SIBO-Friendly Fish (or Crab) Cakes Recipe

Hi guys! I always intend to post recipes more frequently on here than I actually do, but the truth is that I eat so simply most of the time that I don’t have much to share. I know how hard it is to stick to the SIBO Specific Food Guide–the list of non-allowable items is so much larger than what you CAN eat, so I find it’s easier for me to stick to the basics rather than trying to recreate foods I miss (though I do that occasionally, when time permits). I also find that it’s easier to recognize what foods or quantities of foods are my “triggers” by eating more simply.

This recipe is an exception to that for me. I adapted it from the following website: The Tastiest Catch SCD Crab Cakes. Obviously I substituted the lump crab meat for canned salmon, which is much cheaper than crab meat. However, I have made it before with crab and it was amazing, so you should definitely try that adaptation as well (pro tip: there are cans of lump crab meat at Costco in the refrigerated section, so I’d get it from them). Also be sure that you are choosing mayonnaise and mustard with safe ingredients. I have found that the Primal Kitchen Avocado Oil Mayonnaise is the only type without sweeteners, garlic or onion added. However, I do not strictly follow the rigidity of the SIBO Specific Food Guide and am personally OK with smallish amounts of sweeteners that are not honey, so for this recipe I used Sir Kensington’s Sunflower Oil Classic Mayonnaise. It’s super high quality and tastes just like homemade. Please also note that Old Bay Seasoning is SAFE on low FODMAP, and I would not skip it here. It’s super delicious and essential. I also would like to note that I believe the almond flour could be substituted for another nut flour if you don’t tolerate almonds well, but I have not personally tried other nut flours to make a recommendation.

SIBO Crab Cakes


  • 3/4 cup mayonnaise
  • 1 egg, beaten
  • 1 Tbsp Old Bay (or other seafood seasoning)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp chopped fresh or freeze-dried chives
  • 1/4 tsp cayenne powder (this is optional; also I like it spicy so your tastes may differ)
  • 1/8 tsp freshly ground black pepper
  • 1 16 oz. can (large) of canned Salmon, picked over for skin/bones (I get the Wild Alaskan canned salmon from Trader Joe’s – alternatively, you could buy a boneless, skinless canned salmon or use leftover salmon filet chopped into pieces) 
  • 1 cup blanched almond flour
  • Oil, for cooking (I use either Avocado Oil or Coconut Oil)
  • Lemon wedges, for serving


  1. Mix egg, mayo, Old Bay, Dijon, lemon juice, chives, (cayenne, if using), and black pepper in a medium bowl.
  2. Fold salmon gently into mayo mixture. Be careful to leave some chunks of salmon for texture.
  3. Fold in the almond flour just until nicely blended — do not over mix.
  4. Take a table spoon and scoop out about the size of a golf ball, pressing them into cakes.
  5. Heat a large sauté pan over medium heat and add enough oil to coat the bottom of the pan.
  6. Cook crab cakes 2 to 3 minutes per side, or until crab cakes are golden brown on both sides. (Temperature may need adjusting)
  7. Serve with tartar sauce and lemon wedges. Note: I actually use Primal Kitchen’s Chipotle Lime Mayo for dipping, but please know it does contain garlic powder as one of the last ingredients, so I would omit if you are especially sensitive to garlic.

Hope you guys love this recipe as much as I do!

SIBO-Friendly Toasted Coconut Cake

Hi all. Thought I’d take a break from ramblings on myself and my journey and share a delicious cake recipe with you guys on the day of my partner’s birthday (and we are actually having this cake tonight in celebration!). While many of us follow a variety of diets, I think with a few modifications, this could work for most of the various SIBO diet plans. Full disclosure: this is my first SIBO friendly baking experiment. Without further ado, the recipe and modification suggestions are below. Enjoy 🙂



  • 3 eggs
  • 1/3 cup finely ground, blanched almond flour
  • 1/3 cup toasted unsweetened shredded coconut (I used untoasted and toasted it in a pan over the stove)
  • 2 TB melted butter (if you have to avoid butter, I think that melted coconut oil would work nicely)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 cup lakanto golden sweetener (purchase here: Amazon) – if doing SIBO Specific Diet or SCD, a few TB of honey should work. For Low FODMAP, maple syrup or plain sugar should also work.

Directions: Separate the eggs, reserving the yolks in a separate bowl, and beat the whites until stiff. To the yolks, add the melted butter, vanilla, sweetener of choice, shredded coconut, almond flour, and baking powder, and mix well. Once mixed, add in a generous spoonful of the stiff whites and incorporate it gently. Then add the yolk mixture into the whites, folding it gently. Pour the batter into a parchment lined cake tin (I used a 9 inch round). Bake at 350 degrees for about 30 minutes.

For the Coconut Vanilla “Buttercream”:

  • 3 TB heavy whipping cream (you could probably use coconut cream here)
  • 6 oz mascarpone (I used Whole Foods brand for its natural sweetness – you could sub cream cheese or omit this all together and just make whipped cream)
  • 1 tsp vanilla
  • 1 TB lakanto (or other sweetener of choice)

Directions: Add all ingredients in a bowl. Beat thoroughly until thick and spreadable (careful not to over-beat). Frost your coconut cake, or enjoy on a spoon – I won’t judge! 😉

Optional add-ins (full disclosure, these are still untested):

  • 1/4 cup of blueberries or chocolate chips may be good added to the batter.
  • 1 – 2 TB of unsweetened cocoa powder in the buttercream
  • Serve with sliced strawberries, bananas, or pineapple

Recipe notes: This recipe (including the buttercream) yields one 9 inch round cake. I would double it to make a 2 layer cake. I might even triple it to make a 9 by 13 if desired.


Let me know what ya’ll think!