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.
Just made these today and they’re very tasty. I might cut back on the sugar a little bit if I made them again like some of the other commenters; I used Swerve. I did have a little bit of trouble getting them to stay in their crescent shape.
So glad you liked them! I might try with less sweetener and see how it goes. Did you use butter or coconut oil?
Made as directed, no subs. Used Monkfruit for the sweetener. Great flavor, a little too sweet for me and the texture is a bit mealy. Still, not bad and will take these to potluck tonight.
Hi there! So glad you liked them – I actually just updated the post to have it be powdered sweetener now based on what you said about amount and texture. I had thought about it before but never got around to it. If you try them again, do let me know if it works better for you! Of course you could adjust the sweetener some. Enjoy your potluck!
I should add that sweetener level is tough–someone just left a review on my Homemade Protein Bars that they weren’t sweet enough and so the person added dates :). https://wholenewmom.com/homemade-protein-bars/. Maybe you will like those as is, LOL!
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.
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!
What is the serving size to get the 170 cal ?
Hi Mark! At the top of the recipe card it indicates 24 crescents so 1 out of 24. Hope you like them!
Plan tp tru tje Almond Crescemts = How many does this recipe yield?
The recipe card says 24 – it should make about that many–of course depending on the size you make them.
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
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 ;).
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!
2 US sticks of butter = 1 cup.
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?