Dark Choc & Pecan {Low Carb} Rusks make Mornings Extra Special

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I love a little treat in the mornings – especially when it involves chocolate… and you can dip it in your coffee..!

This is something like a cross between a chocolate biscotti (without the almond) and a rusk:

Dark Choc & Pecan Rusks

  • Difficulty: easy
  • Print

You will need:

1 1/2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbs + 1/2 cup coconut flour
2 tbs desiccated coconut
1/2 cup dried blueberries
1/2 cup dark chocolate bits
1/2 cup chopped pecans
1/2 cup buttermilk
1 tsp vanilla
1 egg

Mix everything together, press it into a lined shallow baking tray {approx 25x25cm} and bake at 180C / 350F for 35 minutes.

When the time is up, let it cool a bit, then slice it into rusk shapes or fingers.
Place it onto a wire rack, upside down, and return to the oven for another 90 minutes at 100C/ 210F.

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Make these ASAP and HIDE them, trust me, they won’t last a day if you don’t!

This also makes a fab little low carb gift for a friend, all wrapped up in a pretty bag.

You’re welcome 😉 x

1 comment on “Dark Choc & Pecan {Low Carb} Rusks make Mornings Extra Special”

  1. Heidi

    Hi Loraine,
    The consistency is quite dry, but shouldn’t be crumbly, it should be more like a thick paste.
    You have to press it into a lined pan very densely.
    You can try adding a bit more buttermilk – just enough to get a pasty consistency.
    Let me know if that worked?
    X

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