3 Ingredient Keto Crescent Cookies Recipe
These 3 Ingredient Keto Crescent Cookies are a simple, low-carb treat perfect for anyone following a keto lifestyle or looking for a quick and easy gluten-free dessert. Made with almond flour, unsalted butter, and sugar-free maple flavored syrup, these cookies are buttery, slightly sweet, and delightfully crescent-shaped. They bake up tender with a subtle maple flavor, making them an ideal snack or dessert that satisfies sweet cravings without the carb overload.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough
- 2 1/2 cups (260g) superfine blanched almond flour
- 8 tbsp (113g) unsalted butter, melted and slightly cooled
- 1/3 cup (79ml) sugar-free maple flavored syrup
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dough: In a medium bowl, combine the almond flour, melted butter, and sugar-free maple flavored syrup. Stir until a soft, slightly sticky dough forms that holds its shape when pressed. Allow the dough to rest for a few minutes to let the almond flour hydrate properly.
- Shape Cookies: Using a 1.5 tablespoon cookie scoop, portion the dough and roll each portion between your palms into a smooth log approximately 3 inches long and 1/2 inch thick. Gently bend the ends to form a crescent shape. Repeat with remaining dough.
- Arrange on Baking Sheet: Place the crescent-shaped dough pieces onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight expansion.
- Bake: Bake in the preheated oven for about 20 minutes, or until the bottoms are lightly golden and the edges of the cookies appear set.
- Cool and Serve: Let the cookies cool completely on the baking sheet to firm up. Optionally, dust the tops with powdered sweetener before serving. Store cookies in an airtight container; they keep for 1-2 days at room temperature or longer when frozen.
Notes
- Use superfine almond flour for the best texture; regular almond flour may result in a grainier cookie.
- Be sure the butter is melted but not hot to avoid unwanted cooking of the syrup or affecting dough texture.
- Resting the dough allows the almond flour to fully hydrate, improving cookie consistency.
- Cookies are best eaten within 1-2 days fresh; freezing extends shelf life.
- For a sweeter touch, dust with powdered sugar-free sweetener after cooling.
- These cookies are naturally gluten-free and keto-friendly.
