When I was eating a high carbohydrate diet, one of my favorite cookies for the holidays was the almond crescent cookie. I would only be able to find them around the holidays. I found a recipe online that used powdered sugar and granulated sugar. It tasted great, but sure didn't make me feel great! Now that I am following a ketogenic way of eating, almond crescent cookies are still one of my favorite keto deserts and my favorite keto cookie.
It was then that I decided to develop my own recipe. I knew the recipe would need a low carb flour, sweetener, and eggs. Of course, almond flour is the obvious choice. Almond flour recipes are usually best when mixed with other flours though. I chose coconut flour. It is readily available in stores and adds to the sweetness of the cookies. I combined those flours with the egg, and add the extracts. I decided to use vanilla and almond extracts. In my opinion, every desert is better with vanilla extract. If you accidentally dribble in a bit more, the recipe is only going to taste better. I wanted a strong almond flavor so I added two teaspoons of almond extract. When it comes to extracts, please stay away from imitation products!! They contain propylene glycol which is used as an embalming fluid. Also, I don't find wood pulp very appetizing! Ha!
So, without further adieu, here is the recipe!
Almond Crescent Cookies
Dry Ingredients:
2 cups almond flour
3 tablespoons coconut flour
3/4 cup powdered erythritol
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
Wet Ingredients:
4 oz melted butter
1 large egg beaten
1 teaspoon vanilla extract
2 teaspoons almond extract
1/2 cup of powdered erythritol to powder the cookies.
1. Heat oven to 350 degrees and line a half sheet pan or a cookie sheet with parchment paper.
2. Mix dry ingredients in a large bowl with a whisk.
3. Add melted butter and stir in with a rubber spatula.
4. Add the egg and the extracts. Stir until combined. You may need to use your hands. The dough will be stiff.
5. Dip out scoops of the cookie dough using a cookie scoop or a spoon.
6. To make the crescents, squeeze the dough in your hand to make it more pliable. Roll the dough into a ball. Form the dough into an oblong stick-type shape between your hands. Place onto the parchment-lined pan and shape into a crescent. If the dough cracks, simply push it back together.
7. Bake for about 12 minutes. Allow to cool in the pan for 5 to 10 minutes. Dip the cookies in the 1/2 cup of erythritol and make sure they are well covered. Place on cooling rack. They are good still warm, but even better when they have cooled.
Yield: 18 to 21 cookies
11 total carbs if you count the erythritol
2 net carbs
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