Buttery and utterly delicious, this low-carb version of flapjacks uses flaked almonds and coconut flakes in place of oats.
These flapjacks are a perfect choice for those following a low-carb, ketogenic diet. By replacing traditional oats with a combination of flaked almonds and coconut flakes, this recipe offers a unique and satisfying alternative to the traditional flapjack.
Despite the absence of actual oats, the combination of almonds and coconut creates a great oat-ey texture. But what truly sets these flapjacks apart is their remarkable versatility. They can be enjoyed for breakfast, for a mid-afternoon pick-me-up, or for a post-dinner dessert. Plus, not only are they great for those following a low-carb diet but also for individuals embracing a vegan lifestyle. Simply substitute the butter with coconut oil, and you'll have a vegan-friendly treat. Plus, they're great for those following a gluten-free diet as they are completely free of grains as well as eggs, processed oils, and sugars, making them a wholesome and gut-friendly choice.
Prep: 20 mins
Cook: 20 mins
Makes: 10 Flapjacks
Keto Chocolate-Topped Flapjacks
Ingredients
50g coconut flakes
50g flaked almonds
50g ground almonds
50g pecans
15g unsalted butter (or coconut oil)
15g coconut oil
50g inulin powder natural soluble fibre or granulated sweetener of your choice
1 tablespoon warm water (optional)
30g 85% dark chocolate, melted
Method
Preheat oven to 165°C (325°F / Gas mark 3) and line a loaf tin with greaseproof paper.
Add the coconut flakes, flaked almonds and ground almonds to a food processor. Pulse to combine until you have an oat like consistency. Add the pecans and pulse into smaller pieces - about the size of oats.
Add the butter and coconut oil to a large pan. Turn the heat to low and stir until melted. Add the inulin powder and warm water and stir until well combined. It should form a runny, sticky mixture. Remove from the heat.
Tip the almond, coconut and pecan ‘oats’ into the pan with the melted fats. Mix well to combine.
Tip the mixture into the lined loaf tin. Using the back of a spoon, or a piece of greaseproof paper, press the mixture firmly and evenly into the base of the tin.
Bake for 18-20 minutes until golden brown all over.
Remove from the oven and allow to cool completely in the tin. Once cool, spread the melted chocolate on top and transfer to the fridge for 10-15 minutes to allow the chocolate to harden.
Once the chocolate is firm, slice into 10 pieces.
Pro tip:
Taste the flapjack mixture before putting into the loaf tin to check the sweetness. Feel free to adjust the amount of sweetener to suit your palate.
To make this recipe dairy free, swap the butter for coconut oil or a nut butter.
Try adding raisins or sugar free dried cranberries for a fruity twist.
Storage:
Place in an airtight container or a resealable bag. They can be stored at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition per serving:
Total carbs: 5g
Fibre: 8g
Fat: 25g
Protein: 7g Sugar: 2g
Calories: 279 kcal
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