Ingredients
Scale
- ¾ cup almond flour
- ¼ cup shredded mozzarella or cheddar
- 1 egg
- 1 tablespoon ground flaxseed
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or rosemary
- Salt and pepper to taste
- ¼ cup coconut flour
- 2 tablespoons cream cheese or full-fat yogurt
- ½ teaspoon vanilla extract
- Sweetener of choice (erythritol or stevia)
- 1 tablespoon coconut oil or butter
- 1 avocado (optional, for topping)
- Smoked salmon or tuna salad (optional, for topping)
- Sugar-free chocolate spread or peanut butter (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, mozzarella, egg, flaxseed, garlic powder, oregano, salt, and pepper in a bowl to form dough.
- Shape into small patties and place on a lined baking tray.
- Bake for 12–15 minutes, flipping once, until golden and crisp.
- Cool and top with avocado, smoked salmon, or tuna salad.
- For sweet rice cakes: Mix coconut flour, eggs, cream cheese, vanilla extract, and sweetener to form a thick batter.
- Shape into small discs, fry in coconut oil or butter over medium heat until golden brown on both sides.
- Cool slightly and top with almond butter, sugar-free chocolate spread, or whipped coconut cream.
- Serve and enjoy the crunch of keto-friendly rice cakes!
Notes
For an extra crispy texture, pop your baked rice cakes into an air fryer for 2–3 minutes at 375°F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baked or Fried
- Cuisine: Keto
Nutrition
- Serving Size: 1 rice cake
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: keto rice cakes, low-carb, almond flour, cauliflower rice cakes, coconut flour, keto snacks