Tagline: Soft, fluffy, glazed donuts that taste like the real thing — but totally keto-friendly, gluten-free, and sugar-free! Perfect for beginners.
Recipe Card (At a Glance)
Servings: 8 donuts
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Dietary: Keto • Low-Carb • Gluten-Free
Ingredients
For the Donuts:
- 1 cup almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup granulated keto sweetener (erythritol, monk fruit, or allulose)
- 3 large eggs, room temp
- ⅓ cup unsweetened almond milk (or coconut milk)
- 2 tbsp butter, melted
- 1 tsp vanilla extract
For the Glaze:
- ½ cup powdered keto sweetener
- 2–3 tbsp heavy cream (adjust for smoothness)
- ½ tsp vanilla extract
Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease a donut pan well.
- Mix Dry Ingredients – In a bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener.
- Mix Wet Ingredients – In another bowl, whisk eggs, almond milk, melted butter, and vanilla until smooth.
- Combine & Fill – Stir wet into dry until a thick batter forms. Spoon or pipe batter into donut pan (about ¾ full each cavity).
- Bake – Bake 18–20 minutes until golden and a toothpick comes out clean. Cool 10 minutes before removing from pan.
- Make Glaze – Whisk powdered sweetener, heavy cream, and vanilla until smooth. Dip cooled donuts into glaze, letting excess drip off.
- Set & Serve – Place on a rack to let glaze firm up. Enjoy!
Tips & Variations
- 🍫 Chocolate Version: Add 2 tbsp cocoa powder to the batter and use sugar-free chocolate glaze.
- 🫐 Fun Flavors: Fold in blueberries, cinnamon, or lemon zest for variety.
- ❄️ Storage: Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
Nutrition (per donut, approx.)
160 kcal | 12g fat | 4g net carbs | 6g protein
