Keto VANILLEKIPFERL Crescent Recipe


This Keto VANILLEKIPFERL Crescent Recipe is a melt-in-your-mouth delicious and a healthier re-creation of the traditional Almond Crescents or Vanillekipferl. Keto VANILLEKIPFERL is a perfect recipe for holiday season. Vanillekipferl is a traditional recipe for Christmas cookie in Austria and also quite common throughout Europe.


  • 100g Almond Flour
  • 4 teaspoon Coconut Flour
  • 60g Unsalted Butter (melted and cooled)
  • 25g Erythritol
  • 5 drops Liquid Sweetener (or increase erythritol 1 tablespoon, try for sweetness)
  • 1 small Egg
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Xanthan Gum
  • 1/4 teaspoon Himalayan Salt
  • 1-2 teaspoon Vanilla Extract Flavoring


  1. Preheat oven 320° F. Whisk butter and erythritol until creamy.
  2. Add egg, vanilla extract and liquid sweetener and whisk.
  3. Now add sieve coconut flour, baking powder, salt and Xanthan gum to mixture and whisk.
  4. Add the almond flour, mix with a fork until well combined, form into a dough with your hands.
  5. Roll into a large sausage shape and divide/cut into approximately 20 pieces.
  6. Roll each piece into a little sausage, rolling thinner at each end.
  7. Form into a quarter moon shape (see photo).
  8. Bake in the oven on a lined baking sheet until lightly browned at the edges (for approximately 15 minutes).
  9. Sieve granulated/powdered erythritol onto the Vanillekipferl whilst still warm.

Nutritional Information:

Per Vanillekipferl

Carbs 0.5g
Fat 2.5g
Protein 14g


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