Keto Yeast Risen Donuts

Alright guys, one of the original recipes that put my blog on the map was my “Amazing 10 Min Keto Cinnamon Sugar Donuts“.

They were the perfect breakfast treat when in a pinch.

While these Keto Yeast Risen Donuts today may not take just 10 minutes to make, I think they make my 8 min donuts look like old news.

These donuts are softer, chewier, prettier to look at and really are NOT hard to make. The only hard part about this recipe is the in-between waiting time while the dough rises!

These Keto Yeast Risen donuts come out so prettier and the topping/mix-in ideas are endless…

(Next time I think I'm dipping a bunch in melted stevia-sweetened chocolate and coconut!)

For this recipe I stuck with a classic glaze and cinnamon sugar topping.

Let me know what donut topping/filling combinations you come up with if you decide to make this recipe!

Some Ingredients I'd Like To Highlight

– Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

– Vital Wheat Gluten – If you have questions about why I include this ingredient, I wrote an entire article on what it is and why I use Vital Wheat Gluten on my keto diet! I also included where to buy it, how many carbs it contains..and how to use it in baking. For this specific recipe Vital Wheat Gluten is NOT optional. It's pretty important for the structure and texture of the final product!

– Sugar – YES, this recipe includes sugar but it will not affect you at all. The sugar is required for the yeast to proof! It will be consumed by the yeast.

– Powdered and Granular Monkfruit Erythritol Sweetener –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in the dough and granular to top my donuts because I've found the granular sometimes can slightly affect yeast dough's ability to hold together and rise (although it's more for visual reasons, so if it's all you have you should be fine using it!)

– Yeast – I used quick-rise yeast and would recommend it as it means you get to skip the first rise! If you use regular yeast, just know you'll have to let the dough rise once initially and then again after you shape it for about 35-40min each time.

Tools I used:

–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

– Rolling Pin

– Parchment Paper

– Flat Baking Sheet – This comes in SO handy every time I make pizza or want to roll out dough directly on the pan so I don't have to transfer it later.

– Donut Cutter – I didn't use one but WISH I had.  I have added this to my Christmas wish list as these little things come in so handy when making donuts!

– My Camera – Because I always get asked! I use my phone and my camera interchangeably for photos but I absolutely love the quality of my camera if I have more time to take photos.

How to store Keto Yeast Risen Donuts:

You can keep the donuts covered on the counter for up to 4 days..but they are best kept frozen in an air-tight container between layers of parchment and thawed on the counter or microwaved when you'd like to eat them again!

Notes:

-If you missed the note about yeast above, I use QUICK-RISE yeast which means you skip the first rise and instead the dough just rests for 10min before being formed into donuts and rising for ~35-40min. You can use regular yeast, just note that you'll have to do two ~40min rises.

-Make sure your yeast bubbles and foams after about ~3min of adding warm water to confirm it's alive and ready for donut-making!

-If you don't have a donut cutter, a wine glass and some kind of bottle lid or small shot glass can also work!

-When baking the donuts, I recommend flipping them gently half-way through for more even baking.

Keto Yeast Risen Donuts

Serves ~8 donuts or 7 donuts & 7 donut holes

Ingredients:

• 1/2 cup warm water
• 1 1/2 tsp quick-rise yeast
• 1 tsp white sugar (THIS WILL BE EATEN BY THE YEAST, IT IS NECESSARY, it will not affect the final product)
• 1/4 cup (60g) 14% sour cream, WARMED slightly.
• 2 tbsp butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup powdered monkfruit/erythritol sweetener
• 1 1/2 cups (168g) almond flour
• 1/2 cup+ 1 tbsp (74g) Vital Wheat Gluten
• 1/4 cup + 1 tbsp (38g) coconut flour
• 1/2 tsp salt
• 1 tsp cinnamon (optional)

Toppings (Cinnamon Sugar):

• 1 tsp cinnamon
• 2-3 tbsp granular monkfruit/erythritol blend

Toppings (Glaze):

• 10 tbsp powdered monkfruit sweetener
• 2 tbsp 18% or 35% cream

Directions:

1. Pre-heat your oven to a low temperature, then shut-off.
2. In a small bowl, add your yeast, sugar and warm water. Set aside to bloom for about 3min.
3. Meanwhile, using a hand mixer, in another large bowl, beat together your butter and sugar until smooth and fluffy.
4. Add your egg, sour cream(warm in the microwave for about 15s before adding), vanilla extract and sweetener, blend again until smooth.
5. Add your bloomed yeast/water mixture to this bowl and stir gently.
6. Add the rest of the ingredients (almond flour, vital wheat gluten, coconut flour, cinnamon and salt) and stir with a spoon until a rough dough begins to form.
7. Knead with your hands for ~2 min and then form into a rough ball and place in greased bowl, cover with saran wrap.
8. Place the covered dough in the previously warmed oven and let it rest for about 10min (it won't rise during this time).
9. Roll or press the dough out to about 1-1.5inch thickness on a flat surface covered with parchment paper. (The dough won't rise as much as traditional dough so be aware of this when choosing the thickness).
10. Using a large wine glass or donut cutter, cut circles out of the dough. Use a smaller shot glass, circular cookie cutter or bottle lid to cut out the middles.
11. Use the excess dough scraps to create more donuts by forming the pieces back together and rolling out again. (You can save the donut holes if you want!)
12. Place the donuts gently onto a parchment lined baking tray (I rolled mine directly on a flat cookie sheet so I didn't have to transfer them after).
    

    Keto Donuts Before Rising

13. Cover with saran wrap and place somewhere warm again for 30min to rise (you can pre-heat your oven for a few minutes then shut it off and place the sheet inside -just don't make it too hot!)
14. After 30min, remove the baking sheet of donuts and pre-heat your oven to 375*
    

    Keto Donuts After Rising

15. Once the oven has pre-heated, bake the donuts at 375* for ~10-12min. *I recommend flipping them half way through to avoid browning too much on one side. 
16. Let the donuts cool for about 10min. Meanwhile melt some butter in a small bowl and combine your sweetener and cinnamon on a plate OR mix together powdered sweetener and cream to make a glaze.
17. Brush the donuts with butter and coat in the mixture of cinnamon and granular sweeter OR glaze them by spooning the above glaze over the tops of the donuts.
18. Place them on a plate at room temperature to let the glaze set and then serve! Enjoy your keto yeast risen donuts!

Nutrition for 1/8th of recipe (1 donut): 226 calories | 15.8g fat | 5 NET Carbs | 13.1g protein | 3.8g fibre

*Note: This post contains some affiliate links

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Keto Yeast Risen Bagels

Print Recipe

2.50 from 4 votes

Keto Yeast Risen Donuts

Prep Time50 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast, Dessert

Keyword: Keto Donuts

Servings: 8 Donuts

Calories: 226kcal

Ingredients

Donuts:

• 1/2 cup warm water
• 1 1/2 tsp quick-rise yeast
• 1 tsp white sugar THIS WILL BE EATEN BY THE YEAST, IT IS NECESSARY, it will not affect the final product
• 1/4 cup 14% sour cream WARMED slightly, 60g
• 2 tbsp butter softened
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup powdered monkfruit/erythritol sweetener
• 1 1/2 cups almond flour 168g
• 1/2 cup + 1 tbsp Vital Wheat Gluten 74g
• 1/4 cup + 1 tbsp coconut flour 38g
• 1/2 tsp salt
• 1 tsp cinnamon optional

Toppings (Cinnamon Sugar):

• 1 tsp cinnamon
• 2-3 tbsp granular monkfruit/erythritol blend

Toppings (Glaze):

• 10 tbsp powdered monkfruit sweetener
• 2 tbsp cream 18% or 35%

Instructions

• Pre-heat your oven to a low temperature, then shut-off.
• In a small bowl, add your yeast, sugar and warm water. Set aside to bloom for about 3min.
• Meanwhile, using a hand mixer, in another large bowl, beat together your butter and sugar until smooth and fluffy.
• Add your egg, sour cream(warm in the microwave for about 15s before adding), vanilla extract and sweetener, blend again until smooth.
• Add your yeast/water mixture to this bowl as well and stir gently.
• Add the rest of the ingredients (almond flour, vital wheat gluten, coconut flour and salt) and stir with a spoon until a rough dough begins to form.
• Knead with your hands for ~2 min and then form into a rough ball and place in greased bowl, cover with saran wrap.
• Place the covered dough in the previously warmed oven and let it rest for about 10min (it won't rise during this time).
• Roll or press the dough out to about 1-1.5inch thickness on a flat surface covered with parchment paper. (The dough won't rise as much as traditional dough so be aware of this when choosing the thickness).
• Using a large wine glass or donut cutter, cut circles out of the dough. Use a smaller shot glass, circular cookie cutter or bottle lid to cut out the middles.
• Use the excess dough scraps to create more donuts by forming the pieces back together and rolling out again. (You can save the donut holes if you want!)
• Place the donuts gently onto a parchment lined baking tray (I rolled mine directly on a flat cookie sheet so I didn't have to transfer them after).
• Cover with saran wrap and place somewhere warm again for 30min to rise (you can pre-heat your oven for a few minutes then shut it off and place the sheet inside -just don't make it too hot!)
• After 30min, remove the baking sheet of donuts and pre-heat your oven to 375*
• Once the oven has pre-heated, bake the donuts at 375* for ~10-12min. *I recommend flipping them half way through to avoid browning too much on one side.
• Let the donuts cool for about 10min. Meanwhile melt some butter in a small bowl and combine your sweetener and cinnamon on a plate OR mix together powdered sweetener and cream to make a glaze.
• Brush the donuts with butter and coat in the mixture of cinnamon and granular sweeter OR glaze them by spooning the above glaze over the tops of the donuts.
• Place them on a plate at room temperature to let the glaze set and then serve! Enjoy your keto yeast risen donuts!

Notes

5 NET CARBS

Nutrition

Serving: 1Donut | Fiber: 3.8g | Calories: 226kcal | Fat: 15.8g | Protein: 13.1g | Carbohydrates: 5g