Keto Vanilla Wafers

Name: Keto Vanilla Wafers
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 16 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup oat fiber; ½ cup monk fruit/erythritol; ⅓ cup butter; 1 whole egg; 1 ½ teaspoons vanilla bean paste; 1 teaspoon baking soda; Pinch of salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
16
Calories
127 kcal
Course
Dessert
Cuisine
American

Keto Vanilla Wafers

Iris Warren

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Crisp, buttery, and melt-in-your-mouth delicious, these homemade Keto Vanilla Wafers are super easy to make with the classic flavor and texture of the traditional version!

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Ingredients

Servings

1 ¾ cups Super Fine Almond Flour
¼ cup oat fiber
½ cup monk fruit/erythritol
⅓ cup butter room temperature
1 whole egg room temperature
1 ½ teaspoons vanilla bean paste or 1 tablespoon vanilla extract
1 teaspoon baking soda
Pinch of salt

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Instructions

Preheat oven to 325°F.
Add the almond flour, oat fiber, baking soda and salt in a mixing bowl and whisk to combine.
In a separate bowl, add in the sweetener and butter.
Mix using a hand mixer until the sweetener has completely been absorbed by the butter. Add in the vanilla bean paste (or extract) and continue mixing.
Add in the egg and mix until combined. Pour the mixture into the bowl with the dry ingredients and mix just until combined.
Transfer the dough onto a piece of parchment paper and form a disc.
Add another piece of parchment paper on top and roll the dough out very thin, using a rolling pin.
You want the dough as thin as you can get it (remember these are “wafers”, without them breaking apart.
Using a small cookie cutter or tall and slender shot glass with a 1.6” diameter, cut out the cookies.
Transfer them to another piece of parchment paper lined baking sheet and if the dough doesn’t easily release without breaking, put them in the freezer for 8-10 minutes to firm them up some. This is what I did with mine and they were much easier to move.
Bake for 7-8 minutes or until the tops and edges are just starting to turn lightly golden. Transfer to a wire cooling rack and allow them to cool at room temperature for at least 1 hour. They will continue to crisp up as they cool.
Store at room temperature in an airtight storage container and they will stay crisp!

Notes

Makes about 66 cookies, serving size 4 cookies
Makes about 66 cookies, serving size 4 cookies
If you're tempted to use another sweetener, I don't recommend it. While I don't use erythritol very often anymore, it's a key ingredient in this recipe. I use a monk fruit/erythritol blend, the erythritol helps the cookies crisp up and the monk fruit helps tone down the cooling effect.
Vanilla bean paste works so well in this recipe, because it has such intense vanilla flavor. So I highly recommend using it, I promise it's well worth it! If you can't find any, you can use 1 tablespoon of vanilla extract instead.