These sugar free flapjacks are bursting with apple and cinnamon flavour. They are chewy, nutty and ready in just 30 minutes. A healthy gluten-free breakfast or energy-boosting snack.
There are so many reasons to love these healthy flapjacks. Here is a quick summary of the highlights:
- Chewy texture. Just like a proper flapjack made from oats, my version is deliciously chewy. Without oats!
- Autumn flavours. With warming notes of cinnamon, apple and hazelnuts, this recipe is a real mouth party.
- Sugar-free - Instead of dates, banana, honey or maple syrup, my flapjacks get their sweetness from apples and a zero-carb sugar substitute.
- Low in carbs and gluten free - By using nuts and seeds, one flapjack contains just 2.4g net carbs.
- Dairy-free - There is not a hint of butter in these bars.
- Quick and easy - You can make a batch in just 30 minutes.
I'll never forget the first time I made this recipe. My son ate 3 bars in a row. We all know that kids are the hardest to please when it comes to healthy recipes. If they approve, it means a lot!
This recipe has been on the blog since 2017, alongside my keto granola bars. I decided to give it a makeover with new pictures and more detailed instructions.
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🌟 Why You'll Love This Recipe
- Chewy texture - Just like a proper flapjack made from oats, my version is deliciously chewy. Without oats!
- Autumn flavours - With warming notes of cinnamon, apple and hazelnuts, this recipe is a real mouth party.
- Sugar free - Truly sugar free! Instead of dates, banana, honey or maple syrup, my flapjacks get their sweetness from apple and erythritol, which is a zero carb sugar substitute.
- Low in carbs and gluten free - By using nuts and seeds, one flapjack contains just 2.4g net carbs.
- Dairy-free - Not a hint of butter in these granola bars.
- Quick and easy - Make a batch in just 30 minutes.
Ingredients
You only need a handful of ingredients to make a no sugar flapjack recipe.
- Hazelnuts and almonds. I chose salted almonds and found that it really lifted the taste. For a deeper flavor dry-roast the nuts in a pan first until golden.
- Ground flaxseed. Make sure it's fresh. I always store ground flax in the freezer.
- Pumpkin seeds
- Apple. I used a small dessert apple, which I peeled and cored. Any apple works.
- Granulated sweetener. My favourite is a brown sugar substitute such as an erythritol monk fruit sweetener blend.
- Egg white. We are using this in place of the golden syrup, to bind the flapjacks.
- Ground cinnamon. Non-negotiable, for that autumn flavour.
See the recipe card for full information on ingredients and quantities.
Variations
Add additional fat. For a more sumptuous bar, add 1 tablespoon of butter or peanut butter.
Add-ins: Stir in sugar free chocolate chips, sugar free dried cranberries (an alternative to raisins) or other dried fruits such as raspberries or blueberries.
Other flavours: Add a pinch of salt, vanilla extract or pumpkin pie spice.
Different nuts and seeds. Use any nuts or seeds you have available. Pecans work well, or walnuts. Be aware that cashews are higher in carbs than other nuts.
Instructions
Sugar free flapjacks are ridiculously easy to make. Here are the basic steps, illustrated with photos.
Scroll down to the recipe card for detailed instructions.
Step 1: Put all ingredients into a food processor or blender.
Step 2: Blend! Pulse until you have a mixture with larger and smaller pieces. You may need to scrape the sides of the bowl a couple of times.
Step 3: Tip the mixture into a baking tray and press it down firmly with your hands. Don't forget to line it first with parchment paper!
Step 4: Bake in the oven until the top and the edges are golden brown.
I cut my mix into 5 long bars. However, you could also cut it into 10 shorter ones.
Expert Tips
I have made these flapjacks many times. Here is what you need to know to make the recipe perfectly:
Taste the dough. Adjust the sweetness if necessary. You may prefer a sweeter granola bar!
Don't slice until cooled. Wait until the baked flapjacks are fully cooled before cutting. They firm up as they cool down.
Use a sharp knife. Cut with a very sharp knife in a firm and downward motion. Wipe the knife between cuts to achieve a clean cut.
Make them crunchy. After 25 minutes my flapjacks were nice and chewy. To make them crunchy, turn them over and bake on the other side for another 5-10 minutes.
FAQs
In the UK, a flapjack is the same as a granola bar. Traditionally, they are made with oats, butter, brown sugar and golden syrup. However, in the US a flapjack is actually a type of pancake!
Yes, you could use ⅓ cup or 80 grams of sugar free applesauce instead of the apple.
You can use a sugar free fibre syrup in place of the egg white. This has the same sticking power as golden syrup (and makes the recipe vegan as well). I would go for ¼ cup or 4 tablespoons. If you use a syrup, you probably won't need the additional sweetener.
Easy! Make a homemade keto mayonnaise.
Storage
Store on the counter for up to 3 days or in the fridge for up to 1 week.
Alternatively, freeze for up to 3 months.
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Recipe
Sugar Free Flapjacks
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ⅔ cup apple peeled, cored and chopped (80g). About 1 small apple
- 1 egg white
- 1 tablespoon Golden Erythritol or granulated sweetener of choice. Use more if you prefer a sweeter bar.
- ⅓ cup flax meal 30g
- ¼ cup pumpkin seeds 30g
- ⅓ cup almonds 50g
- ⅓ cup hazelnuts 50g
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 160 Celsius/320 F.
- Place all ingredients in a food processor or use the attachment of your stick blender. Blend until it's mostly smooth with a few larger pieces of nuts and seeds. You may need to scrape the sides a couple of times. (Taste and adjust sweetness if necessary.)
- Flatten the mix on a baking sheet lined with non-stick parchment paper. My mix measured 5 x 7 inches.
- Bake 25-30 minutes or until golden brown on top.
- Let cool completely before cutting with a sharp, non-serrated knife.
Nigel
I made this yesterday and they came out pretty good apart from the flavour? These were not sweet enough for me and I did add dark chocolate but next time will try adding some peanut butter?
Thanks for the recipe though.
Katrin Nürnberger
Hi Nigel, if you like the bars sweeter, just add a little more sweetener of your choice. Adding peanut butter should work well.
Nigel
Hi Katrin.
Thank you and I will and I will definitely be making these again and let you know how I get on.
gjeanieg
These traveled quite well in my carry-on bag. Easy and great flavor. Just what I needed for a trip, to avoid the myriad airport food. Thank you again, Katrin! Another winner!
Sunny
Just checking it’s definitely 1tbsp cinnamon, not 1tsp? It just sounds daring to me!! Though am up for it!
Katrin Nürnberger
Yes! But if you're not sure, just use a little less. I love cinnamon!
maria Mouhtad
Thank you Katrin for these healthy and delicious bars. I will try them in some hours. I have all the ingredients at home.
Maria.
Maria
Can I use Maple syrup instead of the sugar.
Katrin Nürnberger
Yes, that would work as well.
Cath
Trying to work out what size tray to make these on. The mix covers about 5 x 7 inch diameter and about 1/2 inch deep. Looks like it will make about 5 bars? Does that seem right? Anyway, they are in the oven and smell delish!!! X
Catherine Jones
Next time I would blitz the nuts and seeds before adding the other ingredients, as once the stuff was wet, my blender just kept firing it up the jug and leaving the nuts unground!! Blooming thing!! I ended up adding more apple so they were bit soft, but the taste was perfect! x
Lucy
Hi
I am really looking forward to making this recipe. Silly question but does the apple need to be grated before it goes in the blender or just large chunks?
Katrin Nürnberger
I cubed it. But you can grate it if you want!
Addie
Since we're whizzing them up anyway, can I use almond meal/flour instead of whole almonds? Ditto for the flax seeds.
Katrin Nürnberger
Hi Addie, I would not use almond flour because a few larger nut pieces in the mix makes the bars taste better. Using ground flax is fine.
Addie
I made them today before I read your response to my question. I used flax seeds (will definitely use flax meal next time- the flax seeds remained whole and I didn't like that), cashews, pistachios and pumpkin seeds. When I pulsed the mixture in my food processor it flew all over the bowl so I had to scrape it down a few times. I think I'll use my blender next time. Also, I didn't have your photo in front of me so I made them a bit too thin. I'll try them again, maybe with a bit more sweetener and some cocoa powder, unless you think the coca powder would affect the consistency?
Katrin Nürnberger
Hi Addie, if you add the cocoa and more sweetener I'd reduce the amount of flax accordingly so they don't get too dry 🙂
Addie
Yes, that's what I was concerned about - maybe I should omit the flax meal altogether?
Katrin Nürnberger
From my experience, flax is good for binding. But you do also have the egg white. I'd try at least 2 tbsp, alternatively ground chia seeds would also work.
Addie
Hi, Katrin, these look delicious. If using applesauce instead of an apple, how much do you suggest?
Also, for your reader who wants to lower the carbs, these are only 5.9 net carbs when you subtract the fiber!
Katrin Nürnberger
Hi Addie, I would stick with the same quantity - around 80g or 1/3 cup of applesauce.
Addie
Ok, thank you!