Almond Flour Crescent Cookies (Naturally Keto & Gluten-Free)

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.

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.