Keto Almond Crescent Cookies (Vanillekipferl)
Buttery, low-carb crescent cookies (Vanillekipferl) made with almond flour and whey protein powder. Lightly sweetened with powdered sweetener and finished with a dusting of sweetener.
Servings: 14 cookies
Ingredients
Ingredients
- 1.5 cupsalmond flour150 grams I used Bob's Red Mill super-fine almond flour. For ground almonds, increase by 2 tablespoons
- 1/4 cupwhey protein powderunsweetened 25 grams
- 1/2 cupbuttercold cut into cubes, 114 grams
- 1 egg yolklarge
- 1/4 cuppowdered sweetener40 grams add 1-2 tablespoon more for a sweeter cookie
- 1/2 tablespoonvanilla extract
- pinchof saltoptional
- 1-2 tablespoonpowdered sweetener
Instructions
Instructions
- Place 1.5 cups (150 g) almond flour, 1/4 cup (25 g) whey protein powder, 1/4 cup (40 g) powdered sweetener and a pinch of salt (if using) into a food processor and pulse a few times to combine.
- Add the cold, cubed 1/2 cup (114 g) butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1/2 tablespoon vanilla extract; pulse until the dough comes together into a smooth, cohesive mass. If the dough is too crumbly, press it together briefly with your hands. If you prefer a sweeter dough, add 1–2 tablespoons powdered sweetener now and pulse to incorporate.
- Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 1 hour.
- Preheat the oven to 180°C / 350°F (electric) or 160°C / 325°F (fan). Line a baking sheet with parchment paper and place an oven rack in the lower third.
- Divide the chilled dough into ~14 equal portions (about 22 g each) or to your preferred size. Roll each portion into a small log and gently shape into a crescent (Vanillekipferl). Arrange the cookies on the prepared baking sheet.
- Bake on the lower oven shelf for about 15 minutes, or until the cookies are lightly golden.
- Let the cookies cool completely, then dust them with the remaining 1–2 tablespoons powdered sweetener.
Equipment
- Food Processor
- Mixing Bowl
- Measuring Cups
- cling film
- Baking Sheet
- Parchment Paper
- Oven
Notes
Notes
1g net carbs per cookies. Makes 14 cookies weighing 22 grams each.
Optional: Add a pinch of salt to the dough.
***Try and copy the shape of the cookies. They are delicate and if you roll them too thin, they may break.
It is possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less like the original Vanillekipferl.
It is essential that the dough is chilled before baking. Should it become too warm while you are working with it, simply put it back in the fridge for a while.
Don't touch the cookies while hot. They are very fragile straight out of the oven and firm up as they cool.
If you bake on the middle shelf the cookies will brown quicker, probably after 10-12 minutes. I recommend using a low shelf.
Leave enough space between the cookies as they spread a little during baking.
Store in an airtight cookie jar for up to 2 weeks. Suitable for freezing. Freeze for up to 3 months.
1g net carbs per cookies. Makes 14 cookies weighing 22 grams each.
Optional: Add a pinch of salt to the dough.
***Try and copy the shape of the cookies. They are delicate and if you roll them too thin, they may break.
It is possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less like the original Vanillekipferl.
It is essential that the dough is chilled before baking. Should it become too warm while you are working with it, simply put it back in the fridge for a while.
Don't touch the cookies while hot. They are very fragile straight out of the oven and firm up as they cool.
If you bake on the middle shelf the cookies will brown quicker, probably after 10-12 minutes. I recommend using a low shelf.
Leave enough space between the cookies as they spread a little during baking.
Store in an airtight cookie jar for up to 2 weeks. Suitable for freezing. Freeze for up to 3 months.