzana Paar

Equipment

Ingredients

3/4 Cup Almond flour
1/2 Cup Vanilla Whey Protein Powder
1/2 Cup Butter
1/2 teaspoon Baking Powder
2 Egg Yolks

US Customary - Metric

Instructions

Prepare all the ingredients and place them one by one into a large bowl big enough to mix them all. At the same time, heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Using a silicone spatula, mix the ingredients properly into one smooth dough.
Once the dough is mixed, place it into the medium bowl in the refrigerator for 30 minutes to 1 hour. For the dough to roll and shape, it needs to be cold.
Take only ¼ of the dough and place it on parchment paper for rolling. Keep the rest in the refrigerator until you are finished.
Roll 1/4 of the dough into a log. Using your spatula, separate that log into smaller pieces the same size. One by one, take each piece, roll it with your hand into a small log, and form a crescent shape. Place each on a prepared baking sheet covered with parchment paper. Once you are finished, take another ¼ of the dough and repeat the steps.
Once all moon-shaped cookies are on the baking tray, place them in the preheated oven and bake for 10 minutes until lightly golden brown.
After the cookies are baked, take them from the oven and while still warm, dust them with vanilla protein powder using a sieve. Dusting the cookies while still warm will help the protein coating stick onto the cookies and stays put. Do not touch the cookies while warm. They will crumble in your hands. They need to cool on the pan thoroughly to harden a bit.

Video

Notes

Tips and tricks:

Do not touch warm cookies – they only harden once they cool completely. If you do feel them while they are still warm, they will crumble in your hand (my own experience).
Butter – make sure the butter is at room temperature and soft enough to mix with other ingredients.
Crumbling – While rolling and shaping the moon cookies, you might find some crumbling in your hands. That means your dough is already too warm. Just take those pieces and return them to the refrigerator for the Kerrygold butter to cool down and roll again.
Sugar dusting – Dusting vanilla cookies with sugar or protein coating works better than dipping them. It’s easier because you don’t have to touch the hot cookies and dip each one into the sugar.
Frost - if you want to frost them, take cream cheese and whisked powdered swerve into it.

Substitutions:

Vegan - use coconut oil instead of butter for a vegan option.
Plain protein - add sweetener and mix in vanilla extract until smooth.
No protein? – use extra almond flour instead of protein. The cookies will be a bit softer but still preferred by some (my husband). Do not forget to add vanilla and sugar substitutes in this instance.
Walnuts – add walnuts or ground pecans. The cookies will be a bit moister, but still tasty. Many recipes are using only walnuts for vanilla crescents. We found the flavor too strong.
Coconut flour - because of its different texture, I do not suggest swapping it in this recipe.
Sweetener - If you are using plain protein, add 1 tablespoon or two powdered swerve, erythritol, or one of our suggested sweeteners. Any granulate sweetener can be powdered in your magic bullet of coffee grinder.

Nutrition