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Free Printable: Low Carb & Keto Food List
Get It NowDonuts 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.
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)
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!
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Instructions
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 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.
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
844 Comments
Kora
0Can coconut flour be substituted for the almond flour?
Maya | Wholesome Yum
0Hi Kora, No, unfortunately they are completely different. You’d need to make multiple other changes to the recipe.
Michele Horn
0Wondering if a high protein powder could be added. I’ve had sleeve surgery and these would be great to have if they were 20g protein or more!
Maya | Wholesome Yum
0Hi Michele! You can add a protein powder or collagen powder to add protein. I wouldn’t add too much so that the consistency doesn’t change much. Come back and let me know how you liked them!
John
0Would these fry well if formed into donut holes?
Maya | Wholesome Yum
0Hi John, I haven’t tried it but think the batter might be too runny to hold up as donut holes without a mold. Let us know how it goes if you try!
NANCY
0Five stars! It is a gorgeous, white-out snow day here today…perfect morning for a donut and a steaming cup of coffee. Low carb? No problem. These were awesome and satisfied keto and non keto people around the table. Perfect texture, taste and presentation. Thank you!
Maya | Wholesome Yum
0Hi Nancy! I am so happy you liked them! What could be better than a homemade donut and coffee?
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.
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.
Tammyz
0The net carbs were per serving, not for total recipe. 🙁
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?
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.
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.
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!
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?
Maya | Wholesome Yum
0That’s awesome, I’m glad that worked for you!
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.
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.
Maya | Wholesome Yum
0I definitely want to try this! I bet they were amazing.
Letitia
0Hi ! I was wondering how it will work with coconut oil instead of butter, for a dairy free version? Any experience?
Tina
0Also doing a coconut coating would probably make for a doubly good coconut donut.
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!
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.