Shop
My
Custom
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
Get It Now
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
-
In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
-
In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
-
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.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Keto Donuts
846 Comments
Everett
0I’m going to try this with a crumb topping! However, another blog said specifically to use silicone pans for keto donuts baked with almond flour because they stick more to metal pans, so I already went and got a silicone pan… great. I’ll try it anyway and hope for the best.
Shere
0I made sure batter was 3/4 full yet I had left over batter so I started another pan – so it filled a total of 10 donuts. I went 22 minutes – they looked toasty on top. It was difficult to get around the center nob and I intentionally buttered that good so I could but it wasn’t happening, so all but three broke. I also found that they didn’t rise and looked more like a bagel not a donut. so next time I will fill them to the top. I used butter for the pan, do you suggest something better? I did like the taste and they were very tender but a disaster to look at. I used the proper pan.
Wholesome Yum
0Hi Shere, some commenters have had better luck with cooking sprays to grease the pan (ideally made with avocado or coconut oil). I’m sorry to hear these broke for you — letting them cool in the pan first can help.
Jeff C
0I used shortening (Crisco), be generous with it, it is better than butter cause it has a higher burn point
Laura
0I love the taste of these, and my family begs for them on occasion, but unfortunately I’ve only been able to successfully make this recipe once. Every single other time I’ve made it, the donuts crumble upon being removed to the pan, and we wind up just sadly eating the crumbs. I initially thought my baking powder wasn’t fresh enough, but that doesn’t seem to be the problem. I saw in another comment that the recipe calls for “2 large egg” rather than eggs plural, and the instructions ask to mix in the “egg” (singular again). Am I maybe using one too many eggs? I fear I’ll have to find a new go-to donut recipe.
Wholesome Yum A
0Laura, I’m so sorry these weren’t working for you. The recipe card is automatically generated and doesn’t always make ingredients plural, but yes, you want to use 2 eggs here. See the video in the recipe card for a better visual. I do hope you try them again!
Marishannon
0These were easy and quick to put together and tasted yummy without any sort of topping. These definitely helped with my sweet baked good craving! I let them cool in the pan and had no trouble getting them out at all.
Kathalena
0Thank YOU!!!! I have several intolerances and have had to go Paleo and I LOVE all of your recipes!! Thank you so much for taking the time to create and share these recipes! This one is as amazing as the Blueberry Muffins!
Rachel G
0Hi! Id love to know how can the recipe be changed into a chocolate one? I mean, the donuts, not the coating.. TIA!
John M
0Just finished making a batch. Used a silicon mold and had absolutely no problems separating donuts from the mold after a few minutes cooling. Although I did flip the mold upside down right after I took out of oven. Love the recipe. Donuts tasted delicious!
Sierra
0Hello! I can’t wait to make these! One quick question, is the erythritol powdered or granulated? I never know!
Wholesome Yum
0Hi Sierra, it’s granulated unless otherwise noted.
Shannon
0Delicious flavor, but despite being a well greased pan (and the same pan recommended), I cannot get these out without them crumbling. Fortunately I also had slightly more batter than the pan would hold (filled to 3/4 per directions) so I put the extra into two stoneware ramekins and made mini muffins out of them. This was the trick because I was able to drizzle a glaze on top and eat with a spoon.
Ines Rodriguez
0Love this recipe, third time I made it, but this time I lower the sugar to 1/4 cup and I add 2 tablespoon of cocoa powder. I am a chocolate fan and this came perfect.
Kristy
0These were delicious! I followed your tips. They came out of the pan beautifully. I let them cool about 15 minutes in the pan. I think they were great even without the cinnamon “sugar” coating. I had to trim the holes since I filled the pan a little too much. My son and hubby snapped up the holes without the coating.
Robin
0I don’t have a donut pan, so I made muffins. They turned out great and it was a very easy recipe. Making them again this Sunday morning with my grandson.
TIna
0Just made this and used a mini muffin pan because I don’t have a donut pan. I love the recipe but not the topping. I really don’t like the “coolness” of the erythritol. I put 1/8th of a cup batter and baked at 350° for 23 minutes and they were perfect.
Ines Rodriguez
0Love this recipe. It is a keeper. Mine came out a little dark, maybe because of my cinnamon, but it tastes amazing. I wonder if I can omit the cinnamon?
Wholesome Yum
0They should still taste great without cinnamon, Ines!
Darla
0FYI…your ingredients say 2 eggs, but your instructions say “egg”.
Earnest A. Carter
0Several people asked about deep frying these…do you think it would work if you made these like a “funnel-cake?” I’m going to try out the doughnut recipe tomorrow night (waiting for the doughnut pans to arrive) and just wondered about the funnel-cake idea.
Wholesome Yum
0Hi Earnest, I don’t think the batter would lend well to funnel cake, but let me know if you try it!
Denise Clark
0First time making this recipe! Was the perfect amount of sweetness to end a meal with! My husband is diabetic and we have been following the keto diet keeping his sugar levels within normal range. He absolutely loved these and cant wait for me to try more. Thank you for helping us understand that just because you have to diet doesn’t mean you give up some of your favorites!
S. Mims
0I baked these until they were very dark. I didn’t top them with anything either. I did use them to make strawberry shortcake, topped them with strawberries and whipped cream. They were delicious! They’re almost like a spice cake. Will make again!
Brigitte
0I would like to make these in a mini cupcakemaker. How long do you think it would take in there?
Thank you for the help.
Wholesome Yum
0Hi Brigitte, another commenter who tried that cooked them for 15 minutes. I would check sooner than that to make sure they’re cooked through.
Emily
0Are these full-size donuts or mini ones
Maya | Wholesome Yum
0Hi Emily, The are full size.