Crescent-shaped low carb Christmas cookies are a sugar-free version of a traditional pastry from Germany, Austria, and other Catholic countries.
This recipe has no sugar, almost no carbs, and no guilt. Definitely, low carb Christmas cookies are a dessert worthy of boys and girls who have behaved well the whole year and have not broken the keto diet principles.
Servings: 20 servings
- 150 g almond flour (if you can find it – fine grind)
- 100 g butter
- 50 g erythritol
- 30 g almond
- ½ tsp vanilla
- ¼ tsp xanthan gum (optionally)
- Take the butter out ahead of time so that it has time to fully soften at room temperature. Turn on the oven to 170°C. Beat the butter with a mixer until fluffy. Add all the ingredients and mix with a spatula until you get a smooth and elastic dough that holds its shape.
- Pinch off pieces of dough, for example, with a teaspoon, make crescent rolls with your hands and place them on a baking tray covered with baking paper. You will have at least 20 crescents.
- Bake the cookies for about 10 minutes until they are lightly golden, and then let them cool on the baking tray for at least 20 minutes.Prepare the sprinkles: crush 2-3 tablespoons of vanilla erythritol into powder and pour it into a bowl. Put all the cooled cookies into the vanilla sweetener, one at a time.
- Prepare “vanilla sugar” in advance to sprinkle over the finished cookies. Pour the erythritol into a jar with a lid, put the vanilla pod in, and leave it for at least a couple of weeks. As you use up the erythritol, you can add more – the vanilla pod will “work” for many months.
- The cookies can be stored in a tightly closed container for up to 2 weeks.
Serving: 1cookie | Calories: 70.5kcal | Carbohydrates: 0.8g | Protein: 1.9g | Fat: 6.5g | Fiber: 1g