2 cups almond flour
4 eggs
½ cup water
¼ cup olive oil or melted coconut oil
2 tsp baking powder
½ tsp Himalayan salt
4 sticks of sugar substitute or 4 tsp xylitol
3-4 strips streaky bacon, fried
Double thick cream for finishing
Xylitol maple flavoured syrup for drizzling


Mix all ingredients together in a blender. Let the batter stand for 10 minutes. Heat up a non-stick pan on a medium heat and spray with a little with Spray ‘n Cook.

Using a small soup ladle, drop small quantities of batter into the pan. When the batter starts to bubble, your flapjack is ready to turn.

Cook until slightly golden and serve with crispy fried bacon, a blob of double thick cream and a drizzle of xylitol maple flavoured syrup. The flapjacks can be stored in an airtight container in the fridge for later use.

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