Keto Almond And Coconut Flapjacks
Rich, buttery and utterly delicious, this low carb adaptation of flapjacks uses flaked almonds and coconut chips in place of the traditional oats.
How to Make It
Step 1
Preheat the oven to 300 degrees Fahrenheit and line a loaf tin with baking paper.
Step 2
Add the coconut flakes, flaked almonds, desiccated coconut and ground almonds to a food processor. Pulse to combine until you have an oat like consistency.
Step 3
Add the xylitol to a large pan along with the butter and coconut oil. Turn the heat to low and stir together until melted and well combined. Remove from the heat.
Step 4
Tip the almond and coconut ‘oats’ into the pan with the melted fats. Mix well to combine, covering the nut mixture in the fats and sweetener.
Step 5
Tip the mixture into the lined loaf tin. Using the back of a wooden spoon, or your hands if the mixture is cool enough, press the mixture firmly and evenly into the base of the tin.
Step 6
Transfer the mixture to the oven to bake for 18-20 minutes until golden brown all over.
Step 7
Remove the flapjacks from the oven to cool completely in the tin. Once cool, carefully transfer to the freezer for 15-20 minutes until set, but not frozen.
Step 8
Slice into 8 even squares.
Ingredients
- Flaked Coconut Unsweetened by Bob’s Red Mill
1 cup
- Unsalted Butter
1 tablespoon
- Coconut Oil
1 tablespoon
- Raw Blanched Slivered Almonds by Trader Joe’s
½ cup
- Coconut, Dried, Shredded Or Flaked, Unsweetened
½ cup, shredded
- Finely Ground Natural Almond Meal by Bob’s Red Mill
½ cup
- Xylitol by Now
¼ cup