Low Carb Homemade Rusk
Indulge in crunchy, golden perfection with these **Low Carb Homemade Rusks**, a guilt-free twist on a classic treat! This easy recipe transforms everyday pantry staples like almond flour, coconut flour, and erythritol into crisp, melt-in-your-mouth rusks that are irresistibly satisfying yet keto-friendly. With the aromatic hint of vanilla and a buttery richness, each slice delivers a satisfying crunch without loading up on carbs. Perfect for dunking in your morning coffee or as a stand-alone snack, these rusks stay fresher for longer in an airtight container, making them an ideal make-ahead treat. Ready in just over an hour, this low-carb recipe is a must-try for anyone craving a healthier spin on their favorite baked goods!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Xanthan gum
- 3 large Eggs
- 100 grams Unsalted butter, melted
- 50 grams Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt. Mix well and set aside.
In a separate bowl, beat the eggs, then add melted butter, erythritol, and vanilla extract. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. It should be thick but pliable.
Transfer the dough onto the prepared baking sheet and shape it into a long rectangular loaf, about 1 inch high.
Bake in the preheated oven for 25 minutes or until the top is golden and firm to the touch.
Remove from the oven and allow it to cool for about 10 minutes, leaving the oven on.
Once slightly cooled, use a sharp serrated knife to slice the loaf into individual rusks, about 1/2 inch wide.
Lay the slices flat on the baking sheet and return them to the oven.
Bake for an additional 15 minutes, then flip each rusk over and bake for another 10 minutes until they are golden and crispy.
Remove the rusks from the oven and allow them to cool completely on a wire rack. They will harden further as they cool.
Store in an airtight container to maintain freshness and crunch.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 12.3 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 544 mg | 42% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 537 mg | 11% | |
*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.
