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Home » Keto Almond Crescent Cookies - gluten-free with vegan option

Keto Almond Crescent Cookies - gluten-free with vegan option

by Adrienne 70 Comments Published January 9, 2020 Updated: Jan 04, 2021

This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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gluten-free almond crescent cookies on a black plate

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!

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 the oven to 350 degrees.  Please 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, 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.

step by step photos for making keto almond crescent cookies

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.
step by step photos for making keto almond crescent cookies

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.gluten-free almond crescent cookies

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.

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.

If you make this recipe, do let me know on Pinterest or tag me on Instagram @wholenewmom.
So much fun to hear from you and see your creations!

gluten-free almond crescent cookies on a black plate

More Healthy Cookies You Will Love

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 7 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan
Keyword: keto almond crescent cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
Servings: 24 crescents
Calories: 179kcal

Ingredients

  • 1 cup butter (softened--or alternative. See Recipe Notes)
  • 3 3/4 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/4 cup granulated low-carb sweetener (see Recipe Notes for alternatives)
  • 1 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1/4 tsp 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 min 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: 179kcal | Carbohydrates: 1g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 2mg | Fiber: 3g | Sugar: 1g | Vitamin A: 236IU | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

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:

Almond Crescent Cookies - grain free & sugar free with a dairy-free & low-carb, keto option.

What is your favorite cookie recipe?

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Veronica

    November 12, 2020 at 1:55 pm

    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!

    Reply
    • Adrienne

      November 12, 2020 at 6:07 pm

      You are so welcome! SOOOO hope you enjoy them!

      Reply
  2. karen

    November 07, 2020 at 10:10 pm

    `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

    Reply
    • Adrienne

      November 07, 2020 at 10:28 pm

      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?

      Reply
  3. Sharon

    June 07, 2020 at 7:00 pm

    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?!

    Reply
    • Adrienne

      June 08, 2020 at 12:38 am

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

      Reply
      • Sharon

        June 08, 2020 at 1:07 am

        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.

        Reply
        • Adrienne

          June 08, 2020 at 1:12 am

          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.

          Reply
  4. Dawn Dettlaff

    May 19, 2020 at 9:45 am

    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?

    Reply
    • Adrienne

      May 28, 2020 at 9:17 pm

      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!

      Reply
      • Dawn Dettlaff

        June 08, 2020 at 8:17 am

        Thank you for the response. I look forward to trying this recipe!

        Reply
        • Adrienne

          June 08, 2020 at 1:19 pm

          You're welcome! Hope it goes well!!

          Reply
  5. Phyllis Crivelli

    May 07, 2020 at 11:13 am

    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

    Reply
    • Adrienne

      May 07, 2020 at 11:22 am

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

      Reply
  6. Andrea

    May 01, 2020 at 7:26 pm

    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!

    Reply
    • Adrienne

      May 01, 2020 at 7:45 pm

      Hi there. I'm so sorry to hear this! Did you change anything else?

      Reply
  7. Ava

    March 31, 2020 at 11:35 am

    5 stars
    Thank you for this! I have Type 2 Diabetes and I am a picky eater.

    Reply
  8. martutz

    January 23, 2020 at 11:16 am

    These look delicious!

    Reply
  9. nichole

    January 20, 2020 at 1:22 pm

    this looks delicious.

    Reply
    • Adrienne

      January 22, 2020 at 1:00 pm

      Thank you! We love them!

      Reply
  10. Missy

    January 12, 2020 at 7:15 pm

    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 ?

    Reply
    • Adrienne

      January 12, 2020 at 7:19 pm

      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.

      Reply
  11. Mary Bailey

    October 28, 2019 at 4:03 pm

    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

    Reply
    • Adrienne

      October 28, 2019 at 8:03 pm

      So glad to hear it! I hadn't heard of Nucoa or Challenge butter!

      Reply
  12. Lydia

    August 28, 2019 at 2:29 pm

    I don't see the butter substitute, referred to in the "recipe notes"??

    Reply
    • Adrienne

      August 29, 2019 at 12:11 pm

      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!

      Reply
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Hi there! I'm Adrienne, your Healthy Living Doesn't Have to Be Hard Guide! Here, you'll find basically everything you need to make healthy living doable--healthy & easy flexible recipes, tips for clean beauty and a natural home, essential oils, beginner gardening tips, and more. Learn more about me here.

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