This Keto Wafers recipe is the perfect addition to your keto sundaes, ice cream, and other low-carb desserts.
Keto Wafers are the perfect addition to our Dairy Free Low Carb Coconut Ice Cream or our Sugar Free Chocolate Keto Ice Cream.
These Keto Coconut Wafers are easily adapted to a dairy-free keto snack by swapping out the butter for coconut oil in the recipe when cooking.
Keto Wafers Ingredients
- 3 large Egg Whites
- 3.5 ounces of Unsweetened Shredded Coconut
- 1/4 cup of Erythritol
- 12 drops of Liquid Stevia
- 1 pinch of Salt
- 3 tablespoons of Butter, melted
How To Make Keto Wafers
- Preheat fan forced oven to 150C/300F.
- In a bowl mix together the egg whites, coconut, erythritol, stevia and salt. Mix well.
- Add the melted butter and mix well.
- FOR ROUND WAFERS: Drop tablespoon sized balls onto a lined cookie tray and press down until they are 1/4in/5mm thick
- FOR WAFER SHARDS: Pour the mix onto a lined cookie sheet, place parchment paper over the top and roll into a 1/4in/5mm thick sheet. Using a knife, gently press lines into the sheet to split the wafers later on.
- Bake both types of wafers in the oven for 20 mins, then turn the tray around and bake for another 5 minutes. Remove when the edges are browned.
- The wafers will appear soft immediately after baking, allow to sit for 10 minutes to harden up. If your wafers are too thick they may require additional cooking time.
- Once cooled, wafers can be stored in an airtight container to retain their crunch.
Keto Wafers
Nothing says Summer like an ice cream sundae topped with a wafer. Our Low Carb Coconut Wafer Cookies are the perfect addition to your Keto Summer Sundaes.
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Print Pin Share EmailServings: 18 cookies
Calories: 57kcal
Unit Conversion
Ingredients
- 3 large egg whites
- 3.5 ounces unsweetened shredded coconut
- 1/4 cup Erythritol
- 1 pinch Salt
- 3 tbsp Butter melted
- 12 drops Liquid Stevia
Instructions
- Preheat fan forced oven to 150C/300F.
- In a bowl mix together the egg whites, coconut, Natvia and salt. Mix well.
- Add the melted butter and mix well.
- FOR ROUND WAFERS: Drop tablespoon sized balls onto a lined cookie sheet and press down until they are 1/4in/5mm thick
- FOR WAFER SHARDS: Pour the mix onto a lined cookie sheet, place parchment paper over the top and roll into a 1/4in/5mm thick sheet. Using a knife, gently press lines into the sheet to split the wafers later on.
- Bake both types of wafers in the oven for 20 mins, then turn the tray around and bake for another 5 minutes. Remove when the edges are browned.
- The wafers will appear soft immediately after baking, allow to sit for 10 minutes to harden up. If your wafers are too thick they may require additional cooking time.
- Once cooled, wafers can be stored in an airtight container to retain their crunch.
Notes
Nutrition
Serving: 1wafer | Calories: 57kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 11mg | Potassium: 10mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 50IU | Calcium: 0.5mg | Iron: 0.2mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of this Keto Wafers recipe adjust the serving amounts in the card above.
