Perfectly Crispy Keto Vanilla Wafers Recipe
If you think vanilla wafers are boring, think again! These homemade Keto Vanilla Wafers are a game-changer. They are light, buttery, wonderfully crisp, and packed with warm vanilla flavor. Unlike traditional store-bought cookies, this version is entirely low-carb, sugar-free, and gluten-free.
- ½ cup (113.5 g) butter, softened
- ½ cup (100 g) erythritol sweetener (granulated or powdered)
- 1 large egg, room temperature
- 1 tsp quality vanilla extract
- 1 ⅔ cups (186.67 g) finely ground almond flour
- ½ tsp baking powder
- ¼ tsp salt
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- 01
Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats. (Note: You can use parchment paper, but keep a close eye on the cookies as the bottoms may brown much faster).
- 02
In a large mixing bowl, beat the softened butter and erythritol sweetener together until the mixture is light and fluffy (about 1 to 2 minutes). Add the room-temperature egg and vanilla extract, beating until fully combined.
- 03
Add the finely ground almond flour, baking powder, and salt to the wet mixture. Beat on low speed until a uniform cookie dough forms, scraping down the sides of the bowl as needed.
- 04
Scoop out about 2 teaspoons of dough at a time and roll them into smooth, small balls. Place the dough balls about an inch apart on your prepared baking sheets. Press down gently on each ball to flatten it slightly.
- 05
Bake for 15 to 20 minutes, switching the positions of the baking sheets halfway through to ensure even cooking. Take them out when the edges turn a beautiful golden brown (the tops will still feel slightly soft).
- 06
Turn off the oven entirely and let it cool down for 5 to 10 minutes with the door slightly ajar. Return the cookie sheets to the turned-off oven and let them sit inside until the oven cools completely. This draws out the remaining moisture to give you that signature wafer crunch without burning them.
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Creamy smoothies & satisfying snacks · Full macros · Under 5g net carbs each
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