These keto vanilla wafers are light, crispy, and as delicious as their high-carb counterpart. It’s a copycat recipe for vanilla wafers that will fool your taste buds and make you feel like you’re cheating on keto.
Made with only a handful of easy-to-source ingredients, these are homemade low-carb vanilla wafers that taste like the kind that comes in a Nabisco box.
Imagine Nilla wafers that fit into your keto macros perfectly. These are the cookies you’ll want when making our keto “banana” pudding. Enjoy them alone as a healthy snack that you can dunk into your beverage of choice.
With all the processed snacks that try to lure us, it’s nice to have some gluten-free Nilla Wafers that are also sugar-free.
Knowing that only wholesome ingredients are used in these cookies makes them a great anytime snack.
Be sure to check out our entire collection of keto cookies for more delicious options.
Keto Vanilla Wafers
These delectable Nilla keto-friendly cookies are made with coconut flour for the closest texture to regular Nilla cookies.
The natural vanilla flavor combines beautifully with the coconut flour, making these cookies grain-free, gluten-free, and nut-free!
Plus, these cookies are also virtually carb-free. A serving of four vanilla wafer cookies has less than one carb! If that’s not a win, I don’t know what is.
Clocking in at only 0.5 g net carbs per cookie, it’s a keto cookie that is a great alternative.
So do yourself a favor and stop craving the vanilla cookies that come in a box and make your own homemade vanilla wafers from scratch. It’s a recipe the whole family will enjoy.
Ingredients Needed
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The following are the ingredients needed for these Nilla low-carb wafers; note that the printable recipe card is at the bottom of the page with the exact measurements.
- Coconut Flour
- Granulated sugar-substitute
- Confectioner’s sugar substitute
- Unsalted butter softened
- Eggs, room temperature
- Heavy cream
- Vanilla extract
- Baking powder
- Sea salt
How To Make Keto Nilla Wafers
It took a few tries to get the delicious vanilla flavor and texture as close as possible to the classic vanilla cookies so many of us remember fondly.
These keto wafers have a good dose of vanilla extract, certainly more than I am accustomed to using.
That one tablespoon of vanilla is a must to get that Nilla flavor just right.
These cookies also use both granulated sugar substitutes and confectioner’s sugar substitutes. The combination of both sugar substitutes plays a role in the cookie crumb and flavor.
In a large mixing bowl, use an electric mixer to cream together the butter, confectioner’s sugar substitute, granulated sugar substitute, and vanilla extract until well combined.
Then, add the eggs one at a time, mixing well after each addition. Pour in the heavy whipping cream and continue mixing until well combined.
Add the coconut flour, baking powder, and salt to the wet ingredients and combine thoroughly. Chill the cookie dough for 30 minutes before baking.
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. After chilling, scoop 1.5 teaspoons of dough and form it into a small ball, rolling it with the palms of your hands and gently pressing to form each cookie.
You should note that the cookie dough is a little wetter than most. This is normal, and it’s what gives it a wafer texture.
If the dough becomes too sticky, return it to the refrigerator for 10 minutes. Place the formed cookies on the prepared baking sheets and bake for 12–15 minutes, until golden with slightly browned edges.
Allow the cookies to cool completely on a baking rack before serving.
The delicate texture is why it’s also essential to allow them to cool once baked since they will be quite fragile until they do fully.
Once they cool completely, you’ll get the classic crisp of vanilla wafers.
Store the cookies in a dark, cool place in an airtight container for up to two days.
For longer storage, refrigerate for up to 5 days, but note that they will lose their crispness.
Best Sugar Alternatives For Sugar-Free Vanilla Wafers
I recommend two brand options regarding which sweetener you can use in this recipe. I am partial to Lakanto Monk Fruit.
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Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
I’m also partial to the Swerve brand, which is an erythritol blend. Like Lakanto, it uses sugar alcohol and has a 0% impact on blood sugar.
Lakanto and Swerve have confectioner’s sugar substitutes, which are a must for this recipe. If you do not have powder on hand, you can make your own by using a dry coffee grinder and processing it until it’s a fine powder.
These two brands work well in your low carb diet.
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I sure hope you will give this recipe a try. It really is the ultimate comfort food.
Once you do, please help us share it, and remember to tag us on Instagram, Facebook, and Pinterest. It’s what encourages this girl to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. I pray these keto cookbooks will help make keto a delicious breeze for you.
My failed attempts when I first went keto caused me to be very intentional with my Keto Baking recipes.
I threw away so many ingredients in the beginning, and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding.
Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
I hope you will try this keto vanilla wafer cookie recipe and use it in my keto banana pudding, too.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App that will make your keto diet a delicious breeze!
Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts.
Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Vanilla Wafers (Gluten-Free)
These keto vanilla wafers have all the flavor of Nilla cookies minus all the carbs. It's a gluten-free, sugar-free, keto-friendly copycat recipe of the box cookies we grew up on. Made with coconut flour these "Nilla" cookies are virtually carb-free with less than 1 carb per 4 cookie serving.
Ingredients
- 1/2 cup of softened unsalted butter
- 3/4 cup of confectioners sugar-substitute
- 1/4 cup of granulated sugar-substitute
- 1 tablespoon of vanilla extract
- 2 eggs, room temperature
- 3 tablespoons of heavy whipping cream
- 3/4 cup of coconut flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
Instructions
- In a large mixing bowl, using an electric mixer, cream the butter, confectioner's sugar substitute, granulated sugar substitute, and vanilla extract. Beat well until well combined.
- Next, add the eggs one at a time to the creamed mixture, mixing until the eggs are well incorporated.
- Add the heavy whipping cream and continue to mix until well combined.
- Add the coconut flour, baking powder, and salt to the wet ingredients. Combine well.
- Chill your cookie dough for 30 minutes before baking.
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- After chilling, scoop 1.5 teaspoons and form into a small ball. Roll the dough using the palms of your hands, and then press gently to form each cookie. Note that the dough will be a little wet, so do not overwork the dough in your hands. If the dough sticks, place it back in the refrigerator for 10 minutes to chill.
- Place the formed cookies on the prepared baking sheets and bake for 12-15 until the cookies are golden and the edges slightly brown.
- Allow the cookies to cool fully on a baking rack before eating.
- Store your cookies in a dark, cool area in an airtight container for two days. These cookies could be stored in the refrigerator for up to 5 days, but they will no longer be crisp.
Notes
Note that these cookies are fragile until they cool and crisp up.
Nutrition Information:
Yield: 12 Serving Size: 4 cookiesAmount Per Serving: Calories: 90Total Fat: 9.2gSaturated Fat: 5.7gCholesterol: 51mgSodium: 66mgCarbohydrates: 0.6gNet Carbohydrates: .5gFiber: 0.1gSugar: 0.1g
Ave Maria
Sunday 22nd of January 2023
What can you substitute for the heavy cream ?
Hilda Solares
Monday 23rd of January 2023
Hi Ave, because it is only three tablespoons you could use almond milk or coconut milk if that is what you have available.
Katelyn
Wednesday 23rd of November 2022
I made a double batch before seeing that these cookies only last a few days. Do you think I could freeze the remainder dough so I don’t end up with 4 dozen soft cookies? I prefer them crisp, so maybe if I can freeze part of the dough and just make them as needed?
Hilda Solares
Friday 25th of November 2022
Hi Katelyn,
The cookie dough should work well frozen but I have not tested it.
Jenny
Saturday 7th of May 2022
I am looking for a crispy topping to put on parfaits or even Greek yogurt but without using nuts. I came across your recipe and it seemed perfect with ingredients that aren’t overly complicated or fussy to use. I’m not doing Keto, persay, but am watching my carb intake. I replaced the coconut flour with a protein whey baking mix I had on hand. They are very tasty- pretty close to what I was hoping for.
Hilda Solares
Monday 9th of May 2022
That's great to hear Jenny. Thanks for stopping by and sharing your tips.
Loretta
Saturday 26th of February 2022
The flavor is good but the wafers did not turn out golden brown nor were they crispy. Rather disappointed.
Hilda Solares
Tuesday 1st of March 2022
Hi Loretta, Sounds like the wafers perhaps needed to be baked a little longer.
Ellen
Sunday 30th of January 2022
Do you have a dairy free option for the cream