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This Keto donuts are absolutely delicious and you can eat them and STILL burn fat !!!
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How to make keto donuts
6 ingredients, no yeast, and no frying needed, these low carb baked donuts could not be any easier! I left the batter simple and plain, so be sure to see the recipes at the end for flavor options like chocolate donuts and cinnamon donuts!
Almond flour– Use blanched almond flour, as it provides a fluffier and lighter texture, perfect for low carb donuts! While almond meal will also work, the texture will be a little heavier.
Granulated sweetener– I’ve tried this with both erythritol and monk fruit sweetness, and both work very well.
Baking soda– Gives the donuts some rise and fluffiness.
Eggs– Be sure the eggs are room temperature. I haven’t tried this with a flax egg or egg substitute. For vegan pancakes, try vegan gluten free baked donuts.
Apple Cider Vinegar– Works with the baking soda to puff up the donuts.
Coconut Milk OR other milk– To mix the batter together! I used coconut milk, but any milk works, like almond milk, cashew milk, etc.
Start by mixing together your dry ingredients in a large mixing bowl. In a separate bowl, add your other ingredients and mix those together. Combine your wet and dry ingredients until combined. Transfer your donut batter into a ziplock bag and cut one of the corners. Gently squeeze out the donut batter into a 12-count donut pan that has been greased generously. Bake the donuts for 12-15 minutes, at 180C/350F, before removing from the oven and letting cool in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. Frost the donuts, if desired.
Can I make these low carb donuts as muffins?
These low carb keto donuts can easily be made as muffins. The preparation and instructions remain the same, simply grease a 12-count muffin tin or line with muffin liners and bake for 12-15 minutes.
Keto Doughnuts Tips
Don’t pour the batter directly into the donut pan, as this can be a little bit messy and sticky. Instead, transfer the keto doughnuts batter into a ziplock bag and snip a corner of it. Gently squeeze out the donut batter directly into the donut pan.
Do not overbake the donuts, as they continue to bake in the pan while they cool.
If you choose to frost the donuts, they should be at room temperature before doing so. Warm donuts will see the frosting melt off and chilled donuts will see the frosting become still and hardened.
Storing and Freezing Keto Doughnuts
To store: Leftover donuts can keep at room temperature provided they are eaten within 3 days. If you’d like to keep them longer, store them in the refrigerator.
To freeze: Place donuts in a freezer friendly container or ziplock bag. The donuts can be frozen for up to 6 months.
Blanched Almond Flour
Monk Fruit Sweetener
▢2 1/4 cups almond flour
▢1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
▢1 teaspoon baking soda
▢4 large eggs * See notes
▢1 teaspoon apple cider vinegar
▢1/4 cup coconut milk can use any milk of choice
Preheat the oven to 180C/350F. Grease a 12-count donut pan generously and set aside.
In a mixing bowl, add your almond flour, sweetener, and baking soda and mix well. In a separate bowl, add your eggs, apple cider vinegar, and coconut and mix together. Combine your dry and wet ingredients and mix well, until just combined.
Transfer your donut batter into a ziplock bag. Cut one end of the ziplock bag and gently squeeze out the donut batter directly into the doughnut pan.
Bake the donuts for 12-15 minutes. Remove from the oven and let cool for 5 minutes, before transferring to a wire rack to cool completely. If desired, frost the donuts.
Serving: 1DonutCalories: 152kcalCarbohydrates: 5gProtein: 7gFat: 13gSodium: 129mgPotassium: 33mgFiber: 3gVitamin A: 90IUCalcium: 54mgIron: 1mgNET CARBS: 2g