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


Add to Grocery List

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


  • 1Grease 8 muffin cups, or line with paper liners.
    Preheat oven to 375°F.
  • 2Beat together eggs, xylitol or splenda, and walnut oil.
  • 3Stir 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.
  • 4Mix together the topping ingredients. Sprinkle evenly over tops of muffins.
  • 5Bake about 18 minutes at 375°. Allow to cool about 5 minutes in pan, then invert onto serving plate to finish cooling.
  • 6These 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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