Easy Low-Carb Oatcakes

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I’ve cracked it guys, my low-carb take on the humble oatcake! A good oatcake is one of the things I missed most when I first went keto. Ok, so they’re not quite the same but they’re a pretty good close second. Buttery, crisp, yet slightly chewy and perfect for snacking on.

I like to serve them with guacamole or keto hummus but feel free to top with whatever keto toppings you have in the fridge. Smoked salmon and cream cheese is always a winner too. How would you top yours?

To customise these low-carb oatcakes, you can always try cracked black pepper in the mix or some herbs like rosemary and garlic or onion powder. I’ve given a few suggestions below but get creative and put your own spin on them.

• 2 tbsp chopped rosemary + ¹/₂ garlic powder
• ¹/₂ tsp cracked black pepper
• 2 tbsp thyme + ¹/₂ onion powder
• 1 tsp smoked paprika + pinch of cayenne pepper

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Hands-on 10 minutes Overall 25-30 minutes

Nutritional values (per oat cake)

Ingredients (makes 15 oatcakes)

• 1 ¹/₄ cup ground unpeeled almonds (120 g/ 4.2 oz)
• 4 tbsp flax meal (28 g/ 1 oz)
• 1 tsp baking soda
• ¹/₄ tsp sea salt, plus more for topping
• 1 large egg
• 1 tbsp butter, melted (15 ml)

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Add the ground almonds, flax meal, baking soda and salt to a mixing bowl.
   
2. In a clean bowl, whisk the egg and melted butter together using a hand balloon whisk.
   
3. Add the wet ingredients to the dry and mix until combined. You may need to use your hands at the end.
   
4. Roll into a ball then chill in the fridge for 10 minutes. Roll the low-carb dough between two sheets of greaseproof paper or a silicone matt and greaseproof until about 0.5 cm/ 0.2" thick.
   
   
5. Using a 6.5 cm/ 2.4" cookie cuter, cut out the oatcakes and place on a greaseproof lined baking tray. Sprinkle with flakey sea salt.
   
6. Bake for about 12 minutes in the middle of the oven until golden. Place on a wire rack to cool.
   
7. Serve as a side with your favourite cheese, keto hummus or I love cream cheese and smoked salmon! Store in a glass Tupperware in the fridge for up to 3 days.
   

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