Gluten Free-Low Carb Almond Crescent Cookies

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1 stick salted butter softened (1/2 cup)

pinch of salt

3/4 c splenda

1/2 tsp vanilla extract

1 tsp almond extract

2 c almond meal flour

1/3 c sliced almonds (coarsely chopped)


1. Preheat oven to 300°.

2. Beat butter and sugar, salt, and sweetener until fluffy. Add the vanilla and almond extracts until well mixed. Add the almond flour and mix until the dough becomes stiff. Chill in the refrigerator for 30 minutes. Divide dough into 12 equal balls and roll into a 3" log. Roll log in the chopped almonds coating all sides. Bend the log to make a crescent shape and place on a parchment paper lined cookie sheet. Bake for 15-18 minutes. Let cool and dust with powder sugar Splenda.

3. To make powder sugar Splenda, put a 1/2 cup of Splenda in a blender or clean coffee grinder and pulse until it turns to powder.

Bon Appetit!

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