• Line a baking tray with parchment paper. Cut the vanilla pod lengthwise and scrape out the dark vanilla paste. Do not throw away the pod, you can use it to make vanilla essence or vanilla tea.
• Sieve the almond flour into a bowl then combine it with the sweetener, salt, vanilla, almond essence, baking powder (optional), and butter. Stir in ground almonds and mix, making sure to scrape off any dough sticking on the bowl. Next, divide the dough into 5 pieces each about 4-5cm. Wrap each in saran wrap or cling film and allow to cool in the fridge.
  1½ cups almond flour (blanched), ½ cup ground almonds, ½ cup cold butter, 0.6 cup sugar-free powdered sweetener , pinch of salt, 1-2 vanilla pods, 1 teaspoon almond essence, ½ teaspoon baking powder
• Cut out small pieces, each about ½ a cm thick and roll them out into small crescents. Lay the crescents on the parchment paper-lined baking tray, making sure to leave some space between the cookies. Bake at 175 degrees C (approx. 325 degrees F or gas mark 3) for 10-12 minutes.
• The tips of the baked keto vanilla almond crescent cookies should turn only slightly brown. The cookies will be slightly soft when you get them out of the oven, but do not let this worry you. They will harden-up once cooled.

Prepare the vanilla sugar coating

• To make vanilla sugar, combine vanilla paste and powdered sugar in a small bowl or cup. Transfer to a sieve or powdered sugar container then sprinkle it on top of the vanilla almond crescent cookies while they are still warm but not too hot.
  6 tablespoon powdered sugar-free sweetener, 2 tablespoon vanilla paste
• Allow the keto almond cookies with vanilla to cool completely then serve!