Keto Maple Walnut Bites! The perfect little snack when you have a sweet craving.
Super soft in the center with little bites of walnuts and maple glaze.
These are no-bake and only take minutes to put together! A great keto dessert to make if you are looking for something quick and easy. Continue reading “Keto Maple Walnut Bites”→
A Keto Microwave Snickerdoodle Cookie that only takes 1 minute? Count me in.
A cookie you can eat for breakfast because there’s no sugar added, it’s grain free and packed with healthy fats and fibre BUT STILL tastes delicious…DEFINITELY COUNT ME IN.
I am all about the simple recipes lately and this one is now exception. Mix your ingredients, microwave and done. Breakfast or.. a snack if you are a normal person who doesn’t eat cookies for breakfast like me.
Another keto oreo recipe for my Oreo cookie lovers out there! These Keto Oreo balls are a spin-off of my slightly more challenging, Keto Oreo Cookies recipe.
If you don’t feel like cutting out and baking cookies then having to put them together.. (even though they are truly beautiful and I suggest making Keto Oreo Cookies if you are trying to impress some non-keto friends) then these Keto Oreo Balls are for you! They are super simple to make and honestly taste flippin’ delicious. They really remind me of real Oreos!
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.
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
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.
In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
Beat the melted chocolate into your egg/butter mixture until smooth.
Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
Place your batter in the freezer for 7-8min and preheat your oven to 350*.
Spray or grease a large baking sheet with oil.
Drop the batter by heaping tbsp’s onto the cookie sheet.
Lightly flatten each with the back of an oiled spoon.
Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
Notes
*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. **You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.Links to ingredients I used:
In a bowl, add your almond flour, sweetener and salt.
Add the peanut butter, coconut oil and vanilla extract.
Stir well until a thick dough forms.
Press dough into the bottom of a greased loaf pan (PARCHMENT PAPER LINED AND GREASED loaf pan, learned that the hard way) evenly using clean hands or a spatula.
Place the pan in the freezer for roughly 10min before topping.
Melt your chocolate-chips and coconut oil by microwaving and stirring between 30s increments.
Using a spatula, scrape out the chocolate on top of the peanut base.
Pick up the pan and rotate it around to evenly coat the base with chocolate, finally tap it on the counter a couple times to make sure everything is flat.
Freeze for another 2 hours before attempting to remove.
Cut squares using a sharp knife dipped in hot water.
Serve immediately or store in the fridge or freezer in an airtight container between parchment paper layers for a future snack!
Notes
4.8 NET CARBS*You can use a sweetener that isn't the monkfruit/erythritol blend.*You can also use a sweetener that isn't powdered. This is just my favourite for no-bake recipes as it tastes SO close to real sugar and it being powdered means no weird crunchiness in no baked products as is an issue with regular granulated sweeteners.
Are you ready to enter chocolate heaven? These BLISSFUL keto chocolate muffins will have you feeling all types of ways. They are rich, moist, full of chocolate flavour AND super easy to make. What more could you ask for? Continue reading “Keto Chocolate Bliss Muffins”→
A Keto Microwave Snickerdoodle Cookie that only takes 1 minute? Count me in.
