Keto Dessert Recipes KETO DIET

Best Ever Keto Donuts

Best Ever Keto Donuts

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


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:


  • (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


To make the donuts:

  1. Preheat the oven to 350 degrees.
  2. Add salt, coconut flour, baking powder, and almond flour to a bowl(large). Until they’re all combined, mix dry ingredients.
  3. 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.
  4. 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.
  5. 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:

  1. 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:

  1. Into melted butter, dip donuts & over the donuts, sprinkle granular monk fruit sweetener and cinnamon.
  2. For up to THREE days, store in a container(airtight).


*NI does not include frosting, sprinkles, or cinnamon sugar topping.


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

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