Whole30 Homemade Rusk

Indulge in the crunchy, wholesome goodness of Whole30 Homemade Rusk, a guilt-free take on the classic crispy treat that’s perfect for snacking or pairing with your favorite beverage. Made with nutrient-rich almond flour, a hint of coconut flour, and the light crisp of arrowroot powder, this recipe is entirely grain-free, dairy-free, and refined sugar-free—ideal for those following a Whole30 or paleo lifestyle. The addition of eggs, melted coconut oil, and a splash of apple cider vinegar creates the perfect texture, while optional chopped nuts lend a delightful nutty crunch. Each rusk is baked to golden perfection, then double-baked for that signature crispiness. Perfect as an on-the-go snack or as a delicious accompaniment to tea or coffee, these rusks are easy to make and packed with flavor, all while staying true to your healthy eating goals.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Arrowroot powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Sea salt
• 3 large Eggs
• 0.25 cup Coconut oil, melted
• 1 tablespoon Apple cider vinegar
• 0.25 cup Chopped nuts (optional, for topping)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 2

In a large bowl, whisk together almond flour, coconut flour, arrowroot powder, baking soda, and sea salt until well combined.

Step 3

In a separate bowl, beat the eggs lightly. Add melted coconut oil and apple cider vinegar to the eggs, mixing well.

Step 4

Pour the wet ingredients into the dry ingredients and stir until fully incorporated, ensuring there are no lumps.

Step 5

Transfer the batter into the prepared loaf pan and spread it evenly.

Step 6

If using, sprinkle the chopped nuts on top of the batter.

Step 7

Bake in the preheated oven for 30 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.

Step 8

Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

Once cooled, cut the loaf into thin slices, about 1/4 inch thick.

Step 10

Lay the slices flat on a baking sheet lined with parchment paper.

Step 11

Reduce the oven temperature to 250°F (120°C) and bake the sliced rusks for 15 minutes on one side, then flip and bake for another 15 minutes, until they are dry and crisp.

Step 12

Let the rusks cool completely before storing in an airtight container.

Nutrition Facts

Serving size	(482.6g)

Amount per serving	% Daily Value*
Calories	2120.1

Total Fat 187.8g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 2652.5mg	0%
Total Carbohydrate 71.3g	0%
Dietary Fiber 30.3g	0%
Total Sugars 9.9g
Protein 68.0g	0%

Vitamin D 123IU	0%
Calcium 532.7mg	0%
Iron 11.8mg	0%
Potassium 502.5mg	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: 75.2%

Protein: 12.1%

Carbs: 12.7%