Tips To Prepare Keto Rice Cakes Easy

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Craving a satisfying crunch on your keto journey? Look no further than keto rice cakes! These delightful bites offer the crispy texture you love without the carb overload of traditional rice cakes. Made with clever keto-friendly ingredients, they’re a perfect on-the-go snack or delicious base for your favorite toppings.

Ingredients (Makes about 15 rice cakes):

Keto Korean Rice Cakes
Keto Korean Rice Cakes

1/2 cup almond flour

  • 1/4 cup golden psyllium husk powder
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 3 tablespoons melted butter
  • 3 tablespoons water

  • Directions:

    1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2. In a large bowl, whisk together the dry ingredients: almond flour, psyllium husk powder, parmesan cheese, baking powder, garlic powder, onion powder, and black pepper.
    3. In a separate bowl, whisk together the eggs, melted butter, and water.
    4. Combine the wet and dry ingredients, mixing until a thick batter forms. The batter will be quite sticky, so use a spatula to ensure everything is well incorporated.
    5. Spread the batter evenly onto the prepared baking sheet, forming a thin layer. Aim for a thickness of about 1/4 inch for perfectly crispy rice cakes.
    6. Use a knife or pizza cutter to score the batter into desired rice cake shapes. This will help them break apart easily after baking.
    7. Bake for 20-25 minutes, or until the edges are golden brown and the centers are firm.
    8. Let the keto rice cakes cool completely on the baking sheet before enjoying.

    Nutrition Facts (Per Rice Cake):

    Calories: 80

  • Fat: 5g
  • Net Carbs: 2g
  • Protein: 4g

  • Please note: This is an approximate nutritional breakdown and may vary slightly depending on the specific ingredients you use.


    Keto rice cakes are a delicious and versatile way to add some satisfying crunch to your keto lifestyle. They’re easy to make, portable, and can be enjoyed plain or dressed up with your favorite toppings. So ditch the carb-laden rice cakes and embrace this keto-friendly alternative!


    1. Can I use a different type of nut flour besides almond flour?

    Absolutely! Coconut flour or sunflower seed flour can be substituted in a 1:1 ratio for almond flour. However, keep in mind that the texture and taste might differ slightly.

    2. How can I store leftover keto rice cakes?

    Store leftover keto rice cakes in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week for extra freshness.

    3. What are some topping ideas for keto rice cakes?

    The possibilities are endless! Here are a few delicious options:

    Sliced cheese and avocado

  • Smoked salmon and cream cheese
  • Melted dark chocolate and berries
  • Pesto and crumbled feta cheese
  • Guacamole and salsa

  • 4. Can I make these keto rice cakes ahead of time?

    Absolutely! You can prepare the batter and spread it on the baking sheet up to a day in advance. Simply cover the baking sheet with plastic wrap and refrigerate until ready to bake.

    5. My keto rice cakes aren’t crispy enough. What went wrong?

    There are a couple of possibilities:

    The batter might have been too thick. Try thinning it out with a tablespoon of extra water next time.

  • The rice cakes might not have been baked for long enough. Ensure they bake for the full recommended time, or even a few minutes longer if needed, until they’re golden brown and firm.