Keto Homemade Buttermilk Rusks
Indulge in a healthier take on a beloved classic with these **Keto Homemade Buttermilk Rusks**—a low-carb, sugar-free twist on the traditional South African treat. Made with a wholesome blend of **almond flour, coconut flour**, and a touch of your favorite keto-approved sweetener, these rusks boast a perfectly crunchy texture that pairs beautifully with your morning coffee or tea. Enhanced with the tangy goodness of **apple cider vinegar 'buttermilk'** and the rich flavor of **melted butter and vanilla extract**, each bite is both satisfying and guilt-free. Plus, the addition of chopped nuts gives these rusks a delightful crunch. This recipe is **easy to follow**, with just 20 minutes of prep time, and features a clever double-baking method to achieve that signature crispness. Ideal for low-carb enthusiasts and keto dieters, these rusks are the perfect snack to satisfy your cravings while staying on track. Store them in an airtight container for a grab-and-go treat that’s as convenient as it is delicious!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and erythritol.
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'.
Add the eggs and vanilla extract to the wet mixture, and whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
Fold in the chopped nuts, ensuring they are evenly distributed throughout the mixture.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Once cooled, slice the loaf into thick slices. You should get about 12 slices.
Lay the slices in a single layer on a baking sheet.
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.
Once dry and crisp, remove the rusks from the oven and let them cool completely before storing in an airtight container.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 15.7 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1018 mg | 78% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 980 mg | 21% | |
*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.
