Keto Donuts with Vanilla or Chocolate Glaze
These light and fluffy homemade keto donuts are everything you need to satisfy your donut cravings, without any of the sugar you’d find in traditional donuts. Made with a handful of pantry staple ingredients and baked, not fried, these babies clock in at only 1g net carbs per donut – and that includes the glaze!
🍩 What Makes This Recipe So Good
- This simple recipe for keto donuts couldn’t be more amazing. Seriously. The actual donuts are made using just 7 ingredients, all of which you probably have in your keto pantry right now. Talk about super easy to make! Even better than that, though? You’ll end up with light, fluffy, perfect keto cake donuts that are baked, not deep fried, and only have 1g net carb per donut.
- We included quick recipes for both vanilla and chocolate donut glazes, but you could absolutely adapt this recipe to make any flavor donuts you like! Fold blueberries into your batter. Swap out the vanilla extract for apple or banana extract and add a little cinnamon and Brown Swerve. Use pumpkin pie spice in the donuts or in the vanilla glaze. Try a little maple-flavored keto sweetener in the glaze and sprinkle crumbled bacon on top. You could even do simple powdered keto donuts or cinnamon “sugar” donuts. Just dust the baked donuts with Confectioners Swerve or a mixture of cinnamon and Brown Swerve.
👩🏼🍳 Chef’s Tips
- I really recommend using a scoop with a release handle (like a cookie scoop) or even piping the doughnut batter into the pan cavities. You need to be careful not to overfill the donut molds or they’ll bake over the hole in the center. If you don’t fill them enough, though, you won’t get that perfect donut shape.
- The keto donuts will keep baking as they cool in the pan, so take them out of the oven when they’re slightly underdone. If you wait until they’re fully baked, they’ll end up overdone and dry once they’re cooled and ready to eat.
- Don’t overmix your batter! These are cake-style donuts, sure. That doesn’t mean you want them to be dense or heavy, which is exactly what will happen if you overmix.
More Keto Recipes We Can’t Get Enough Of
- Keto Mac and Cheese
- Keto Quiche (with a Keto Crust!)
- Creamy Keto Taco Soup
- Perfect Keto Charcuterie Board
- Keto Cookie Dough
- Chick-Fil-A Style Keto Chicken Nuggets (With Keto Chick-Fil-A Sauce)
Keto Donuts with Vanilla or Chocolate Glaze
For the Keto Donuts
- 2 cups almond flour
- ½ cup granular Swerve or granulated keto sweetener of choice
- 1 teaspoon fresh baking powder
- ¼ teaspoon table salt
- 2 large eggs at room temperature
- ¼ cup melted butter
- ½ teaspoon pure vanilla extract
For the Vanilla Glaze
- 1 cup Swerve Confectioners or powdered keto sweetener of choice
- 2-3 tablespoons whole milk or keto-friendly milk of choice, at room temperature
- ¼ teaspoon pure vanilla extract
For the Chocolate Glaze
- 1 cup keto chocolate chips Lily's, ChocZero, etc.
- 1 teaspoon refined coconut oil
- Donut pan
- spray cooking oil or butter, to grease donut pan
- Flour sifter
- Large mixing bowl
- 2 whisks
- Cookie scoop or measuring cup (¼ cup)
- Wire cooling rack
- Medium mixing bowl
- Microwave safe bowl for chocolate glaze
- Parchment Paper optional
For the Keto Donuts
- Preheat oven to 350° Fahrenheit. Adjust oven racks as needed so donuts bake in center of oven. Grease donut pan with cooking spray or butter, making sure to coat sides and edges well. Set pan aside.
- Add almond flour, granular Swerve, baking powder, and salt to large mixing bowl. Whisk until dry ingredients are well-blended.
- Crack eggs directly into mixing bowl with dry ingredients, then add melted butter, whole milk, and vanilla extract. Whisk until ingredients are fully combined and donut batter forms.
- Pour or scoop approximately ¼ cup of donut batter into each cavity of grease donut pan, being careful not to overfill cavities.
- Place filled donut pan in preheated oven. Bake 10 minutes, then begin checking doneness of donuts. Continue baking, checking every few minutes, until donuts are deep golden-brown in color.
- Once donuts are ready, carefully remove donut pan from oven and set aside. Let donuts cool in pan 10 minutes.
- After 10 minutes, run butter knife around inner and outer edges of donuts as needed, then carefully remove donuts from pan and transfer to wire cooling rack. Let donuts cool completely. While donuts cool, prepare vanilla or chocolate glaze (or both).
For the Vanilla or Chocolate Glaze
- For vanilla glaze, add all ingredients to medium mixing bowl. Whisk well until ingredients are fully combined and glaze is smooth.
- For chocolate glaze, add chocolate chips and coconut oil to medium microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring well between each burst, until chocolate is almost completely melted. Remove bowl from microwave and stir until chocolate is melted and ingredients are fully incorporated.
- To glaze donuts, simply turn donuts over and dip, top down, into glaze, covering donut only halfway. Lift donut out of glaze and hold upside down over bowl, letting any excess glaze drip back into bowl. Return donut to cooling rack and let glaze set 5 to 10 minutes. Repeat until all donuts have been glazed.
- Once glaze is fully set, serve donuts or transfer donuts to airtight container until ready to serve.
- For the glazes, you may need to mix additional vanilla glaze or melt the chocolate glaze again depending on how much glaze you use per donut and how quickly you glaze the donuts.
- The donuts must be at room temperature when you glaze them. If they’re hot, the glaze will melt off. If they’re cold, the glaze will seize and won’t stick properly.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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