25+ Delicious Keto Buckwheat Recipes for Every Occasion

The ketogenic diet has become increasingly popular for its ability to promote fat loss and enhance overall health.

As part of this low-carb, high-fat lifestyle, many individuals are exploring alternatives to traditional grains that are more keto-friendly.

One such grain-like option is buckwheat, which is naturally gluten-free and can be incorporated into various keto dishes.

If you’re on a keto diet and looking to mix up your meals, you’re in luck! In this article, we’ll share over 25 keto buckwheat recipes that are perfect for breakfast, lunch, dinner, snacks, and even desserts.

These recipes showcase the versatility of buckwheat, offering delicious and satisfying options that are low in carbs but rich in flavor.

Whether you’re craving savory dishes, sweet treats, or comforting sides, these keto buckwheat recipes are sure to inspire your next meal.

25+ Delicious Keto Buckwheat Recipes for Every Occasion

There you have it – over 25 creative and delicious keto buckwheat recipes to enhance your low-carb lifestyle.

From light and fluffy pancakes to hearty breads and savory meals, buckwheat proves to be a versatile and nutritious ingredient that fits perfectly into a keto diet.

Not only does it provide a wonderful texture and flavor, but it’s also packed with fiber, protein, and essential nutrients.

So, whether you’re a seasoned keto dieter or new to this way of eating, buckwheat is a fantastic addition to your recipe rotation.

Keto Buckwheat Pancakes

Although buckwheat isn’t a true grain, its flour has a rich, nutty flavor that works well in keto-friendly recipes when used sparingly. These fluffy pancakes, paired with sugar-free syrup or fresh berries, are perfect for a hearty breakfast or brunch.

Ingredients:

• 2 tbsp buckwheat flour
• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: Sugar-free sweetener to taste

Instructions:

1. In a mixing bowl, combine the buckwheat flour, almond flour, coconut flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. If the batter is too thick, add a bit more almond milk.
4. Heat a non-stick skillet over medium heat and grease lightly with oil or butter. Pour 2-3 tbsp of batter for each pancake.
5. Cook until bubbles form on the surface and the edges set, about 2 minutes. Flip and cook for another minute.
6. Serve warm with keto-friendly toppings of your choice.

The nutty undertones of buckwheat add depth to these pancakes, while almond and coconut flours ensure they remain keto-friendly. Enjoy these pancakes guilt-free, knowing they are as nutritious as they are delicious.

Keto Buckwheat Bread

This low-carb, high-fiber bread combines the earthy flavor of buckwheat with the versatility of almond flour. It’s perfect for sandwiches or as a side for your favorite soups.

Ingredients:

• 1/4 cup buckwheat flour
• 1 1/2 cups almond flour
• 2 tbsp ground flaxseeds
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix the buckwheat flour, almond flour, ground flaxseeds, baking soda, and salt.
3. In another bowl, whisk together the eggs, melted butter, almond milk, and apple cider vinegar.
4. Slowly incorporate the wet ingredients into the dry ingredients until a thick batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool before slicing.

This bread has a wonderful texture and pairs beautifully with savory or sweet toppings. It’s a fantastic way to enjoy bread on a keto diet without compromising your goals.

Keto Buckwheat Crackers

These crunchy crackers are perfect for snacking or serving as a base for low-carb dips and cheeses. With a mix of keto-friendly flours, they are wholesome and satisfying.

Ingredients:

• 2 tbsp buckwheat flour
• 1 cup almond flour
• 1/4 cup ground flaxseeds
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 2 tbsp olive oil
• 2-3 tbsp water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine buckwheat flour, almond flour, ground flaxseeds, garlic powder, onion powder, and salt.
3. Add olive oil and water to the dry ingredients, mixing until a dough forms. If it’s too crumbly, add a little more water.
4. Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness.
5. Remove the top parchment sheet and cut the dough into squares or shapes of choice.
6. Transfer the crackers to the baking sheet and bake for 12-15 minutes, or until golden and crisp.
7. Cool completely before storing in an airtight container.

These crackers bring together the earthy taste of buckwheat and the crunchiness of flaxseed, making them an ideal addition to your keto snacking routine. They’re versatile, portable, and endlessly customizable.

Keto Buckwheat Pizza Crust

This keto pizza crust features buckwheat flour’s rich, earthy flavor, offering a low-carb alternative to traditional pizza bases. It’s the perfect option for a delicious keto pizza night that doesn’t skimp on taste.

Ingredients:

• 2 tbsp buckwheat flour
• 1 cup almond flour
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup water
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the buckwheat flour, almond flour, baking powder, garlic powder, and salt.
3. In a separate bowl, whisk the eggs, water, and olive oil together.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Transfer the dough onto the prepared baking sheet and use your hands or a rolling pin to shape it into a pizza crust.
6. Bake for 12-15 minutes until the crust starts to set and lightly brown.
7. Remove the crust from the oven, add your favorite keto-friendly toppings, and bake for an additional 10-12 minutes.

This pizza crust is sturdy and flavorful, holding up well to all your favorite low-carb toppings. The combination of almond flour and buckwheat creates a delightful texture that’s crispy on the outside and soft on the inside.

Keto Buckwheat Muffins

These keto-friendly muffins are the perfect breakfast or snack, with a satisfying sweetness from almond flour and a touch of buckwheat for extra flavor. They are simple to make and can be customized with add-ins like nuts, berries, or sugar-free chocolate chips.

Ingredients:

• 1/4 cup buckwheat flour
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1/4 cup sugar-free sweetener (such as erythritol)
• Optional: 1/4 cup blueberries or chopped nuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, combine the buckwheat flour, almond flour, coconut flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and sweetener.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. If desired, fold in the blueberries or nuts.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow the muffins to cool before serving.

These muffins are lightly sweet and incredibly satisfying, thanks to the combination of flours. They offer a great balance of healthy fats, fiber, and protein to keep you full throughout the day.

Keto Buckwheat Granola

This crunchy, nutty granola is a great addition to your keto breakfast routine. It combines buckwheat with seeds and nuts for a perfect balance of protein, healthy fats, and fiber. Enjoy it with unsweetened almond milk or as a topping for yogurt.

Ingredients:

• 2 tbsp buckwheat flour
• 1/2 cup chopped almonds
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 2 tbsp chia seeds
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp melted coconut oil
• 2 tbsp sugar-free maple syrup or sweetener of choice

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the buckwheat flour, chopped almonds, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, cinnamon, and salt.
3. Add the melted coconut oil and sugar-free maple syrup, mixing well until the dry ingredients are evenly coated.
4. Spread the mixture evenly on the prepared baking sheet.
5. Bake for 15-20 minutes, stirring halfway through, until the granola is golden and crispy.
6. Allow the granola to cool completely before breaking it into clusters.

This granola is a wonderful snack or breakfast option, packed with crunchy, satisfying ingredients that will keep you energized. The hint of cinnamon and sweetness from the sugar-free syrup makes it a perfect low-carb treat.

Keto Buckwheat Salad Croutons

These keto-friendly croutons are made from buckwheat, providing a crunchy, savory addition to your salads or soups without the carbs. They are easy to make and elevate any dish they’re added to, making them a great alternative to traditional bread croutons.

Ingredients:

• 2 tbsp buckwheat flour
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 large egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the buckwheat flour, almond flour, garlic powder, onion powder, oregano, and salt.
3. In another bowl, whisk the egg and olive oil until well combined.
4. Slowly add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Roll the dough into small balls, then flatten them into crouton-sized squares.
6. Place the croutons on the prepared baking sheet and bake for 10-12 minutes or until golden brown and crispy.
7. Let them cool completely before adding them to your favorite salad or soup.

These croutons are light, crunchy, and full of flavor. The buckwheat adds a unique texture while keeping the recipe low in carbs, making them a perfect addition to keto meals.

Keto Buckwheat Stir-Fry

This simple stir-fry combines buckwheat with a variety of vegetables, offering a healthy, low-carb alternative to traditional stir-fried rice. Packed with nutrients and flavor, it’s a quick and easy meal for busy days.

Ingredients:

• 1/4 cup buckwheat flour
• 1 tbsp sesame oil
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced
• 1/2 cup mushrooms, sliced
• 1/4 cup green onions, chopped
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp garlic, minced

Instructions:

1. Heat the sesame oil in a large skillet over medium heat.
2. Add the bell peppers, zucchini, and mushrooms to the skillet and sauté for 3-4 minutes until tender.
3. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, and garlic.
4. Sprinkle the buckwheat flour over the vegetables and stir to combine.
5. Pour the soy sauce mixture over the vegetables, stirring until everything is coated and the sauce has thickened slightly, about 2 minutes.
6. Stir in the green onions and cook for an additional 1-2 minutes.
7. Serve the stir-fry immediately as a side dish or main meal.

This stir-fry is a flavorful, low-carb alternative to traditional fried rice. Buckwheat flour helps thicken the sauce, providing a comforting texture and a rich depth of flavor that pairs wonderfully with the vegetables.

Keto Buckwheat Chocolate Chip Cookies

These keto chocolate chip cookies are made with buckwheat flour, creating a chewy and satisfying treat that’s perfect for satisfying your sweet tooth while staying low-carb. They’re quick to prepare and ideal for a keto-friendly dessert or snack.

Ingredients:

• 2 tbsp buckwheat flour
• 1 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar-free sweetener (like erythritol)
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the buckwheat flour, almond flour, baking soda, salt, and cocoa powder.
3. In a separate bowl, cream together the softened butter and sweetener until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Fold in the sugar-free chocolate chips.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool completely before serving.

These cookies provide a perfect balance of rich cocoa flavor and the satisfying crunch of chocolate chips. The buckwheat flour adds depth to the cookie’s texture, making these treats both comforting and keto-approved.

Keto Buckwheat Energy Bars

These homemade keto energy bars are packed with healthy fats, fiber, and protein. The buckwheat flour adds a nutty flavor while keeping the bars chewy and satisfying. They’re perfect for a quick breakfast or an energy boost during the day.

Ingredients:

• 2 tbsp buckwheat flour
• 1/2 cup almond butter
• 1/4 cup unsweetened coconut flakes
• 1/4 cup chia seeds
• 1/4 cup ground flaxseeds
• 1/4 cup sugar-free sweetener (like stevia or erythritol)
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Line a small baking dish with parchment paper.
2. In a mixing bowl, combine the buckwheat flour, almond butter, coconut flakes, chia seeds, ground flaxseeds, and sweetener.
3. Add the vanilla extract, melted coconut oil, and almond milk to the mixture, stirring until everything is well combined.
4. If using, fold in the sugar-free chocolate chips.
5. Press the mixture into the prepared baking dish and smooth it out evenly.
6. Refrigerate the bars for at least 2 hours until firm.
7. Once set, cut into bars and store in the refrigerator for up to a week.

These keto energy bars are nutrient-dense, offering a great combination of healthy fats, fiber, and protein. The slight sweetness from the sweetener and the nutty buckwheat flour make them an ideal grab-and-go snack.

Keto Buckwheat Veggie Fritters

These veggie fritters are made with buckwheat flour and loaded with vegetables, making them the perfect side dish or light meal. They’re crispy on the outside and soft on the inside, with plenty of flavors to complement any keto meal.

Ingredients:

• 2 tbsp buckwheat flour
• 1/2 cup grated zucchini
• 1/4 cup grated carrot
• 1/4 cup finely chopped bell pepper
• 1/4 cup chopped green onions
• 2 large eggs
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the buckwheat flour, grated zucchini, grated carrot, bell pepper, and green onions.
3. In a separate bowl, whisk together the eggs, garlic powder, salt, and black pepper.
4. Add the egg mixture to the vegetable mixture and stir until everything is well combined.
5. Heat the olive oil in a large skillet over medium heat.
6. Scoop spoonfuls of the mixture into the skillet and flatten them into patties.
7. Cook for about 3-4 minutes on each side, until golden brown and crispy.
8. Drain on paper towels and serve hot.

These fritters are a flavorful way to enjoy vegetables while sticking to a keto diet. The buckwheat flour adds a nice texture and helps bind the ingredients together, while the veggies provide freshness and crunch.

Keto Buckwheat Smoothie Bowl

This keto smoothie bowl uses buckwheat flour to create a thicker, more filling texture while keeping the carb count low. It’s loaded with healthy fats, antioxidants, and protein, making it a great breakfast or snack to start your day.

Ingredients:

• 1 tbsp buckwheat flour
• 1/2 avocado
• 1/2 cup unsweetened almond milk
• 1/4 cup frozen berries (blueberries, strawberries, or raspberries)
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 1/4 tsp vanilla extract
• Toppings: coconut flakes, sliced almonds, extra berries, and seeds

Instructions:

1. In a blender, combine the buckwheat flour, avocado, almond milk, frozen berries, chia seeds, almond butter, and vanilla extract.
2. Blend until smooth and creamy, adding more almond milk if necessary to reach your desired consistency.
3. Pour the smoothie mixture into a bowl.
4. Top with coconut flakes, sliced almonds, extra berries, and any additional seeds or nuts of your choice.
5. Serve immediately.

This smoothie bowl is a refreshing and nutrient-packed treat. The buckwheat flour thickens the mixture, giving it a rich texture that pairs perfectly with the creamy avocado and sweet-tart berries. Enjoy it as a satisfying breakfast or a quick keto snack.

Keto Buckwheat Veggie Loaf

This savory keto-friendly veggie loaf is made with a combination of buckwheat flour and almond flour, providing a hearty base that pairs wonderfully with vegetables. It’s perfect as a side dish, or even a light main meal, packed with fiber and nutrients.

Ingredients:

• 2 tbsp buckwheat flour
• 1 cup almond flour
• 1/2 cup finely chopped onions
• 1/2 cup grated zucchini
• 1/4 cup grated carrot
• 1/4 cup chopped spinach
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with olive oil.
2. In a mixing bowl, combine the buckwheat flour, almond flour, baking powder, garlic powder, salt, and black pepper.
3. In another bowl, whisk together the eggs, almond milk, and olive oil.
4. Add the chopped onions, grated zucchini, grated carrot, and spinach to the dry ingredients.
5. Pour the wet ingredients into the dry ingredients, stirring until well combined.
6. Transfer the mixture to the prepared loaf pan, smoothing the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool for a few minutes before slicing and serving.

This veggie loaf is a great way to enjoy a variety of vegetables while sticking to a keto diet. The buckwheat flour adds texture and a mild nutty flavor, while the almond flour ensures the loaf remains light and fluffy.

Keto Buckwheat Soup Thickener

This simple keto soup thickener uses buckwheat flour to create a creamy texture without adding unnecessary carbs. Perfect for thickening your favorite low-carb soups or stews, it brings a subtle, nutty flavor that complements many dishes.

Ingredients:

• 1 tbsp buckwheat flour
• 1 cup unsweetened almond milk
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. In a small saucepan, melt the butter over medium heat.
2. Add the buckwheat flour to the melted butter, stirring to create a smooth paste.
3. Gradually add the almond milk, stirring constantly to avoid lumps.
4. Bring the mixture to a simmer and cook for 3-5 minutes, until the mixture thickens to your desired consistency.
5. Season with salt and pepper to taste.
6. Use immediately to thicken soups or stews, or store in the fridge for later use.

This buckwheat-based thickener is a versatile, keto-friendly alternative to traditional flour or cornstarch-based thickeners. It works beautifully to add creaminess to any dish while maintaining the low-carb status of your meal.

Keto Buckwheat Chocolate Pudding

This creamy, decadent keto chocolate pudding is made with buckwheat flour, offering a smooth texture while keeping it low-carb. It’s rich, satisfying, and perfect for anyone with a chocolate craving.

Ingredients:

• 2 tbsp buckwheat flour
• 2 tbsp unsweetened cocoa powder
• 1/4 cup sugar-free sweetener (like erythritol or stevia)
• 1 1/2 cups unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp butter (optional, for richness)

Instructions:

1. In a saucepan, combine the buckwheat flour, cocoa powder, sweetener, and salt.
2. Gradually whisk in the almond milk, ensuring the mixture is smooth.
3. Heat the mixture over medium heat, whisking constantly until it begins to thicken (about 5-7 minutes).
4. Once thickened, remove from the heat and stir in the vanilla extract and butter (if using).
5. Pour the pudding into individual serving dishes and refrigerate for at least 2 hours, or until set.
6. Serve chilled, topped with whipped cream or berries if desired.

This keto chocolate pudding is a rich and indulgent dessert that won’t derail your low-carb goals. The buckwheat flour helps achieve a creamy, smooth texture, while the cocoa powder delivers a deep chocolate flavor perfect for satisfying sweet cravings.

Keto Buckwheat Pancakes

These keto-friendly pancakes made with buckwheat flour are light and fluffy, offering a nutritious and low-carb alternative to traditional pancakes. They’re perfect for a keto breakfast or brunch, and you can top them with sugar-free syrup, berries, or whipped cream.

Ingredients:

• 2 tbsp buckwheat flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp melted butter (plus extra for cooking)

Instructions:

1. In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat a non-stick skillet or griddle over medium heat and melt a little butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes per side, or until golden brown.
6. Repeat with the remaining batter, adding more butter as needed.
7. Serve the pancakes hot with your favorite keto toppings.

These pancakes are soft and delicious, with a subtle nutty flavor from the buckwheat flour. They make a satisfying breakfast or treat, offering a nice balance of healthy fats, protein, and fiber to start your day on the right note.

Keto Buckwheat Veggie Wraps

These keto wraps use buckwheat flour to create a flexible, soft texture that’s perfect for wrapping up your favorite low-carb fillings. They’re versatile and can be used for wraps, sandwiches, or even as a side dish to your main meal.

Ingredients:

• 2 tbsp buckwheat flour
• 1/4 cup almond flour
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the buckwheat flour, almond flour, and salt.
2. In another bowl, whisk together the eggs, water, and olive oil until smooth.
3. Add the wet ingredients to the dry ingredients, stirring until a batter forms.
4. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
5. Pour about 1/4 cup of batter into the skillet and tilt the pan to spread it into a thin, even layer.
6. Cook for about 2 minutes on one side, then flip and cook for another minute.
7. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
8. Fill the wraps with your favorite keto-friendly ingredients like grilled chicken, veggies, or cheese.

These wraps are soft, pliable, and easy to work with. They’re an excellent low-carb alternative to traditional tortillas and can be filled with a variety of healthy, keto-friendly ingredients to suit your taste.

Keto Buckwheat Crackers

These crunchy keto crackers made with buckwheat flour are perfect for snacking or as a side to your favorite dips. They’re easy to make and can be customized with your favorite seasonings, making them a great addition to your keto snack repertoire.

Ingredients:

• 2 tbsp buckwheat flour
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried rosemary (or your favorite herbs)
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the buckwheat flour, almond flour, garlic powder, onion powder, rosemary, and salt.
3. In a separate bowl, whisk the egg and olive oil together.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll out the dough between two sheets of parchment paper until it’s about 1/8 inch thick.
6. Cut the dough into cracker-sized squares or shapes using a knife or cookie cutter.
7. Transfer the crackers to the baking sheet and bake for 12-15 minutes, or until golden brown and crisp.
8. Let the crackers cool before serving.

These buckwheat crackers are crispy, flavorful, and a perfect way to curb your snack cravings without going off track on your keto diet. They pair wonderfully with dips, cheese, or simply eaten on their own for a satisfying crunch.

Keto Buckwheat Bread

This keto buckwheat bread is a great alternative to traditional bread, offering a soft, hearty texture and delicious flavor while staying low-carb. It’s perfect for making sandwiches or as a side with soups and salads.

Ingredients:

• 2 tbsp buckwheat flour
• 1 cup almond flour
• 1/4 cup ground flaxseeds
• 1 tbsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 tsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with olive oil.
2. In a large bowl, combine the buckwheat flour, almond flour, ground flaxseeds, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, olive oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This bread has a wonderful texture and flavor, with a subtle nutty taste from the buckwheat and flaxseeds. It’s perfect for anyone looking for a low-carb bread that is soft, flavorful, and versatile enough to use in a variety of dishes.

Keto Buckwheat Smoothie

This keto-friendly smoothie is packed with healthy fats and protein, thanks to the addition of buckwheat flour. It’s a filling and satisfying breakfast or snack option that’s low in carbs but high in nutrients.

Ingredients:

• 1 tbsp buckwheat flour
• 1/2 avocado
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut milk
• 1/4 cup spinach
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• Ice cubes (optional)

Instructions:

1. In a blender, combine the buckwheat flour, avocado, almond milk, coconut milk, spinach, chia seeds, cinnamon, and vanilla extract.
2. Blend until smooth and creamy.
3. Add ice cubes if you prefer a colder smoothie, and blend again until the ice is crushed and the smoothie is chilled.
4. Serve immediately and enjoy!

This smoothie is a nutrient-dense, creamy treat that packs a punch with healthy fats from avocado and chia seeds, while the buckwheat flour adds a thick and satisfying texture. It’s a perfect option for those following a keto diet and looking for a tasty, low-carb drink.

Keto Buckwheat Mushroom Risotto

This keto risotto uses buckwheat flour as a base to create a creamy, comforting dish that is perfect for keto diets. The earthy mushrooms add a savory depth to the dish, making it both rich and satisfying.

Ingredients:

• 2 tbsp buckwheat flour
• 1/2 cup sliced mushrooms (shiitake, cremini, or button)
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup unsweetened vegetable broth
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
2. Add the mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
3. Stir in the buckwheat flour and cook for an additional 1-2 minutes.
4. Pour in the vegetable broth and heavy cream, stirring constantly to combine.
5. Reduce the heat to low and simmer for 5-10 minutes until the mixture thickens and reaches a creamy consistency.
6. Stir in the Parmesan cheese, salt, and pepper.
7. Serve the risotto in bowls, garnished with fresh parsley if desired.

This keto mushroom risotto is a comforting, low-carb dish that delivers a rich and creamy texture thanks to the buckwheat flour. The earthy mushrooms and Parmesan cheese make it a savory delight, perfect for a keto dinner or side dish.

Note: More recipes are coming soon!