Keto Sour Cream Glazed Donuts

Tools I Used To Make Keto Sour Cream Glazed 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 Bowl
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

Keto Sour Cream Glazed Donuts Ingredients

Water
Heavy Cream – Adds flavour to the batter and reduces the amount of gluten formation.
Salted Butter – Adds fat to the batter similar to heavy cream, again reducing total gluten formation and allowing for a softer dough.
Egg – Aids in rise and flavour of our donuts.
Dry Active Yeast – Give our donuts the fluffy texture we know and love. Make sure your yeast is ACTIVE! See the tips section for how to store your yeast to keep it fresh and how to test if it's still active.
Sugar – Yes, real white sugar. This is necessary for the yeast to feed the yeast so it can activate. It's converted to CO2 and alcohol so you do not have to worry about it affecting your diet.
Powdered Monkfruit Sweetener – My favourite sweetener overall, blends well into baked goods and tastes great! It's ideal for glazes.
Keto Bread and Pastry Flour – This is a keto-friendly flour I developed that acts and has a taste super similar to white flour. It can be used to make all kinds of keto breads, pastries, crusts, etc. If you've only ever used almond flour and/or coconut flour.. Then I promise it will blow your mind!
Salt – Use a little more if using unsalted butter.
Nutmeg – This gives the donuts their traditional “Donut flavour”. You can leave it out but I highly recommend it!
Cinnamon – Optional
Vegetable or Coconut Oil – Either work well for frying the donuts, coconut oil has a little more of a flavour to it.
Sour Cream – Adds a bit of tanginess to our glaze.
Vanilla Extract – Pure and artificial both work.

Tips For Making Keto Sour Cream Glazed Donuts

Make sure your egg is at room temperature before adding it.
Make sure your yeast is active by adding 1 tsp sugar and 1 tsp yeast to a cup of warm water. Leave it for 5 min. If it becomes frothy/bubbles up then it's active, if not, you need some new yeast.
Use canned coconut milk for the heavy cream and vegan butter for the butter for a dairy free version.
If you have a fryer, you can use that instead of the pot method!

How To Store Keto Sour Cream Glazed Donuts

Store these donuts in a ziplock bag or an air-tight container at room temperature for up to 3 days.
Alternatively you can layer them in a ziplock bag or airtight container between layers of parchment or wax paper to freeze for a future snack.
Thaw at room temperature or microwave until warm.

Keto Sour Cream Glazed Donuts

Donuts

1/3 cup water, 85ml
3 tbsp heavy cream, 45g
2 1/2 tbsp melted salted butter, 37g
1 large egg, at room temperature
1 rounded tsp dry active yeast, 6g
1 tsp sugar (for yeast to consume)
2 1/2 tbsp powdered monkfruit sweetener, 25g
1 2/3 cup Keto Bread and Pastry Flour, 180g
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
2 1/2 cups vegetable or coconut oil for frying, 660g

Sour Cream Glaze

6 tbsp powdered monkfruit sweetener, 60g
2 tbsp heavy cream, 30g
1 tbsp sour cream, 15g
1 tbsp water (or as desired to thin glaze), 15g
1/8 tsp vanilla extract

Directions:

Add the water and cream to a large glass bowl. Microwave for ~30s or until warm but not hot.
Add the melted butter, egg, yeast, sugar and powdered monkfruit sweetener.
Whisk everything together. Then cover with plastic wrap for ~3min or until yeast is a little foamy.
Add roughly 100g of the keto bread and pastry flour and mix well until you get a batter-like consistency.
Add the salt, nutmeg and cinnamon. Continue to mix for ~1 minute.
Slowly add the other 80g keto flour, mixing in-between.
Once your dough comes together, grease a clean surface as well as your hands.
Remove the dough from the bowl and knead it by hand for ~3-5 minutes. It will still be a little sticky. This is okay.
Form the dough into a rough ball and place into a clean, greased bowl. Turn to coat. Then cover with plastic wrap and set somewhere warm or draft-free to rise for ~2 hours (*see tips section).
After 2 hours, remove dump the dough out onto a clean greased surface. Punch it down and then roll it out with a rolling pin. You want the dough a little thinner than you'd want your final donuts because they will puff up more with the final rise and frying.
Use a cookie cutter to cut circles out of the dough, then use a smaller cutter or the wide-end of a large piping bag tip to cut middles out of your circles (you want the middle hole a little bigger than you'd think because a again, it will shrink up as the donut rises more). Re-roll scrap dough to make more donuts.
Place the donuts and donut holes onto a parchment-lined baking sheet and cover with plastic wrap to rise for another ~45min – 1 hour.
Meanwhile, heat ~2 1/2 cups of vegetable or coconut oil in a large pot over low-medium heat. Use a thermometer and aim to get your oil in the range of 325-350*F. (I find mine fry best at 325*F). If you don't have a thermometer, do a test donut. It should take ~30s to fry each side. They should come out a nice golden brown. If they fry dark brown too quickly, your oil is likely too hot. If they don't sizzle and begin frying in the first 5-10s then your oil is likely too cold.
Fry each donut for ~30s or so per side, remove using a slotted spoon and place onto a plate lined with paper towel to soak up excess oil. Repeat for all of the donuts and donut holes.
To make the glaze, whisk all of the ingredients together in a small bowl. Dip each donut into the glaze on both sides, then place onto a plate for the glaze to set. Enjoy your Keto Sour Cream Glazed Donuts!

Nutrition for 1/8th of recipe (1 donut) 169 calories | 12.2g fat | 2.4g NET carbs | 9.2g protein | 5.2g fiber

Print Recipe

5 from 2 votes

Keto Sour Cream Glazed Donuts

Soft, fluffy keto donuts with a golden exterior dipped in a sweet sour cream glaze..you can't get much better than that!

Prep Time15

Cook Time8

Rising Time2 45

Total Time3 8

Course: Breakfast, Dessert, Snack

Keyword: Keto Donuts, low carb donuts

Servings: donuts & donut holes

Calories: 169kcal

Ingredients

Donuts

1/3 cup water 85ml
3 tbsp heavy cream 45g
2 1/2 tbsp melted salted butter 37g
1 large egg at room temperature
1 rounded tsp dry active yeast 6g
1 tsp sugar for yeast to consume
2 1/2 tbsp powdered monkfruit sweetener 25g
1 2/3 cup Keto Bread & Pastry Flour 180g
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
2 1/2 cups vegetable or coconut oil for frying 660g

Sour Cream Glaze

6 tbsp powdered monkfruit sweetener 60g
2 tbsp heavy cream 30g
1 tbsp sour cream 15g
1 tbsp water or as desired to thin glaze, 15g
1/8 tsp vanilla extract

Instructions

Add the water and cream to a large glass bowl. Microwave for ~30s or until warm but not hot.
Add the melted butter, egg, yeast, sugar and powdered monkfruit sweetener.
Whisk everything together. Then cover with plastic wrap for ~3min or until yeast is a little foamy.
Add roughly 100g of the keto bread and pastry flour and mix well until you get a batter-like consistency.
Add the salt, nutmeg and cinnamon. Continue to mix for ~1 minute.
Slowly add the other 80g keto flour, mixing in-between.
Once your dough comes together, grease a clean surface as well as your hands.
Remove the dough from the bowl and knead it by hand for ~3-5 minutes. It will still be a little sticky. This is okay.
Form the dough into a rough ball and place into a clean, greased bowl. Turn to coat. Then cover with plastic wrap and set somewhere warm or draft-free to rise for ~2 hours (*see tips section).
After 2 hours, remove dump the dough out onto a clean greased surface. Punch it down and then roll it out with a rolling pin. You want the dough a little thinner than you'd want your final donuts because they will puff up more with the final rise and frying.
Use a cookie cutter to cut circles out of the dough, then use a smaller cutter or the wide-end of a large piping bag tip to cut middles out of your circles (you want the middle hole a little bigger than you'd think because a again, it will shrink up as the donut rises more). Re-roll scrap dough to make more donuts.
Place the donuts and donut holes onto a parchment-lined baking sheet and cover with plastic wrap to rise for another ~45min - 1 hour.
Meanwhile, heat ~2 1/2 cups of vegetable or coconut oil in a large pot over low-medium heat. Use a thermometer and aim to get your oil in the range of 325-350*F. (I find mine fry best at 325*F). If you don't have a thermometer, do a test donut. It should take ~30s to fry each side. They should come out a nice golden brown. If they fry dark brown too quickly, your oil is likely too hot. If they don't sizzle and begin frying in the first 5-10s then your oil is likely too cold.
Fry each donut for ~30s or so per side, remove using a slotted spoon and place onto a plate lined with paper towel to soak up excess oil. Repeat for all of the donuts and donut holes.
To make the glaze, whisk all of the ingredients together in a small bowl. Dip each donut into the glaze on both sides, then place onto a plate for the glaze to set. Enjoy your Keto Sour Cream Glazed Donuts!

Notes

Keto Sour Cream Glazed Donuts Ingredients

Water
Heavy Cream - Adds flavour to the batter and reduces the amount of gluten formation.
Salted Butter - Adds fat to the batter similar to heavy cream, again reducing total gluten formation and allowing for a softer dough.
Egg - Aids in rise and flavour of our donuts.
Dry Active Yeast - Give our donuts the fluffy texture we know and love. Make sure your yeast is ACTIVE! See the tips section for how to store your yeast to keep it fresh and how to test if it's still active.
Sugar - Yes, real white sugar. This is necessary for the yeast to feed the yeast so it can activate. It's converted to CO2 and alcohol so you do not have to worry about it affecting your diet.
Powdered Monkfruit Sweetener - My favourite sweetener overall, blends well into baked goods and tastes great! It's ideal for glazes.
Keto Bread and Pastry Flour - This is a keto-friendly flour I developed that acts and has a taste super similar to white flour. It can be used to make all kinds of keto breads, pastries, crusts, etc. If you've only ever used almond flour and/or coconut flour.. Then I promise it will blow your mind!
Salt - Use a little more if using unsalted butter.
Nutmeg - This gives the donuts their traditional "Donut flavour". You can leave it out but I highly recommend it!
Cinnamon - Optional
Vegetable or Coconut Oil - Either work well for frying the donuts, coconut oil has a little more of a flavour to it.
Sour Cream - Adds a bit of tanginess to our glaze.
Vanilla Extract - Pure and artificial both work.

Tips For Making Keto Sour Cream Glazed Donuts

Make sure your egg is at room temperature before adding it.
Make sure your yeast is active by adding 1 tsp sugar and 1 tsp yeast to a cup of warm water. Leave it for 5 min. If it becomes frothy/bubbles up then it's active, if not, you need some new yeast.
Use canned coconut milk for the heavy cream and vegan butter for the butter for a dairy free version.
If you have a fryer, you can use that instead of the pot method

How To Store Keto Sour Cream Glazed Donuts

Store these donuts in a ziplock bag or an air-tight container at room temperature for up to 3 days.
Alternatively you can layer them in a ziplock bag or airtight container between layers of parchment or wax paper to freeze for a future snack.
Thaw at room temperature or microwave until warm.