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!
❤️ Why You’ll Love this Vanilla Wafers Recipe
- Classic ‘Nilla Wafers sweet vanilla flavor
- Bakes up crisp and stays crisp!
- Super quick to make in under 20 minutes
- Sugar-free and kid friendly
When it comes to Keto baking, there are many great options of ingredients you can use to give you results that taste so close to an original version, that it’s hard to tell the difference. Keto cookies are little different because flavor is not the only factor you have to get right; texture plays just as in important role. This recipe checks both boxes!
These cookies have that warm vanilla flavor you expect, plus they're crispy, buttery and will give you that perfect snap when you bite into them! They're great for a snack, or you can use them to make other tasty desserts like the best Keto Vanilla Pudding you've ever tasted!
If you're always looking for a way to cut back on the sugar in your or your kids' diet, yet not wanting to feel deprived, this recipe for sugar free copycat Nilla Wafers is a winner! Serve a few of them with this delicious Keto Chocolate Pudding and you'll have a sugar free dessert that will bring a smile to everyone's face!
🛒 What’s in Keto Nilla Wafers
- Super fine almond flour
- Oat fiber
- Monk fruit/erythritol
- Vanilla bean paste (or vanilla extract)
- Baking soda
*Exact measurements are listed in the recipe card below.
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How to Make Keto Vanilla Wafers
Preheat oven to 325°F.
Tip: Whisking helps break up any lumps and also helps fluff up the flour.
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.
Tip: 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.
Add in the egg and mix until combined. Pour the mixture into the bowl with the dry ingredients and mix just until combined.
Tip: 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 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.
Can I Use Another Sugar Substitute?
If you're tempted try another sweetener, I really don't recommend it. While I don't use erythritol very often anymore, it's truly 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. It makes the perfect sweetener for these cookies.
How Do I Store Gluten Free Vanilla Wafer Cookies?
Store at room temperature in an airtight storage container and they will stay crisp! They will stay fresh for up to about five days, if they last that long!
Freezing them is another option. Store them in a freezer-safe plastic bag, making sure to write the date on the bag.
Are Vanilla Wafers Keto Friendly?
Store bought vanilla wafers are loaded with sugar and are not recommended for anyone following Keto or a low carb diet. And while you can buy "Keto cookies" at the grocery store, baking them yourself ensures you know exactly what's in them.
The best thing about this recipe is, that there is only ONE net carb per serving in these cookies. Talk about a Keto-friendly snack!
Fun Ways to Serve Low Carb Vanilla Wafers
I have already mentioned how great sugar free vanilla pudding is with these cookies but here some other sweet low carb ideas:
Strawberry shortcake: Layer some of the vanilla cookies in a small a glass bowl with macerated strawberries and homemade sugar free whipped cream.
Crumble topping: Crushed up vanilla wafers make a great short cut for making a crumble topping. They would be great in the Mixed Berry Crumble with a little brown Swerve and chopped pecans mixed together.
Peanut butter sandwich cookies: Peanut Butter sandwiched between two cookies makes the ultimate afternoon snack!
Make holiday cookies: You can easily dress up these tasty little morsels several fun ways. You can dip half the cookie, or the bottom side, in some melted sugar free chocolate. Another festive idea is to add a little all-natural food coloring, that presents the specific holiday, to some melted white chocolate chips, and drizzle over the tops.
Ice cream topping: Ice cream and cookies go hand in hand. Serve some of these wafer cookies on the side or crumbled on top of this yummy Keto Butter Pecan Ice Cream.
What is the Difference Between Vanilla Wafers and Nilla Wafers?
Nilla Wafers is a name brand of vanilla wafer cookies. Whether you are referring to the brand or the homemade version, they are buttery and crisp cookies bursting with yummy vanilla flavor.
More Keto Cookies Recipes
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- Blueberry Cheesecake Bars
- White Chocolate Macadamia Cookies
- Lemon Bars
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
FREE 20 EASY KETO RECIPES EBOOK
Keto Vanilla Wafers
- Preheat oven to 325°F.
- 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!
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.