For recipes that needed keto vanilla wafers I had to make the perfect copycat recipe! At only 1g net carb per cookie you will get that golden, vanilla infused cookie in every bite!
Recipe Highlights
- Flavored exactly like the famous Nilla wafers but keto friendly.
- A satisfying snap from each cookie when prepared correctly.
Ingredients Needed
- Blanched Almond Flour
- Granulated Sweetener
- Baking Powder
- Salt
- Egg
- Butter
- Vanilla Flavor (not extract)
Tips for making keto vanilla wafers
- Chill the dough, I can’t stress this enough. Even in regular baking chilling the dough is essential to the best tasting cookies, keto is no different.
- Allow to cool, almond flour is mainly used when baking keto cookies. When it’s hot it is very fragile. The cookies won’t get a “crisp” until is is cooled completely.
- Small cookie scoop, don’t try to make these cookies large. You want a small cookie scoop that will make small keto cookies so that way they’ll be have that crunch after they have cooled.
What can I eat with keto vanilla wafers?
Keto Vanilla Wafers
Making recipes that require vanilla wafers on keto I needed the perfect copycat! Then at times I just loved munching on the cookies themselves, perfect! I am going to share this life changing recipe with you and they're only 1g net carb per cookie.
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 1/4 cup granulated sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 4 tablespoon butter
- 2 tablespoon vanilla flavor
Instructions
- Melt the butter first so it has a chance to cool down a little.
- In a mixing bowl add all dry ingredients.
- In a separate bowl add in melted butter with egg and vanilla flavoring
- Combine the dry and wet ingredients together. Cover cookie dough and chill in refrigerator for at least an hour. Overnight if possible.
- Preheat oven to 325°F
- With a cookie scoop add cookies to a baking sheet lined with parchment paper with them at least an inch apart to give them room to spread.
- Take a oiled silicone spatula and press the cookies down so that way they will bake flat. If you don't they will spread but will have a heap in the middle.
- Bake for 15 minutes or until golden brown all over. Remove and allow to cool completely before serving.
Nutrition
Serving: 2cookies | Calories: 112.6kcal | Carbohydrates: 2.3g | Protein: 3g | Fat: 10.8g | Saturated Fat: 3.5g | Trans Fat: 0.2g | Cholesterol: 30.9mg | Sodium: 43.9mg | Fiber: 1.2g | Sugar: 0.6g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you
Thanks Darius for another great recipe. I made these yesterday, and they are delicious. I think I made mine a bit bigger than wafer size, and they were not as crispy as a vanilla wafer. The flavor and texture was great. I will be making these again!
What sweetener did you use here? I understand that the addition of any Allulose will prevent a crisp cookie.
I like to use a mix of allulose and erythritol. I am not sure if there is something on the market with that combination because this recipe was originally made years ago. I could have easily pointed you to the perfect sweetener sold by ChipMonk Baking. Not sure if it’s still available.
To add, when making anything keto from home, crisp is a long shot. Erythritol can simulate that but it also comes with a cooling effect if you add enough to actually achieve it.