Keto Almond Crescent Cookies - vegan option
Servings: 24 crescents
This Low-Carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain free with a dairy-free option.
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.
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!
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