Keto Almond Crescent Cookies - gluten-free with vegan option

These Gluten-free and Keto Almond Crescent Cookies are a melt-in-your-mouth delicious and a healthier re-creation of the traditional holiday cookie. This "guaranteed to please" recipe is perfect for the Christmas Season, but you'll love them so much you'll for sure want need to make them all year round!

keto almond crescent cookies on black plate

I have a thing for baking cookies and Almond Crescent Cookies were always a favorite of mine to make, especially at Christmastime. Today I'm super thrilled to share a healthier remake that I'm sure you will love.

Besides the charming shape, the almond flavor of these gluten-free crescent cookies is complimented perfectly by the light texture and the buttery flavor that makes it all just heavenly.

How These Keto Crescent Cookies Came to Be

I LOVE cookies, but we've moved more and more low carb for many reasons.

I worked on making these Keto Almond Crescents several times, and while it was fun experimenting, it was hard to get them just right.

You can go here to Instagram to see an example of one of my "Low-Carb Almond Crescent Cookies" fails.

I had to go back to the drawing board multiple times until these crescent cookies turned out perfect.

The Origin of Crescent Cookies (aka Moon Cookies or Vanillekipferl)

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.

One legend has it that their shape is modeled after the Turkish crescent moon to celebrate one of the victories of the Hungarian army over the Turkish army.

Others that believe that this treat evolved from the Hungarian kifli, a typically-savory, croissant-like pastry that is shaped like a crescent.

Traditionally these cookies are almond based, but hazelnuts and walnuts are often used as well.

keto almond crescent cookies on black plate

Believe me, you'll have a hard time not eating them all.

These keto almond crescent cookies are perfect for dunking into coffee or Hot Chocolate, this Easiest Coconut Milk or Easiest Almond Milk, or whatever milk you typically use.

Of course you can also simply eat them on their own.

How to Make These Keto Almond Crescents

Preheat oven.  Place butter, salt, and sweeteners in a bowl (photo 2).

step by step photos for making vegan almond crescent cookies

Beat together until well blended (photo 3). Add the extracts and beat well. Add remaining ingredients and combine well (photo 4).

step by step photos for making keto almond crescent cookies

Form into small logs.

Place sliced almonds into bowl. Roll logs in almonds. (photo 5)

Shape into crescents (photo 6) and place on baking tray.

step by step photos for making keto almond crescent cookies

Bake until lightly browned. Let cool. Sprinkle with powdered sweetener if using (photo 7). Store in airtight container.

step by step photos for making keto almond crescent cookies
gluten-free almond crescent cookies

Special Diet Substitutions and Notes

Recipe 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.
  • 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.

I'd LOVE to hear what you think about these Almond Crescent Cookies.  I mean, you've got your potholders and cookie trays ready and waiting already, right?

Oven pre-heated?  Go and bake cookies.

gluten-free almond crescent cookies on a black plate

More Healthy Cookies

Eggnog Cookies - gluten-free or keto
Pumpkin Pecan Cookies - not keto, but delicious!
Keto Snowball Cookies - amazingly delicious!
Pumpkin Snickerdoodles - vegan with keto option
No Bake Coconut Cookies - so simple!

keto almond crescent cookies on black plate

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.
5 from 8 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: keto almond crescent cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 24 crescents
Calories: 178kcal

Ingredients

Instructions

  • 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.
  • Bake at 350 for 10-15 minutes or until lightly browned.
  • Let the cookies cool completely.
  • Sprinkle with powdered sweetener if using.
  • Store in an airtight container.

Notes

At first, the cookies will seem to be too soft but will harden up when cooled to room temperature.
I know - I said that before, but I just know it. You are going to be so tempted to eat these right after they come out of the oven and you will miss out on the just-right crispy soft texture that melts in your mouth!

Nutrition

Calories: 178kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 3mg | Fiber: 3g | Sugar: 1g | Vitamin A: 236IU | Calcium: 39mg | Iron: 1mg | Net Carbs: 2g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

The above nutrition facts are estimates only, based on using almond flour and low carb sweeteners. Please rely on your own calculations and read my Nutrition Disclaimer here.

By the way, this recipe was originally published in February 2017. It has been updated with new text, new special diet information, new instructions, and nutritional information. In addition, new photos have been added including step-by-step photos. For reference, here is one of the photos from the original post:

Keto crescent cookies covered with almond on a white plate and a cup of tea beside it placed on a wooden tabletop

What is your favorite cookie recipe?

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87 Comments

  1. 5 stars
    Turned out tasty! I let them cool completely and the texture was great. They did seem a little salty. I used Kerrygold and the salt in recipe. Idk maybe just me.

    1. Hi there! I'm so glad you liked them! Thanks for sharing about the salt - I'll give a recommendation for "to taste" - I used Kerrygold as well but it could possibly be how it plays with the sweetener you used, etc. Or maybe I was in a salty mood when I made them, LOL!

    1. The recipe card says 24 - it should make about that many--of course depending on the size you make them.

  2. I absolutely hate the way the article and recipe is laid out. I had to scroll back and forth to find the ingredients list and the instructions, and then between that, too many photos and pop ups I almost gave up!! Wow. So I took screenshots of what I needed

    1. Hello Laura.

      I'm so sorry you had that issue.

      I am cleaning up some of my posts but many people want the instructions in the post for some reason so I have been doing that.

      There's a handy dandy "jump to recipe" link at the top of each post and the recipe card is just below where you were. Hope that helps! I am happy to receive any comments, by the way, and we are looking at making the link at the top more obvious. Enjoy the cookies! They're worth it - I promise ;).

  3. Can you describe your measurements in grams please! and also do we melt the butter before we measure it?

    1. Hi there. Sorry I can't do that easily w/o going in to each recipe. I am not totally sure how to do that. Maybe you can find a calculator to do that? I am asking my IT help what the options are.
      You would want the butter at room temp - you could melt it but softened is likely best for whipping. Hope you like them!

  4. Thanks for the recipe! I can't wait to make it when I get home from college. I really missed crescent cookies and I couldn't find any that were both gluten and corn free!

  5. `hi i am making these as we speak & i read all the comments before starting so i put a egg yoke in with the beated egg & sugar mix then added the flour it made the mix beautiful to handle I melded nice into crescents they tured out a treat i think we=e will be keeping these on our sweet list

    1. Glad you liked them! I'm intrigued about the egg - the recipe didn't call for egg. So you put 1 egg and a yolk into the recipe?

  6. Hi, I live the taste of these, but I can't seem to get them to keep their shape. Sometimes it works, other times they go splat. I'm sticking to the recipe, no subs. I've used granulated tilt for sugar, and instead of measuring the butter as a cup, google says it's 227g, which I've used instead. Is this where it's gone wrong....any ideas how many grams of butter you use....I'd love to make sure this works every time. Thanks.

    1. Sorry for the typos....I used granulated "Xylit" for sugar. Also they keep their shape before cooking, but flatten out once cooked.

    2. Hi there - so sorry for the delay in responding! I've been so busy and didn't know what could be the issue and then your comment got buried. Could the butter have been too soft perhaps?

  7. Hi there!

    I'm make these cookies as we speak, but running into a couple of problems! The dough does not stick together (they easily falls apart), so I can't form them into logs. And the almonds definitely do not go on it either.

    I don't know why this is happening?!

    1. Hi there. I'm so sorry to hear this! Did you make any subs in the recipe? Maybe try adding a tad of water?

      1. It took me probably close to 2 hours to finish! LOL

        They tasted good, really filling though. I didn’t make any subs, maybe my flour measuring was off. Also, I will reduce some sugar too since I can taste the little granules in the cookies, and I didn’t dust them with powder sugar on top.

        Thanks for the recipe. They smell good too while in the oven.

        1. Oh no! I'm glad you like them! Well, re: filling, at least you won't overeat too many LOL! If you like the sweetness you could grind the sweetener before using it. You are so welcome. I LOVE how they smell! You might enjoy these Eggnog Cookies as well. We love them. The Pumpkin Snickerdoodles on my site are another fave.

  8. Is there a reason for using 3 3/4 c almond flour and 1/2 c coconut flour, or can I use 4 1/4 c almond flour?

    1. Hi there - no you can't do that. I'm so sorry - I thought I had answered this already. Coconut flour soaks up a lot more moisture than almond so they function differently. You could try other options but I am not sure what to do right at this moment. Sorry!

  9. If you are substituting coconut oil for butter, how much do you use? I'm not a vegan, but my son and daughter-in-law are and I would like to make them for them.
    Thank you. Phyllis

    1. We used the same amount. One reader said it didn't work for her, but it did for us. Hope it works out!

  10. I made the almond cookies with. Coconut oil and the dough was too crumbly. I added more coconut oil but it was still off. Any ideas? Thanks!

  11. Hi Adrienne, I was wondering if you have heard of this weight loss program before? (bitly link deleted by blog owner) . It looks like a great program to help people lose weight; I was just looking for some opinions before I made my decision. By the way I love your content ?

    1. Hi there Missy. Thanks for reading. I don't click on or publish any links that I can't clearly see where they are going--it could put me or my readers at risk. If you meant to leave a real link and not spam, then feel free to drop the full URL. I assume you are just trying to get clicks to your site--if so, please refrain from doing that again.

  12. 5 stars
    Makes a wonderful cookie. Very easy recipe. Used Challenge butter Lactose free in one recipe and used Nucoa in another and they both baked up well

    1. Hi there--the notes mention using coconut oil instead. Let me know if that isn't clear or if you aren't seeing that when you look at the post. Thanks and hope you like them!