I followed this recipe, using xylitol as the sweetener, oat fiber instead of oat bran, and omitting the pecans. (I should really chop some pecans and store them in the fridge that way because I often omit them because I can’t be bothered chopping them.) I didn’t use a blender – it was easy to get the mixture smooth with just a whisk. They turned out really well – I feel like I could feed them to someone not eating low carb without them noticing.

I ate them fresh with black currant sauce (black currants cooked with xylitol and thickened with guar gum). The rest, I toasted and ate with homemade sugar-free strawberry jam and heavy cream whipped with stevia and vanilla extract.