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Low-Carb Pumpkin Seed Crescents (Kürbiskern-Kipferl)

Name: Low-Carb Pumpkin Seed Crescents (Kürbiskern-Kipferl)
Yield: 32 servings
Ingredients: Pumpkin Seeds, dried, ground: 100 g (⅚ cup); Almond Flour, partially de-oiled: 200 g (2⅛ cups); Xylitol, Birch Sugar, granulated: 100 g (⅜ cup 4⅜ tsp); Cream of Tartar, Weinstein baking powder, gluten-free leavening agent: 1 tsp (1 tsp); Butter, unsalted: 175 g (¾ cup 1 tsp); Egg yolk, large: 2 (2); Vanilla, pod or bean: 1 (1); Xylitol, Birch Sugar, powdered: 3.76 g (1 tsp)

submitted by Sara on December 4, 2018

Source: https://www.amazon.de/dp/3625179415

Baked Good

Snack

Ingredients
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servings
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	100 g ⅚ cup	Pumpkin Seeds, dried, ground
	200 g 2⅛ cups	Almond Flour, partially de-oiled
	100 g ⅜ cup 4⅜ tsp	Xylitol, Birch Sugar, granulated
	1 tsp 1 tsp	Cream of Tartar, Weinstein baking powder, gluten-free leavening agent
	175 g ¾ cup 1 tsp	Butter, unsalted
	2 (ea. 17 g) 2 (ea. 0.60 oz)	Egg yolk, large
	1 (ea. 1 g) 1 (ea. 0.04 oz)	Vanilla, pod or bean
	3.76 g 1 tsp	Xylitol, Birch Sugar, powdered
	617 g 21.75 oz	altogether (view nutrition facts)

by Sara

1/1

Preparation

Serving size:
19.3 g (calculated) 0.68 oz (calculated)
Notes: 1 cookie, about 1 tablespoon worth of dough
Temperature: 180 °C 356 °F

Preparing the dough

If you can only get whole pumpkin seeds, grind them with a food processor as finely as you can. 4/5 cup with yield the required 5/6 cup for 32 servings.
In a bowl, mix the ground pumpkin seeds with the almond flour, granulated xylitol and baking powder.
In a separate bowl, cream the softened butter with the egg yolks.
Scrape out the vanilla pulp and mix it in.
Now add the dry ingredients bit by bit, mixing in between.
Knead the dough to bring it together.
Form a roll, wrap it in cling film and rest in the fridge for 2 hours.

Baking the cookies

Cut the roll into slices to get portions of about 1 tablespoon of dough. I like to repeatedly cut the roll in half for this.
Form each portion into a crescent shape.
Put the cookies on a tray lined with parchment paper.
Bake for about 10 minutes. The cookies are done when the tips start to brown.
Let cool completely and dust with powdered xylitol.

Nutrition Facts
for
serving

Calorie count
92 kcal
% of calories by macros
Fat 67.4 % 62 kcal 7.1 g
Net Carbs 3.3 % 3 kcal 0.7 g
Sugar Alcohols 7.6 % 7 kcal 3.2 g
Dietary Fiber 2.2 % 2 kcal 1.2 g
Protein 19.6 % 18 kcal 4.5 g
Approx. WW SmartPoints™
3.2

Cholesterol 23.4 mg
Sodium 1.4 mg
Fat 7.1 g
- Saturated Fat 3.2 g
- Trans Fat 0 g
Carbohydrates 5.1 g
- Dietary Fiber 1.2 g
- Total Sugars 0.5 g
- Added Sugar 0 g
- Sugar alcohols 3.2 g
Protein 4.5 g

Calcium 4.5 mg
Iron 0.3 mg
Magnesium 18.5 mg
Potassium 43 mg
Zinc 0.3 mg
Vitamin A (Retinol Equivalents) 41.7 mcg
Vitamin B12 0 mcg
Vitamin C 0.1 mg
Folate 3.5 mcg
- Folic Acid 0 mcg

Fat	67.4 %	62 kcal	7.1 g
Net Carbs	3.3 %	3 kcal	0.7 g
Sugar Alcohols	7.6 %	7 kcal	3.2 g
Dietary Fiber	2.2 %	2 kcal	1.2 g
Protein	19.6 %	18 kcal	4.5 g