Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Sugar-Free Keto Donut Recipe
- Ingredients & Substitutions
- How To Make Keto Donuts
- Tips For The Best Keto Donuts
- Sugar-Free Donut Variations
- How to Store Keto Donuts
- More Low Carb Desserts With Almond Flour
- Recommended Tools
- Keto Donuts (Sugar-Free & Easy!) Recipe card
- Recipe Reviews
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 a keto coffee, creamy sugar-free hot chocolate, or your fave keto drink from Starbucks!
Why You’ll Love This Sugar-Free Keto Donut Recipe
- Nutty cinnamon sugar flavor
- Delicate, cake-like texture
- Sugar-free “powdered sugar” coating
- Ready in 30 minutes
- Gluten-free, keto-friendly, and sugar-free, with dairy-free and paleo options
- 3g net carbs each
- Plenty of flavor and topping options
Of all the low carb flours, Wholesome Yum Super Fine Blanched Almond Flour is definitely my favorite. It has the finest grind out there, for the best taste and texture in your baked goods. It makes great pancakes (either my favorite keto pancakes blended with coconut flour, or just almond flour pancakes), almond flour pie crusts, buttery keto cookies, almond flour bread, and more. So, it’s no surprise that almond flour donuts are also delicious!
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.
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.
- 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.
Can’t Have Almond Flour?
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.
- 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. You could also try other egg alternatives.
- 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.
- Combine dry ingredients. In a large mixing bowl, mix together almond flour, Besti, baking powder, cinnamon, and sea salt.
- Mix wet ingredients. In a separate bowl, whisk together melted butter, almond milk, eggs, and vanilla extract.
- Combine. Gently whisk the wet ingredients into the dry ingredients.
- Transfer. Evenly divide the doughnut batter between your donut pan cavities (this donut pan is the perfect size and doesn’t stick), filling them 3/4 of the way.
- Bake. Sugar-free donuts are finished when golden brown and an inserted toothpick comes out clean. Cool completely in the pan.
- Remove. Run a mini silicone spatula (these work great) along edges of donut pan. Twist and release.
- Powder. Pour powdered Besti into a shallow bowl and gently dip the donuts into the sweetener to coat.
Tips For The Best Keto Donuts
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.
Sugar-Free Donut Variations
Just like regular donuts, you can dress this keto donut recipe with a tasty assortment of flavors and toppings!
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.
Want a keto donut recipe that is more pillowy and chewy?
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!
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!
Recommended Tools
- Glass Mixing Bowls – Perfect for mixing wet and dry ingredients.
- Donut Pan – This is the one I tested the recipe in, and it doesn’t stick. A silicone one did when I tried, and a darker pan browned too much, so avoid those. If you’re buying one, get this one!
- Mini Silicone Spatulas – Super helpful for removing donuts from the pan, without scratching.
Keto Donuts (Sugar-Free & Easy!)
This sugar-free keto donuts recipe with almond flour is so easy! They taste like regular powdered cake donuts, but with just 2.8g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
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In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
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In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
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Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 15 minutes (longer for a silicone pan, possibly less time if your pan is dark – but this lighter nonstick pan works best), until golden brown.
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Cool completely in the pan. Run a mini silicone spatula along the edges of the donuts (a knife also works, but may scratch your pan), then twist and gently release.
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Pour Besti Powdered into a small, shallow bowl. Press both sides of the donuts into the powder to coat. (You can also use a different frosting or glaze if you prefer.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 keto donut
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
805 Comments
Kathy Pratt
0Hey there! Tried these today and they are awesome. I did change a couple of things…I used Fairlife Milk instead of Almond milk and used real sugar instead of a sweetener. The crazy thing is…I ran the ingredients through my recipe calculator and with my ingredients there is 11.6 carbs per donut (and I got 8 instead of 6) and with your ingredients, there were just over 13 carbs. This confused me. Whatever the carb count, they are great!
Maya | Wholesome Yum
0Hi Kathy, I’m so glad you liked the donuts! I think the difference in carb count is because calculators don’t recognize that erythritol should be excluded from the carb count.
Theresa
0Made these last night they were amazing. I accidentally left out the almond milk but it didn’t matter! Still great. Thank you for helping make low carb fun and delicious!
Maya | Wholesome Yum
0I am so happy you liked the donuts, Theresa! Have a great day!
Mark
0Can I use coconut flour instead of almond?
Maya | Wholesome Yum
0Hi Mark, No, sorry, they are not interchangeable. They interact with other ingredients very differently.
Amber
0I just made these and they were amazing! Very light and airy…they reminded me of the texture of a churro! I used the same donut pans as you and followed the ingredient list for 6 donuts, but came out with 9! Can’t wait to make these again and experiment with different topping variations!
Maya | Wholesome Yum
0That’s fantastic, Amber! Have some fun and get creative next time!
Tracey
0The donuts are definitely a big success, very easy to make. Great recipe. Thank you Maya.
Maya | Wholesome Yum
0Thank you, Tracey!
Tammy
0How do you get 3g net carbs? Every recipe importer (MFP & Chronometer) and they are telling me 19.1 total carbs with 2.2g dietary fiber = a whopping 16.9g carb!! HELP!! These were great but not good enough to use all my carbs for the day.
Tammyz
0The net carbs were per serving, not for total recipe. 🙁
Maya | Wholesome Yum
0Hi Tammy, The difference is probably due to the sweetener. Most calculators do not exclude erythritol as they should, since it does not get metabolized.
Gizelle
0Thank you so much for everything. Awesome site, awesome recipes, great information, love you!!!! Haven’t made anything I didn’t like.
Maya | Wholesome Yum
0Thank you, Gizelle! That means a lot!
Julie
0Why do I get a higher carb count when I plug the recipe in my logging app? I tried 2 different apps and still get the higher carb count, plus I made 8 donuts rather than 6.
Maya | Wholesome Yum
0Hi Julie, It’s probably because of the sweetener. Most apps do not exclude erythritol from carb counts, even though they should because it does not get metabolized.
Ashley
0You nailed this recipe! My non-keto boyfriend thought the the texture and flavor were spit on. I ate mine without a glaze, but made a peanut butter one for him. (2t PB and a tiny bit of coconut oil. Microwave for ten seconds, mix in some powdered swerve, then drizzle on.)
Maya | Wholesome Yum
0Thank you, Ashley! That peanut butter drizzle sounds amazing!
Melissa
0Thank you for sharing this! Accidentally, I used almond extract instead of vanilla & they taste so good! Also, I used mini bundt cake pans & they came out perfect. Thanks again.
Maya | Wholesome Yum
0Thank you, Melissa! I’m glad the extract mix-up worked out.
Christilyn
0Can this recipe make a cake?
Maya | Wholesome Yum
0Hi Christilyn, I haven’t tried it but it would probably work. Baking time will probably vary. Let me know how it turns out if you try it!
Melissa England
0I work at a chiropractic clinic and once a month we make a recipe to share with our patients to show them that good food tastes good. Everyone loved them! I used monk fruit instead of the erythritol. Absolutely delicious!
Maya | Wholesome Yum
0Thank you, Melissa!
Fabyenn
0Hi,
I just made those ones this morning, YUM-MY! I had a hard time stopping at 3, lol. I replaced half the almond flour by barley flour and substituted the sweetener by fructose and it still worked.
Maya | Wholesome Yum
0Thank you!
Lisa
0Since I don’t have almond flour you had suggested above to use ground sunflower seeds. Do they change the taste a lot? Would it be the same measurement as the almond flour?
Maya | Wholesome Yum
0Hi Lisa, The taste would be somewhat similar but you’d be able to taste the flavor of sunflower seeds. The measurement would be the same as almond flour.
Nicole
0Hi Maya,
I really enjoy your recipes and make them quite often. Thanks for sharing!
Maya | Wholesome Yum
0Thank you, Nicole!
Robin Taylor
0Can you use coconut milk instead of almond?
Maya | Wholesome Yum
0Hi Robin, I haven’t tried that yet but it would probably work. Let me know how it goes if you do!
Barb
0I just made these and followed the advice of another comment. I added a scoop of vanilla whey protein and a scoop of sour cream. I did not have a donut pan so used my regular sized muffin tins. I buttered the tins very generously. I filled half full and it made 10. I shortened the baking time to 13 minutes which was perfect. I made a glaze of heavy whipping cream and powdered swerve for half and the cinnamon sugar combination for the other half. They are fabulous!
Maya | Wholesome Yum
0Thank you, Barb!
Anna Sparks
0I wonder if I could substitute almond flour for coconut flour? I’m fresh out and where I live it’s so much.
Maya | Wholesome Yum
0Hi Anna, Unfortunately not. They behave very differently in baking. You may be able to use ground sunflower seeds in a pinch, but I think they are best with almond flour.
Elisa Maria Hebert
0I made these this morning during a baking frenzy. I wondered if they could be tweaked into pumpkin or apple cider cake donuts. I have been eating low carb for a few years but until recently hadn’t done much low carb baking. I tried one warm and it is indeed enough to satisfy the taste buds of a life long cake donut aficionado.
Thank you for sharing.
Maya | Wholesome Yum
0Thank you, Elisa! I’m glad you liked them!
Jan qing
0I’m unhappy because mine were runny, and they overflowed and flattened in the pan. They were not cooked, and were very clumpy. This recipe really disappointed me and I hope I help someone by saying this. Maya, do you have any tips for this problem?
Maya | Wholesome Yum
0Hi Jan, Sorry they didn’t work for you. It’s hard to say what happened without being in the kitchen with you. Did you use exactly the same ingredients and amounts? Also, if they were not cooked, then they probably needed to be in the oven for longer. If they were clumpy, it’s also possible that the almond flour wasn’t fine blanched (it needs to be) or the batter wasn’t mixed well enough. Hope this helps.
Mandi
0Mine didn’t come out the best either. I won’t give up though. I’ll try again.
I used a silicone donut pan but did cook them on a cookie sheet so maybe that was part of it. I cooked for 20 minutes and they still didn’t seem done and were super crumbly.
Maya | Wholesome Yum
0Hi Mandi, I updated the cooking time a bit and put a bunch of tips in the post, too. Hope those are helpful! I recommend trying with a non-silicone pan.
LaDinna Lear
0This is a great recipe! To make double chocolate chip donuts from this recipe , just omit the cinnamon and add in 1TBS espresso powder, 2 TBS Dutch cocoa powder, and 1/3 Lily’s sugar-free chocolate chips. For the coating on the double chocolate, just brush with butter and press into Sukrin Gold brown sugar replacement. These are fabulous!
Maya | Wholesome Yum
0Wow! That sounds amazing, I’m definitely trying this.
Orna
0Omg these are amazing! I never comment anywhere but this time I had to. ☺ Thanks so much.
Maya | Wholesome Yum
0Thank you, Orna!
Linda
0I’m going to try these today! I assume from reading the other comments that I could sub watered down HWC for the almond milk?
Maya | Wholesome Yum
0Yes, you can. Hope you like them!
Laura
0Hi, I am making these today! I’ve been experimenting with gelatin in baking lately and find that it adds a certain chewy/moist quality. Do you think this could work in these donuts, to add a tablespoon of beef gelatin?
Maya | Wholesome Yum
0Thank you, Laura! I haven’t tried that, but sounds like it could work. Let me know how it goes!
Robynn Bryar
0Has anyone made these with regular milk?
Maya | Wholesome Yum
0Hi Robynn, Regular milk should work fine, but would add carbs.
Tina
0What about heavy cream?
Maya | Wholesome Yum
0Hi Tina, I haven’t tried that but in theory it should work. The consistency might be slightly different.
Brenda
0Just made these and they were very good! I accidentally forgot the almond milk but they were still good. Will try again with the milk next time 😉
Maya | Wholesome Yum
0I’m glad they turned out to your liking even without the milk! Hopefully they’re even better next time. 🙂
Darcy
0Thank you for this recipe. I hope to try it soon with a few tweaks. I lost my original recipe and wanted one fitted to the 6 cavity donut pan like my old one was. I can’t stand erythritol and am still experimenting with various sweeteners.
Maya | Wholesome Yum
0Thank you, Darcy! Here’s a link to my sweeteners guide which you may find helpful if you find something you like: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Bridget
0Hello! So I love the flavor of these donuts. However I had a major issue with sticking. I used the same pans as you and greased them with Crisco. The only thing different in the recipe that I did was use heavy whipping cream instead of almond milk. They also boiled over and were flat. Appreciate any tips!
Maya | Wholesome Yum
0Hi Bridget, It’s possible that the donuts needed to be baked a little longer and this could have caused the sticking.
Cathriona
0Can you sub almond flour for blended oats or oat bran? Can you use powdered sweetener? Thank you.
Maya | Wholesome Yum
0Hi Cathriona, I haven’t tried it with oats or oat bran. Powdered sweetener should work fine!
Kristen
0Made these donuts this morning, and they are delicious. The simplest and one of the best low carb donut recipes that I have tried. I did add a scoop of whey protein powder for structure, and that worked great. I used Swerve in the donuts and a small amount of Truvia (which contains a little sugar–but okay in this tiny amount per donut) for the topping. I got 8 donuts out of the recipe, but I think I actually could’ve gotten 10. I have two 6-cavity nonstick Wilton donut pans like the ones pictured in your link. Great recipe, Maya. Thanks!
Maya | Wholesome Yum
0Thank you, Kristen! I’m glad you liked the recipe!
MJ
0Hi! My donuts are in the oven right now, but they are spreading too much & not rising. Almost running off the donut pan. I only filled them 3/4 full as you show in the video. I doubled the recipe using the above calculator. I know I followed it exactly. Any idea of what I did wrong? The batter tasted yummy and so did the finished product, the donuts just weren’t as pretty as yours.
Maya | Wholesome Yum
0Sorry you had an issue with spreading and not enough rising. Even though these don’t rise as much as traditional wheat flour donuts, they should rise a little. I’ve never had this issue so it’s hard to tell what the cause might be without being in the kitchen with you. Was your baking powder fresh? I’m glad they were still yummy!
MJ
0Thanks for your quick reply. Yes, BP is fresh. My batter wasn’t runny either. In fact I was going to add some more liquid but decided to leave as it was. The only other thing it could have been is that I live at 5100′ elevation and it was cold and snowing the day I made them. I am going to make them again and see what happens. I am not giving up! 🙂
Maya | Wholesome Yum
0Yes, the elevation might be the difference! Unfortunately I don’t have the opportunity to test at different elevations but that does affect baking. Let us know if you find a way that works better at high elevations! You may need to adjust the oven temperature, baking time, and/or amount of baking powder.
Martha
0I wonder how many mini donuts this recipe will make.
Maya | Wholesome Yum
0Hi Martha, I don’t have a mini donut pan so haven’t tried that. It will work but you’ll need to reduce the cooking time. Let me know how many you get if you try it!
Marianna
0Wow. Just wow! These are awesome. I made them dairy-free by using ghee and almond milk. I also used pure monk fruit sweetener… 1/8 of a teaspoon… And didn’t dust them in sweetener/cinnamon. I thought the sweetener was the perfect amount. My daughter wouldn’t mind a little more but still loved them. I have the Bellemain nonstick donut pan (Amazon). Forgot to grease it, but they popped right out.
Paula
0I’ve made these twice now and found that they’re just not rising in my donut pan. Not sure why because I have fresh baking powder. Any suggestions?
Maya | Wholesome Yum
0Hi Paula, Almond flour doesn’t rise as much as wheat flour, so you need to fill the donut cavities at least 3/4 of the way. Other than that, it’s hard to say what else is going on without being in the kitchen with you. Mixing the batter more to create more air may also help.
Kay
0I also had this problem. They completely flattened out and I had to dig them out of the pan. Subbed heavy whipping cream for almond milk and xylitol for the sweetener, but otherwise followed the recipe to the letter. The outcome tasted great but had to be eaten with a spoon. Next time I’ll try muffins or even a loaf. The flavor was wonderful.
Bev Daly
0These look SO yummy. Could I use stevia in place of the erythritol?
Maya | Wholesome Yum
0Thank you, Bev. It depends on the brand of stevia. Pure stevia powder or liquid is too concentrated and doesn’t have the volume needed. You need something granulated that will have the same volume as the sweetener used in the recipe.
Tracey
0If I use Swerve and not erythritol, will it come out the same? I have Swerve on hand but will have to order online, the erythritol.
Maya | Wholesome Yum
0Hi Tracey, Yes, pretty much. Use slightly scant measurements since Swerve is just slightly sweeter than pure erythritol.
Suzie
0Any other sweetener substitutes? Coconut sugar?
Maya | Wholesome Yum
0Hi Suzie, Yes, coconut sugar would work but would not be low carb.
Rachel Loth
0These were AMAZING!!!!! Thank you!
Maya | Wholesome Yum
0Thank you, Rachel!
Meredith
0I don’t have a donut pan – will they work in a muffin pan?
Maya | Wholesome Yum
0Hi Meredith, I haven’t tried that yet but it might work. Let me know how it goes if you try it!
Anna
0I made them in a muffin pan and they were amazing!
Maya | Wholesome Yum
0That’s awesome, I’m glad that worked for you!
Corinne
0I don’t have a donut pan either. Great to know they could be made in a muffin pan. Did you change the cooking time?
Wenda Cannedy
0Omg! I just made these and were so good. I have a question. I had a pan that makes 12 donuts and it made like 24 donuts. Is your nutritional info based on 6 donuts?
Maya | Wholesome Yum
0Thank you, Wenda! Yes, the nutrition info is based on 6 donuts. If you keep the ingredients the same but make more (smaller) donuts out of them, the macronutrients per donut would be lower. If you just multiply the ingredients by 4 to make 24 donuts that are the same size as mine (increase the # of servings on the recipe card to 24), then the nutrition info per donut would stay the same.
Megan
0I made these. My batter wasn’t running like the video and I followed the recipe perfectly. My batter was super sticky. I baked them and they turned out good, but super dry. What did I do wrong?
Maya | Wholesome Yum
0Hi Megan, My batter is pretty sticky, too, which is fine. You can add a little more almond milk if it’s very thick. Other than that, if they are dry they were probably in the oven too long. Try reducing the baking time a bit next time. The last step of dipping in butter for the cinnamon coating should also help with dryness. I hope you’ll try them again!
Zainab Wajih
0OMG OMG OMG I am in love. I just made these, hands down the best keto dessert I have had so far. Thank you!
Maya | Wholesome Yum
0Thank you, Zainab! I’m glad you liked the donuts!
Rachel
0Mine had a tiny layer of egg on the bottom and were super sticky. How do I get rid of the layer of egg? And do I need to cook them longer?
Maya | Wholesome Yum
0Hi Rachel, I’ve never had that happen. Most likely the batter wasn’t mixed well enough – you shouldn’t have any egg separate from the rest of the batter. It’s normal for the batter to be sticky, though.
Martha
0It doesn’t seem correct on fat grams of 25, anyone agree?
Maya | Wholesome Yum
0Hi Martha, You are welcome to enter your ingredients into an online calculator. Based on the ingredients on the recipe card the nutrition info is correct.
Kristen
0Made these yesterday. I added 1 scoop of Isopure zero vanilla and 1 scoop of sour cream.
It made 24 mini donuts in 9-10 minutes.
One tip, let the batter rest for 10 minutes. Found they popped right out of the pan versus the non-rested batch that stuck. Oh also added a smidge of fresh nutmeg. Isopure gave a nice texture, not crumbly.
Keeping this recipe for sure! Thank you.
Maya | Wholesome Yum
0I definitely want to try this! I bet they were amazing.
Robynn Bryar
0What do you mean you let the BATTER rest? Do you mean the WET BATTER ingredients before you popped them into the pan to cook? Or do you mean you let the BATCH of cooked donuts rest before you took them out of the pan? I am making these now but I would love clarification to mark on my notes for next time.
Bree
0Let the uncooked mix rest 10 to 15 minutes gives them a more fluffy texture, then be sure to rest the baked donuts in the pan for 2 minutes and they should come out perfect! Happy baking.
Letitia
0Hi ! I was wondering how it will work with coconut oil instead of butter, for a dairy free version? Any experience?
Maya | Wholesome Yum
0Hi Letitia, Coconut oil should work fine! You’ll probably be able to taste the flavor, so as long as you don’t mind that, they will be close to the same. If it’s the milk solids in the butter that are the issue, you may also want to try ghee.
Letitia
0Thank you so much! They turned out perfectly ..I doubled the recipe! 🙂
Maya | Wholesome Yum
0You’re welcome!
Tina
0Also doing a coconut coating would probably make for a doubly good coconut donut.
Lisa
0If I were to use Sukrin erythritol, do I use Sukrin:1?
Maya | Wholesome Yum
0Hi Lisa, I used straight erythritol for this recipe, so the Sukrin brand of that would be “Sukrin Granulated Sugar” (it’s not actually sugar). You can use Sukrin:1 as well, you just might need very slightly less sweetener since Sukrin:1 has stevia in it and is a little more sweet.
Diana
0Hi there! This looks like a totally doable thing to do. Do you think it will work as a glazed donut? If so, what would be the ration? I know they have powdered Erythritol, I just have never used it. I’m a low carb-sugar free newbie lol.
Maya | Wholesome Yum
0Thank you, Diana! Yes, I think these would be delicious glazed! You can make a glaze by mixing powdered erythritol with a little heavy cream, almond milk, or even water until you get your desired consistency. You can get powdered erythritol here.
Melissa L Warren
0I was just wondering how you store these? Do they have to be stored in the fridge?
Maya | Wholesome Yum
0Hi Melissa, No, but they’ll last longer if you do. I like to reheat them if I take them from the fridge.
Jillian
0Made them them this morning… they are good . Used ghee to butter my new nonstick donut pan and they still stuck and several crumbled. That was disappointing. Maybe I will make them in the muffin pans with papers after this. I rolled them in maple sugar, that was nice.
Maya | Wholesome Yum
0Thank you, Jillian! Sorry that you had an issue with sticking. I use this pan and they slid out effortlessly for me. I did grease the pan before adding the batter. Could that have been the issue? Or, maybe they needed to be cooked a little longer? Letting them cool in the pan a bit before removing also helps. I’m sure they’d be delicious in muffin pans, too. I’m glad you still liked them!
Laura
0Our local donut shop that makes potato donuts, has an amazing Cheddar and Bacon donut. Its a stuffed donut and it’s delicious. Do you think your batter would hold up so I could make them using your batter?
Maya | Wholesome Yum
0Hi Laura, How interesting – I’ve never heard of these types of donuts. I haven’t tried stuffing these so not sure if it would work, but let me know how it goes if you try!
Diane
0Donuts made with potato. Are you familiar with fastnachts? I would love to make a low carb fastnacht donut!
Gaye Miller
0These were SO GOOD! I’ve had a few low carb baking fails, so I’m always leery of trying “another” new recipe. These definitely WERE NOT a fail. I did add a pinch of nutmeg. My pan may not be as deep as yours – I got TEN donuts. In addition, I used the last of my Swerve for the mix, so used powdered Swerve and cinnamon and just sifted the mix over the top and bottom of the donuts. Thank you so much!
Maya | Wholesome Yum
0Thank you!! I’m so glad you liked them. You’re right, my donut pan is on the larger side, so the recipe may make more donuts if you have a smaller one. Great idea to use powdered Swerve for the coating – I need to try that!