Low carb cookies are my favorite. I know there are lots of delicious low carb pie, cake, ice cream, etc. recipes out there, but keto cookies will always have my heart. ???
I think my love of cookies stems mostly from my commitment issues. They are small and I can try a bunch of them – rather than committing to one piece of cake or pie, or one flavor of ice cream.
I know most people love chocolate chip and other american classics, but some of my hand’s down favorite cookies are Italian. Pignoli cookies, anisette cookies, rainbow cookies, those green and pink leaves with chocolate sandwiched in the middle! YUMMO.
I have a hard time resisting a tray of Italian cookies, and since we moved to NY I’m literally surrounded by amazing shops and delis full of delicious Italian pastries and cookies. Even the regular grocery store bakeries have gleaming cases of colorful jewel-like cookies that are hard to resist!
#cookiestruggles
So I’m making it my mission to convert some of my favorite Italian cookies (and pastries) into keto friendly cookie recipes – starting with these low carb almond crescent cookies. You’re welcome.
At our local deli they dip the ends of these into chocolate, but since I’ve already got several chocolate dipped and swirled low carb cookies on deck this week, I decided not to with this batch. You should feel free to dip them in chocolate if you want though – nobody made me the boss of your cookies! ???
The almond crescent cookies that are my favorite here in NY are crispy on the outside and have a slightly chewy, softer interior. The almond flavor is strong, which I love, and they crust the outside with the sliced almonds before baking.
They are quite simply perfect. ✨??
Getting that same texture and chewiness in a sugar free cookie is hard to accomplish, but I have to say that I got really really close with this keto cookie recipe. Mr. Hungry was super impressed and said they tasted just like the real thing.
He’s Italian AND a hard nut to crack with low carb desserts, so it was really high praise coming from him. ?
Perfect with coffee or as an after dinner treat, these sturdy low carb cookies also travel well and make lovely gifts – if you can stand to share.
As far as making them goes, they are a little more work than some of the other low carb cookie recipes I’m posting this week, but well worth the extra effort! Simply divide your dough into 12 balls – then roll them into 3 inch logs, press into the sliced almonds, and bend and pinch into a crescent shape and bake.
You may be tempted to bake these cookies longer than the recipe calls for, because the tops will seem really soft when they come out – DON’T DO IT. As they cool they will firm up perfectly and the inside will stay tender and chewy.
If you overbake these cookies they will get super hard – still delicious but you’ll lose out on the awesome texture! You’re going to have to trust me on this one. ?
IBIH cookie week isn’t over yet! In addition to these low carb almond crescent cookies, I’ve posted the low carb Raspberry Linzer Cookie Bars and Thin Mint Macaroons so far – with my favorite low carb cookie recipe of the week still to get posted tomorrow, so stay tuned!!!!
Low Carb Almond Crescent Cookies – Gluten Free
- Yield: 12 cookies 1x
Description
Nobody will believe that these amazing keto almond crescent cookies are low carb, egg free, and gluten free! I won’t tell if you don’t! Shhhh….
Ingredients
- 1 stick salted butter, softened (1/2 cup)
- pinch of kosher salt
- 1/2 cup granulated erythritol sweetener (IBIH recommends)
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 2 cups superfine almond flour (IBIH recommends)
- 1/3 cup sliced almonds
Instructions
- Beat the butter, salt, and sweetener until fluffy. Add the vanilla and almond extracts and blend well.
- Add the almond flour and beat until just blended to a stiff dough.
- Divide the dough into 12 balls.
- Roll each ball into a 3 inch log.
- Spread the sliced almonds onto a clean surface and crush slightly into smaller pieces with the heel of your hand.
- Roll the logs in the almond pieces and then bend the two ends in and pinch slightly to create a crescent shape. (see photo above)
- Place the almond crescents on a parchment lined cookie sheet and bake in a preheated 350 degree (F) oven for 15 minutes. Remove and cool before serving.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Category: Low Carb Cookie Recipe
- Cuisine: Italian
Nutrition
- Serving Size: per cookie
- Calories: 185
- Fat: 11
- Carbohydrates: 2.5g net
- Protein: 5
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yo says
if i use regular cane sugar and palm shortening, how much would i substitute
Mellissa Sevigny says
Same amounts I would think.
Mellissa Sevigny says
I know right??! Someone mentioned that they used colder butter and it didn’t spread out – that might help!
Jane says
OMG. I THINK I FOUND THE HOLY GRAIL!!! I am just like you. Can’t resist Italian cookies. Thank you for converting this recipe. Please try to convert the pignoli and anisette cookie ones. I am going into my pantry right now to get the stuff out to make these.
Dana says
Wondering if it would still work if I don’t use the pumpkin. I don’t want to buy a can just for 1 tablespoon.
Mellissa Sevigny says
I’m confused by your question Dana, there is no pumpkin in this recipe???
Julie says
I followed the recipe to the letter and they turned out perfect! Drizzled dark chocolate over the top for a perfect keto treat.
Michelle says
I made these for Easter and they turned out very well. Mine did not spread, but the dough was very stiff.
Christiana says
I didn’t have almond extract, only had sweetener packets (didn’t realize we were out but at that point I needed cookies. You know how it is) and ran short of almond so put in a few coconut flakes. Still amazing! Since then have had choco dipped (yum), normal recipe, and more. Only once did my cookies spread like past mentioned, and was when my butter was way over microwaved and hot. Since then I usually chill dough until quite stiff and always holds shape beautifully especially as little round dollops
Suz says
Just a comment.
I have not tried making these yummy looking cookies … yet, but I plan to in the very near future. I was reading one of the comments about the cookies spreading out and not retaining their shape. I made some GF almond cookies a while back, with very similar ingredients and the same thing happened. My cookies which I made with almond meal ( not flour ), all spread out and refused to maintain shape. I ended up using them as a crumb-type topping on tilapia, pork chops and even chicken ( so I wouldn’the waste the ingredients ), it was delicious. I found that the amount of butter was too much coupled with the almond meal, the recipe would not bind together. Next time, I lowered the butter amount, used almond flour, and had success. Hope this helps.
Irmabean says
I just made these cookies!!! great recipe! my husband did not like the aftertaste from the sweetener I used but the TEXTURE is amazing!! will make again and will dip the ends in dark chocolate.
Laura says
I made this recipe last night, and I have to say, I think it needs an adjustment or two.
First, the amount of Swerve, 3/4 c, I found to be inedible, the sweetness was sickening. So next time I make them I will start with 1/3 c and move up to 1/2 c.
The second problem was the baking time. 15 min caused the cookies to be gritty with undissolved Swerve, and along with the high concentration of sweetness, was unbearable.
I tried to save the batch by putting them back in the oven for 20 more minutes, because they were already cooled off. Put temp down to 325. It took care of the gritty uncooked centers and I didn’t think they were too hard at all. They are still oversweet, but more edible than in their previous state.
Next time I will bake them for 20-25 min at 325 as I did not like the moist middle talked about in the recipe.
Mellissa Sevigny says
I’m sorry that it didn’t work for you Laura, and I wish I knew why because I’ve made these multiple times as written and always with rave reviews! That being said I hope you’re able to dial in to whatever it is that will make them a success in your kitchen too! Thanks for the feedback!
Marcey says
Mine was also very gritty and very sweet, felt like I was eating butter and sugar. I will try next time your techniques and see if it works,