Flourless Vanilla Crescents
These vanilla crescents skip the wheat flour entirely, yet they still bake up wonderfully buttery and fragrant. A base of almond flour and ground almonds gives them a lovely nutty flavour that pairs beautifully with real vanilla seeds. Sweetened with stevia and dipped in dark chocolate at the tips, they're a delicious lower-carb take on the Christmas classic. Perfect for festive baking when you want something a little special on the cookie plate without much fuss.
Ingredients
- 5 tbsp almond flour
- 100 g ground blanched almonds
- 100 g butter, softened
- 2 tbsp stevia or other sweetener
- 2 egg yolks
- 1 vanilla pod, seeds only
- 1 pinch baking powder
- 30 g dark chocolate
- 1 tsp butter, for the glaze
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 25 Servings |
|---|---|---|
| Calories | 82 kcal | 2,050 kcal |
| Carbohydrates | 1.2 g | 30 g |
| Protein | 2.1 g | 52.5 g |
| Fat | 7.4 g | 185 g |
| Fibre | 0.8 g | 20 g |
| of which sugar | 0.5 g | 12.5 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 160C (fan 140C) and line a baking sheet with baking paper.
- Put the almond flour, ground blanched almonds, softened butter, stevia, egg yolks, vanilla seeds and baking powder into a bowl and mix everything together well. Feel free to knead it firmly with your hands until you have a smooth, even dough.
- Pinch off small portions of dough and roll them into logs about 5 cm long with your hands. Bend the ends gently inwards to form crescents, then place them on the prepared baking sheet.
- Bake the crescents in the preheated oven at 160C (fan 140C) for about 10 minutes, then leave them to cool completely on the sheet.
- For the chocolate glaze, melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Dip the tips of the cooled crescents into the glaze, then chill in the fridge until set.
- If you like, dust the crescents with a little icing sugar to finish.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 82 kcal |
|---|---|
| Carbohydrates | 1.2 g |
| Protein | 2.1 g |
| Fat | 7.4 g |
| Fibre | 0.8 g |
| of which sugar | 0.5 g |
Frequently asked questions
Are these flourless vanilla crescents really gluten-free?
Yes. As long as you use gluten-free almond flour and gluten-free baking powder, the crescents are naturally gluten-free.
Can I use regular sugar instead of stevia?
You can swap the stevia for the same amount of icing sugar or another sweetener. Just note that with regular sugar the crescents will no longer be low carb.
How long do the vanilla crescents keep?
Stored in an airtight tin in a cool spot, they'll keep for about 1 to 2 weeks. They stay fresh a little longer in the fridge.
Can I leave off the chocolate glaze?
Yes, the crescents taste lovely without any glaze. As an alternative, a light dusting of icing sugar or powdered stevia works well too.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.