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The holiday season is coming closer and while this is a good thing for most folks it can be a bit daunting for all of us people who are living low carb or are on the ketogenic diet.
The temptations surrounding Christmas are absolutely endless and it’s hard to resist all the good-looking cookies and cakes that are inevitably a part of the holidays.

One option is to just give in and eat everything around you.
This may satisfy your cravings for a short amount of time but it will most likely lead to quite a setback.
I know what I’m talking about, whenever I fall off the wagon it takes ages until I am fully able to get back on track.

Another option is to prepare yourself and go on a quest to make keto-friendly holiday food.
My option of choice.
 

BAKING KETO CHRISTMAS COOKIES:

For a long time, I was super afraid to bake low carb.
In my head, it was impossible to make something decent without sugar and flour because it’s such a huge part of most cookie and cake recipes.

Spoiler: I don’t think that anymore!

Baking low carb is easier than you think and I hadn’t had any huge failures in a long time!
After a while, you’ll get a feel on how to replace ingredients and create incredibly delicious keto cookies and keto treats.

Until then, just follow my lead and start by making these incredibly delicious keto vanilla crescent cookies!
Vanilla Crescent cookies (aka Vanillekipferl) are traditional German Christmas cookies and they’re super popular here in Germany.
They’re one of my favorites and taste very good but like all “normal” cookies they’re full of sugar and wheat flour.

Well, my little low carb vanilla crescent cookies are absolutely keto-friendly:
one cookie has only 0.4g net carbs! (1.4g total carbs and 1.0g dietary fiber) and they taste soooo good.
Seriously, they are absolutely fantastic – when my boyfriend came home the day I made them, he asked me if I’m off the ketogenic diet because he thought I made the “normal” ones.
 

OTHER KETO CHRISTMAS COOKIES:

  • Keto Cinnamon Star Cookies (Keto Christmas Cookies)
  • Keto Coconut Macaroons (Traditional German Christmas Cookies)
  •  
    Keto Vanilla Crescent Cookies (Keto Christmas Cookies, Keto Cookies, Keto Treats, Low Carb)
     

    KETO VANILLA CRESCENT COOKIES INGREDIENTS:

  • butter: ideally grass fed, softened (leave it in a bowl at room temperature for 30 minutes or microwave for a few seconds)
  • finely ground almond flour
  • ground almonds (almond meal): not the same as almond flour! You need both for this recipe.
    Finely ground almond flour looks just like “real” wheat flour whereas ground almonds are a bit more “flakey”.
  • erythritol: my absolute favorite keto-friendly sweetener! But other granulated sweeteners that don’t spike your blood sugar are fine as well.
  • one vanilla pod
  • vanilla extract
  • confectioners erythritol: powdered erythritol

  •  
    Keto Vanilla Crescent Cookies (Keto Christmas Cookies, Keto Cookies, Keto Treats, Low Carb)
     

    HOW TO MAKE KETO VANILLA CRESCENT COOKIES:

     
    1. Mix the butter & erythritol:
    Add the erythritol to the bowl with the butter.
    Use a hand mixer to beat the butter with the erythritol until you get a pale and fluffy mixture.
     
    2. Mix the remaining ingredients:
    Split the vanilla pod in half and scrape out the vanilla seeds with the backside of a knife.
    Mix the remaining ingredients except for the confectioners’ erythritol and add the almond mixture to the butter.
    Mix well until you get a moist and slightly crumbly dough.
     
    3. Form crescents:
    Preheat the oven to 350°F/180°F.
    Line a baking tray with parchment paper and start to form the vanilla crescent cookies:
    Take a small part of the dough (approx. 1 tbsp) and form it into a half moon shape.
    It may help if you use the parchment paper lined baking tray to press the dough into its shape.
    The dough will yield approx. 12-14 cookies, depending on the size of your crescent cookies. (I made 14).
     
    4. Bake in the oven:
    Bake in the oven for approx. 10 minutes.
    Keep an eye on the cookies to avoid burning.
     
    5. Let them cool off and roll in confectioners erythritol:
    Set the cookies aside and let them cool off for at least 30 minutes.
    Add a bit of confectioners erythritol to a bowl or plate and roll the cooled cookies in the confectioners’ erythritol.
    Make sure to be careful when you roll them in the confectioner’s erythritol because they might break easily, especially when they’re still a bit warm.
     
    6. Serve:
    Enjoy the keto vanilla crescent cookies with a hot cup of coffee or tea!
    (They taste best after a few hours when they have completely cooled off.)
     
    Nutrition Info:
    One cookie has 0.4g net carbs (1.4g total carbs and 1.0g dietary fiber), 4.5g fat, 2.8g protein, and 56 calories.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

     

    HOW TO STORE THE KETO COOKIES:

    Store in an air-tight container for up to 1 week.
     
    Keto Vanilla Crescent Cookies (Keto Christmas Cookies, Keto Cookies, Keto Treats, Low Carb)
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Healthy No Bake Pumpkin Pie Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Keto Cinnamon Star Cookies (Keto Christmas Cookies)
  • Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies)
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
     

    Category, , , , , DifficultyBeginner

    Keto Vanilla Crescent Cookies are the perfect low carb treat to make for the holidays.
    They're moist, delicious and completely guilt-free!
    Almost no carbs, high in fiber and no sugar or gluten.

    Keto Vanilla Crescent Cookies (Keto Christmas Cookies, Keto Cookies, Keto Treats, Low Carb)

    Yields14 Servings
    Prep Time20 minsCook Time10 minsTotal Time30 mins

     ¼ cup (1.95oz/55g) butter, soft
     ½ cup (2oz/60g) finely ground almond flour
     4 tbsp (1oz/30g) ground almonds
     2 ½ tbsp (1oz/30g) granulated erythritol
     1 vanilla pod
    Coating:
     2 tbsp (16g) (approx.) powdered erythritol

    1

    Add the erythritol to the softened butter and beat in a bowl with a hand mixer until pale and fluffy.

    2

    Split the vanilla pod in half and scrape out the vanilla seeds with the backside of a knife.
    Mix the remaining ingredients except for the confectioners' erythritol and add it to the butter.
    Mix everything well until you get a moist and slightly crumbly dough.

    3

    Preheat oven to 350°F/180°C.

    4

    Take a small part of the dough (approx. 1 tbsp) and start to form it into a half moon shape.
    Place the crescent cookies onto a baking tray lined with parchment paper.

    5

    Bake in the oven for approx. 10 minutes.

    6

    Once the cookies are done, set them aside and let them cool off.
    After at least 30 minutes, roll them in a bowl or plate with confectioners' erythritol until they are completely covered.

    7

    Enjoy with a hot cup of tea or coffee!
     
     
    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 Vanilla Crescent Cookie

    Servings 14


    Amount Per Serving
    Calories 56
    % Daily Value *
    Total Fat 4.5g7%
    Total Carbohydrate 1.4g1%
    Dietary Fiber 1.0g4%
    Protein 2.8g6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     ¼ cup (1.95oz/55g) butter, soft
     ½ cup (2oz/60g) finely ground almond flour
     4 tbsp (1oz/30g) ground almonds
     2 ½ tbsp (1oz/30g) granulated erythritol
     1 vanilla pod
    Coating:
     2 tbsp (16g) (approx.) powdered erythritol

    Directions

    1

    Add the erythritol to the softened butter and beat in a bowl with a hand mixer until pale and fluffy.

    2

    Split the vanilla pod in half and scrape out the vanilla seeds with the backside of a knife.
    Mix the remaining ingredients except for the confectioners' erythritol and add it to the butter.
    Mix everything well until you get a moist and slightly crumbly dough.

    3

    Preheat oven to 350°F/180°C.

    4

    Take a small part of the dough (approx. 1 tbsp) and start to form it into a half moon shape.
    Place the crescent cookies onto a baking tray lined with parchment paper.

    5

    Bake in the oven for approx. 10 minutes.

    6

    Once the cookies are done, set them aside and let them cool off.
    After at least 30 minutes, roll them in a bowl or plate with confectioners' erythritol until they are completely covered.

    7

    Enjoy with a hot cup of tea or coffee!
     
     
    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Vanilla Crescent Cookies (Low Carb Christmas Cookies)

     

     
    Keto Vanilla Crescent Cookies (Keto Christmas Cookies, Keto Cookies, Keto Treats, Low Carb)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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