27+ Flavorful Keto Buttermilk Dessert Recipes You Need to Try

Craving something sweet while sticking to your keto lifestyle?

Look no further! Buttermilk, with its creamy texture and tangy flavor, is a perfect ingredient for keto-friendly desserts.

Whether you’re a fan of rich chocolate, fruity delights, or refreshing creamy concoctions, we’ve rounded up over 27 keto buttermilk dessert recipes that will help you indulge without breaking your carb limit.

These recipes are not only low in carbs but also packed with flavor, offering everything from fudgy brownies to airy cheesecakes.

Get ready to explore an array of delicious options that will make your keto journey much sweeter!

27+ Flavorful Keto Buttermilk Dessert Recipes You Need to Try

Buttermilk is a versatile ingredient that brings a delightful richness to keto desserts without the guilt of high carbs.

Whether you’re making decadent mousse, fruity sorbets, or comforting pies, these 27+ keto buttermilk dessert recipes offer endless ways to enjoy sweet treats while staying true to your low-carb lifestyle.

With these recipes in your arsenal, you’ll never have to sacrifice flavor for your keto goals again.

So, grab your mixing bowls and get ready to whip up some incredible desserts that will satisfy every sweet craving!

Keto Buttermilk Lemon Pudding

This keto-friendly lemon pudding is creamy, zesty, and the perfect low-carb dessert for lemon lovers. It combines the tang of buttermilk with the brightness of lemon, creating a dessert that’s as refreshing as it is indulgent. The pudding is easy to make and will quickly become a go-to treat for satisfying sweet cravings without derailing your keto goals.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/3 cup powdered erythritol or your favorite keto-friendly sweetener
• 2 egg yolks
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon xanthan gum (optional, for a thicker consistency)

Instructions: In a medium saucepan, whisk together the almond milk, buttermilk, and sweetener. Add the egg yolks and whisk until smooth. Place the saucepan over medium heat and stir continuously until the mixture begins to thicken. Reduce the heat to low and add the lemon zest, lemon juice, and vanilla extract. If using xanthan gum, sprinkle it in while whisking to prevent clumping. Cook for another 2-3 minutes until the pudding is silky and thick. Remove from heat, let cool slightly, and pour into serving dishes. Refrigerate for at least 2 hours before serving.

This lemon pudding is perfect for a refreshing dessert that’s both light and indulgent. The tanginess of the buttermilk pairs beautifully with the lemon, making it a delightful treat to savor. Serve it on its own or with a dollop of keto whipped cream for an extra touch of decadence.

Keto Buttermilk Strawberry Cheesecake Mousse

This keto buttermilk strawberry cheesecake mousse is a luscious, fruity dessert with a creamy cheesecake flavor. The combination of ripe strawberries and tangy buttermilk creates a beautifully balanced sweetness, while staying low in carbs. It’s light enough to enjoy after dinner yet indulgent enough for special occasions.

Ingredients:

• 1 cup heavy whipping cream
• 1/3 cup buttermilk (full-fat, keto-friendly)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 4 oz cream cheese (softened)
• 1/2 cup fresh strawberries (pureed)
• 1 teaspoon vanilla extract

Instructions:
In a large mixing bowl, beat the heavy whipping cream until soft peaks form. In a separate bowl, mix the softened cream cheese, buttermilk, sweetener, strawberry puree, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours. Garnish with sliced strawberries or mint leaves before serving.

This strawberry cheesecake mousse is a keto dream come true. It’s rich, creamy, and bursting with fresh strawberry flavor. The tanginess of the buttermilk cuts through the richness, giving it a unique and refreshing twist. Perfect for dinner parties or simply treating yourself, this mousse is sure to impress.

Keto Buttermilk Cinnamon Churro Panna Cotta

A twist on the classic panna cotta, this dessert features the warmth of cinnamon and the subtle tang of buttermilk, reminiscent of churros. It’s a sophisticated and satisfying dessert that’s keto-friendly and irresistibly creamy.

Ingredients:

• 1 cup heavy whipping cream
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup powdered erythritol or your preferred sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons water

Instructions:
Sprinkle the gelatin over the water and let it bloom for 5 minutes. In a saucepan, heat the cream, sweetener, and cinnamon over medium heat until it begins to simmer. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the buttermilk and vanilla extract, whisking until smooth. Pour the mixture into ramekins or molds and refrigerate for at least 4 hours or until set. To serve, unmold the panna cotta onto plates and sprinkle with additional cinnamon if desired.

This cinnamon churro panna cotta is a delightful dessert that feels both luxurious and comforting. The creamy texture pairs beautifully with the warm spices, and the buttermilk adds a tangy twist that keeps the dessert light. Serve it as a unique ending to any meal or as a treat for a special occasion.

Keto Buttermilk Chocolate Mug Cake

This keto buttermilk chocolate mug cake is the ultimate quick and satisfying dessert. With the richness of chocolate and the tang of buttermilk, it’s a decadent treat that can be made in under 5 minutes. Perfect for those moments when you need a sweet bite but don’t want to overindulge on carbs.

Ingredients:

• 3 tablespoons almond flour
• 1 tablespoon cocoa powder (unsweetened)
• 1/4 teaspoon baking powder
• 2 tablespoons buttermilk (full-fat, keto-friendly)
• 1 tablespoon melted butter
• 1 tablespoon erythritol or your preferred keto sweetener
• 1/4 teaspoon vanilla extract
• A pinch of salt

Instructions:
In a microwave-safe mug, combine the almond flour, cocoa powder, baking powder, and salt. Add the buttermilk, melted butter, erythritol, and vanilla extract, and stir until fully mixed. Microwave on high for 60-90 seconds, depending on your microwave’s strength, until the cake is set and a toothpick comes out clean. Let it cool for a minute before enjoying. For an extra touch, top with keto-friendly whipped cream or a few dark chocolate chips.

This keto chocolate mug cake is incredibly satisfying and rich with every bite. The buttermilk adds an extra layer of flavor and moisture to the cake, keeping it soft and tender. It’s the perfect portion-controlled dessert to satisfy your chocolate cravings while staying on track with your keto lifestyle.

Keto Buttermilk Coconut Bars

These keto buttermilk coconut bars are a tropical delight that combines the richness of coconut with the creamy tang of buttermilk. The combination of coconut flakes and smooth buttermilk creates a chewy yet creamy treat that’s low in carbs and big on flavor.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 2 tablespoons coconut flour
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/4 cup melted coconut oil

Instructions:
Preheat your oven to 350°F (175°C). In a bowl, mix together the shredded coconut, coconut flour, erythritol, salt, and vanilla extract. Add the buttermilk and melted coconut oil, stirring until everything is fully combined. Pour the mixture into a greased or lined baking dish and press it down evenly. Bake for 12-15 minutes or until the edges are golden brown. Let it cool completely before cutting into squares.

These coconut bars are chewy, creamy, and utterly satisfying. The buttermilk provides a subtle tang that perfectly balances the sweetness of the coconut, while the coconut flour helps keep the texture light. They’re perfect for snacking, or you can pack them for a low-carb treat on the go.

Keto Buttermilk Almond Cupcakes

These keto buttermilk almond cupcakes are a soft and fluffy dessert with a delicate almond flavor. The tangy buttermilk pairs beautifully with almond extract, creating a flavor profile that’s light and refreshing. These cupcakes are ideal for anyone following a keto diet but still craving the classic flavors of a homemade cupcake.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup erythritol or your preferred sweetener
• 1/2 teaspoon almond extract
• A pinch of salt

Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, erythritol, buttermilk, and almond extract. Pour the wet ingredients into the dry ingredients and mix until smooth. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool before serving.

These almond cupcakes are the perfect balance of fluffiness and flavor. The buttermilk adds a tangy depth that enhances the almond flavor, making each bite absolutely delightful. Whether for a special occasion or a sweet snack, these cupcakes are sure to become a staple in your keto baking repertoire.

Keto Buttermilk Peach Crisp

This keto buttermilk peach crisp is a perfect way to enjoy the flavors of summer with a low-carb twist. The juicy, slightly tangy peaches blend beautifully with the creamy buttermilk, and the crispy almond topping adds a satisfying crunch. It’s an easy-to-make dessert that’s both comforting and keto-friendly.

Ingredients:

• 2 cups fresh or frozen peaches, sliced
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup erythritol or your preferred keto sweetener
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons butter, cold and cubed
• A pinch of salt

Instructions:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the peaches, buttermilk, sweetener, cinnamon, and nutmeg, and toss to coat. Transfer the peach mixture to a greased baking dish. In another bowl, mix the almond flour, shredded coconut, cold butter, and salt. Use a fork or your hands to combine the ingredients until the mixture forms a crumbly texture. Sprinkle the almond flour topping evenly over the peaches. Bake for 25-30 minutes, or until the topping is golden and the peaches are bubbly. Allow it to cool slightly before serving.

This keto buttermilk peach crisp is the perfect blend of creamy, fruity, and crispy textures. The tangy buttermilk brings a richness to the peaches, while the almond flour and coconut topping add a delicious crunch. It’s a great dessert to enjoy after a cozy meal or for a refreshing summer treat that won’t kick you out of ketosis.

Keto Buttermilk Raspberry Cheesecake Bars

These keto buttermilk raspberry cheesecake bars are smooth, tangy, and bursting with fresh raspberry flavor. The combination of creamy cheesecake and the slight tartness of the buttermilk creates a flavor that’s both indulgent and light. A deliciously simple treat that’s easy to prepare and perfect for any occasion.

Ingredients:

• 1 1/2 cups cream cheese (softened)
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/4 teaspoon lemon zest
• 1/2 teaspoon gelatin (optional, for firmness)

Instructions:
Preheat your oven to 325°F (160°C) and line a baking dish with parchment paper. In a mixing bowl, beat the cream cheese, buttermilk, erythritol, eggs, and vanilla extract until smooth. Gently fold in the raspberries and lemon zest. If using gelatin, dissolve it in a small amount of warm water and stir it into the mixture. Pour the cheesecake batter into the prepared dish and bake for 20-25 minutes, or until the center is set and slightly golden. Let the bars cool to room temperature before refrigerating for at least 2 hours. Cut into squares and serve chilled.

These cheesecake bars are a dream with their creamy, tangy filling and fresh raspberry kick. The buttermilk adds a layer of complexity to the flavor, while the raspberries create a sweet-tart contrast. They’re perfect for a light dessert or a refreshing snack on a hot day, all while staying keto-friendly.

Keto Buttermilk Cinnamon Rolls

These keto buttermilk cinnamon rolls are a low-carb twist on the classic treat. They have a soft, fluffy texture with the perfect balance of cinnamon sweetness and creamy buttermilk richness. Whether you’re serving them for brunch or as an indulgent afternoon snack, these rolls will satisfy your cravings without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 2 large eggs
• 1/4 cup powdered erythritol or your preferred sweetener
• 1 tablespoon ground cinnamon
• 2 tablespoons butter (for spreading)

Instructions:
Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper. In a bowl, combine the almond flour, coconut flour, baking powder, and salt. In another bowl, whisk together the melted butter, buttermilk, eggs, and sweetener. Add the wet ingredients to the dry ingredients and stir until a dough forms. Roll the dough out between two sheets of parchment paper into a rectangle. Spread the 2 tablespoons of butter over the dough and sprinkle with cinnamon. Roll the dough tightly and cut into 8 pieces. Place the rolls in the baking dish and bake for 20-25 minutes, or until golden. Let the rolls cool slightly before serving.

These keto cinnamon rolls are indulgent and comforting, with the creamy buttermilk enhancing the soft dough and the cinnamon adding a warm, sweet touch. They’re the perfect dessert for breakfast or brunch, and they’re sure to impress anyone following a keto lifestyle. The soft texture and rich flavor make them a satisfying, low-carb alternative to traditional cinnamon rolls.

Keto Buttermilk Pumpkin Muffins

These keto buttermilk pumpkin muffins are the perfect autumn treat, filled with warm spices and the rich, creamy flavor of buttermilk. The pumpkin adds a natural sweetness, while the tang of buttermilk balances the richness of the muffins. These muffins are perfect for a cozy breakfast or an afternoon snack.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup erythritol or your preferred sweetener
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract

Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, combine the pumpkin puree, eggs, buttermilk, erythritol, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before serving.

These keto pumpkin muffins are a warm and comforting treat with a perfect balance of spice and creaminess. The buttermilk adds a subtle tang, enhancing the pumpkin flavor. They’re ideal for fall, but you’ll enjoy them year-round as a delicious, low-carb snack or breakfast.

Keto Buttermilk Blueberry Cake

This keto buttermilk blueberry cake is a soft, moist cake filled with fresh blueberries and the tangy richness of buttermilk. It’s the perfect dessert for a low-carb diet, offering both sweetness and a refreshing burst of fruit. Whether enjoyed as a dessert or a snack, this cake is sure to impress.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries (or frozen, thawed)

Instructions:
Preheat your oven to 350°F (175°C) and grease a round cake pan. In a bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool before serving.

This keto buttermilk blueberry cake is light and fluffy, with the blueberries providing bursts of sweetness that perfectly complement the tangy buttermilk. The texture is soft, and the flavor is refreshing, making it an ideal low-carb treat for any occasion.

Keto Buttermilk Chocolate Mousse

This keto buttermilk chocolate mousse is a decadent, creamy dessert with a rich chocolate flavor and a tangy buttermilk finish. It’s a perfect treat for anyone craving something sweet yet low in carbs. The mousse is light, airy, and completely satisfying, making it a go-to for special occasions or indulgent nights in.

Ingredients:

• 1 cup heavy whipping cream
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• A pinch of salt
• 2 tablespoons sugar-free dark chocolate (chopped or melted)

Instructions:
In a large bowl, whip the heavy cream until soft peaks form. In a separate bowl, combine the buttermilk, cocoa powder, erythritol, vanilla extract, and salt. Stir until smooth. Gently fold the cocoa mixture into the whipped cream until fully incorporated. Once combined, fold in the melted dark chocolate. Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until firm. Before serving, garnish with grated chocolate or whipped cream if desired.

This chocolate mousse is rich, velvety, and full of flavor. The combination of the smooth, tangy buttermilk with the creamy texture makes it the perfect dessert for chocolate lovers on a keto diet. It’s indulgent without the carbs, and it will leave you craving more!

Keto Buttermilk Chocolate Fudge

This keto buttermilk chocolate fudge is a rich, indulgent treat that’s surprisingly low in carbs. With its smooth, creamy texture and the deep flavors of cocoa and buttermilk, it satisfies all your chocolate cravings without kicking you out of ketosis. Perfect for gifting or enjoying after dinner.

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/4 cup chopped unsweetened dark chocolate

Instructions:
In a saucepan, melt the butter over medium heat. Once melted, whisk in the cocoa powder, buttermilk, sweetener, vanilla extract, and salt. Continue to whisk until smooth and well combined. Stir in the chopped dark chocolate and cook for an additional 1-2 minutes, until the chocolate has fully melted and the mixture is thick and creamy. Pour the fudge mixture into a lined baking dish and smooth it out evenly. Refrigerate for at least 2 hours, or until firm. Once set, cut into small squares and serve.

This keto chocolate fudge is a dream come true for anyone on a low-carb diet. The buttermilk adds a creamy tang that balances the richness of the cocoa, while the dark chocolate elevates the overall flavor. It’s an easy and indulgent dessert that will satisfy any sweet tooth without the carbs.

Keto Buttermilk Cheesecake Bites

These keto buttermilk cheesecake bites are bite-sized, creamy, and bursting with flavor. With a tangy, smooth cheesecake center, each bite is a rich, indulgent treat. Perfect for a party or an afternoon snack, they’re easy to make and can be customized with your favorite toppings.

Ingredients:

• 8 oz cream cheese (softened)
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for extra tang)
• 1/4 cup crushed nuts or shredded coconut (optional for coating)

Instructions:
In a bowl, beat the softened cream cheese with the buttermilk, erythritol, vanilla extract, and lemon juice (if using) until smooth and creamy. Use a spoon or small cookie scoop to form the mixture into bite-sized balls. Roll the balls in crushed nuts or shredded coconut if desired, for an extra crunch and flavor. Refrigerate the cheesecake bites for at least 1 hour to allow them to firm up before serving.

These cheesecake bites are a fun and easy way to indulge in a keto-friendly treat. The buttermilk gives them a light, tangy flavor, while the creamy texture makes each bite feel decadent. Whether for a party or just a snack, they’re the perfect portion-controlled dessert that keeps you in ketosis.

Keto Buttermilk Mocha Pudding

This keto buttermilk mocha pudding is a rich, velvety dessert that combines the flavors of coffee, chocolate, and buttermilk. It’s a perfect indulgence for coffee lovers who are also following a low-carb lifestyle. The smooth, creamy texture and the balance of flavors make it a decadent treat that will leave you satisfied.

Ingredients:

• 1 cup heavy whipping cream
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup brewed coffee (cooled)
• 1/4 cup powdered erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch or xanthan gum (for thickening)
• A pinch of salt

Instructions:
In a saucepan, whisk together the heavy cream, buttermilk, cocoa powder, coffee, sweetener, vanilla extract, and salt. Bring the mixture to a simmer over medium heat, whisking frequently. In a small bowl, mix the cornstarch or xanthan gum with a little water to create a slurry. Slowly pour this into the simmering mixture, continuing to whisk until the pudding thickens, about 3-5 minutes. Once thickened, remove from heat and pour the pudding into individual cups or bowls. Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until fully set. Serve chilled.

This keto buttermilk mocha pudding is an indulgent, coffee-infused dessert with a rich, smooth texture. The combination of coffee and chocolate flavors with the tang of buttermilk makes it a unique treat for anyone following a keto diet. It’s the perfect dessert to unwind with after a long day or to serve at a gathering.

Keto Buttermilk Lemon Bars

These keto buttermilk lemon bars are a zesty and tangy treat with a deliciously smooth custard filling. The buttermilk enhances the creamy texture while providing a subtle tang that perfectly balances the tartness of the lemon. They’re an ideal low-carb dessert for those who love citrus flavors.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol or your preferred sweetener
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 1 tablespoon lemon zest
• 1/4 teaspoon vanilla extract

Instructions:
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a bowl, mix the almond flour, melted butter, erythritol, and salt until combined. Press the mixture into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes, or until golden brown. In another bowl, whisk together the eggs, lemon juice, buttermilk, lemon zest, and vanilla extract. Pour the lemon mixture over the crust and bake for an additional 18-20 minutes, or until the filling is set and slightly golden on top. Let it cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.

These lemon bars are the perfect combination of creamy and tangy. The buttermilk gives the filling a smooth texture and a lovely richness, while the lemon juice provides a refreshing burst of citrus. They’re the ideal keto-friendly treat to brighten up your day and satisfy your sweet tooth.

Keto Buttermilk Pumpkin Pie

This keto buttermilk pumpkin pie combines the rich flavors of pumpkin and warm spices with the creamy tang of buttermilk. It’s a perfect low-carb version of a classic fall dessert, providing all the comforting flavors of pumpkin pie without the carbs. Ideal for a holiday feast or as a cozy dessert on a cool evening.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter (melted)
• 1/4 cup erythritol or your preferred sweetener
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree (unsweetened)
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan. In a bowl, mix the almond flour, melted butter, erythritol, and salt until well combined. Press the mixture into the bottom and up the sides of the pie pan to form the crust. Bake for 10 minutes or until golden. In a separate bowl, whisk together the pumpkin puree, buttermilk, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth. Pour the filling into the pre-baked crust and bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean. Let it cool before refrigerating for at least 2 hours before serving.

This keto pumpkin pie is a smooth, creamy dessert with a slightly tangy richness from the buttermilk. The blend of spices gives it that classic pumpkin pie flavor, making it the perfect treat for fall and holidays. The almond flour crust holds everything together beautifully without the carbs, so you can enjoy all the flavors without any guilt.

Keto Buttermilk Raspberry Sorbet

This keto buttermilk raspberry sorbet is a refreshing and fruity dessert that’s perfect for hot days. The combination of tangy buttermilk and sweet, fresh raspberries makes this sorbet both creamy and tart. It’s a light and satisfying dessert that’s naturally low in carbs and incredibly easy to make.

Ingredients:

• 2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon lemon juice
• A pinch of salt

Instructions:
In a blender or food processor, blend the raspberries, buttermilk, erythritol, lemon juice, and salt until smooth. Taste and adjust sweetness if necessary. Pour the mixture into a shallow container and place it in the freezer. Every 30 minutes, use a fork to scrape the mixture and break up any ice crystals. Continue scraping every 30 minutes for about 3 hours, or until the sorbet is smooth and frozen to your liking. Serve immediately or store in an airtight container in the freezer for later.

This keto buttermilk raspberry sorbet is a sweet, tangy, and refreshing dessert that’s light yet full of flavor. The buttermilk adds a creamy richness to the sorbet, while the raspberries offer a burst of natural sweetness. It’s a perfect treat to cool down with on a warm day or as a light dessert after a meal.

Keto Buttermilk Chia Pudding

This keto buttermilk chia pudding is a creamy, nutritious, and satisfying dessert that combines the goodness of chia seeds with the richness of buttermilk. It’s quick to prepare, full of healthy fats, and perfect for anyone craving a low-carb, high-protein snack or dessert. You can make it ahead of time and enjoy it as a breakfast or a sweet treat at any time of the day.

Ingredients:

• 1 cup buttermilk (full-fat, keto-friendly)
• 3 tablespoons chia seeds
• 1/4 cup erythritol or your preferred sweetener
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Fresh berries (optional, for topping)

Instructions:
In a mixing bowl, whisk together the buttermilk, chia seeds, erythritol, vanilla extract, and salt. Stir well to combine, ensuring the chia seeds are evenly distributed. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the mixture. After it has set, stir again and serve topped with fresh berries if desired.

This keto buttermilk chia pudding is a simple yet satisfying dessert with a creamy texture and a touch of sweetness. The buttermilk adds a richness and tang that complements the smooth, gelatinous chia seeds, making it the perfect guilt-free treat to enjoy any time of day. It’s a healthy, low-carb dessert that you can easily customize with your favorite toppings.

Keto Buttermilk Panna Cotta

Keto buttermilk panna cotta is a creamy, melt-in-your-mouth dessert with a perfect balance of sweetness and tang. The buttermilk adds a subtle richness to this classic Italian treat, while keeping it low-carb. It’s an elegant dessert to serve at dinner parties or special occasions.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin
• 2 tablespoons water
• A pinch of salt

Instructions:
In a small bowl, sprinkle the gelatin over the water and allow it to bloom for 5 minutes. In a saucepan, heat the heavy cream, buttermilk, erythritol, vanilla extract, and salt over medium heat, stirring constantly until the sweetener is dissolved and the mixture is warm (but not boiling). Remove from heat and stir in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set. Once set, serve chilled, optionally garnished with berries or a drizzle of sugar-free syrup.

This keto buttermilk panna cotta is a silky, creamy dessert that’s both indulgent and low-carb. The addition of buttermilk enhances the flavor and texture, giving it a lovely tang while maintaining its rich creaminess. It’s the perfect dessert for special occasions or when you want to treat yourself to something luxurious without the carbs.

Keto Buttermilk Tiramisu

This keto buttermilk tiramisu is a delicious, low-carb take on the classic Italian dessert. The buttermilk adds an extra layer of richness to the creamy mascarpone filling, while the coffee-soaked almond flour “ladyfingers” create the perfect base. It’s a decadent, satisfying dessert that will make you forget it’s keto.

Ingredients:

• 1 cup heavy cream
• 1/2 cup buttermilk (full-fat, keto-friendly)
• 1 cup mascarpone cheese
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 cup brewed coffee (cooled)
• 1/4 teaspoon cocoa powder (for dusting)
• 1/4 cup almond flour
• 1 egg (for the base)

Instructions:
In a bowl, whip the heavy cream and buttermilk until soft peaks form. In a separate bowl, combine the mascarpone cheese, erythritol, and vanilla extract, mixing until smooth. Gently fold the whipped cream mixture into the mascarpone until well combined. In a small bowl, dip the almond flour-based ladyfingers into the cooled coffee for a few seconds, then layer them at the bottom of a serving dish. Spread a layer of the mascarpone mixture over the soaked ladyfingers and repeat the layers until all ingredients are used. Finish with a dusting of cocoa powder. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

This keto buttermilk tiramisu has all the comforting, creamy flavors of the classic dessert but with a low-carb twist. The coffee-soaked almond flour ladyfingers combined with the tangy, creamy filling make this a perfect keto dessert to impress guests or to indulge in yourself. It’s a luxurious and satisfying dessert without the guilt!

Note: More recipes are coming soon!