31+ Delicious Keto Buttermilk Recipes for Every Meal

Buttermilk, often overlooked in the world of keto cooking, is an incredibly versatile ingredient that adds a rich, tangy flavor to many dishes.

Whether you’re craving light and fluffy pancakes, moist cakes, savory chicken, or even creamy sauces, buttermilk can work wonders while keeping your carb count in check.

In this collection of 31+ Keto Buttermilk Recipes, we explore a variety of low-carb meals that embrace the tangy goodness of buttermilk.

With almond flour, coconut flour, and other keto-friendly substitutes, you can enjoy the flavors you love without compromising your diet.

From comforting breakfasts to satisfying dinners and indulgent desserts, these recipes will keep you on track while still enjoying the richness of buttermilk.

31+ Delicious Keto Buttermilk Recipes for Every Meal

Keto doesn’t mean giving up delicious comfort foods—it simply means getting creative with ingredients!

Buttermilk is a great addition to many keto dishes, enhancing flavors and textures while remaining low in carbs.

With this collection of 31+ Keto Buttermilk Recipes, you now have a wide variety of dishes to incorporate into your weekly meal plan.

Whether you’re whipping up a batch of fluffy pancakes, crispy chicken wings, or a decadent chocolate cake, these recipes will keep your meals exciting and satisfying.

So, grab that bottle of buttermilk and start exploring these tasty, keto-friendly creations—your taste buds (and waistline) will thank you!

Keto Buttermilk Pancakes

Light, fluffy, and slightly tangy, these keto buttermilk pancakes are perfect for breakfast or brunch. They’re low-carb, sugar-free, and packed with flavor, making them ideal for anyone following a keto diet. The almond and coconut flour blend ensures a perfect pancake texture while keeping the carb count low.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup unsweetened buttermilk (or keto-friendly buttermilk substitute)
• 1 teaspoon vanilla extract
• 1 tablespoon keto-friendly sweetener
• 2 tablespoons melted butter or coconut oil

Instructions:
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. In a separate bowl, mix eggs, buttermilk, vanilla extract, sweetener, and melted butter. Gradually combine the wet ingredients with the dry ingredients until a smooth batter forms. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour small portions of batter onto the skillet, spreading them slightly to form pancakes. Cook for 2-3 minutes on one side, flip, and cook for another 1-2 minutes until golden brown. Serve warm with sugar-free syrup or fresh berries.

These pancakes are not only keto-friendly but also incredibly satisfying. You’ll love the fluffy texture and subtle tang of buttermilk. They’re perfect for meal prep or a weekend indulgence!

Keto Buttermilk Ranch Dressing

This creamy keto buttermilk ranch dressing is a game-changer for salads, dips, or as a topping for grilled meats. It’s packed with fresh herbs and a tangy flavor that complements any low-carb meal. Plus, it’s quick and easy to whip up in minutes.

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup unsweetened buttermilk (or keto substitute)
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped chives
• Salt and pepper to taste

Instructions:
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, and apple cider vinegar. Stir in garlic powder, onion powder, parsley, dill, and chives. Season with salt and pepper to taste. Mix well until smooth and creamy. If the dressing is too thick, thin it out with a splash of additional buttermilk. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

This dressing is a versatile addition to your keto recipe collection. Its tangy, herbaceous flavor elevates any dish, from salads to chicken wings. Plus, it’s so good you’ll never miss the store-bought versions!

Keto Buttermilk Fried Chicken

Crispy on the outside, juicy on the inside, this keto buttermilk fried chicken is a low-carb twist on the classic comfort food. With almond flour and a blend of spices, this recipe ensures you’ll enjoy all the crunch and flavor without the carbs.

Ingredients:

• 4 chicken thighs or drumsticks
• 1/2 cup unsweetened buttermilk (or keto-friendly substitute)
• 1 large egg
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

Instructions:
Marinate the chicken in buttermilk for 1-2 hours. In a shallow dish, whisk the egg. In another dish, combine almond flour, Parmesan cheese, paprika, garlic powder, cayenne pepper, salt, and black pepper. Remove chicken from the buttermilk, letting excess drip off, then coat it in the egg mixture followed by the almond flour mixture. Heat oil in a deep skillet over medium-high heat. Fry the chicken pieces for 6-8 minutes per side until golden brown and cooked through. Drain on paper towels before serving.

This keto buttermilk fried chicken is a crowd-pleaser that brings comfort and satisfaction to your meals. Whether paired with a salad or eaten on its own, it’s a crispy delight you’ll make again and again!

Keto Buttermilk Biscuits

These keto buttermilk biscuits are light, flaky, and have that perfect melt-in-your-mouth texture. With almond flour and a touch of coconut flour, they’re the ideal low-carb replacement for traditional biscuits, making them perfect for breakfast or as a side dish to any meal.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 2 large eggs
• 1/4 cup unsweetened buttermilk
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh parsley (optional)

Instructions:
Preheat the oven to 375°F (190°C). In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Add in the cold butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs. In a separate bowl, whisk the eggs, buttermilk, and apple cider vinegar together. Add the wet ingredients to the dry ingredients and stir until a dough forms. Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, shaping them into biscuits. Bake for 15-18 minutes or until golden brown. Let cool slightly before serving.

These biscuits are incredibly versatile and can be served with butter, cheese, or your favorite low-carb gravy. Their flaky texture and rich flavor make them the perfect complement to any meal. They’re especially great when paired with keto-friendly soups or stews.

Keto Buttermilk Cheesecake

This creamy keto buttermilk cheesecake offers a tangy twist on the classic dessert, with a smooth, velvety texture and rich flavor. It’s a low-carb, sugar-free alternative to traditional cheesecake that still delivers all the indulgence.

Ingredients:
For the crust:

• 1 cup almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol (or preferred sweetener)
• 1/2 teaspoon vanilla extract

For the filling:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup unsweetened buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup erythritol
• 3 large eggs

Instructions:
Preheat the oven to 325°F (165°C). For the crust, combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of a greased 9-inch springform pan. Bake the crust for 10-12 minutes, then remove from the oven and let it cool. For the filling, beat the cream cheese and sour cream in a large bowl until smooth. Add the buttermilk, vanilla extract, and erythritol, mixing well. Beat in the eggs one at a time. Pour the filling over the cooled crust and bake for 45-50 minutes, or until the center is set and slightly jiggles. Let cool to room temperature, then refrigerate for at least 4 hours before serving.

This keto buttermilk cheesecake is rich, smooth, and full of flavor, making it a perfect low-carb dessert for any occasion. The tanginess from the buttermilk gives it a unique twist, setting it apart from traditional cheesecake. Plus, it’s an easy-to-make dessert that you can enjoy guilt-free on your keto journey!

Keto Buttermilk Cauliflower Mash

This keto buttermilk cauliflower mash is a creamy, savory side dish that pairs well with meats or keto-friendly gravies. It’s low in carbs but rich in flavor, offering a satisfying alternative to mashed potatoes.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 1/4 cup unsweetened buttermilk
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:
Steam or boil the cauliflower florets until they’re tender, about 8-10 minutes. Drain any excess water and transfer the cauliflower to a food processor or blender. Add the buttermilk, butter, garlic powder, salt, and pepper. Blend until smooth and creamy, adding more buttermilk if necessary to reach your desired consistency. Stir in the shredded cheddar cheese, if using. Serve warm as a side dish.

This cauliflower mash is the perfect keto-friendly replacement for mashed potatoes. The addition of buttermilk makes it creamy and tangy, while the butter and cheese provide richness. It’s a fantastic side dish for holiday meals, family dinners, or just a weeknight treat.

Keto Buttermilk Waffles

These keto buttermilk waffles are crispy on the outside and tender on the inside, making them a perfect low-carb breakfast treat. With almond flour as the base, these waffles deliver a satisfying texture while keeping your carb intake in check.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup unsweetened buttermilk
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon erythritol or sweetener of choice

Instructions:
Preheat your waffle iron and lightly grease it with cooking spray or oil. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and sweetener. Combine the wet ingredients with the dry ingredients and mix until smooth. Pour the batter onto the waffle iron, making sure not to overfill. Close the waffle iron and cook until golden brown, usually about 3-5 minutes. Serve with sugar-free syrup, whipped cream, or berries.

These waffles are incredibly easy to make and will satisfy your cravings for a classic breakfast favorite. Their crispy exterior and fluffy interior make them perfect for weekend mornings or meal prep. You won’t miss the carbs with this keto-friendly version!

Keto Buttermilk Chicken Salad

This keto buttermilk chicken salad is creamy, refreshing, and packed with flavor. The tangy buttermilk adds a delightful zing to the creamy texture, and it’s perfect for a light lunch or a filling dinner.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 cup unsweetened buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:
In a large bowl, combine the shredded chicken, buttermilk, mayonnaise, Dijon mustard, and lemon juice. Mix well to combine, ensuring the chicken is evenly coated. Add the chopped celery, red onion, and parsley, then season with salt and pepper to taste. Stir everything together until well combined. Chill the chicken salad in the refrigerator for at least 30 minutes before serving. Serve on lettuce leaves, over a bed of greens, or in an avocado half.

This chicken salad is a perfect, refreshing meal for keto dieters. The creamy buttermilk dressing brings a tangy contrast to the rich chicken, while the fresh vegetables add a satisfying crunch. It’s a versatile dish that can be enjoyed in many ways, all while staying low-carb!

Keto Buttermilk Smoothie

This creamy keto buttermilk smoothie is a refreshing, low-carb drink that combines the tangy flavor of buttermilk with the richness of avocado and a touch of sweetness from your favorite keto sweetener. It’s a perfect breakfast or snack to fuel your day without the carbs.

Ingredients:

• 1/2 cup unsweetened buttermilk
• 1/4 avocado, peeled and pitted
• 1/2 cup unsweetened almond milk
• 1 tablespoon erythritol or preferred sweetener
• 1/2 teaspoon vanilla extract
• Ice cubes

Instructions:
In a blender, combine the buttermilk, avocado, almond milk, sweetener, and vanilla extract. Blend until smooth and creamy. Add ice cubes to the blender and blend again until you reach a thick, frosty consistency. Pour the smoothie into a glass and enjoy immediately.

This keto buttermilk smoothie is a creamy, tangy treat that offers a great balance of healthy fats and protein. The avocado adds a rich texture while the buttermilk provides a refreshing twist. It’s a perfect drink for anyone following a keto lifestyle, as it keeps you full and satisfied without spiking your blood sugar!

Keto Buttermilk Muffins

These keto buttermilk muffins are a delicious and moist option for a low-carb breakfast or snack. Made with almond flour and a dash of buttermilk, they’re perfect for meal prep and a great way to start your day without derailing your keto diet.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened buttermilk
• 1/4 cup melted butter
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)

Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter. In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, melted butter, sweetener, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chopped nuts, if using. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

These muffins are the perfect way to enjoy a quick keto breakfast or snack. The buttermilk adds a subtle tang, while the almond flour keeps them moist and fluffy. They’re versatile and can be enjoyed as-is or with your favorite keto-friendly spread!

Keto Buttermilk Pork Chops

These keto buttermilk pork chops are juicy and tender with a crispy, flavorful crust. The buttermilk marinade helps keep the pork chops moist while infusing them with a tangy richness, making them a fantastic keto dinner option.

Ingredients:

• 4 bone-in pork chops
• 1/2 cup unsweetened buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying

Instructions:
In a bowl, mix the buttermilk, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Place the pork chops in a shallow dish or zip-lock bag and pour the marinade over them. Cover and refrigerate for at least 1 hour (or overnight for best results). Heat the olive oil in a large skillet over medium-high heat. Remove the pork chops from the marinade and cook them in the hot skillet for 4-5 minutes per side, until golden brown and cooked through. Serve the pork chops hot with your favorite low-carb side.

These buttermilk pork chops are a flavorful and tender meal, perfect for anyone on a keto diet. The buttermilk marinade creates a rich, tangy flavor that enhances the pork’s natural juiciness. It’s a quick and easy recipe that will become a family favorite!

Keto Buttermilk Ice Cream

This keto buttermilk ice cream is a smooth and creamy dessert that combines the tang of buttermilk with the richness of heavy cream and a touch of vanilla. It’s a perfect low-carb treat to cool down on a hot day or satisfy your sweet tooth.

Ingredients:

• 1 cup heavy cream
• 1/2 cup unsweetened buttermilk
• 1/4 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:
In a medium bowl, whisk together the heavy cream, buttermilk, erythritol, vanilla extract, and a pinch of salt until the sweetener has dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm. Serve and enjoy a creamy, tangy treat!

This keto buttermilk ice cream is a refreshing and indulgent dessert that’s surprisingly low in carbs. The buttermilk adds a pleasant tang, making it a unique twist on traditional ice cream. You can easily make it ahead and enjoy a guilt-free dessert whenever you want!

Keto Buttermilk Zucchini Bread

This keto buttermilk zucchini bread is a moist and flavorful treat with the perfect balance of tang from the buttermilk and the freshness of zucchini. It’s a great way to enjoy a low-carb snack that’s perfect for any time of day.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened buttermilk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (excess water squeezed out)
• 1/4 cup erythritol or preferred sweetener

Instructions:
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. In a large bowl, whisk together almond flour, baking soda, cinnamon, and salt. In a separate bowl, beat the eggs, buttermilk, melted butter, vanilla extract, and sweetener until well combined. Stir in the grated zucchini. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean. Let the bread cool completely before slicing and serving.

This zucchini bread is a perfect way to enjoy a low-carb treat without sacrificing flavor. The buttermilk gives it a subtle tang, while the zucchini adds moisture and texture. It’s a great breakfast or snack option and can be easily made in advance!

Keto Buttermilk Chicken Tenders

These crispy keto buttermilk chicken tenders are the perfect low-carb alternative to fried chicken strips. The buttermilk marinade makes them tender, and the almond flour crust ensures a crispy coating without the carbs.

Ingredients:

• 4 chicken breasts, cut into tenders
• 1/2 cup unsweetened buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup almond flour
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil or coconut oil for frying

Instructions:
In a shallow bowl, combine the buttermilk, hot sauce (if using), garlic powder, paprika, salt, and pepper. Add the chicken tenders to the marinade and refrigerate for at least 30 minutes. In a separate shallow dish, mix together almond flour and dried thyme. Heat the olive oil or coconut oil in a large skillet over medium heat. Remove the chicken from the marinade and coat each tender in the almond flour mixture, pressing lightly to ensure it sticks. Fry the chicken tenders for 3-4 minutes per side, until golden brown and cooked through. Serve with a keto-friendly dipping sauce.

These buttermilk chicken tenders are crispy, tender, and packed with flavor. They make a great keto-friendly snack or main dish for lunch or dinner. The almond flour coating provides the crunch you crave without the carbs, and the buttermilk keeps them juicy and flavorful.

Keto Buttermilk Mug Cake

This keto buttermilk mug cake is a quick and easy dessert that’s perfect for satisfying your sweet tooth without the carbs. Ready in just a few minutes, it’s a delicious treat that you can make anytime.

Ingredients:

• 3 tablespoons almond flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1 tablespoon erythritol or preferred sweetener
• 1 large egg
• 2 tablespoons unsweetened buttermilk
• 1/2 teaspoon vanilla extract

Instructions:
In a microwave-safe mug, whisk together almond flour, cocoa powder, baking powder, and sweetener. Add the egg, buttermilk, and vanilla extract, and mix until smooth. Microwave the mug cake on high for 1 minute and 30 seconds, or until the cake is set and fully cooked. Let it cool slightly before serving.

This keto buttermilk mug cake is the perfect solution when you need a quick, low-carb dessert. It’s soft, moist, and satisfying, with the tanginess from the buttermilk adding an extra layer of flavor. Plus, it’s an easy and quick treat for anyone on a keto diet!

Keto Buttermilk Pancakes

These keto buttermilk pancakes are fluffy, light, and perfect for a satisfying breakfast. They’re made with almond flour, giving them the perfect texture while keeping carbs low. Serve them with sugar-free syrup and your favorite toppings for a delicious start to your day.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon erythritol or preferred sweetener
• Butter or oil for frying

Instructions:
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. In a separate bowl, beat the eggs, buttermilk, vanilla extract, and sweetener. Pour the wet ingredients into the dry ingredients and mix until smooth. Heat a skillet or griddle over medium heat and grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining batter. Serve warm with your favorite toppings.

These keto buttermilk pancakes are soft, fluffy, and full of flavor. The tanginess from the buttermilk balances perfectly with the almond flour, giving you a pancake that’s light and satisfying without the carbs. They’re a great weekend breakfast or a special treat anytime!

Keto Buttermilk Chicken Wings

These crispy keto buttermilk chicken wings are a perfect game day or party snack. The buttermilk marinade ensures juicy, tender wings, while the almond flour coating gives them a satisfying crunch without the carbs.

Ingredients:

• 12 chicken wings
• 1/2 cup unsweetened buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup almond flour
• 1 tablespoon dried oregano
• Olive oil or coconut oil for frying

Instructions:
In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Add the chicken wings and refrigerate for at least 1 hour to marinate. In a separate bowl, mix almond flour and dried oregano. Heat oil in a large skillet over medium-high heat. Remove the wings from the marinade and coat each one in the almond flour mixture. Fry the wings for 6-8 minutes per side, or until golden and crispy. Serve with a keto-friendly dipping sauce.

These buttermilk chicken wings are crispy on the outside, juicy on the inside, and packed with flavor. The tangy buttermilk gives them a unique richness, while the almond flour coating ensures they stay crispy. They’re a great keto-friendly option for your next gathering or as a tasty snack anytime.

Keto Buttermilk Coffee Cake

This keto buttermilk coffee cake is a perfect sweet treat for breakfast or dessert. It’s tender, moist, and has just the right amount of sweetness. The buttermilk gives it a light tang, balancing out the richness of the cake.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1/4 cup unsweetened buttermilk
• 1/4 cup melted butter
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts or berries (optional)

Instructions:
Preheat the oven to 350°F (175°C) and grease a baking dish or line it with parchment paper. In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk the eggs, buttermilk, melted butter, sweetener, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chopped nuts or berries, if using. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before slicing and serving.

This keto buttermilk coffee cake is a delicious low-carb treat that’s perfect for brunch or as an afternoon snack. The tangy buttermilk gives it a lovely depth of flavor, while the almond flour keeps it moist and tender. It’s an easy-to-make dessert or snack that the whole family will enjoy!

Keto Buttermilk Biscuits

These keto buttermilk biscuits are flaky, buttery, and perfectly tender. They’re made with almond flour, making them the perfect low-carb alternative to traditional biscuits. Enjoy them on their own or as a side to any keto meal.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 2 large eggs
• 1/4 cup unsweetened buttermilk
• 1/4 cup melted butter
• 1 tablespoon chopped fresh parsley (optional)

Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking powder, salt, and garlic powder. In another bowl, whisk the eggs, buttermilk, and melted butter. Combine the wet and dry ingredients until a dough forms. Divide the dough into 6-8 portions and shape them into biscuits. Place them on the prepared baking sheet. Bake for 15-18 minutes or until golden brown on top. Serve warm, and optionally sprinkle with fresh parsley for extra flavor.

These keto buttermilk biscuits are soft, flaky, and full of buttery flavor. The buttermilk adds a tangy richness that makes them perfect for breakfast or a side to any savory meal. They’re easy to make and a great addition to your keto recipe rotation.

Keto Buttermilk Salmon Patties

These keto buttermilk salmon patties are crispy on the outside, tender on the inside, and packed with flavor. The buttermilk adds moisture, keeping the patties juicy while the almond flour provides a low-carb crunch. Perfect for a light keto dinner or a tasty lunch.

Ingredients:

• 2 cans (6 oz each) wild-caught salmon, drained and flaked
• 1/4 cup unsweetened buttermilk
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon fresh parsley, chopped
• 1 large egg
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Olive oil for frying

Instructions:
In a large bowl, combine the flaked salmon, buttermilk, almond flour, garlic powder, onion powder, parsley, egg, lemon juice, salt, and pepper. Mix well until the ingredients are evenly incorporated. Form the mixture into patties, about 4-6 depending on the size you prefer. Heat a little olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side until golden brown and crispy. Serve with a simple salad or keto-friendly dipping sauce.

These keto buttermilk salmon patties are flavorful, filling, and a great way to enjoy seafood on a keto diet. The buttermilk helps keep them moist and adds a subtle tang, while the almond flour crust keeps them crispy. They make for a quick and easy meal that the whole family will love!

Keto Buttermilk Chocolate Cake

This keto buttermilk chocolate cake is rich, moist, and full of chocolate flavor. It’s a perfect low-carb dessert for any occasion, and the tangy buttermilk balances beautifully with the cocoa, making every bite irresistible.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup erythritol or preferred sweetener
• 2 large eggs
• 1/2 cup unsweetened buttermilk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/4 cup hot water

Instructions:
Preheat the oven to 350°F (175°C) and grease a cake pan or line it with parchment paper. In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, salt, and sweetener. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Gradually add the hot water and stir until the batter is well combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before frosting or serving.

This keto buttermilk chocolate cake is a delightful treat for anyone following a low-carb lifestyle. The buttermilk creates a subtle tang that enhances the rich chocolate flavor, making it even more delicious. It’s perfect for birthday celebrations, family gatherings, or any time you want a guilt-free dessert!

Note: More recipes are coming soon!