Hope’s Almond Crescent “Keto” Cookies, By Jeles
INGREDIENTS:
1 stick salted butter, melted
pinch of salt
1/2 cup Monkfruit
2 tsp almond extract (I like to taste the dough for the flavor) If you need a little more almond extract just add another tsp
2 cups Anthony’s Almond flour
1/2 tsp Xanthan Gum
1/2 cup sliced almonds (crush them a little with your hands)
INSTRUCTIONS:
Preheat oven 350*
Line the Cookie sheet with parchment paper (Do not spray)
Beat the butter, salt, and monkfruit until creamy and fluffy
Add the Almond almond extracts and mix well
Add the almond flour, xanthan gum beat until its well blended
First divide the dough into 12 balls
Second roll each ball into a 3 inch log
Spread the sliced almonds onto a plate and crush slightly
Roll the logs in the almond pieces and then pinch the two ends
Place the cookies spaced out (they will grow)
Bake for 18 minutes
Once the 15 minutes or so have passed check the color of the cookies
Take the rack and move it up to the second row from the top
Leave cookies in for 2-3 minutes or until its golden brown
Pull out of the oven, wait about a minute and use the back of your spoon to shape the cookie in to half moons (place 2 fingers on one side of the cookie while using your spoon to shape the front part) (you can also use your thumb to make the shape)
Important: Do not place in a bag or cover them wait until they completely cooled
These cookies will have an amazing crunch :)
Once they have harden you can place in a zip lock bag
Note: these will freeze well if you want to make them ahead of time
Enjoy!
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Total Servings: 12 big cookies ~ Serving size: 1 Big cookies ~ Calories: 185 ~ Net. Carb: 2.5