Turkish · Dessert
Almond Crescent Cookies
A keto rework of the classic Turkish almond crescent cookie, built on ground almonds and butter instead of flour and sugar, sweetened entirely with allulose so each delicate, nutty crescent stays low in net carbs without losing its buttery, snap-tender bite.
$1
15 minsPrep
15 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
275Calories
6.7gProtein
25.9gFat
15.7gCarbs
1.3gSugar
3.3gFiber
168mgSodium
24mgChol
7gSat Fat
228mgPotassium
82mgCalcium
1.1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Turkish Beer (Efes Pilsener)
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet.
2
In a bowl, beat the softened butter and 12g allulose together until light and creamy.
3
Mix in the vanilla extract, then fold in the almond flour, chopped walnuts and salt until a soft dough forms.
4
Chill the dough for 15 minutes so it firms up enough to shape.
5
Divide the dough into 4 equal pieces and roll each into a small log, tapering the ends, then curve into a crescent shape.
6
Place the crescents on the lined baking sheet, spaced apart, and bake for 14-16 minutes until just golden at the tips and set but pale.
7
Cool the crescents on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Once fully cooled, sieve the remaining 6g allulose over the crescents to dust them like powdered sugar before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g finely ground almond flour
- 0.8 oz22g softened butter
- 0.4 oz12g allulose
- 0.1 oz2g vanilla extract
- 0.4 oz10g finely chopped walnut
- 0 oz0.5g salt
- 0.2 oz6g for dusting allulose
