Low Carb Keto Almond Crescent Cookies

Low Carb Keto Almond Crescents

5 from 5 reviews

These holiday cookie platter classics are easy to make and tasty to eat.  And each cookie has just 2g net carbs.



1/2 cup butter, softened

6 tablespoons Swerve or equivalent granulated sweetener

1/8 teaspoon salt

1 large egg

1 teaspoon almond extract

1/2 teaspoon vanilla extract

1 cup super fine almond flour

3/4 cup plus 2 tablespoons slivered almonds

1/4 cup coconut flour

1/2 cup sliced almonds


  1.  Preheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper.
  2. In a large bowl, cream together butter and sweetener with an electric mixer until course crumbs form.
  3. Add egg, almond extract and vanilla extract and mix well to combine.
  4. Add slivered almonds to a food processor or high powered blender and pulse a few time to bread the almonds up.
  5. Add ground almonds, almond flour and coconut flour to the bowl and mix well to combine.
  6. Form the dough into a ball.  Cut the ball in half and then in half again until you have 16 pieces of dough.
  7. Add the sliced almonds to a medium sized bowl.
  8. Roll a piece of dough into a ball and then roll it into a 3 inch long log.
  9. Roll the log in the sliced almonds to coat front and back.
  10. Shape the log into a crescent and add to the cookie sheet.  Repeat until all of the dough is used up and both of the cookie sheets have an equal amount of cookies.
  11. One cookie sheet at a time, bake for 12-17 minutes until cookies are browned at the edges.
  12. Remove from the oven and allow to cool on the cookie sheet for 1/2 hour before eating.  The cookies will be soft and crumbly when they come out of the oven, but will firm up as they cool.


Keywords: Low Carb Almond Crescents, Keto Almond Crescents, Low Carb Almond Cookies, Keto Almond Cookies