Almond Crescent Cookies – dairy-free & low-carb options

This Low-Carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain free with a dairy-free option.

  • 1 cup butter (use coconut oil for a vegan option)
  • 3 3/4 cups almond flour
  • 1/2 c coconut flour
  • 1 1/4 cup sweetener (I used xylitol. See this post for Substituting Sweeteners.)
  • 1 tsp vanilla (How to Make Alcohol-free Vanilla Extract)
  • 1/4 tsp salt (I use Real Salt)
  • 1 1/2 tsp almond extract
  • sliced almonds for coating (approximately 1 cup. This is a generous amount, but will ensure that you have plenty.)
  • Low-Carb Powdered Sugar (optional) for topping. Here's how to make Easy Homemade Powdered Sugar.

  1. Preheat the oven to 350 degrees.
  2. Soften the butter completely.
  3. Beat butter, salt, and sweetener together until well blended.
  4. Add the extracts and beat well.
  5. Add remaining ingredients and combine well.
  6. Form into small logs.
  7. Place the sliced almonds into a bowl.
  8. Roll the logs in sliced almonds.
  9. Shape into crescents.
  10. Sprinkle with powdered sweetener if using.
  11. Bake at 350 for 10 - 15 min or until lightly browned.
  12. Let the cookies cool completely before eating or transferring to a container for storage.

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