These donuts are the closest thing to “real” traditional donuts that you'll find on a low carb diet!! These are soft and fluffy with a perfectly golden and crisp edge and because they are made with yeast, they also rise beautifully in oil.
This is seriously the best fried keto donuts recipe!
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These Keto Donuts Contain No Mozzarella, Instead These Donuts Contain Yeast and Vital Wheat Gluten
I didn't want these donuts to have to include mozzarella. As much as I love fat head dough and actually have a super successful donut recipe using it that you can find HERE, I think it gets old after a while and it really cannot be EVERYTHING (I'm also talking to you cauliflower). I wanted donuts that were made like traditional donuts. So with that in mind, I went on an adventure of trying multiple different low carb flours to create soft keto donuts with YEAST and VITAL WHEAT GLUTEN.
Yeast and Vital Wheat Gluten are the key to making this recipe awesome. You need them, no if ands or buts. LOL. They really cannot be replaced.
This is because yeast allows our keto donuts to rise like traditional donuts and gives it a lighter final product unlike the fat head dough recipe. 
Then vital wheat gluten is the bread and butter of this recipe (pun intended). Vital wheat gluten is probably one of the coolest low carb ingredients out there and it's often misunderstood or mistaken for being “not keto friendly” because of “gluten” in the name. Gluten is actually a protein extracted from wheat that's just that, a PROTEIN.
It's very low carb with only 16g of carbs per cup (that's similar to most low carb flour blends!) Most anyone on a ketogenic diet can consume vital wheat gluten just fine. The only exception of course is if you have a gluten allergy, are celiac or gluten intolerant. That's when you'll want to avoid it! For this I'd recommend looking into my original super tasty fried donuts recipe! If you want to read my full write-up on vital wheat gluten, you can check-out the article here.
Anyways, back to this recipe…
Keto Donuts With No Almond Flour!
Now another thing unique about this keto donut is that they are made with no almond flour making these nut-free.
I do admit, adding some almond flour to donuts can sometimes be good if you know the right quantity because it does add a nice flavour but in general you don't really need it to create keto pastry and bread items.
So with that in mind, we now know this keto donut recipe is NUT FREE (Horray for all the followers always asking for almond flour free recipes, this one is for YOU! Though just a fair warning, if you are allergic strictly to peanuts, try lupin flour first with some caution as it is from the legume family.)
But then what do we use instead of almond flour in these keto donuts?
Vital Wheat Gluten, Lupin Flour, Oat Fiber and Tapioca Starch
As we discussed earlier, this recipe contains vital wheat gluten! My favourite little ingredient. The vital wheat gluten is what allows these keto donuts to rise and have structure and gives them the texture of REAL donuts, minus all of the carbs white flour normally adds.
It's used in the largest quantity compared to all other ingredients as it acts as the base for our low carb donuts.
Then we have lupin flour! Lupin flour is so cool. It's more of a recent discovery of mine but many ketoers have been using it for ages in bread recipes. It's technically a legume flour but is extremely low carb, high protein and high fiber. This video here gives a fantastic explanation to what it is and the best lupin flour to buy (I'll also link the brand I like below).
Lupin flour provides additional protein to our donuts, keeps them soft on the inside and helps them to brown slightly. It also provides bulk to the donuts, while maintaining the gluten structure the vital wheat gluten creates. It's best when used in a smaller quantity with other ingredients.
We also have oat fiber! Oat fiber is an ingredient I use in many pastry and bread recipes. It's super high in fiber and low in calories. Another way to add bulk to bread recipes without increasing the calories too much! It's also lower in fat, which contradictory to typical keto ingredients, is a good thing for bread-making and can allow us to add our own fat in the correct amounts.
Finally, we have tapioca starch in a very small quantity. This is simply to help thicken our dough and give it a texture more like that of a white flour pastry item. You can substitute this with 2 tbsp coconut flour if you do not have it!
This brings me to the fats in this recipe!
Butter And Egg
The only real sources of fat in these keto donuts are oil and egg. I've found this to work best.
The egg adds some lift and softness to the donuts as it breaks down some of the thick gluten strands, while the butter works similarly. We add more butter to donuts as they are meant to be softer than other pastry/bread items.
Allulose Sweetener, Xanthan Gum, Baking Powder, Inulin* and Salt
Finally we've gotten to our last ingredients in our keto donuts.
I'm going to go ahead and talk about Inulin first because again, I think that's where I'll get the most questions.
Inulin is important because it allows for the yeast to activate and the bread to rise without the need for sugar! If you don't have inulin, a teaspoon of sugar works just fine and you don't need to worry about this affecting the final nutritional facts of your donuts as this sugar is consumed by the yeast.
Next we have our allulose. This a great sweetener for breads and pastries because it's not a STRONG sweetness. I find powdered sweeteners work best for breads products. We add sweetener to counteract the bitterness of vital wheat gluten and lupin flour. Additionally, traditional donuts have sugar added anyways as they are typically just a hint sweeter than other pastry items!
Xanthan gum in this recipe also plays an important roll similar to vital wheat gluten. Though it's used in much smaller quantities, this guy packs a punch. Xanthan gum helps to thicken your batter and creates strands similar to gluten! It's often used in gluten free baking for all kinds of recipes.
Then we have baking powder. Baking powder in all honesty is our back-up plan. If the yeast does not fully activate or we don't get a perfect rise (which, I actually haven't found to be the case yet!) baking powder can still cause these donuts to puff up in when fried!
OKAY. THAT WAS A LOT. Please don't hate me for the long intro, LOL. I felt it necessary to explain these donuts as a LOT of thought went into them and there is a reason for each little ingredient!
Let's move on to the actual keto donuts recipe now and the preparation process!
Ingredients In Low Carb Fried Donuts (Read above for a more detailed breakdown of each ingredient)
- Vital Wheat Gluten
- Oat Fiber
- Lupin Flour
- Allulose
- Tapioca Starch OR Coconut Flour
- Baking Powder
- Xanthan Gum
- Warm Water
- Active Dry Yeast
- Inulin OR Sugar (read above)
- Salt
- Salted Butter
- Egg
Tools I Used To Make Fried Keto 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!
- Mixing Bowls
- Whisk or Fork
- Spatula
- Oil or Butter – for greasing
- Microwave – to place dough to rise – optional
- Kitchen Aid Stand Mixer – I didn't use one, but you can. Just be sure to only knead the dough for 3-5min to not over-do it.
- Baking Sheet
- Parchment Paper
- Large Pot – For frying
- Slotted Spoon
- Round Cutters – Or a glass + a smaller glass for cutting donuts
Tips For Making The Best Fried Keto Donuts
- Make sure all of your wet ingredients are at room temperature ahead of time (except of course the water).
- This keto yeast dough should be kneaded for 5-10min but if you are unsure, knead it a few minutes longer, it won't hurt it! To tell if it's kneaded enough, see if it springs back when you gently poke it with a finger. Does it feel very elastic? It's probably done!
- Try to let this dough rise somewhere lukewarm. My favourite is to heat a glass of water in the microwave for about 1 min, remove it. Then place the bowl with the bread covered inside and shut the microwave door to keep the heat in.
- These would be really tasty with parmesan or cheddar cheese melted on top!
- This dough SHOULD need the full 1 cup of water but if you find it needs more or less, you can adjust as needed. The dough should be soft and pliable like plato and only stick to your hands a bit. If you accidentally put too much water, flour a surface with vital wheat gluten and roll the dough in it until you've gotten it back to the consistency previously mentioned.
- If you find your dough isn't getting quite smooth enough, try adding a little bit of oil while kneading, sometimes this can help.
- This recipe makes 9 keto donuts and donut holes. These are very filling!
- You can also use coconut oil for this recipe if you prefer.
- You can store these donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh).
- You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s wrapped in a just barely damp paper towel or let them come to room temperature on their own, then slice and toast!
How To Store Keto Donuts
- You can store these keto donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh). Re-heat in the microwave OR oven.
- You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s or let them come to room temperature on their own!
Other Similar Recipes You May Like:
- The Best Keto Chocolate Donuts
- Keto Fried Cinnamon Sugar Donuts (Gluten Free)
- Keto Lemon Chia Seed Donuts
- Keto Apple Fritters
- Keto Chocolate Pumpkin Donuts
Keto Fried Donuts Recipe
Serves: ~9 Donuts with 9 donut holes
Ingredients:
Donuts
- 1/2 cup warm water, 125-140ml (only as needed)
- 2 tsp active dry yeast 8g
- 2 tbsp inulin (or 1 tsp sugar, necessary for the yeast to activate!)
- 1 1/4 cup vital wheat gluten 154g
- 1/2 cup oat fiber 64g
- 1/2 cup lupin flour, 50g
- 2 tbsp tapioca starch 30g (or 2 tbsp coconut flour, 14g)
- 1/2 cup allulose sweetener, 90g
- 2 tbsp baking powder
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp xanthan gum
- 1/2 tsp salt, 1 tsp if using unsalted butter
- 1/2 cup warm heavy cream, 125ml + 1/2 tsp white vinegar (vinegar is optional, for buttermilk flavour)
- 1/4 cup butter, melted and cooled slightly, 60g
- 1 egg whisked and at room temperature
- 1 1/2 – 2 1/2 cups vegetable oil or coconut oil for frying
Toppings
- 6 tbsp truvia sweetener (or another granulated sweetener)
- 2 tbsp cinnamon
Directions:
-
Fill a measuring cup or bowl with 1/2 cup warm water (warm to the touch but not TOO hot). Sprinkle the yeast and inulin on top of the water, stir once then cover with plastic wrap and set it aside.
-
In another large mixing bowl, add your vital wheat gluten, oat fiber, lupin flour, tapioca starch or coconut flour, allulose, baking powder, xanthan gum and salt. Whisk to combine, making sure there aren't any large clumps.
-
Once your water/yeast/inulin mixture is frothy and bubbly and smells of beer (you know it's activated!) add it to the dry ingredients along with the 1/2 cup warm heavy cream, the whisked egg and melted butter and start stirring everything together using a spatula. Add an extra tablespoon or two of warm water only if/as needed.
-
Once the dough starts to become hard to stir, use your hands to knead most of the flour into the dough.
-
Continue to knead the dough for another 5-8min (you can do this in the bowl or on a greased and vital wheat gluten floured clean surface, I do it on greased parchment paper) or until everything is fully incorporated, the dough feels elastic and when a finger is pressed into it gently, it slowly springs back. If you are unsure if it's kneaded enough, knead for another 2-3min! It won't hurt it. (Also see my tips section for the consistency you want your dough and how to achieve it if your dough is too wet or too dry).
-
After you are done kneading the dough, place it into a large greased bowl and cover it with saran wrap. Place it somewhere relatively warm to rise for 1 hour (don't worry if it doesn't double in size, it will just grow slightly). (See my tips for where I find mine rises best).
-
Once your dough has risen, punch it down, then remove it from the bowl onto a greased surface.
- Start heating your pot of oil on the stove.
-
Meanwhile, roll the dough out about 1/2 inch thick. Use a greased round cutter or large glass to cut circles out of the dough (twist back and forth to cut the dough more easily), then use a smaller round cutter or shot glass to cut out the center of the donuts.
-
Place the shaped donuts onto a parchment-lined pan. Cover them with saran wrap while you prepare the rest.
- After the donuts are shaped, add the sweetener and cinnamon to a large pasta bowl and whisk together. Also set some paper towel aside for when your donuts are done frying.
-
Once your oil is hot, test a donut hole to see how it fries. If it browns too quickly, turn the heat down slightly or take your pot off the heat for a few minutes. If you have a thermometer then try to keep your heat between 325*F to 350*F.
-
You want the donuts to take a few minutes to brown on each side. Flip half-way through using a large slotted spoon or gently flip with a fork. Try to only cook 1-2 donuts at a time depending on the size of your pot.
-
Finished donuts should be a dark golden brown colour. Place it on the paper towel to absorb some excess oil, then move it the the pasta bowl and roll it in the cinnamon sugar mixture. Place the finished donuts on a plate. Repeat this process until all the donuts are finished. Serve warm and enjoy your Fried Keto Donuts!
Nutrition for 1/9th of recipe (1 donut): 148 calories | 6.1g fat | 6.2g carbohydrates | 16.3g protein | 7.2g fiber
You can store these keto donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh). Re-heat in the microwave OR oven.
You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s or let them come to room temperature on their own!
Keto Fried Donuts Recipe
Ingredients
Donuts
- 1/2 cup warm water 125-140ml (only as needed)
- 2 tsp active dry yeast 8g
- 2 tbsp inulin or 1 tsp sugar, neccessary for the yeast to activate!
- 1 1/4 cup vital wheat gluten 154g
- 1/2 cup oat fiber 64g
- 1/2 cup lupin flour 50g
- 2 tbsp tapioca starch 30g or 2 tbsp coconut flour, 14g
- 1/2 cup allulose 90g
- 2 tbsp baking powder
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp xanthan gum
- 1/2 tsp salt 1 tsp if using unsalted butter
- 1/2 cup warm heavy cream 125ml + 1/2 tsp white vinegar (vinegar is optional, for buttermilk flavour)
- 1/4 cup butter melted and cooled slightly, 60g
- 1 egg whisked and at room temperature
- 1 1/2 - 2 1/2 cups vegetable oil or coconut oil for frying
Toppings
- 6 tbsp truvia sweetener or another granulated sweetener
- 2 tbsp cinnamon
Instructions
- Fill a measuring cup or bowl with 1/2 cup warm water (warm to the touch but not TOO hot). Sprinkle the yeast and inulin on top of the water, stir once then cover with plastic wrap and set it aside.
- In another large mixing bowl, add your vital wheat gluten, oat fiber, lupin flour, tapioca starch or coconut flour, allulose, baking powder, xanthan gum and salt. Whisk to combine, making sure there aren't any large clumps.
- Once your water/yeast/inulin mixture is frothy and bubbly and smells of beer (you know it's activated!) add it to the dry ingredients along with the 1/2 cup warm heavy cream, the whisked egg and melted butter and start stirring everything together using a spatula. Add an extra tablespoon or two of warm water only if/as needed.
- Once the dough starts to become hard to stir, use your hands to knead most of the flour into the dough.
- Continue to knead the dough for another 5-8min (you can do this in the bowl or on a greased and vital wheat gluten floured clean surface, I do it on greased parchment paper) or until everything is fully incorporated, the dough feels elastic and when a finger is pressed into it gently, it slowly springs back. If you are unsure if it's kneaded enough, knead for another 2-3min! It won't hurt it. (Also see my tips section for the consistency you want your dough and how to achieve it if your dough is too wet or too dry).
- After you are done kneading the dough, place it into a large greased bowl and cover it with saran wrap. Place it somewhere relatively warm to rise for 1 hour (don't worry if it doesn't double in size, it will just grow slightly). (See my tips for where I find mine rises best).
- Once your dough has risen, punch it down, then remove it from the bowl onto a greased surface.
- Start heating your pot of oil on the stove.
- Meanwhile, roll the dough out about 1/2 inch thick. Use a greased round cutter or large glass to cut circles out of the dough (twist back and forth to cut the dough more easily), then use a smaller round cutter or shot glass to cut out the center of the donuts.
- Place the shaped donuts onto a parchment-lined pan. Cover them with saran wrap while you prepare the rest.
- After the donuts are shaped, add the sweetener and cinnamon to a large pasta bowl and whisk together. Also set some paper towel aside for when your donuts are done frying.
- Once your oil is hot, test a donut hole to see how it fries. If it browns too quickly, turn the heat down slightly or take your pot off the heat for a few minutes. If you have a thermometer then try to keep your heat between 325*F to 350*F.
- You want the donuts to take a few minutes to brown on each side. Flip half-way through using a large slotted spoon or gently flip with a fork. Try to only cook 1-2 donuts at a time depending on the size of your pot.
- Finished donuts should be a dark golden brown colour. Place it on the paper towel to absorb some excess oil, then move it the the pasta bowl and roll it in the cinnamon sugar mixture. Place the finished donuts on a plate. Repeat this process until all the donuts are finished. Serve warm and enjoy your Fried Keto Donuts!
Notes
Ingredients Links
- Vital Wheat Gluten
- Oat Fiber
- Lupin Flour
- Allulose
- Tapioca Starch OR Coconut Flour
- Baking Powder
- Xanthan Gum
- Warm Water
- Active Dry Yeast
- Inulin OR Sugar (read above)
- Salt
- Salted Butter
- Egg
Tips For Making The Best Fried Keto Donuts
- Make sure all of your wet ingredients are at room temperature ahead of time (except of course the water).
- This keto yeast dough should be kneaded for 5-10min but if you are unsure, knead it a few minutes longer, it won't hurt it! To tell if it's kneaded enough, see if it springs back when you gently poke it with a finger. Does it feel very elastic? It's probably done!
- Try to let this dough rise somewhere lukewarm. My favourite is to heat a glass of water in the microwave for about 1 min, remove it. Then place the bowl with the bread covered inside and shut the microwave door to keep the heat in.
- These would be really tasty with parmesan or cheddar cheese melted on top!
- This dough SHOULD need the full 1 cup of water but if you find it needs more or less, you can adjust as needed. The dough should be soft and pliable like plato and only stick to your hands a bit. If you accidentally put too much water, flour a surface with vital wheat gluten and roll the dough in it until you've gotten it back to the consistency previously mentioned.
- If you find your dough isn't getting quite smooth enough, try adding a little bit of oil while kneading, sometimes this can help.
- This recipe makes 9 keto donuts and donut holes. These are very filling!
- You can also use coconut oil for this recipe if you prefer.
- You can store these donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh).
- You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s wrapped in a just barely damp paper towel or let them come to room temperature on their own, then slice and toast!
Storage
- You can store these keto donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh). Re-heat in the microwave OR oven.
- You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s or let them come to room temperature on their own!
Nutrition
Other Similar Recipes You May Like:
Keto Chocolate Glazed Donuts
Keto Fried Cinnamon Sugar Donuts (Gluten Free)
Keto Maple Bacon Donuts
Keto Apple Fritters
Keto Chocolate Pumpkin Donuts
