Keto Vanilla Wafers
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Keto Vanilla Wafers
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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
- 1 ¾ cups almond flour Super Fine
- ¼ cup oat fiber
- ½ cup monk fruit or erythritol
- ⅓ cup butter room temperature
- 1 egg room temperature, whole
- 1 ½ teaspoons vanilla bean paste or 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- Pinch salt
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.
Nutrition Information
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Calories
127kcal
(6%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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