Keto Cake Rusk

Indulge in the crispy, buttery goodness of Keto Cake Rusk, the perfect low-carb twist on a classic tea-time favorite! Made with wholesome almond flour and sweetened with keto-friendly erythritol, these golden, double-baked rusks are irresistibly crunchy yet light. Infused with vanilla’s delicate aroma and optionally sprinkled with sliced almonds for added texture, this guilt-free treat pairs beautifully with a steaming cup of coffee or tea. With a total cook time of just over an hour, these easy-to-make rusks not only satisfy your cravings but also fit seamlessly into a ketogenic lifestyle. Perfect for meal prep, snack-time, or gatherings, Keto Cake Rusk combines simplicity and sophistication in every bite.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it generously.

Step 2

In a bowl, mix together almond flour, baking powder, and salt, ensuring there are no lumps.

Step 3

In a separate large mixing bowl, beat the melted butter and erythritol together until well combined.

Step 4

Add the eggs to the butter mixture one at a time, beating well after each addition.

Step 5

Stir in the vanilla extract to the wet ingredients.

Step 6

Slowly blend the dry ingredients into the wet ingredients, stirring until just combined.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Optionally, sprinkle the sliced almonds on top of the batter to add texture and flavor.

Step 9

Bake in the preheated oven for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Step 10

Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 11

Once cooled, slice the loaf into 1-inch thick pieces.

Step 12

Preheat the oven to 300°F (150°C). Place the slices on a baking sheet lined with parchment paper.

Step 13

Return the sliced pieces to the oven to bake for another 15-20 minutes, flipping them halfway through to evenly crisp both sides.

Step 14

Remove from oven and allow to cool to room temperature. They will continue to firm up as they cool.

Step 15

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

Serving size	(754.1g)

Amount per serving	% Daily Value*
Calories	2582.4

Total Fat 239.0g	0%
Saturated Fat 75.8g	0%
Polyunsaturated Fat g
Cholesterol 1002.3mg	0%
Sodium 1331.7mg	0%
Total Carbohydrate 234.8g	0%
Dietary Fiber 26.6g	0%
Total Sugars 10.2g
Protein 79.3g	0%

Vitamin D 164IU	0%
Calcium 701.0mg	0%
Iron 12.4mg	0%
Potassium 710mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 9.3%

Carbs: 27.6%