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Almond Flour Crescent Cookies
Servings: 24 crescents
Calories: 178kcal
These Almond Crescent Cookies are my recreation of one of my childhood favorites--now grain free with a dairy-free option.
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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
Calories: 178kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 3mg | Fiber: 3g | Sugar: 1g | Vitamin A: 236IU | Calcium: 39mg | Iron: 1mg | Net Carbs: 2g