Low Carb Homemade Buttermilk Rusks
Indulge in the comforting crunch of *Low Carb Homemade Buttermilk Rusks*, a healthier twist on the traditional South African favorite! These rusks are made with almond and coconut flours, ensuring they're low in carbs yet full of flavor. Sweetened with xylitol or erythritol, they're perfect for those following ketogenic or diabetic-friendly diets. The addition of creamy buttermilk, rich melted butter, and a hint of vanilla creates a moist and tender dough that bakes into golden perfection. The final touch—a slow drying process—yields irresistibly crisp rusks that pair beautifully with coffee or tea. With just 20 minutes of prep time, this guilt-free snack delivers rustic charm and wholesome goodness in every bite. Store them in an airtight container and enjoy a nourishing treat any time of day!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper.
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.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and mix well until you have a thick, dough-like batter.
Transfer the batter to the prepared baking sheet and spread it out evenly. Use a spatula to smooth the surface.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and firm to the touch.
Remove from the oven and allow the rusk slab to cool slightly before slicing it into fingers roughly 1-inch wide.
Lower the oven temperature to 200°F (95°C).
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.
Remove from the oven and cool completely on a wire rack before storing in an airtight container.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 25.0 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 814 mg | 63% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 954 mg | 20% | |
*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.
