Oat Cakes, Lower-Carb

Susan Feliciano


Using a low carb baking mix for this recipe helps out those who must limit carbohydrate intake, such as diabetics and those seeking to lose weight.
I used "Carb Quick" mix in this recipe, but any lower-carb baking mix would work, such as Bob's Red Mill or Atkins.


★★★★★ 1 vote

8 muffins
10 Min
20 Min


  • 2
  • 1/2 c
    xylitol brown sugar substitute, or splenda for baking
  • 1/4 c
    walnut oil or canola oil
  • 1 c
    lower-carb baking mix
  • 1/4 c
    ground flaxseed
  • 1/4 c
    plain oat bran
  • 1/3 c
    quick oats or rolled oats
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 3-4 Tbsp
    milk or cream

  • 3 Tbsp
    quick oats or rolled oats
  • 3 Tbsp
    finely chopped nuts
  • 2 tsp
    raw sugar (optional)

How to Make Oat Cakes, Lower-Carb


  1. Grease 8 muffin cups, or line with paper liners.
    Preheat oven to 375°F.
  2. Beat together eggs, xylitol or splenda, and walnut oil.
  3. Stir in baking mix, flaxseed, oat bran, oats, baking powder, salt, cinnamon, and ginger. Blend well. Stir in enough milk or cream as needed to get a good muffin consistency. Spoon batter into prepared muffin pan.
  4. Mix together the topping ingredients. Sprinkle evenly over tops of muffins.
  5. Bake about 18 minutes at 375°. Allow to cool about 5 minutes in pan, then invert onto serving plate to finish cooling.
  6. These are great served with butter and sorghum or maple syrup.

Printable Recipe Card

About Oat Cakes, Lower-Carb

Course/Dish: Other Breakfast Muffins
Dietary Needs: Vegetarian
Other Tag: Healthy

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