Best Ever Keto Donuts Recipe (Just 2 Net Carbs)
Missing donuts since you’ve gone keto?
I’ve been on the hunt for a donut replacement that’s keto and sugar-free. Friends, I think I’ve found the answer to your donut loving cravings. Time to indulge in the best keto donuts recipe!
This yummy keto donut recipe clocks in at just 2 net carbs per donut! WOOHOO! It’s the perfect cake donut that you can make to have on hand for breakfast, snacks, or to grab on the go before work.
I love that the ingredients are simple and the taste is a home run!
Here are a few recipe tips to keep in mind when making keto donuts:
- After searching for the best donut molds, I came across these silicone molds and purchased them after reading all the amazing reviews on Amazon. The donuts popped right out without having to grease the sides!
- If you are craving chocolate, you can add 2 tablespoons of unsweetened cocoa to your dry ingredients to make a delicious chocolate cake donut.
- I’m a big fan of Lakanto powdered monk fruit Sweetener. I feel like it doesn’t have a strong cooling after taste like some other keto sweeteners.
- If you have kiddos who love sprinkled donuts, I have just the topping for you! These sprinkles were a hit in my house and even better, they’re keto-approved! Use promo code HIP2KETO to save 20% off your purchase!
Keto Donuts
yield: 12 SERVINGS
prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES
Your tastebuds won't believe you're staying keto after biting into one of these delectable donuts!
Ingredients
Donut batter:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup monkfruit sweetener (we used Lakanto Golden)
- 1 teaspoon apple cider vinegar
- 1/4 cup almond milk
- 2 teaspoons butter vanilla extract
Cinnamon Sugar Donut Topping:
- 2 tablespoons melted butter
- 2 teaspoon cinnamon
- 3 tablespoons monkfruit sweetener
Icing:
- 1/3 cup powdered monkfruit sweetener (we used Lakanto)
- 2 tablespoon heavy whipping cream (or almond milk for dairy-free version)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon unsweetened cocoa (optional, for chocolate icing)
Directions
1
To make the donuts:
Preheat oven to 350 degrees.
2
In a large bowl add in almond flour, coconut flour, baking powder, and salt. Mix dry ingredients until they're all combined.
3
In a separate large bowl, add in eggs, monk fruit sweetener, apple cider vinegar, almond milk, and extract. Mix with an electric mixer for 1 minute. Add in dry ingredients and mix until all ingredients are combined.
4
Add donut batter to a Ziploc bag. Cut about 1/2" off the corner to use as a piping bag. Pipe the donut batter into the donut molds 3/4 the way to the top. Place filled molds on a flat baking sheet for better stability when inserting and removing molds from the oven.
5
Bake in preheated oven for 13-15 minutes. Let cool completely before apply icing.
6
To make icing:
Slowly add ingredients to a bowl and whisk until you get a thick creamy texture. Let icing sit for a few minutes to thicken before adding to donuts. Dip donut tops into the icing and set on a cooling rack to cool. Top with sugar-free sprinkles (if desired) while icing is still sticky.
7
To make sugared donuts:
Dip donuts into melted butter & sprinkle granular monk fruit sweetener and cinnamon over the donuts.
8
Store in an airtight container for up to 3 days.
Nutritional Information
Yield: 12 donuts, Serving Size: 1 donut
Amount Per Serving:
Calories: 70, Total Carbohydrates: 16g, Fiber: 8g, Sugar Alcohols: 6g, Net Carbohydrates: 2g, Total Fat: 5g, Protein: 4g
As you can see, you don’t have to give up your favorite treats, you just have to find a way to make them low carb! Try this yummy recipe and let me know what you think.
Warning: You may have to hide these from the kiddos so you get to enjoy some of them yourself! 🤣
My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:
“On my gosh, I’m not sure how you did it, but the whole house smelled like donuts while these were baking. This is such a fun creation and they came out not only beautiful looking, but they were also so flavorful! I never knew donut molds were a thing, but I am so happy they are.
They were easy to make and the whole crew loved them in all their low-carb, sugarless goodness! I will absolutely be making these again soon.” – Jenna
just made these – delicious!!! Nice and moist – definitely a keeper!!
Yay! SO glad to hear that! Thanks for letting us know how yummy they turned out for you! 🙌🍩
What if you don’t have a donut pan? Could you use a muffin tin?
While we haven’t tried that, I bet you can. You may have to cook a minute or two longer. Let us know if you do!
I don’t have a donut pan, so I made 12 cupcakes and baked them about 5 minutes longer. It worked perfectly and they taste great. My husband said they are the best Keto dessert he’s tried!
Could I use a little butter and vanilla extract to replace the “butter vanilla extract”?
You won’t need the butter, you can just use regular vanilla extract.
Can these donuts be frozen?
Yes and they taste good frozen, too!
Thank you so much for this recipe! It was delicious with my cup of coffee this morning! 😊
You’re SO very welcome! Thanks for letting us know how much you have enjoyed them! 🍩🙌💖
So good, but a few questions: can this be made in a Bundt pan as a full cake? It’s definitely one of the moistest keto desserts I’ve ever had and I think it would make a great cake! Also, I was only able to get 10-11 per batch and mine were not nearly that high…and (lol) my chocolate frosting turned more into chocolate whipped cream. Is there a way to keep it more of a glaze consistency? Maybe use water instead of heavy cream?
Can I microwave this donut recipe?
I had just purchased those silicone pans arriving Wednesday..
Please let me know..
Hi Marcy! I would not recomend microwaving them as they will not have the same consistency as they would in the oven. I am not sure which silicone molds you purchased, but most are oven safe. Hope this helps❤