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3.95 from 17 votes

Keto Glazed Donuts

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Keyword: Keto Donuts
Servings: 12 Donuts
Calories: 179kcal





  • Pre-heat oven to 350*F. (Since re-making these I've been baking them at 325*F and I prefer it! You just may need an extra minute or 2)
  • 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!



Ingredient Links:
  • Almond Flour  – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally).
  • Coconut Flour  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 Lakanto brand for both granulated monkfruit sweetener and powdered monkfruit 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.
  • 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.
  • Store these donuts in a container in the fridge for up to 3 days OR freeze in an airtight container once the glaze has hardened. Store between layers of wax paper to help prevent freezer burn.


Serving: 1donut | Fiber: 3g | Calories: 179kcal | Fat: 15g | Protein: 4.2g | Carbohydrates: 3g