Low Carb Cake Rusk
Indulge in the classic crunch of a teatime favorite with a healthier twist—this Low Carb Cake Rusk recipe is the perfect guilt-free treat! Made with nutrient-rich almond flour and a hint of coconut flour, these rusks are naturally gluten-free and low in carbs, making them ideal for keto and diabetic-friendly diets. Flavored with warm cardamom and sweetened with powdered erythritol, these golden-brown slices deliver a delightful balance of sweetness and spice. With a crisp, biscotti-like texture achieved through double baking, they’re perfect for dunking in your favorite tea or coffee. Simple to prepare and ready in under an hour, these rusks are a wholesome, aromatic addition to your snack repertoire. Treat yourself to this deliciously crunchy, low-carb delight!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1/2 cup Powdered erythritol
- 1/4 cup Unsalted butter, melted
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/2 teaspoon Cardamom powder
- 1/4 cup Almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, cardamom powder, and salt.
In a large mixing bowl, beat the eggs until light and fluffy, then add the melted butter, vanilla extract, and almond milk. Mix well.
Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Ensure there are no lumps.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool completely in the pan on a wire rack.
Once cooled, carefully remove the loaf from the pan and cut it into 1/2 inch thick slices.
Place the slices on a baking sheet lined with parchment paper.
Reduce the oven temperature to 300°F (150°C) and bake the slices for an additional 10-15 minutes on each side, or until they are crisp and golden.
Remove the cake rusks from the oven and let them cool completely on a wire rack before serving.
Nutrition Facts
Calories |
86 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 70 mg | 1% | |
*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.
