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Low carb banting rusks

Low Carb, Banting Rusks

Yields40 ServingsPrep Time15 minsCook Time11 hrsTotal Time11 hrs 15 minsCategory
Rusks, often humorously referred to as 'giant biscotti with attitude,' are part of South African heritage. No doubt every household has special memories of dunking a rusk in a warm beverage on a blustery winter, weekend morning. You need not be deprived of this 'Saffa favourite' on a low carb, ketogenic protocol. Here is a brilliant banting rusk recipe to savour and enjoy!


 1 cup Roughly ground almonds (can use a coffee grinder)
 1 cup Almond flour
 1 cup Coconut flour
 1 cup Raw seed mix (flax, sesame, pumpkin, sunflower)
 1 cup Raw seed mix ground in coffee grinder
 ½ cup Sunflower seeds
 ½ cup Desiccated coconut
 ½ cup Pecan nuts, roughly chopped (not ground)
 30 ml Psyllium husk
 20 ml Baking powder
 3 Free range eggs, extra large
 500 ml Buttermilk, organic
 ½ cup Xylitol (add 1 Tbsp extra if you require a sweeter rusk)
 300 g Soft butter, organic



Melt the butter on a low heat.


Beat eggs, buttermilk and xylitol.


Add all the dry ingredients, except the psyllium husk, to a bowl and stir.

Add the butter to the dry ingredients and mix through with a wooden spoon.


Add the remainder of the liquid mixture to the dry ingredients and mix.


Lastly stir in the psyllium husk and once mixed, allow the batter to stand for a few minutes so that all the liquid is absorbed.


Divide evenly into 3 bread pans lined with baking paper that has been well greased.


Bake at 180 degrees Celcius for 40 minutes.
Then turn the oven down to 160 degrees Celcius and bake for another 8 minutes.


Remove the pans from the oven and take the 'bread' out of the pans and place on a drying rack.
Allow to cool and when cool, cut into preferred portion sizes.


Place on a baking tray and dry out in the oven for about 8 - 10 hours at 80 degrees Celcius.
Keep the oven door slightly ajar with the back of a spoon during this cooling and drying stage.


Dunk and enjoy!

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