Keto Glazed Donuts
Alright guys, get ready for the easiest Keto Glazed Donuts.
No yeast this time. We are keeping things simple and honestly I think these turned out to be some of my best keto donuts to date. They are even non-keto family member approved.
I've also included tips for making them with substitutions as I always get asked what to do if you're missing an ingredient!
These are just my best guesses of what I would do and not guaranteed to work but I thought I'd help you guys out as best as I could.
These donuts are soft, light, fluffy and delicious. The perfect afternoon snack with a cup of tea or coffee.
I hope you enjoy them!
Keto Glazed 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 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 also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect glaze every time!
- Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the donuts a “doughier” texture.
Keto Glazed Donuts Tips
- Watch your oven when baking these. For me they took around 16-18min but my oven tends to bake more slowly than most. Don't worry if the brown a bit on the outsides, the centers will take longer to cook and will remain soft. Plus the glaze will cover any imperfections!
- 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 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 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 tsp cornstarch. Although the cornstarch option is not the best substitute, it's better than nothing!
- 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 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!
– Donut Pan – Perfect for making any kind of donuts! This is the exact one I use.
Keto Glazed Donuts
Serves: 12
Donuts
- 1 cup almond flour, 112g
- 1/2 cup coconut flour, 56g
- 1/2 cup powdered monkfruit erythritol sweetener, 124g
- 1 1/4 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tbsp cinnamon
- 3/4 cup + 2 tbsp 18% cream, room temperature
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 2 eggs, room temperature
- 5 tbsp melted butter, 75g
Glaze
- 1/4 cup 18% or 35% cream
- 1 tsp pure vanilla extract
- 3/4 cup powdered monkfruit/erythritol sweetener, 150g
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.
- 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 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 whisking the above 3 ingredients in a bowl 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 both sides and then place it on the wire rack to set. Repeat for all 12 donuts.
- Once the glaze has hardened 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 Glazed Donuts!
Nutrition for 1/12 of recipe: 179 cals | 15g fat | 3g NET carbs | 4.2g protein | 3g fibre
Keto Glazed Donuts
Servings: 12 Donuts
Calories: 179kcal
Ingredients
Donuts
- 1 cup almond flour 112g
- 1/2 cup coconut flour 56g
- 1/2 cup powdered monkfruit/erythritol sweetener 124g
- 1 1/4 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tbsp cinnamon
- 3/4 cup + 2 tbsp 18% cream or 35% cream, room temperature
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 2 eggs room temperature
- 5 tbsp melted butter 75g
Glaze
- 1/4 cup 18% or 35% cream
- 1 tsp pure vanilla extract
- 3/4 cup powdered monkfruit/erythritol sweetener 150g
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.
- 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 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 whisking the above 3 ingredients in a bowl 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 both sides and then place it on the wire rack to set. Repeat for all 12 donuts.
- Once the glaze has hardened 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 Glazed Donuts!
Notes
- 3g NET carbs is for 1 donut or 1/12th of the recipe
- Watch your oven when baking these. For me they took around 16-18min but my oven tends to bake more slowly than most. Don't worry if the brown a bit on the outsides, the centers will take longer to cook and will remain soft. Plus the glaze will cover any imperfections!
- 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 above in the post.
Nutrition
Serving: 1donut | Calories: 179kcal | Carbohydrates: 3g | Protein: 4.2g | Fat: 15g | Fiber: 3g
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