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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
Hands-on Overall
Serving size oat cake
Nutritional values (per serving, oat cake)
Net carbs0.8 grams
Protein2.4 grams
Fat5.8 grams
Calories67 kcal
Calories from carbs 5%, protein 15%, fat 80%
Total carbs2.3 gramsFiber1.5 gramsSugars0.4 gramsSaturated fat1 gramsSodium117 mg(5% RDA)Magnesium29 mg(7% RDA)Potassium78 mg(4% EMR)
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
- 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.
- In a clean bowl, whisk the egg and melted butter together using a hand balloon whisk.
- Add the wet ingredients to the dry and mix until combined. You may need to use your hands at the end.
- 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.
- 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.
- Bake for about 12 minutes in the middle of the oven until golden. Place on a wire rack to cool.
- 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.
Ingredient nutritional breakdown (per serving, oat cake)
| Net carbs | Protein | Fat | Calories |
|---|
| Almonds, nuts (whole, unblanched) |
| 0.7 g | 1.7 g | 4 g | 46 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0 g | 0.3 g | 0.8 g | 10 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.4 g | 0.3 g | 5 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 0.8 g | 7 kcal |
| Total per serving, oat cake |
| 0.8 g | 2.4 g | 5.8 g | 67 kcal |
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