Donuts were never a food we had around the house growing up. Even though my parents were far from low carb, they didn’t buy much that was processed. I would have happily eaten donuts elsewhere whenever given the chance, though. When I started trying to eat healthier years ago, I felt like I was missing out on donuts at the office, so I created this sugar-free keto donuts recipe with almond flour. It’s still one of my favorites, but I’ve improved it over the years. Whether you call them “keto donuts” or keto doughnuts”, these low carb almond flour donuts taste a lot like regular cake donuts. They make the perfect pairing with your favorite keto coffee or sugar-free hot chocolate!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto low carb donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
While the recipe below makes the best keto cake donuts I’ve ever had, I have a different recipe in my Easy Keto Carboholics’ Cookbook that makes more chewy, pillowy ones similar to Krispy Kreme donuts. Try both and let me know which you prefer! But there’s more to making excellent sugar-free donuts than the flour. The other important piece is the sweetener! Besti Monk Fruit Allulose Blend is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs.
Wholesome Yum Almond Flour – Almond flour donuts need the best almond flour! This one gives them the perfect cakey texture. Many other brands have a coarser consistency, leaving a gritty texture.
Besti Monk Fruit Allulose Blend – This sweetener locks in moisture and has no aftertaste. I previously used erythritol for this recipe, but Besti creates a much better result. It’s also different from other brands of monk fruit sweetener, as most use erythritol as a filler. Other sugar substitutes can work, but the donuts will be more dry. If you still want to use an alternative, check my sweetener conversion chart for exact amounts.Baking Powder – Use the freshest possible to help the almond flour rise better. Don’t confuse this with baking soda (which is not the same thing), or your donuts will be bitter.Cinnamon – For classic cake donut flavor.Sea Salt – Balances the sweet taste.Butter – Get an unsalted variety. You can also use melted coconut oil or ghee.Almond Milk – Use an unsweetened variety, or whatever keto milk substitute you prefer.Eggs – Use whole, large eggs. Although I have not tested substituting flax eggs with this recipe, they should work as well.Vanilla Extract – Use a high-quality extract for best flavor.Besti Powdered Monk Fruit Allulose Blend – For a classic sugar-free donut powdered coating! You can also use a different frosting or glaze if you prefer (see ideas below!).
How To Make Keto Donuts
This section shows how to make sugar-free donuts, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. If you have a nut allergy, you could try sunflower seed flour as a replacement in your low carb keto donut recipe. The flavor will be a little different and they might turn green, but don’t be alarmed: It’s just a reaction with baking powder. Your sugar-free donuts will still taste good. You cannot make these donuts with coconut flour, though. It absorbs too much moisture and is too dense on its own.
Sugar-Free Donut Variations
Just like regular donuts, you can dress this keto donut recipe with a tasty assortment of flavors and toppings! For the best flavor and texture for keto doughnuts, take note of these tried and true tips:
Use room temperature ingredients. Bring your eggs and almond milk to room temperature before you mix them with the melted butter, to avoid solidifying the butter when whisking them together. Use the right almond flour. Almond meal or coarse almond flour won’t bake light and fluffy donuts. You need a fine grind and blanched almond flour like this one. Choose the best donut pan. Lots of delish donuts didn’t make it when I tried using a silicone donut pan. Darker colored pans will bake more quickly and may burn the outside before the inside is done. This is the donut pan I recommend — it released the donuts effortlessly and didn’t brown them too much. Grease the pan very well. Even with the right pan, this sugar-free donut recipe uses a pretty sticky batter. Grease the pan well, especially on the sides and edges. For easy batter transfer, try piping. Transfer batter to a piping bag (or zip top bag), snip off one corner and squeeze batter into the donut pan cavities in a circular pattern. Fill the right amount. If you fill it too much, the batter will overflow. If you don’t put in enough, you’ll end up with flat donuts. Don’t underbake. The keto donuts actually pull away from the pan a little underneath when they are cooked through enough. This only happens when they are a fairly dark golden brown. Don’t be afraid to let them brown. If you use a silicone pan, you’ll probably need to increase the bake time by at least an additional 5 minutes. Use fresh baking powder. If your baking powder is old, the donuts will not rise well. Cool in the pan. Don’t take out the donuts right away! They will crumble and stick. Cool in the pan before attempting to remove them. Remove correctly. Batter will tend to stick around the area where the hole is, so run a mini silicone spatula around that area first. If there’s any batter over the center, remove that first to create the hole. Then, gently try to pry the donuts out around all the edges, and twist before removing. If it really doesn’t want to come out, you may need to bake for longer.
Toppings:
Glaze – Combine 1/4 cup powdered Besti, 1 tablespoon heavy cream (or coconut cream), and 1 teaspoon vanilla extract. Add more cream if needed until you get your desired consistency. Pour over low carb donuts.Chocolate Glaze – Whisk together 1/4 cup powdered Besti, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, and 1 1/2 tablespoons of water or cream. Dip the sugar-free donuts into the glaze.Chocolate – For chocolaty flavor, try this chocolate protein donut recipe, or find regular keto chocolate donuts in the Wholesome Yum app on iPhone or Android.Sprinkles – After glazing, top donuts with sugar-free sprinkles.
Flavors & Types:
Apple – Use apple extract instead of vanilla and trade cinnamon for apple pie spice.Blueberry – Fold up to 1/2 cup fresh or frozen blueberries into the donut batter before baking.Donut holes – Prepare batter as usual and cook in a donut hole pan. (You will likely need less cook time.)Pumpkin spice – Substitute homemade pumpkin pie spice instead of cinnamon, and substitute equal parts of canned pumpkin puree instead of butter.
How to Store Keto Donuts
Store: Keep keto donuts in an airtight container at room temperature for up to 4 days. Place in the refrigerator to extend storage time to about 1 week.Freeze: Freeze donuts on a lined sheet pan until solid, then transfer them to a zip lock bag. They’ll be good up to 6 months in the freezer. Thaw overnight or in the microwave at low power. If possible, freeze without the powdered coating and add it fresh.
More Low Carb Desserts With Almond Flour
Find out how good almond flour can be in these recipes, or explore my entire collection of keto dessert recipes here or almond flour recipes here! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
