Almond Flour Crescent Cookies (Naturally Keto & Gluten-Free)
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These almond flour crescent cookies are a gluten-free version of the traditional almond crescent cookie (Vanillekipferl). They have a buttery texture and delicate almond flavor—and are naturally low-carb/keto.
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 Almond Flour 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 Almond Flour Crescent Cookies 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 Cookie 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.
Almond Flour vs Traditional Crescent Cookies
These almond flour crescents differ from traditional crescent cookies in that traditional cookies are made from all-purpose wheat flour and sugar. These cookies are made from almond flour and are naturally keto and gluten-free.
How to Make These Almond Flour Crescents
Preheat oven. 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.
Place sliced almonds into bowl. Roll logs in almonds. (photo 5)
Shape into crescents (photo 6) and place on baking tray.
Bake until lightly browned. Let cool. Sprinkle with powdered sweetener if using (photo 7). Store in 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
Here are a few helpful tips to make sure your almond flour crescent cookies turn out perfectly every time.
Topping Options
These cookies were photographed rolled in sliced almonds and dusted with powdered sweetener, but you can also:
- leave them plain
- dip them in melted chocolate chips
- use white chocolate for a sweeter version
White chocolate + almond = amazing combo if you want something more dessert-like.
Sweetener Options
This recipe works best with powdered low-carb sweetener for a smooth texture.
If you prefer:
- granulated sweetener can work, but results may be slightly more gritty
- traditional sugar can also be used if you’re not eating low-carb
Sweetness will vary depending on what you use.
Baking Time (Important Tip)
These cookies will look soft when you remove them from the oven—this is normal. They will firm up as they cool.
If you overbake them, they can become dry, so it’s better to pull them slightly early.
Butter Notes
Make sure your butter is softened—but not overly soft or melted.
Too-soft butter can cause:
- spreading
- loss of crescent shape
More Healthy Cookies
- Eggnog Cookies – you can make these yummy cookies either gluten-free or keto.
- Pumpkin Pecan Cookies – a great fall (or anytime of year) cookie!
- Keto Snowball Cookies – amazingly delicious!
- Pumpkin Snickerdoodles – a great combination of pumpkin with an all-time favorite cookie—Snickerdoodles!
- No Bake Coconut Cookies – so easy to make and so good.
Almond Flour Crescent Cookies
Ingredients
- 1 cup butter (softened–or alternative. See Recipe Notes)
- 3 3/4 cups almond flour
- 1/2 cup coconut flour
- 2 – 2 1/8 cups powdered low-carb sweetener (Or 1-1 1/4 cup granulated. See Recipe Notes.)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons almond extract
- 1/8 – 1/4 teaspoon salt (or to taste)
- 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
- Topping Options: Roll in sliced almonds, dust with powdered sweetener, or dip in melted chocolate
- Sweetener:Powdered sweetener works best. Granulated can be used but may change texture.
- Baking Time: Cookies will be soft when removed but firm up as they cool.
- Butter: Do not use overly soft butter or cookies may spread.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
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.
My 8 year old chose this for desert this week. She made it with a little help from me. It was easy and everyone loved it. Thank you for a great recipe!
So great!!!!! We love them too!!
“Dessert”. ?
Hi I love the recipe. I use another recipe similar to it. But I would not call this as low carb almond cookies due to the fact both butter and coconut are high in calories. Fat provides 9 calories in one gram. You could replace fat by egg whites. Then would really be low carb cookies. Just providing some information. I am a registered dietitian. Thanks.
Hi Amber – thanks for reading and for commenting. I’m confused by your comment, however. Carbs and fat are 2 totally different things. Fats, carbs, and proteins are the 3 different caloric sources in our diets. Low carb means that there can be protein and fats, but few carbs. Fat is fat. Egg whites are largely protein. So replacing fat with egg whites would make them lower fat and higher protein, but would not affect carbs.
You seem to be confusing carbs with calories.
Do you have information to the contrary? I really don’t know where you could have gotten this information from. Could you tell me where you got your dietician certification from, please? I might want to contact them to find out why they are teaching this, if in fact, they are.
Thank you and I hope that helps.
I love your reply! Unfortunately, the dietitians I’ve met sound the same… really no clue and not able to offer good advice.
carbs in cookies
butter zero
extract zero
3 3/4 c almond flour 4 a cup 15 net carbs
1/2 coconut flour 21.36
1 1/4 c xylitol 2.69 total
these figures came from many sites, cant comment on the correctness of the sites.’
1.63 carbs per cookie if 24 cookies are made.
maybe someone else has a more accurate calculation.
wish I could find a carb calculator that is easy to use.
hope this helps.
Adriene, I did make your recipe for Almond Cookies several days ago. They were/are YUMMY! I only had alcohol almond flavoring and same for vanilla (which is 2x strong so only used half of it), & tho’t the almond was a bit stout in the cookie. Probably the alcohol is the reason. Will half the almond next time, too, but these first cookies are still Yummy!
I tried to roll dough small to curve to roll in the sliced almonds but the dough kept breaking up and the store-bo’t sliced almonds would not stick. So failing that (the “mother of invention”) I rolled a bit in hands, then w/3 fingers flattened the dough on the cookie sheet, It formed some ridges which when I hand “sprinkled” the sliced nuts onto the tops each cookie held the slices better, then push nuts lightly into the dough.
They turned out great and I really like them!
I put them in a capped container in the freezer so I can help discipline m’self to only 1 cookie after lunch & 1 after dinner. So far so good! Only with the help of God as my “willpower” to control m’self is shot!!
Question: I have a recipe w/white flour and reg. sugar that makes Eclairs w/raspberry filling, and topped w/chocolate on outside top. Looks so good & would taste so good BUT I need to cut WAY down on real sugar & willing to do same with white flour.
I was wondering what type of flour/s would work among those you recommend in your recipes? Right now I have Spelt, coconut, almond, cracked wheat, whole wheat in my pantry.
Making the filling to be “sugarless” using Xylotol (sp?) should be easy to do substitutions.
Joan
So glad you enjoyed them! We do too!
Re: the eclairs I don’t know but I think you should decide on gluten-or grain-free. I have seen both online as well as GF eclairs but they are going to be tricky regardless, with each having different resulting textures. I now really want an eclair though :).
Do you know how many carbs are in each cookie? I’m excited to try them!
Hi there. I’m sorry but I haven’t calculated it. We have had concerns about legality issues and also don’t know if we have access to a reliable calculator. If you know of one that I can use here I am all ears. Could you take the ingredients and plug them into an online calculator?
I plugged all the ingredients in and divided by 24 servings, approximately 171 calories per cookie. Can’t wait to try!
Oh great! Thanks! You are hired if I get the means to do this :).
I just made these, and YUM! I didn’t have the patience to form them into crescents, so I flattened the spoonful of dough into a circle and pressed that into the almonds. They’re delicious! I’m so excited to have this recipe. I subbed out 1/2 C of the almond flour for 1/2 C oat fiber. I find that doing that really helps with the texture of baked goods. I couldn’t believe I was making a cookie with no eggs! I read the recipe 4 times making sure I wasn’t missing it. Lol
Soooo glad to hear it. I really couldn’t believe how great they turned out either. Thanks for coming back to let me know!
I like to try and make these, they look yummy. What can I substitute for xylitol?
You can use any sweetener you like. Xylitol is the same sweetness as sugar. This post might help: https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/ I hope you enjoy them!
How many does this yield? Thanks.
Hi there. It would depend on the size of your cookie, but maybe 2 dozen. I did make mine on the smaller size (so that I can eat more cookies — ha!) so maybe more than that. Enjoy!
How many cookies should this make?
Hi there. I guess it depends on the size of your cookie, but maybe 2 dozen. I will take another run at it but I think that’s a safe estimate. I did make mine on the smaller size so maybe more than that. Enjoy!
I love your recipes!!
Thanks, Angela. I hope you like these!