Keto oatcakes recipe: paleo, grain-free ‘no-oat’ oatcakes
Quick answer
These keto oatcakes contain no oats. They are made with ground almonds, flaxseed, pistachios, rosemary, thyme, an egg and olive oil. The dough is rolled to about half a centimetre, cut out and baked at 170C fan for 12 minutes, making about 14 gluten-free, grain-free, paleo-friendly oatcakes.
The quintessential Scottish oatcake gets a keto-friendly twist in this paleo recipe.
These have a touch of herbs for a flavour boost, but are simple enough to pair with lots of other foods. Nuts and seeds pack a protein punch to keep your body in ketosis. Perfect for soups, platters and snacking! What would you eat your “no-oat” oatcakes with?
This recipe is:
– hearty
– high fat
– keto-friendly
– gluten-free
– paleo-friendly
– grain-free
– perfect for snacking
We hope you enjoy it!
Keto-Friendly No-Oat Oatcakes
- 60g of flaxseed
- 30g of pistachios
- 8g of fresh rosemary (leaves only)
- 6g of fresh thyme
- Small pinch of salt
- Small pinch of cracked black pepper
- 100g of ground almonds
- 1 teaspoon of bicarbonate of soda
- 1 medium egg
- 1 tablespoon of extra virgin olive oil
Makes 14 grain-free oatcakes
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Preheat the oven to 170C (fan assisted.) Line a baking tray with a sheet of greaseproof paper.
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Place the flaxseed, pistachios, rosemary, thyme, salt and pepper in a high speed blender and blitz until fine. (Alternatively, you can buy ground flaxseeds and just chop the pistachios and herbs up finely. This will give a more coarse ‘no-oatcake.’)
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Place in a mixing bowl and combine with the ground almonds and bicarbonate of soda. Whisk the egg and olive oil together in a cup and mix with the dry ingredients.
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Roll the mixture into a ball and place between two sheets of grease proof paper. Roll out like pastry to about 1/2 cm thick.
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Using a cookie cutter, cut out the grain free oatcakes and place on the grease proof lined baking tray. Roll the unused ‘no-oatcake’ mix back into a ball and repeat the rolling and cutting. Repeat this step as many times as necessary to use up all the mix. You should get about 14 oatcakes depending on the size of your cookie cutter.
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Bake in the oven for 12 minutes until golden. Remove from the oven and allow to cool.
Common questions
What are keto no-oat oatcakes made from?
They are made with 60g flaxseed, 30g pistachios, 100g ground almonds, fresh rosemary and thyme, salt, pepper, bicarbonate of soda, one medium egg and a tablespoon of extra virgin olive oil. There are no oats or grains in the recipe.
Are these oatcakes gluten-free and paleo?
Yes. We describe the recipe as gluten-free, grain-free, paleo-friendly and keto-friendly. It uses nuts and seeds instead of oats, and we say their protein and fat suit a ketogenic way of eating.
How do you make grain-free oatcakes and how long do they bake?
Blitz the flaxseed, pistachios and herbs, then mix with ground almonds and bicarbonate of soda. Add the whisked egg and olive oil, roll to about 1/2 cm and cut out. Bake at 170C fan for 12 minutes until golden, then cool.
This article is for general information and isn’t a substitute for personal medical advice. Please speak to your GP (family doctor) or a qualified practitioner before making changes to medication or treatment.