Keto Homemade Rusk
Indulge in crunchy, buttery perfection with this Keto Homemade Rusk recipe, a low-carb twist on the classic tea-time favorite. Crafted with almond and coconut flour, this gluten-free treat boasts a delightful blend of nutty flavors and subtle sweetness from stevia or erythritol. The addition of sliced almonds not only enhances texture but also provides a satisfying crunch with every bite. This recipe features an easy two-step baking process that ensures your rusks are perfectly golden and irresistibly crisp. Whether you enjoy them as a guilt-free snack or pair them with your morning coffee, these keto-friendly rusks are sure to become a staple in your low-carb lifestyle. Ready in just over an hour and yielding 12 delightful servings, this simple yet elegant recipe is a must-try for any keto enthusiast!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Stevia or erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.5 cup Almond slices
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicon baking mat.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir until well mixed.
In a separate bowl, beat the eggs lightly. Add the melted butter, sweetener, and vanilla extract. Mix until the ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a dough begins to form and the ingredients are well combined.
Fold in the almond slices, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet. Shape it into a rectangular loaf about ¾ inch thick, pressing down gently to level the surface.
Bake in the preheated oven for 25-30 minutes, or until the loaf is golden brown and firm to touch.
Remove the loaf from the oven and allow it to cool for about 10 minutes. Reduce the oven temperature to 275°F (135°C).
Carefully slice the loaf into thin slices, about 1/3 inch thick, using a serrated knife.
Lay the slices on the baking sheet in a single layer. Bake them again in the oven for 15 minutes.
Flip each slice over and bake for an additional 15 minutes, or until the slices are fully dried out and crispy.
Remove from the oven and let the rusks cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 207 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.
