3 Ingredient Keto Crescent Cookies

• servings: 16 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

Preheat the oven to 163°C. Line a large baking sheet with parchment paper.

Add the almond flour, melted butter, and syrup to a bowl and mix until a soft dough forms. It should feel slightly sticky but hold its shape when pressed. Let it sit for a few minutes so the almond flour can hydrate.

Use a 1.5 tbsp cookie scoop to scoop the dough and roll it between your palms into a smooth log, about 3 inches long and 1/2 inch thick. Bend the ends slightly to form a crescent shape. Repeat with remaining dough.

Place the crescents onto the prepared baking sheet, spacing them about an inch apart.

Bake for about 20 minutes, until the bottoms are lightly golden and the cookies look set around the edges.

Let them cool completely on the pan before removing. The cookies will firm up as they cool. If desired, dust the surface of the cookies with powdered sweetener before serving. Cookies should be stored in an airtight container. They can be stored for up to 1-2 days at room temperature and longer in the freezer.

Nutrition

• Serving Size: 1 cookie
• Calories: 168 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Sodium: 3 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 6 g
• Total Sugars: 1 g
• Protein: 4 g