What’s your main pre-holiday routine? Mine has always been baking delicious Christmas cookies. When I grew up, my mom made more than ten various kinds of cookies every year, none of them served before Christmas Eve. During the holidays, we received a large plate full of cookies and some sweet treats such as marzipan. When I started out making cookies myself, I asked my mom for her recipes and have followed them ever since. Until I went low carb and saw the need to lowcarbify the recipes. One of the results are these heavenly rich low carb vanilla almond crescents!
Luckily, the original version of this recipe is already based on ground almonds. Anything nutty is much easier to transform, as we have a base ingredient that doesn’t have to be changed, alongside the eggs and butter. Just the wheat flour has to go.
A little bit of trying yielded this recipe – which to my own surprise comes very close to the original. The same nutty richness with a hint of vanilla and topped with the same snowy powdered icing sugar, thanks to the creation of the low carb powdered sweeteners erythritol or xylitol.
How to make low carb vanilla almond crescents
Making the crescents doesn’t take long and is fairly easy. One thing important is that the butter is soft and at room temperature so you may want to take it out of the fridge a little while ahead. But once you start, all it takes is your hands to knead all ingredients together. Taste a little to see if the sweetness is right for you. I like mine with the 6 tablespoons of erythritol, I have tried it with less and more – but to me, this is just the perfect level of sweetness.
Let the dough sit for a little while and then form the crescents and place them on a baking sheet and on into the oven. Right fter taking them out from there, all slightly golden and evaporating a heavenly smell, sprinkle the icing sugar over them so it merges with the still-hot crescents. You’re allowed to taste them warm immediately. Yum!
Zero waste idea: Bake these crescents together with coconut macaroons as they need the egg whites not used in this recipe. Don’t worry: My low carb coconut macaroons take no longer than 5 minutes for whisking all ingredients together. You can do that while your crescents are in the oven – and the macaroons need the same baking temperature. Another great wintry recipe are these keto ginger cookies from blog Sugar Free Londoner, a great resource for low carb baking and more.
If you don’t have coconut, use some extra ground almonds and make almond macaroons – they’re equally tasty. With a little extra work, you will have two kinds of christmas cookie in basically one go – and the good feeling of using up your whole eggs!Print
Heavenly rich holiday cookies! These low carb vanilla almond crescents are adapted from the traditional version of this must-have German Christmas cookie.
Yields about 25 crescents, depending on size
1 cup almond flour
150g ground almonds
1 tbsp psyllium husks
6 tbsp erythritol
3 egg yolks
1/2 tsp vanilla powder
1–2 tbsp low carb icing sugar to sprinkle
- Pre-heat the oven to 170 degrees Celsius/340 degrees Fahrenheit.
- Mix all ingredients apart from the icing sugar in a large bowl and knead with your hands until you have a soft dough. Add more erythritol if you need. Let the dough sit for 15 minutes.
- Form little crescents with your hands and place them on a baking sheet. Bake until golden – roughly 15 to 20 minutes.
- Pull them out of the oven, push them close to one another and sprinkle them with sukrin melis while still warm.
Use the leftover egg whites to make low carb coconut macaroons or almond macaroons. They just take a few minutes to make and bake at the same oven temperature.
Nutritional value is per crescent, based on a yield of 25 pieces.
- Category: sweets and desserts
- Method: bake
- Cuisine: German
- Serving Size: pieces
- Calories: 141
- Fat: 10.6g
- Carbohydrates: 1.7g net carbs
- Protein: 2g