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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 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)
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