Best Ever Keto Donuts. Since you’ve gone keto, are you craving donuts? It will have your sweet tooth begging for more!
Missing donuts since you’ve gone keto?
For a donut replacement, I’ve been on the hunt that’s keto-friendly with no sugar added. I’ve found the answer. The Best Ever Keto Donuts!
At just 2 net carbs per donut, this yummy keto donut recipe clocks in! WOOHOO! It’s the perfect cake donut that you can make to have on hand for dessert, snacks, or breakfast. I love that the taste is a home run and the ingredients are simple!
Here are a few recipe tips to keep in mind:
I came across these silicone molds, after searching for the best donut molds. Without having to grease the sides, the donuts popped right out!
You can add 2 tablespoons of unsweetened cocoa, if you are craving chocolate, to your dry ingredients to make a delicious chocolate cake keto donut.
I prefer Lakanto Powdered Monk Fruit Sweetener. I feel like it doesn’t have a strong cooling after taste like some other keto sweeteners.
yield: 12 SERVINGS
prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES
INGREDIENTS
Donut batter:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- (we used Lakanto Golden) 1/2 cup monk fruit sweetener
- 1 teaspoon apple cider vinegar/white vinegar
- 1/4 cup almond milk
- 2 teaspoons butter vanilla extract
Cinnamon Sugar Donut Topping:
- 2 tablespoons melted butter
- 2 teaspoon cinnamon
- 3 tablespoons keto granular sweetener
Icing:
- (we used Lakanto) 1/3 cup powdered monk fruit sweetener
- (or almond milk for the dairy-free version) 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- (optional, for chocolate icing) 1 tablespoon unsweetened cocoa
DIRECTIONS
To make the donuts:
- Preheat the oven to 350 degrees.
- Add salt, coconut flour, baking powder, and almond flour to a bowl(large). Until they’re all combined, mix dry ingredients.
- Add eggs, monk fruit sweetener, apple cider vinegar, almond milk, and extract in a separate bowl(large). For ONE minute, mix with an electric mixer. Add in dry ingredients and until all ingredients are combined, mix.
- To a Ziploc bag, add donut batter. To use as a piping bag, cut about 1/2″ off the corner. Into the donut molds, pipe the donut batter 3/4 the way to the top. On a flat baking sheet, a place filled molds when inserting and removing molds for better stability from the oven.
- For 13-15 minutes, bake in the preheated oven, until lightly browned and a toothpick inserted(in the center) comes out clean. Before applying the icing, let cool completely.
To make the icing:
- To a bowl, slowly add ingredients and whisk until you get a thick creamy texture. For a few minutes, let the icing set to thicken before adding to donuts. Into the icing, dip donut tops, and to let the icing dry, set on a rack. Before the icing sets, top with sugar-free sprinkles (if desired).
To make sugared donuts:
- Into melted butter, dip donuts & over the donuts, sprinkle granular monk fruit sweetener and cinnamon.
- For up to THREE days, store in a container(airtight).
ADDITIONAL NOTES
*NI does not include frosting, sprinkles, or cinnamon sugar topping.
NUTRITION INFORMATION
Yield: 12 donuts,
Serving Size: 1 donut
Amount Per Serving: 152 Calories
11.9g Fat
12.3g Total Carbs
2.5g Fiber
1.1g Sugar
8g Sugar Alcohol
6.3g Protein
1.8g Net Carbs
