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Donuts were never a food my parents had around the house growing up, but I’d happily eat donuts elsewhere whenever given the chance. Years later, when I started making low carb recipes, I felt like I was missing out on all those donuts at the office, so I created my own keto donuts with almond flour. And as I’ve tweaked the recipe over the years, they’ve only gotten better with time. If you miss them too, make these healthy sugar free donuts with me and you don’t have to anymore!
Why You Need My Keto Donut Recipe
- Soft and cake-like texture – Whether you call them “keto donuts” or “keto doughnuts”, these taste a lot like regular cake donuts. They’re moist, fluffy, and everything you want in a donut. Perfect with a keto coffee, creamy keto hot chocolate, or your fave keto drink from Starbucks!
- Multiple flavor options – The recipe card has the “powdered sugar” coated version I love the most, but you can switch it up with different flavors or glazes, too! See my variations below. 👇
- Quick to whip up – You might think making sugar free donuts would be a hassle, but they’re done in just 30 minutes. Including baking time!
- Very keto friendly – With just 3g net carbs each, these are easy to fit into your macros. They’re also gluten-free, with options for paleo or dairy-free.
Ingredients & Substitutions
Here I explain the best ingredients for my keto donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Gives these low carb donuts their perfect cakey texture. I use this brand because it’s super fine—most brands are too coarse (even ones labeled fine) and will leave your donuts gritty. Plus, it’s perfect for baking so many other goodies, like my keto cookies, almond flour bread, almond flour pancakes, and almond flour pie crust.
Can’t have almond flour?
If you need a nut-free option, sunflower seed flour will work. The flavor will be a little different and they might turn green, but it’s just a reaction with baking powder. Don’t use coconut flour, because it’s too drying.
- Sweeteners – I highly recommend Besti Monk Fruit Allulose Blend for the batter and Besti Powdered for the coating. This sweetener locks in moisture and has no aftertaste. Virtually every other brand of monk fruit and stevia contains drying erythritol. And unlike other sugar substitutes, it won’t crystallize. The closest alternative is plain allulose, but increase the amount to 1/3 cup.
- Unsalted butter – You can swap it with melted coconut oil for dairy-free or ghee for paleo.
- Keto Milk Of Your Choice – I use unsweetened almond milk, but coconut milk beverage or heavy cream diluted with water will work, too.
- Eggs – Flax eggs or other egg alternatives that are binding should work if you need a substitute.
- Baking Powder – To help your keto donuts rise. I like this non-GMO brand. Don’t mix it up with baking soda!
- Flavor Boosters – Cinnamon, vanilla extract, and sea salt.
Free Printable: Low Carb & Keto Food List
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How To Make Keto Donuts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
- Whisk the wet ingredients. In another bowl, whisk the melted butter, almond milk, eggs, and vanilla.
- Combine the wet and dry. Whisk until combined.
- Fill the pan. Scoop the batter evenly into your donut pan cavities. I love this pan because it never sticks and the lighter color doesn’t burn the outside. Fill each about 3/4 full.
- Bake until golden. Your healthy sugar free donuts are done when an inserted toothpick comes out clean. Cool completely in the pan before removing.
- Remove from the pan. Use a mini silicone spatula (I love these!) to loosen the edges, then gently twist to release the donuts from the pan.
- Add the coating. Pour powdered Besti in a shallow bowl and dip the keto donuts in, coating both sides.
My Recipe 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.
- I repeat: your almond flour needs to be super fine. Use this one to avoid a grainy texture.
- Your donut pan makes a difference. 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 pan I recommend — it released the donuts effortlessly and didn’t brown them too much.
- Grease the pan very well. Even with a great pan, this batter is sticky. Grease the cavities really well, especially around the edges.
- Transferring batter is so much easier if you pipe it in. Just snip the corner off a zip-top bag and squeeze it into the pan in circles.
- These keto donuts don’t rise as much as traditional ones. I recommend filling the cavities about 3/4 of the way. Too much, and you’ll get overflow; too little, and your donuts will be flat.
- Make sure they’re fully baked. The donuts should pull away from the pan and turn a deep golden brown underneath. Silicone pans will need about 5 extra minutes.
- Resist the urge to take them out right away. Let them cool completely in the pan, or they’ll crumble and stick.
- Remove carefully. Run a mini spatula around the edges and the hole first. If there’s any batter over the center, remove it before twisting as you lift the low carb donuts. If they don’t budge, they might need a little more baking time.
Recipe Variations
Just like regular donuts, you can dress up this keto donut recipe with different flavors and fun toppings!
Toppings:
- Glaze – Mix 1/4 cup powdered Besti, 1 tablespoon heavy cream (or coconut cream), and 1 teaspoon vanilla extract. Add more cream as needed for the consistency you want, then pour over the donuts.
- Chocolate Glaze – Whisk 1/4 cup powdered Besti, 1 tablespoon cocoa powder, 1 teaspoon vanilla, and 1 1/2 tablespoons water or cream. Dip the donuts for a rich, chocolaty finish!
- Sprinkles – Top glazed donuts with sugar free sprinkles for a fun, festive touch!
Flavors & Types:
- Apple – For a cozy fall vibe, swap the vanilla for apple extract and the cinnamon for apple pie spice.
- Blueberry – Fold in up to 1/2 cup of fresh or frozen blueberries before baking.
- Chocolate – If you want the donut itself to be chocolate, try my chocolate protein donuts or find classic keto chocolate donuts in my Wholesome Yum app.
- Donut Holes – Just use this batter in a donut hole pan! They’ll bake faster, so keep an eye on them.
- Pumpkin Spice – Use pumpkin pie spice instead of cinnamon and add 1/4 cup of canned pumpkin puree. Reduce the amounts of butter and milk to 2 tablespoons each. It’s like fall in every bite!
Prefer a pillowy, chewy keto donut recipe?
These are the best sugar free cake donuts I’ve ever had, but my Easy Keto Carboholics’ Cookbook has a pillowy, chewy version that reminds me of Krispy Kreme. I can’t decide which I like more. Try both and tell me your favorite!
Keto Donuts (Sugar Free & Easy)
By
These 30-minute keto donuts taste like regular cake donuts coated in powdered sugar. An easy, sugar free breakfast with just 2.8g net carbs!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 keto donut
- Tips: Check out my recipe tips above to to help you get the right texture in your keto donuts, prevent sticking or crumbling, and tricks for the batter.
- Flavors and glazes: See my recipe variations above to make apple, blueberry, chocolate, or pumpkin flavors, donut holes, or different topping options.
- Store: Keep in an airtight container for up to 2-3 days at room temp, or up to 1 week in the fridge.
- Freeze: Freeze on a lined sheet pan until solid, then transfer to a bag and store in the freezer for up to 6 months. I recommend freezing without the powdered coating and adding it fresh after thawing.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Donuts
846 Comments
Sheryl Granade
0I love these donuts and I made them in my silicone donut pan and OMG they just popped out!!!!
People at work love them too!
April
0These were tasty for our holiday weekend brunch. I sprayed my silicone donut pans with oil and baked them in two mini and 1 standard pan. When they came out they had a little oil on them and I dipped them in the sugar cinnamon mixture and it stuck! I also added a bit of salt to the cinnamon sugar mixture which resulted in a superb sweet salty taste!!
Julia
0Not a good recipe. They crumbled!
Michelle Huey
0Next time try adding 1/4 teaspoon of xanthan gum to the mix. It firmed mine up just fine!
Wholesome Yum
0Hi Julia, I’m sorry to hear that! Check my recipe tips in the post–using a silicone pan or under-baking are a few reasons why that might happen.
Rosanne
0What temperature are they baked at and are the pans greased?
Wholesome Yum L
0Hi Rosanne, yes, you have to grease the pan really well. They should be baked at 350 degrees F.
Vee
0I love these mini donuts! They’re so tasty and knowing they’re healthier is awesome.
I have an issue I need your help on though. When I made my first batch, they popped out of the pan really easily but the second and third time I made them, they keep sticking to the pan and pulling them out they would fall apart! I’ve tried baking them for a bit longer, letting them cool before removing them and even dusting them with a bit of flour and they still stuck like hell.
Any other tips I can try, please?! The only difference between the first time and the other times are that the eggs came straight from the fridge the second and third time. First time I used room temperature eggs.
Any help, please!
Wholesome Yum
0Hi Vee, have you tried brushing your pan with a little oil? That should help with sticking as well.
Mathilde
0Wow, these donuts are the best! I made them in my mini donut maker, baked 6 minutes, just perfect. Very easy to just keep nibbling away on, so in the freezer quickly before they are all gone and there’s nothing left for lunch boxes!
Joan
0Thank you so much for this recipe. I have made them twice & I will be making again. I never thought I would be able to eat donuts again.
Diane Matteson
0These were quick & easy to make & turned out perfect! Light & fluffy, just like the real deal. I will make these again for sure!
Syd
0Hi, these sound wonderful! Any ideas if this would work in an air fryer if I were to make donut holes?
Wholesome Yum
0That sounds amazing, Syd! I haven’t tried that, but you’ll probably need to adjust the cooking temperature and time. Let me know if it works!
Charlene T
0These were amazing! I threw in some cardamom into the batter and into the “sugar” mixture to some added spice.
Angie W.
0Thanks so much for the recipe! I was looking for a yummy treat since I’m on Keto and my father-in-law has gluten issues. They were so yummy and reminded me of the donuts we get at our local pumpkin patch. I used spray Pam for the donut pan and found the Wilton pan at AC Moore (a craft shop). Everything was delicious and came out great the first time! Thanks!! I wish I could post a picture.
Maria
0I’m having a hard time understanding how there’s only 5g of carbs in one donut when just the almond flour in itself is 9g in 1/4 cup (recipe calls for 1-cup) and not to mention the sugar on the recipe has 4g in 1-tsp.
How are you calculating your carbs? This doesn’t make any sense.
Maya | Wholesome Yum
0Hi Maria, We use nutrition info from the USDA. The almond flour we use has 6g total carbs per 1/4 cup (with 3g net carbs), and the recipe has no sugar.
Cat
0Can ghee be used instead of unsalted butter?
Maya | Wholesome Yum
0Hi Cat, Yes, that should work.
Pam
0These donuts were delicious! I’m not doing keto but I am watching my carbs. The only substitution I made was I used coconut sugar instead of alternative sweetener. I also omitted the extra sugar and butter on the top. That wasn’t necessary for me. I followed extra tips for this recipe to the letter and they came out great! About to make my second batch tomorrow. Totally yummy, guilt free goodness! Thanks!
Yvette
0Thank for this amazing recipe! I followed all of your tips and they came out perfect! Doughnuts are one of my favs but have stayed clear from them for many years. When I saw this recipe I couldn’t wait to try it!
De
0I have made these twice, I love the flavor, but they are not coming out of the pan. I have used this same pan for other donut recipes with no issues but these are sticking. Do you have any suggestions as to why?
Wholesome Yum L
0Hi De, you have to grease the pan really, really well for this recipe. Check the tips in the post for instructions on how to remove the donuts from the pan.
Kathe
0I made this recipe this morning. Donuts were delicious!! But when I entered info into the app CarbManager the carb values were much higher than recipe states. I followed the recipe to a tee, but did make some changes in the amount of butter I used. Why the difference?
Thank you
Wholesome Yum L
0Hi Kathe, we use the USDA Food Database to calculate nutrition because it is the most accurate source.
Naiya
0Can we use coconut milk instead of almond milk?
Maya | Wholesome Yum
0Hi Naiya, Yes, the thin kind labeled “coconut milk beverage” will work. Don’t use the thick kind in a can.
Ben
0Just not good. Sorry. The bread part is terrible.
Maya | Wholesome Yum
0Hi Ben, Sorry to hear that you didn’t like them. Did you have any trouble with the recipe or make any substitutions?
Danielle
0I made these 3 days ago for the first time .. now I’m about to make the 3rd batch, upon my husband’s request! My donut pan is packed away because we are moving, but I’ve just made them in a muffin pan!
Dorene
0Made these tonight and WOW!!!! I purchased the donut pans from your link (Amazon prime got it here quick!) and they were perfect! I want to make pumpkin donuts next time. Any suggestions as to how much pumpkin purée to add to this delicious recipe? Thank you!