Low Carb Welsh Cakes
Indulge in the classic charm of Welsh cakes with a modern twist—these Low Carb Welsh Cakes are the perfect guilt-free treat! Crafted with almond and coconut flour, a touch of granulated erythritol, and unsweetened dried currants or cranberries, this recipe transforms the traditional favorite into a keto-friendly delight. With the buttery richness and warm notes of cinnamon, each cake is pan-fried to golden perfection, delivering all the nostalgic flavors without the carbs. Ideal for low-carb diets, these tender cakes are easy to prepare and ready in just 30 minutes, making them a fabulous option for breakfast, snack, or tea-time indulgence. Whether enjoyed warm off the griddle or cooled to room temperature, these gluten-free Welsh cakes are sure to please!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 20 grams Coconut flour
- 50 grams Granulated erythritol or low-carb sweetener
- 100 grams Unsalted butter, cold and cubed
- 1 whole Egg
- 40 grams Unsweetened dried currants or unsweetened dried cranberries, chopped
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 1 tablespoons Neutral oil or butter (for frying)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, erythritol, ground cinnamon, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Mix in the chopped dried currants or cranberries, ensuring they are evenly distributed throughout the mixture.
In a small bowl, whisk together the egg and vanilla extract. Add the wet ingredients to the dry mixture and stir until the dough comes together. If the mixture is too sticky, add a little more almond flour, 1 tablespoon at a time.
Turn the dough out onto a clean surface dusted lightly with coconut flour. Gently knead the dough and press it into a flat disk about 1 centimeter (just under 1/2 inch) thick.
Using a round cookie cutter (approximately 6 cm or 2.5 inches in diameter), cut out circles from the dough. Gather the scraps, re-roll, and cut out additional cakes until all the dough is used.
Heat a non-stick skillet or griddle over medium-low heat and brush it lightly with a neutral oil or butter.
Cook the Welsh cakes in batches, frying each side for approximately 3-4 minutes until golden brown and firm to the touch. Take care not to overcrowd the pan.
Remove the Welsh cakes from the skillet and place them on a cooling rack. They can be served warm or at room temperature.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 35.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 512 mg | 39% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
