Looking for a delightful treat that fits perfectly into your keto lifestyle? Say hello to these Keto Almond Crescent Cookies (Vanillekipferl)! With their buttery texture and subtle sweetness, they are not only a crowd-pleaser but also a guilt-free indulgence. These crescent-shaped cookies are a twist on the traditional Austrian favorite, making them a perfect addition to your holiday cookie platter or a sweet snack any time of the year. Let’s dive in!
Why It’s Crowd-Pleasing
These Keto Almond Crescent Cookies (Vanillekipferl) are incredibly versatile and can be enjoyed by everyone, regardless of dietary preferences. The combination of almond flour and whey protein powder makes them low in carbs and high in protein, while the rich buttery flavor will satisfy any sweet tooth. Plus, the crescent shape adds a fun twist, making them visually appealing and perfect for sharing. Whether you’re hosting a gathering or simply treating yourself, these cookies are sure to impress!
What You’ll Need
- 1.5 cups almond flour (150 grams), I used Bob’s Red Mill super-fine almond flour. For ground almonds, increase by 2 tablespoons
- 1 cup whey protein powder, unsweetened (25 grams)
- 1 cup butter, cold, cut into cubes (114 grams)
- 1 large egg yolk
- 1/3 cup powdered sweetener (40 grams) (add 1-2 tablespoons more for a sweeter cookie)
- 1 tablespoon vanilla extract
- Pinch of salt (optional)
- 1-2 tablespoons powdered sweetener for dusting
Tools of the Trade
- Mixing bowls – for combining your ingredients.
- Whisk – to mix the wet ingredients and help incorporate air.
- Baking sheet – for baking the cookies.
- Parchment paper – to line your baking sheet for easy cleanup.
- Cookie cutter or your hands – to shape the cookies into crescents.
Keto Almond Crescent Cookies (Vanillekipferl): How It’s Done
Step 1: Prepare Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, whey protein powder, and powdered sweetener. If using a pinch of salt, add it here as well. Whisk them together until they are well blended.
Step 3: Incorporate the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Step 4: Add Wet Ingredients
Create a well in the center of your mixture and add the egg yolk and vanilla extract. Mix until the dough begins to come together.
Step 5: Form the Cookies
Take small portions of the dough and roll them into crescent shapes, about 1 inch wide and 2-3 inches long. Place them on the prepared baking sheet, leaving space between each cookie.
Step 6: Bake to Perfection
Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly golden on the edges. Keep an eye on them, as baking times may vary depending on your oven.
Step 7: Cool and Dust with Sweetener
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. Once cooled, dust the cookies with additional powdered sweetener for that classic Vanillekipferl finish.
International Equivalents
- 1 cup almond flour = 96 grams
- 1 cup butter = 227 grams
- 1 tablespoon = 15 milliliters
- 1 large egg yolk = approximately 18 grams
Method to the Madness
The beauty of these Keto Almond Crescent Cookies (Vanillekipferl) lies in their simplicity. By utilizing high-quality almond flour and whey protein powder, you achieve a cookie that has both texture and flavor without the excess carbs. The cold butter adds richness, while the powdered sweetener gives just the right amount of sweetness. Each step is designed to bring out the best flavors, making this a foolproof recipe you will return to time and again.
Storing Tips & Timelines
These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, consider freezing them. Just ensure they are completely cooled before placing them in a freezer-safe bag or container. They will keep well in the freezer for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the oven for a few minutes to warm them up.
Ask & Learn
Can I use coconut flour instead of almond flour?
Coconut flour is not a direct substitute for almond flour due to its different absorbency. If you want to use coconut flour, you will need to adjust the liquid ratios and may not achieve the same texture.
What can I use instead of whey protein powder?
If you prefer a non-dairy option, you can use pea protein or a plant-based protein powder. Just ensure it’s unsweetened to keep the flavor balanced.
How do I know when the cookies are done baking?
The cookies should be lightly golden on the edges but still soft in the center. They will continue to firm up as they cool, so be careful not to overbake them.
Can I add chocolate chips to the dough?
Absolutely! Sugar-free chocolate chips can be a delightful addition to these cookies, giving them an extra touch of sweetness and richness.
More from the Kitchen
Save & Share
If you loved making these Keto Almond Crescent Cookies (Vanillekipferl), don’t forget to share the joy! Snap a photo and tag your creations on social media. Your friends and family will thank you for introducing them to this delightful treat. Happy baking!
Keto Almond Crescent Cookies (Vanillekipferl)
Ingredients
Ingredients
- 1.5 cups almond flour (150 grams)
- 1 cup whey protein powder (unsweetened, 25 grams)
- 1 cup butter (cold, cut into cubes, 114 grams)
- 1 large egg yolk
- 1/3 cup powdered sweetener (40 grams)
- 1 tablespoon vanilla extract
- 1 pinch salt (optional)
- 1-2 tablespoons powdered sweetener (for dusting)
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a large mixing bowl, combine the almond flour, whey protein powder, and powdered sweetener. If using salt, add it here as well. Whisk until well blended.
- Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Step 4: Create a well in the center and add the egg yolk and vanilla extract. Mix until the dough begins to come together.
- Step 5: Take small portions of the dough and roll them into crescent shapes, about 1 inch wide and 2-3 inches long. Place on the prepared baking sheet, leaving space between each cookie.
- Step 6: Bake the cookies for 12-15 minutes or until lightly golden on the edges. Keep an eye on them, as baking times may vary.
- Step 7: Once baked, allow the cookies to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. Dust with additional powdered sweetener before serving.
Equipment
- Mixing bowls
- Whisk
- Baking Sheet
- Parchment Paper
- Cookie cutter or hands
Notes
- Store in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a freezer-safe bag for up to three months.
- Consider adding sugar-free chocolate chips for extra flavor!
