These Gluten-free and Keto Almond Crescent Cookies are a melt-in-your-mouth delicious and a healthier re-creation of the traditional Almond Crescents, Moon Cookies, or Vanillekipferl. This "guaranteed to please" recipe is perfect for the Holiday Season, but you'll love them so much you will want to make them all year round!
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.
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 the oven to 350 degrees. Place butter, salt, and sweeteners in a bowl (photo 2).
Beat together until well blended (photo 3). Add the extracts and beat well. Add remaining ingredients and combine well (photo 4).
Form into small logs, about 3 inches long.
Place the sliced almonds into a bowl. Roll the logs in sliced almonds. (photo 5)
Shape into crescents (photo 6) and place on baking tray.
Bake at 350 for 10 - 15 min or until lightly browned. Let the cookies cool completely. Sprinkle with powdered sweetener if using (photo 7). Store in an airtight container.
Special Diet Substitutions and Notes
- Vegan: Use coconut oil instead of butter for a vegan option.
- Paleo: Use coconut sugar, sucanat, maple syrup or honey for a paleo cookie. See this post on Substituting Sweeteners if you choose to go with a liquid sweetener.
- THM: This recipe is an "S" for those on the Trim Healthy Mama plan.
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.
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 - vegan option
Ingredients
- 1 cup butter (softened--or alternative. See Recipe Notes)
- 3 3/4 cups almond flour
- 1/2 cup coconut flour
- 1 1/4 cups granulated low-carb sweetener (see Recipe Notes for alternatives)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons almond extract
- 1/4 teaspoon salt
- 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
- 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
Nutrition
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:
What is your favorite cookie recipe?
Can you describe your measurements in grams please! and also do we melt the butter before we measure it?
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!
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!
You are so welcome! SOOOO hope you enjoy them!
`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
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?
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.
Sorry for the typos....I used granulated "Xylit" for sugar. Also they keep their shape before cooking, but flatten out once cooked.
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?
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?!
Hi there. I'm so sorry to hear this! Did you make any subs in the recipe? Maybe try adding a tad of water?
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.
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.
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?
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!
Thank you for the response. I look forward to trying this recipe!
You're welcome! Hope it goes well!!
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
We used the same amount. One reader said it didn't work for her, but it did for us. Hope it works out!
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!
Hi there. I'm so sorry to hear this! Did you change anything else?
Thank you for this! I have Type 2 Diabetes and I am a picky eater.
These look delicious!
this looks delicious.
Thank you! We love them!
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 ?
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.
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
So glad to hear it! I hadn't heard of Nucoa or Challenge butter!
These look great! Do they freeze well?
Yes! Hope you like them!!
I don't see the butter substitute, referred to in the "recipe notes"??
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!