Low Carb Seeded Rusks

26 May 2015

Being South African, I have always loved tea and rusks, but I don’t often eat these because of the high sugar and carb content. That is why I just had to create a guilt-free version of this traditional South African favourite. These delicious delights are low carb, sugar free, gluten free and rich in healthy fats to keep hair and skin soft and supple.


4 tbsp. coconut oil 

3 large eggs

400ml almond flour

1 tbsp. psyllium husk

1 tsp. ground cinnamon

1 tsp. vanilla extract

½ tsp. nutmeg

2 tbsp. sesame seeds

2 tbsp. pumpkin seeds

1 tbsp. desiccated coconut

2 tsp. baking powder

Coconut flour for dusting


Preheat oven to 180⁰C.

Step 1:

Spray baking sheet with olive oil spray and cook and sprinkle some coconut flour on top to prevent rusks from sticking.

Step 2:

Place coconut oil in a medium sized cooking pot and allow to melt.

Add cinnamon, nutmeg and vanilla and gently simmer for 3 minutes on very low heat to allow spices to infuse

Place eggs in a large mixing bowl.

Using an electric beater, beat the eggs for 3 minutes on high speed until light and airy.

Step 3:

Add coconut oil mixture to eggs and continue to blend for 1 minute until thoroughly combined

Sift almond flour, psyllium husk, and baking powder into a large mixing bowl

Add pumpkin seeds, desiccated coconut and sesame seeds

Step 4:

Add egg mixture to dry ingredients and mix thoroughly.

Use your hands to combine ingredients to form a thick dough.

Knead lightly and then set aside for 5 – 10 minutes.

Step 5:

Break small pieces of the dough off and shape into rusks.

I like to use the gap between my thumb and pointing finger to create the perfect shape

Lay out each rusk onto greased and dusted baking sheet

Step 6:

Bake at 180⁰C for 30 minutes, then remove from the oven.

Lower the temperature to 70⁰C and allow rusks to dry out for 1 hour, keeping oven door open slightly.

Cool on baking rack for 30 minutes

Store in an airtight glass jar. Keeps for up to 10 days


Yours in Health Always,



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