Keto Vanilla Crescent Cookies
The holiday season is coming nearer and whilst this is a superb thing for most oldsters it may be a chunk daunting for all of us people who are dwelling low carb or are at the ketogenic weight loss program.
One alternative is to just give in and devour the whole thing round you.
this could satisfy your cravings for a short amount of time however it's going to most probably cause quite a setback.
Any other option is to prepare yourself and pass on a quest to make keto-friendly excursion meals.
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
- ½ tsp sugar-free vanilla extract
Coating:
- 2 tbsp (16g) (approx.) powdered erythritol
Intructions
- Add the erythritol to the softened butter and beat in a bowl with a hand mixer until pale and fluffy.
- 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.
- Preheat oven to 350°F/180°C.
- 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.
- Bake in the oven for approx. 10 minutes.
- 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.
- Enjoy with a hot cup of tea or coffee!