Keto “Rusk” Biscotti

Dec 09, 2021

During a session with my fitness coaching client who’s embarking on her weight loss journey using my vegetarian keto plan she told me that she is used to starting each morning with “Rusk” and tea and wanted to know if there was something similar she could have in its stead. After showing me “Rusk” – honestly I had never heard of it before – I showed her a keto biscotti recipe but then it looked so simple that I went home and made some.


Okay came out so perfect 😋 seriously.

This is the recipe I used.


2 cups Blanched almond flour
1/4 cup Erythritol (or stevia/monkfruit*)
1 tsp baking powder
2 large Egg (beaten)
2 tbsp Coconut oil (measured solid, then melted; can also use butter instead)
1 tsp Alcohol-Free Vanilla extract or you may use Alcohol-free Almond Extract (Click for an alcohol-free halal brand)


Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, erythritol, and baking powder. Stir in eggs to form a dough.

In a small bowl, combine the melted coconut oil and vanilla extract. Stir the mixture into the dough.

Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 in tall, 4 in wide, and 7.5 in long (2 cm tall, 10 cm wide, 19 cm long) .

Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.

Allow the loaf to cool to room temperature, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 300 degrees F.

Use a sharp knife to carefully slice the loaf into individual biscotti (about 1/2″ thick). A straight down movement works better than a see-saw motion, to avoid crumbling. Arrange in a single layer on the baking sheet (you may need two baking sheets for this). Handle the slices with care – they are fragile for now.

Bake on the second-from-the-top rack for 10-15 minutes, until bottom side is golden. Carefully flip the biscotti over (they’ll still be soft and fragile). Bake for 8-12 more minutes, until other side is golden.


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