Keto Cake Rusk
Indulge guilt-free with this crunchy and flavorful Keto Cake Rusk recipe, a low-carb twist on the classic tea-time favorite. Made with almond flour, erythritol sweetener, and a hint of vanilla, this keto-friendly treat delivers all the buttery richness and golden perfection of traditional cake rusks without the excess carbs. The double-baking technique ensures an irresistibly crisp texture, perfect for dunking into a hot cup of tea or coffee. Optional sliced almonds add a nutty, delightful crunch to every bite. Ready in just over an hour, these easy-to-make rusks are gluten-free, sugar-free, and ideal for anyone following a keto or low-carb lifestyle. Whether served as an afternoon snack or stored for later enjoyment, Keto Cake Rusk is a delicious way to satisfy your cravings while staying on track with your diet.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup unsalted butter, melted
- 0.75 cup erythritol sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 eggs
- 0.25 teaspoon salt
- 0.5 cup sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it generously.
In a bowl, mix together almond flour, baking powder, and salt, ensuring there are no lumps.
In a separate large mixing bowl, beat the melted butter and erythritol together until well combined.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Stir in the vanilla extract to the wet ingredients.
Slowly blend the dry ingredients into the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Optionally, sprinkle the sliced almonds on top of the batter to add texture and flavor.
Bake in the preheated oven for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice the loaf into 1-inch thick pieces.
Preheat the oven to 300°F (150°C). Place the slices on a baking sheet lined with parchment paper.
Return the sliced pieces to the oven to bake for another 15-20 minutes, flipping them halfway through to evenly crisp both sides.
Remove from oven and allow to cool to room temperature. They will continue to firm up as they cool.
Store in an airtight container. Serve these keto cake rusks with a hot cup of tea or coffee for a delightful low-carb treat.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
