Turkish · Dessert
Keto Walnut Crescent Cookies
A low-carb reimagining of the beloved Turkish crescent cookie, these buttery almond-and-walnut crescents are sweetened entirely with allulose instead of sugar, keeping the nutty, buttery character of the original while cutting net carbs dramatically.
$1
15 minsPrep
15 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
271Calories
6.6gProtein
25.7gFat
14.5gCarbs
1.2gSugar
3.1gFiber
252mgSodium
19mgChol
6.1gSat Fat
217mgPotassium
74mgCalcium
1.1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
8gAllulose
0.3gAlcohol
Goes well with
Turkish Raki
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, cream the softened butter with 10g allulose until light, then mix in the vanilla extract and salt.
3
Fold in the almond flour and chopped walnuts until a soft, slightly crumbly dough forms.
4
Rest the dough for 15 minutes so the almond flour hydrates and the dough firms enough to shape.
5
Divide the dough into 2 equal pieces and roll each into a small log, then curve into a crescent shape on the lined tray.
6
Bake for 14-16 minutes until the crescents are just golden at the edges — they will still feel soft but firm as they cool.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Once fully cooled, dust the crescents generously with the remaining 6g allulose to mimic the traditional powdered-sugar coating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g finely ground almond flour
- 0.8 oz22g finely chopped walnut
- 0.6 oz18g softened butter
- 0.4 oz10g allulose
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.2 oz6g for dusting allulose
