Keto Baked Oats (No Oats, No Worries)
Coconut and almond baked ‘oats’ with no actual oats. About 10 minutes of hands-on effort, then the oven takes over. More Spoons.
Equipment
- Food Processor
- Large mixing bowl
- Lamington tin (about 20 × 30 cm), lined
- Oven
- Microwave-safe jug
Ingredients
- 1 cup unsweetened flaked coconut
- 1 cup slivered almonds
- ⅓ cup golden monkfruit sweetener brown sugar replacement
- ¼ cup unflavoured whey protein isolate
- 1 teaspoon baking powder
- ½ teaspoon Dutch cinnamon
- ½ teaspoon salt
- ½ cup (125 g) unsalted butter melted
- ½ cup thickened cream
- 1 large egg
- 1 teaspoon sugar-free maple-flavoured syrup
- thickened cream 1 tablespoon per serve
Instructions
- Heat the oven to 160°C fan-forced.
- Melt the butter in the microwave in 10-second bursts.
- Put the coconut and almonds in a food processor.
- Pulse until the pieces look like porridge oats, with some texture left.
- Tip the crumbs into a large bowl.
- Add the sweetener, whey protein, baking powder, cinnamon and salt.
- Stir until combined.
- Add the egg, melted butter, cream and maple-flavoured syrup.
- Mix until there are no dry patches.
- Tip the mixture into a lined lamington tin (about 20 × 30 cm).
- Bake for 20–25 minutes. The centre should still be soft and a little wobbly.
- Rest in the dish for 10 minutes.
- Serve with a dollop of cream.
Notes
Storage: refrigerate within 2 hours, keep at 5°C or below and eat within 3 days. Freeze portions for up to 3 months. Key swap: regular brown sugar instead of the monkfruit sweetener takes it out of keto.
Nutrition
Serving: 1 serve | Calories: 307kcal | Carbohydrates: 2.7g | Protein: 10.3g | Fat: 26.9g