Easy Low-Carb Oatcakes

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

Step-by-step

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.

   

Recipe

Easy Low-Carb Oatcakes

★★★★★4.7 (124 ratings)

These crunchy keto noatcakes taste just as good as their high-carb alternative! Best served with guacamole ...

Hands on

10m

Overall

30m

Servings

15

0.8 g

Net carbs

2.4 g

Protein

5.8 g

Fat

67

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings15 servings30 servings45 servings60 servings

US + metricMetricUS

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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.

Nutrition per oat cake

Carbs 5%Protein 15%Fat 80% of calories

Net carbs

0.8 g

Total carbs

2.3 g

Fiber

1.5 g

Sugars

0.4 g

Protein

2.4 g

Fat

5.8 g

Saturated fat

1 g

Calories

67 kcal

Sodium

117 mg · 5.1% RDA

Magnesium

29 mg · 7.28% RDA

Potassium

78 mg · 3.9% EMR

Nutrition by ingredient

Per oat cake	Net carbs	Protein	Fat	kcal
Almonds, nuts (whole, unblanched)	0.7 g	1.7 g	4 g	46
Flax meal (flaxmeal), ground flaxseed	0 g	0.3 g	0.8 g	10
Baking soda, raising agent (bicarbonate of soda)	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.4 g	0.3 g	5
Butter, unsalted, grass-fed	0 g	0 g	0.8 g	7
Total	0.8 g	2.4 g	5.8 g	67

Serving size oat cake

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Low FODMAP
• Vegetarian