Low Carb Cake Rusk

Satisfy your sweet tooth while staying true to your healthy lifestyle with this irresistible Low Carb Cake Rusk recipe. Made with almond flour, a touch of coconut flour, and naturally sweetened with powdered erythritol, these golden, crispy biscuits offer a guilt-free alternative to traditional tea-time favorites. Infused with warm cardamom and a hint of vanilla, each piece delivers a delightfully aromatic crunch. Perfectly twice-baked to perfection, these cake rusks are low-carb, gluten-free, and keto-friendly. Serve them alongside your favorite cup of coffee or tea for a cozy, wholesome indulgence that’s ready in under an hour. Perfect for meal prep or sharing, this recipe yields 16 slices of pure low-carb delight.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 16

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.

Step 2

In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, cardamom powder, and salt.

Step 3

In a large mixing bowl, beat the eggs until light and fluffy, then add the melted butter, vanilla extract, and almond milk. Mix well.

Step 4

Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Ensure there are no lumps.

Step 5

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 6

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Remove the loaf from the oven and let it cool completely in the pan on a wire rack.

Step 8

Once cooled, carefully remove the loaf from the pan and cut it into 1/2 inch thick slices.

Step 9

Place the slices on a baking sheet lined with parchment paper.

Step 10

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.

Step 11

Remove the cake rusks from the oven and let them cool completely on a wire rack before serving.

Nutrition Facts

Serving size	(512.1g)

Amount per serving	% Daily Value*
Calories	1300.4

Total Fat 113.3g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 687.2mg	0%
Sodium 1307.3mg	0%
Total Carbohydrate 157.7g	0%
Dietary Fiber 16.8g	0%
Total Sugars 10.1g
Protein 43.3g	0%

Vitamin D 142.5IU	0%
Calcium 409.2mg	0%
Iron 7.2mg	0%
Potassium 358.4mg	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: 55.9%

Protein: 9.5%

Carbs: 34.6%