Name: Keto Vanilla Crescents
Prep time: 10 min
Cook time: 10 min
Ingredients: 120 g Finely ground almonds (1 cup); 40 g Powdered erythritol (ca. 1/3 cup); 20 g Coconut flour (3 tablespoons); A pinch of Salt (1/8 teaspoon); 100 g Cold butter ((unsalted, diced)); 1 whole Vanilla pod; For dusting Powdered erythritol ( (ca.10g) )

Keto Vanilla Crescents

Sugar-free, Gluten-free, Egg-free, Low Carb, LCHF

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Prep Time 10 mins

Cook Time 10 mins

Cooling time 15 mins

Servings 16 Cookies

Ingredients

120 g Finely ground almonds 1 cup
40 g Powdered erythritol ca. 1/3 cup
20 g Coconut flour 3 tablespoons
A pinch of Salt 1/8 teaspoon
100 g Cold butter (unsalted, diced)
1 whole Vanilla pod
For dusting Powdered erythritol (ca.10g)

Instructions

For the best result, please weigh the ingredients. If you don't have the powdered erythritol, you can grind the granulated erythrtitol with a spice grinder.
In a big mixing bowl, mix the dry ingredients until well combined.
Add the cold, diced butter.
Split one whole vanilla pod vertically, and scrape the beans out.
Add the vanilla beans to the mixture.
Knead until all the ingredients stick together to one smooth ball.
If the dough has softened too much from kneading, refrigerate it for 15-30 minutes.
Preheat the oven to 160ºC/320ºF.
Cut the dough in 4 equal (approx.) pieces.
Roll each piece into a rope of approx. 28 cm/11”.
Cut the rope into 4 equal parts.
Smooth the edges end curve the rope to make a moon shape.
Do the same to each of them. You will have 16 pieces all together.
Bake for about 10 minutes, or until fragrant and lightly colored.
Let them cool completely.
Sprinkle the powdered erythritol over every cookie, just as much as you need 🙂
Enjoy!