Keto Homemade Buttermilk Rusks

Indulge in the perfect guilt-free snack with this richly textured Keto Homemade Buttermilk Rusks recipe, an irresistible low-carb twist on a classic favorite. These rusks are crafted with a blend of almond and coconut flour, making them entirely gluten-free and keto-friendly while delivering a delightfully nutty flavor. The buttermilk-inspired batter, achieved with unsweetened almond milk and apple cider vinegar, pairs beautifully with a hint of sweetness from erythritol or stevia to give you satisfying crunch in every bite. Enhanced with the added crunch of chopped nuts, these rusks are baked twice to achieve their signature crispiness, making them the ideal pairing for your morning coffee or an afternoon tea. With just 20 minutes of prep time and simple ingredients, you’ll have a batch of hearty, shelf-stable treats ready to enjoy or share. Perfect for ketogenic dieters and anyone seeking a wholesome yet indulgent snack, these rusks turn traditional comfort food into a modern, health-conscious delight!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cups Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Erythritol or Stevia sweetener
• 0.5 cups Butter, melted
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 0.5 cups Chopped nuts (almonds, pecans, or walnuts)

Directions

Step 1

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

Step 2

In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and erythritol.

Step 3

In a separate bowl, combine the melted butter, almond milk, and apple cider vinegar. Stir together and let it sit for a few minutes to 'curdle'.

Step 4

Add the eggs and vanilla extract to the wet mixture, and whisk until well combined.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.

Step 6

Fold in the chopped nuts, ensuring they are evenly distributed throughout the mixture.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.

Step 9

Allow the loaf to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Step 10

Once cooled, slice the loaf into thick slices. You should get about 12 slices.

Step 11

Lay the slices in a single layer on a baking sheet.

Step 12

Bake again at 200°F (95°C) for 45 to 60 minutes, or until the rusks are dry and crispy. You may need to flip them halfway through for even drying.

Step 13

Once dry and crisp, remove the rusks from the oven and let them cool completely before storing in an airtight container.

Nutrition Facts

Serving size	(976.3g)

Amount per serving	% Daily Value*
Calories	2898.9

Total Fat 258.0g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 815.5mg	0%
Sodium 1921.2mg	0%
Total Carbohydrate 213.7g	0%
Dietary Fiber 51.1g	0%
Total Sugars 15.7g
Protein 84.0g	0%

Vitamin D 269.0IU	0%
Calcium 1017.5mg	0%
Iron 15.5mg	0%
Potassium 980.2mg	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: 66.1%

Protein: 9.6%

Carbs: 24.3%