Cheese Wafers {Keto/Low Carb)

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How to Make Cheese Wafers Keto-Friendly

My mom has made Cheese Straws forever. It’s one of my favorite recipes that I have always loved, but they aren’t easy to make. Since you have to use a cookie press, it’s just too much work for this busy momma of four. Last year she made Cheese Wafers, a similar but easier version of Cheese Straws, and brought them to our house when we celebrated Christmas together. We loved them so much, we made several batches over the next few weeks. Thus, when the Christmas Season began to approach, I started experimenting with a keto/low carb version of Cheese Wafers.

The first batch of my Keto Cheese Wafers turned out flat as a flitter and the dough just crumbled after they cooked. The second, third, and fourth batches turned out pretty much the same. I had almost given up when I decided to try one last time. I’m so glad I did because batch number five turned out perfect! The biggest change I made was altering the amount of coconut flour and adding Xanthan Gum.

I am so excited about this recipe because they have always been a staple at our house at Christmas in one form or another either for appetizers or snacks. Whether you’re on the hunt for a low-carb version of this Southern treat or just need a cheesy, crunchy snack to satisfy your cravings, these cheese wafers hit the spot every time. They have the flavors I know and love, but won’t break my Keto diet!

Ingredients you’ll need:

  • Coconut flour — Half a cup of flour may seem low, but coconut flour is actually 4x more absorbent than other flour alternatives. If you use almond flour, be sure to quadruple the amount.
  • Xanthan Gum — Xanthan Gum is used as a thickening agent in many dishes, but it also helps bind ingredients together. It helps keep the cheese wafers intact, not crumbly. Don’t skip this ingredient — without it, your wafers will likely just fall apart.
  • Sharp cheese — I used sharp cheddar cheese in this recipe. It gave the perfect salty, savory flavor with the right amount of sharpness. If you prefer another kind of cheese, feel free to do so.
  • Butter — Butter makes everything better, but it’s absolutely essential in this recipe! Make sure to use unsalted butter, as any added salt would make these cheese wafers far too salty.
  • Paprika and cayenne pepper — This pair of spices works so well in this recipe. It gives the wafers a hint of spice and smokiness that compliments the cheese.
  • Pecans — This recipe calls for both chopped and whole pecans. The chopped pecans go in the dough, while each cheese wafer gets topped with a whole pecan piece. If you have an allergy in your family, feel free to leave these out or substitute another nut.

How to make Keto Cheese Wafers:

Make sure to scroll to the bottom of the post for the full recipe and ingredient list.

Step 1: Start by preheating your oven to 350 degrees. Line a cookie sheet with parchment paper.

Step 2: In a small bowl combine the coconut flour, baking powder, and Xanthan Gum then set aside.

Step 3: In a medium-sized bowl combine cheese, butter, paprika, and cayenne pepper and beat with a mixer until thoroughly combined. Add the egg and egg white and beat again until combined.

Step 4: Next, add the flour mixture and chopped pecans to the other ingredients then beat with a mixer on low/medium until sticky soft dough forms. Refrigerate for 2 to 3 hours.

Step 5: Once the wafer dough has chilled, use a small cookie scoop to scoop out the cheese wafers onto parchment paper. Next, spray a fork with cooking spray and make a criss-cross on top of each cookie to press the dough down a little. Finally, place a whole pecan on the top of each wafer.

Step 6: Lastly, bake for 12-14 minutes or until the cheese wafers begin to brown. Let cool completely, then enjoy!

What’s the best way to store cheese wafers?

Store these keto cheese wafers in an airtight container at room temperature. They should last up to a week if they aren’t all eaten by then!

How do you keep Keto cheese wafers crispy?

The biggest tip for making sure your cheese wafers come out and stay crispy every time is to let them cool completely before storing them. If you put warm wafers in a sealed container, the residual heat will soften your cheesy snacks. They are crispier fresh than stored. I personally prefer to enjoy at once with family and friends.

Can you make this recipe ahead of time?

Yes! If you want to, you can make the dough ahead of time and freeze it for up to a month. The dough can also sit in the fridge for a week. Simply bake when you are ready.

More keto snack recipes:

For more snack inspiration for your keto meal plans, check out my list of Keto Low Carb Snack Ideas {low carb friendly}! I included over 50 options so that you never get bored with snacking on keto.

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I should have probably doubled the recipe because these will go fast. I think the addition of pecans helps to satisfy my craving for something crunchy.

More Keto Snack Ideas:

If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here.

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Cheese Wafers {Keto/Low Carb

Course: Appetizer, Snack
Cuisine: American, casual
Servings: 10
Calories: 192kcal
Author: Kasey Trenum

Ingredients

  • 1/2 cup coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 8 oz sharp cheese grated
  • 1 stick of butter softened
  • 1 tsp paprika
  • 3/4 tsp cayenne pepper
  • 1 egg + 1 egg white
  • 1/2 cup chopped pecans
  • 30 whole pecans
  • 1/4 tsp Xanthan Gum

Instructions

  • Preheat oven to 350 degrees.
  • Cover cookie sheet with parchment paper.
  • In a small bowl combine the coconut flour, baking powder, and Xanthan Gum then set aside.
  • In a medium-sized bowl combine cheese, butter, paprika, and cayenne pepper and beat with a mixer until thoroughly combined.
  • Add egg and egg white and beat again until combined.
  • Add the flour mixture and chopped pecans to the other ingredients then beat with a mixer on low/medium until sticky soft dough forms.
  • Refrigerate for 2 to 3 hours.
  • Use a small cookie scoop to scoop out the cheese wafers onto parchment paper.
  • Spray a fork with cooking spray and make a criss-cross on top of each cookie to press the dough down a little.
  • Place a whole pecan on the top of each wafer.
  • Bake for 12-14 minutes or until the cheese wafers begin to brown.
  • Enjoy!

Nutrition

Serving: 3wafers | Calories: 192kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 86mg | Fiber: 3g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

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2 Comments

  1. I found a website to convert imperial to metric, but … what’s a “stick of butter”?
    Thanks!! 🙂

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