Low Carb Homemade Buttermilk Rusks

Perfectly crunchy and irresistibly satisfying, these Low Carb Homemade Buttermilk Rusks are a guilt-free twist on the classic South African treat. Crafted with a blend of almond and coconut flours, these rusks are both keto-friendly and gluten-free, offering a wholesome alternative to traditional recipes. Sweetened with xylitol or erythritol and infused with the rich flavors of buttermilk and vanilla, each bite delivers just the right balance of sweetness and buttery goodness. The double-bake technique ensures the rusks are perfectly crisp, making them ideal for dipping into coffee or tea. With simple steps and pantry-staple ingredients, this recipe is a must-try for those seeking a low-carb snack that's big on flavor and texture.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 20

Ingredients

• 2 cups Almond flour
• 0.5 cups Coconut flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Xylitol or erythritol
• 0.5 cup Butter, melted
• 1 cup Buttermilk
• 3 large Eggs
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and xylitol or erythritol. Stir until the dry ingredients are well mixed.

Step 3

In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients, and mix well until you have a thick, dough-like batter.

Step 5

Transfer the batter to the prepared baking sheet and spread it out evenly. Use a spatula to smooth the surface.

Step 6

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and firm to the touch.

Step 7

Remove from the oven and allow the rusk slab to cool slightly before slicing it into fingers roughly 1-inch wide.

Step 8

Lower the oven temperature to 200°F (95°C).

Step 9

Place the sliced rusks back on the baking sheet, standing them upright, and return them to the oven to dry out for about 1.5 to 2 hours or until they are dry and crisp to your preference.

Step 10

Remove from the oven and cool completely on a wire rack before storing in an airtight container.

Nutrition Facts

Serving size	(902.7g)

Amount per serving	% Daily Value*
Calories	2884.7

Total Fat 223.0g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 842.3mg	0%
Sodium 2619.8mg	0%
Total Carbohydrate 215.7g	0%
Dietary Fiber 44.9g	0%
Total Sugars 25.0g
Protein 80.3g	0%

Vitamin D 308.0IU	0%
Calcium 814.3mg	0%
Iron 12.8mg	0%
Potassium 954.3mg	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: 62.9%

Protein: 10.1%

Carbs: 27.0%