Keto Maple Bacon Donuts

Keto Maple Bacon Donuts..

Trying to celebrate my Canadian roots here a little. Although, it's not REAL maple syrup. These will donuts will do, haha.

And as much as I love eating keto, on the rare occasion that I can go to a sugarbush and get freshly made maple syrup, frozen and rolled on a popsicle stick, you best believe I'm going to do it!

My Grandpa actually made his own maple syrup (I know, as Canadian as it can get). But I remember him sitting out there ALL DAY with a huge vat of boiling sap just to get a couple jars of perfect beautiful syrup.

It really is a long but amazing process!

..Anyways, onto the donuts. As I said, these contain no real syrup but I did add pure maple extract to mine which adds the fantastic flavour of syrup along with some sugar free maple syrup in the glaze.

These donuts have a great texture, they are soft inside with the slight crunch coming from the pecans. You also get the fantastic salty and sweet combo with the bacon and glaze.

Overall, these are some delicious Maple Bacon Donuts, I'd be happy to share with friends and family!

Keto Maple Bacon Donut Ingredients

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.
Powdered/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 as well as glazes and frostings. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the donuts a “doughier” texture.
Sugar Free Maple Syrup – I used the low sugar E.D Smith brand or ChocZero but any will do!
Maple Extract – a pure maple extract is great but artificial will work just as well!

Keto Maple Bacon Donuts Tips

Watch your oven when baking these. For me they took around 18min but my oven tends to bake more slowly than most. Don’t worry if they brown a bit on the top, the centers will take longer to cook and will remain soft. Plus the glaze will cover any imperfections!
I only cover the tops of my donuts with glaze* if you want a solid glaze covering the entire donut then double the glaze recipe!
This glaze takes longer to set then a regular glaze but it DOES set. If you are having issues with the donuts being sticky, place them on a plate in the fridge for an hour.
If you do not have a donut pan, you can also make these as muffins and glaze them that way!
Ultimately I would recommend making these as the recipe states..with almond flour, coconut flour and xanthan gum for the best possible texture BUT if you only have one type of flour…see my suggestions below.

Almond Flour Maple Bacon Donuts

If you only have almond flour, you can try making this recipe using 2 1/4 cups almond flour and leaving out the coconut flour. (Add more almond flour if your dough seems too runny, it should be quite thick)

Coconut Flour Maple Bacon Donuts

If you only have coconut flour, you can try making this recipe using 1 total cup coconut flour and one extra egg and leave out the almond flour

What Can I Substitute For Xanthan Gum?

If you don’t have xanthan gum, you can use a tablespoon of vital wheat gluten (aka gluten flour) OR 1/2 tsp ground psyllium husks.
If you don’t have any of these ingredients, you can still make the donuts! They just won’t have a texture quite as “chewy”.

Tools I used to Make Keto Maple Bacon Pecan Donuts

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!
Donut Pan – Perfect for making any kind of donuts! This is the exact one I use.

Keto Maple Bacon Donuts

Serves: 12

Donuts

1 cup almond flour, 112g
1/2 cup coconut flour, 56g
1/2 cup + 2 tbsp powdered monkfruit erythritol sweetener, 124g
1 1/4 tsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup + 2 tbsp milk or light cream, room temperature (I use 10% or 18% cream in Canada)
1 tsp white vinegar
1/2 tsp pure vanilla extract
1 tsp maple extract
2 eggs, room temperature
5 tbsp melted butter, 75g
1/4 cup chopped pecans, 30g

Glaze (Double for fully coated donuts)

2 tbsp sugar free maple syrup (I use Choc Zero)
1 tbsp butter, salted (if unsalted, add a pinch of salt to your glaze)
1 1/2 tbsp milk or light cream, room temperature (I use 10% or 18% cream in Canada)
1/2 tsp pure vanilla extract
1/2 tsp maple extract
1/2 cup powdered monkfruit/erythritol sweetener, 100g

Toppings (optional)

chopped pecans
1-2 slices finely chopped, cooked, bacon

Directions:

Pre-heat oven to 350*F.
In a large bowl, add all of your dry ingredients and mix.
In a measuring cup, add your cream and vinegar and set aside.
In another bowl, melt your butter and then add 2 eggs and vanilla extract, whisk well with a fork.
Pour the butter mixture as well as your cream and vinegar into the dry ingredients (don’t worry if there are some clumps in the cream).
Mix well until a thick batter forms. Add your pecans and mix once more.
Put this batter into a piping back with a large open end or a large ziplock and cut off the corner (alternatively you can scoop the batter into muffin tins now if you don’t have a donut pan).
Lightly grease your donut pan with oil or butter and then begin piping your batter into the 12 donut molds.
Bake for 15-18min or until donuts are lightly browned on top and no longer squishy to the touch (my oven cooks slower so maybe give them a check a few minutes early.
While the donuts are baking, make your glaze by melting the butter and syrup together in the microwave (about 30-40s). Then whisk the rest of the glaze ingredients into the butter and syrup mixture until smooth.
Let the donuts cool slightly before gently removing them from the pan and placing them on another plate or tray.
Have a wire rack ready if you own one and place it above a large tray or cookie sheet to catch the excess glaze.
Dip each donut in the glaze to coat the tops (or the entire donut if you make double the glaze!) and then place it on the wire rack, sprinkle with chopped pecans and bacon pieces and leave it to set. Repeat for all 12 donuts.
Once the glaze has hardened slightly you can move them to a plate for serving OR store them in an airtight container on the counter between layers of wax paper (you can also freeze them this way to preserve them for longer). Enjoy your Keto Maple Bacon Donuts!

Nutrition for 1 donut (1/12 of recipe): 195 calories | 16g fat | 3.4g NET carbs | 4.8g protein | 5.5g fibre

Disclaimer: This post contains some affiliate links

Print Recipe

5 from 2 votes

Keto Maple Bacon Donuts

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Keyword: Keto Donuts

Calories: 195kcal

Ingredients

Donuts

1 cup almond flour 112g
1/2 cup coconut flour 56g
1/2 cup + 2 tbsp powdered monkfruit/erythritol sweetener 124g
1 1/4 tsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup + 2 tbsp light cream or milk room temperature, I use either 10% or 18% cream here in Canada
1 tsp white vinegar
1/2 tsp vanilla extract
1 tsp maple extract
2 eggs room temperature
5 tbsp melted butter 75g
1/4 cup chopped pecans 30g

Glaze (Double for fully coated donuts)

2 tbsp sugar free syrup I use Choc Zero
1 tbsp butter salted (if unsalted, add a pinch of salt to your glaze)
1 1/2 tbsp milk or light cream room temperature, I use 10% or 18% cream in Canada
1/2 tsp pure vanilla extract
1/2 tsp maple extract
1/2 cup powdered monkfruit/erythritol sweetener 100g

Toppings (optional)

chopped pecans
1-2 slices bacon cooked, finely chopped

Instructions

Pre-heat oven to 350*F.
In a large bowl, add all of your dry ingredients and mix.
In a measuring cup, add your cream and vinegar and set aside.
In another bowl, melt your butter and then add 2 eggs and vanilla extract, whisk well with a fork.
Pour the butter mixture as well as your cream and vinegar into the dry ingredients (don’t worry if there are some clumps in the cream).
Mix well until a thick batter forms. Add your pecans and mix once more.
Put this batter into a piping back with a large open end or a large ziplock and cut off the corner (alternatively you can scoop the batter into muffin tins now if you don’t have a donut pan).
Lightly grease your donut pan with oil or butter and then begin piping your batter into the 12 donut molds.
Bake for 15-18min or until donuts are lightly browned on top and no longer squishy to the touch (my oven cooks slower so maybe give them a check a few minutes early.
While the donuts are baking, make your glaze by melting the butter and syrup together in the microwave (about 30-40s). Then whisk the rest of the glaze ingredients into the butter and syrup mixture until smooth.
Let the donuts cool slightly before gently removing them from the pan and placing them on another plate or tray.
Have a wire rack ready if you own one and place it above a large tray or cookie sheet to catch the excess glaze.
Dip each donut in the glaze to coat the tops (or the entire donut if you make double the glaze!) and then place it on the wire rack, sprinkle with chopped pecans and bacon pieces and leave it to set. Repeat for all 12 donuts.
Once the glaze has hardened slightly you can move them to a plate for serving OR store them in an airtight container on the counter between layers of wax paper (you can also freeze them this way to preserve them for longer). Enjoy your Keto Maple Bacon Donuts!

Notes

Watch your oven when baking these. For me they took around 18min but my oven tends to bake more slowly than most. Don’t worry if they brown a bit on the top, the centers will take longer to cook and will remain soft. Plus the glaze will cover any imperfections!
I only cover the tops of my donuts with glaze* if you want a solid glaze covering the entire donut then double the glaze recipe!
This glaze takes longer to set then a regular glaze but it DOES set. If you are having issues with the donuts being sticky, place them on a plate in the fridge for an hour.
If you do not have a donut pan, you can also make these as muffins and glaze them that way!
Ultimately I would recommend making these as the recipe states..with almond flour, coconut flour and xanthan gum for the best possible texture BUT if you only have one type of flour…see my suggestions below.