Low Carb Welsh Cakes

Delight in the charm of traditional Welsh cakes with a modern twist in this irresistible low-carb version! These Low Carb Welsh Cakes swap out conventional flours and sugars for almond and coconut flour, paired with granulated erythritol for a perfectly keto-friendly treat. Infused with warm cinnamon and a hint of vanilla, and studded with unsweetened currants or cranberries, each golden-brown cake is light, tender, and subtly sweet. Quick to prepare and cooked on a griddle for that unmistakable rustic flavor, these nutritious cakes are a perfect snack or teatime indulgence. Serve them warm or at room temperature for a guilt-free bite that satisfies sweet cravings without derailing your low-carb lifestyle.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 10

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)

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, erythritol, ground cinnamon, baking powder, and salt.

Step 2

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.

Step 3

Mix in the chopped dried currants or cranberries, ensuring they are evenly distributed throughout the mixture.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Heat a non-stick skillet or griddle over medium-low heat and brush it lightly with a neutral oil or butter.

Step 8

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.

Step 9

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

Serving size	(485.6g)

Amount per serving	% Daily Value*
Calories	2284.3

Total Fat 205.0g	0%
Saturated Fat 63.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 414.3mg	0%
Sodium 1173.9mg	0%
Total Carbohydrate 139.1g	0%
Dietary Fiber 32.6g	0%
Total Sugars 35.2g
Protein 54.5g	0%

Vitamin D 97.3IU	0%
Calcium 511.8mg	0%
Iron 9.8mg	0%
Potassium 521.6mg	0%

*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.

Source of Calories

Fat: 70.4%

Protein: 8.3%

Carbs: 21.2%