Learn how to make low carb Vanillekipferl cookies with just 6 ingredients! This sugar free version of the traditional German Christmas cookie recipe is super simple. It tastes as delicious as the real thing!
In my opinion, Christmas is the best season of the year. Especially since I have converted all of my favourite Christmas sweets into sugar free versions!
There is so much to look forward to: low carb stollen, keto Christmas pudding, panettone and not to forget this super easy sugar free cranberry sauce.
Being German and having grown up in Deutschland, one of the first festive recipes I posted on my website were these sugar free cinnamon stars. Alongside gingerbread men, they are the most popular Christmas cookies in Germany.
But there is another very traditional cookie recipe that everyone loves: Vanillekipferl.
These delicate crescent shaped cookies are originally from Vienna. It is said that they were created to celebrate the victory of the Austrians over the Ottoman Empire.
To me (and to most people today) they’ll always signify Christmas!
I think this keto friendly version tastes just as good as the original. I can’t wait for you to try it.
? Why You’ll Love This Recipe
Ingredients
Option to add a pinch of salt to the cookie dough.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Put all ingredients into a food processor.
Step 2: Blend until a smooth cookie dough forms.
Step 3: Roll into a dough ball and wrap in cling film. Chill in the fridge for 1 hour.
Step 4: Form crescent cookies shapes and place on a cookie sheet lined with parchment paper.
Step 5: Bake in the oven until lightly golden.
Step 6: Dust with powdered sweetener.
Top tips
Tip #1: It is essential that the dough is chilled before baking. Should it become too warm while you are working with it, simply put it back in the fridge for a while.
Tip #2: Leave enough space between the cookies as they spread a little during baking.
Tip #3: Don’t touch the cookies while hot. They are very fragile straight out of the oven and firm up as they cool.
You can try using egg white protein. It is also possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less powdery like the original Vanillekipferl.
You can try using egg white protein. It is also possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less powdery like the original Vanillekipferl.
No, this would not work.
No, this would not work.
Use a vegan butter or coconut oil.
Use a vegan butter or coconut oil.
Use real vanilla. To really elevate the taste, get a vanilla bean and use it instead of the vanilla extract.
Slice open and use the seeds in the cookies dough. Infuse the powdered sweetener with the bean.
You can also get powdered vanilla (aff link).
No food processor? Use a mixing bowl and hand-held electric mixer. In this case, it will be easier to use softened butter. Increase the chilling time in the fridge accordingly.
Taste the dough and increase the sweetener if required. I did not make the dough very sweet since we’re dusting with powdered sweetener afterwards.
Room temperature: Store in an airtight cookie jar for up to 2 weeks.
Freezer: Freeze on a cookie sheet in a single layer so the cookies do not stick together. Once frozen, transfer to a freezer bag and store for up to 3 months.
Tried this recipe? Give it a star rating below!
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from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1.5 cups almond flour 150 grams, I used Bob’s Red Mill super-fine almond flour. For ground almonds, increase by 2 tablespoons
- ¼ cup whey protein powder unsweetened, 25 grams
- ½ cup butter cold, cut into cubes, 114 grams
- 1 egg yolk large
- ¼ cup powdered sweetener 40 grams, add 1-2 tablespoon more for a sweeter cookie
- ½ tablespoon vanilla extract
- pinch of salt optional
For dusting
Optional: Add a pinch of salt to the dough.
***Try and copy the shape of the cookies. They are delicate and if you roll them too thin, they may break.
It is possible to replace the whey protein with more almond flour. However, this will make the cookies more rustic in texture and less like the original Vanillekipferl.
It is essential that the dough is chilled before baking. Should it become too warm while you are working with it, simply put it back in the fridge for a while.
Don’t touch the cookies while hot. They are very fragile straight out of the oven and firm up as they cool.
If you bake on the middle shelf the cookies will brown quicker, probably after 10-12 minutes. I recommend using a low shelf.
Leave enough space between the cookies as they spread a little during baking.
Store in an airtight cookie jar for up to 2 weeks. Suitable for freezing. Freeze for up to 3 months.
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This content was originally published here.