Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Add the ground almonds, flax meal, baking soda and salt to a mixing bowl.

In a clean bowl, whisk the egg and melted butter together using a hand balloon whisk.

Add the wet ingredients to the dry and mix until combined. You may need to use your hands at the end.

Roll into a ball then chill in the fridge for 10 minutes. Roll the low-carb dough between two sheets of greaseproof paper or a silicone matt and greaseproof until about 0.5 cm/ 0.2" thick.

Using a 6.5 cm/ 2.4" cookie cuter, cut out the oatcakes and place on a greaseproof lined baking tray. Sprinkle with flakey sea salt.

Bake for about 12 minutes in the middle of the oven until golden. Place on a wire rack to cool.

Serve as a side with your favourite cheese, keto hummus or I love cream cheese and smoked salmon! Store in a glass Tupperware in the fridge for up to 3 days.

Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Add the ground almonds, flax meal, baking soda and salt to a mixing bowl.

In a clean bowl, whisk the egg and melted butter together using a hand balloon whisk.

Add the wet ingredients to the dry and mix until combined. You may need to use your hands at the end.

Roll into a ball then chill in the fridge for 10 minutes. Roll the low-carb dough between two sheets of greaseproof paper or a silicone matt and greaseproof until about 0.5 cm/ 0.2" thick.

Using a 6.5 cm/ 2.4" cookie cuter, cut out the oatcakes and place on a greaseproof lined baking tray. Sprinkle with flakey sea salt.

Bake for about 12 minutes in the middle of the oven until golden. Place on a wire rack to cool.

Serve as a side with your favourite cheese, keto hummus or I love cream cheese and smoked salmon! Store in a glass Tupperware in the fridge for up to 3 days.