Quick Keto Crispy Vanilla Wafers

Quick Keto Crispy Vanilla Wafers

Quick And Simple Keto Vanilla Wafers (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick and simple keto vanilla wafers
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 48 cookies


  • 124 grams coconut flour (1 cup)
  • 4 grams baking powder (1 tsp)
  • 1 gram salt (1/4 tsp)
  • 127 grams granulated sweetener of choice, adjust to taste (2/3 cup) i used granulated monkfruit sweetener
  • 2 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 65 milliliters keto syrup (1/4 cup) Lakanto or Choc Zero brand work well
  • 1 TBS vanilla extract. adjust to taste
  • 5 milliliters apple cider vinegar (1 tsp)


  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside
  • Sift all the dry ingredients together into a large mixing bowl until there are no lumps
  • Stir the eggs in until all the dry ingredients are lightly moist. Stir the butter in until combined. Use fingers and massage the butter in until a smooth dough begins to form
  • Stir in the syrup until fully combined. Stir in the vanilla and vinegar until fully combined and a smooth dough has formed
  • Form dough into a ball and massage for 1 minute to fully incorporate all the ingredients Form dough back into a ball and place in the refrigerator for 5 minutes to absorb extra moisture
  • Remove from the refrigerator. Scoop dough out 1/2 TBS at a time onto prepared baking sheet. Roll each scoop into a smooth ball and press out to desired size and thickness. The thinner the dough us pressed the more crisp the cookies will be
  • If desired whisk together 1 egg and 1 TBS milk of choice and brush lightly over the cookies for a more toasted top
  • Place in the preheated oven Bake at 350 degrees 12-15 minutes or until golden around the edges
  • Remove from oven. They will crisp up as they cool. Allow to cool on pan at least 10 minutes. Transfer to a wire rack and allow to cook 45 minutes or until crispy. Serve immediately or store leftovers in an airtight container at room temperature up tp 1 week

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating