Free Printable: Low Carb & Keto Food List
Get It NowDonuts 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. 🙂
803 Comments
Gaye Miller
0Made these for the second time today. I doubled the recipe and had enough batter for 12 donuts plus 4 muffins. Which means less carbs per serving. ☺YAY! I LOVE this recipe. Besides the cinnamon/sugar topping they are great with a dab of cream cheese or whipped topping. I will store several in the freezer and add topping when I eat them. Thank you!
Maya | Wholesome Yum
0I am so happy you liked the donuts, Gaye! Please come back soon!
Kaity
0This recipe was a complete disaster for me. I decided to double it to get a dozen donuts and followed the recipe exactly. My “dough” was bubbly and foamy and almost had a cream of tartar like taste. During baking, the donuts spilled over the top of the donut pan and made flat cookies on top. I baked it extra long to try to avoid the crumbling but there was no way to get the “donuts” out of the pan. The flat cookie part broke off and I had to scoop the insides out with a spoon. Not sure what I’m going to do with a large bowl of crumbs now. Bummer!
Maya | Wholesome Yum
0Hi Kaity, Sorry you had issues with it. Did you check the tips in the post above the recipe card? I specifically have info addressing the donuts spilling over the top as well as the crumbling issue. For what it’s worth, you can still use the “crumbs” to make a parfait with whipped cream and berries, or as a crumble topping for muffins.
Becky tejkl
0I don’t have a donut pan so I made them into muffins. They were so good. I will be making these again.
Maya | Wholesome Yum
0Thank you so much, Becky! Agree they make great muffins, too.
Julia
0Will these be okay in the freezer by chance to be reheated?
Maya | Wholesome Yum
0Hi Julia, Yes, you can freeze them. You might want to add the coating fresh, though.
Holly
0Hey! These look amazing and I’m definitely going to try them. Right now, I only have sugar free macadamia nut milk on hand, no almond milk. How important do you think the almond milk is? Or is it really just an issue of needing a liquid for the recipe? Or I could also use heavy cream to sub in for the almond milk. Which do you think would work better? Thanks for this recipe, can’t wait to try!
Maya | Wholesome Yum
0Hi Holly, I think the macadamia nut milk should work fine. Heavy cream might also be ok, but haven’t tried. The nut milk would probably be a closer substitute.
Bobbi Convery
0I have made these twice in the last two weeks. I made donut holes because I don’t have a donut pan, and they came out beautifully. It is a very easy recipe to make, too. My husband and I enjoyed them very much. Thank you for a great recipe!
Maya | Wholesome Yum
0Thank you so much, Bobbi! Donut holes sound great, too.
Nancy
0I haven’t made these yet, but they sound delicious! I don’t have a donut pan and was wondering how I could make donut holes? I’m not sure how liquidy the batter is. Thanks!
Maya | Wholesome Yum
0Hi Nancy, The batter is fairly runny, so you need something that will provide structure. Some readers have reported making these in a muffin tin – in this case, it’s better to use parchment muffin liners.
Bobbi Convery
0I went to Hobby Lobby and used their 40% off coupon to buy a donut hole pan – it is non stick Wilton, and the donut holes come out great.
Maya | Wholesome Yum
0Great, good to know that worked!
Allison Jones
0I already posted my results in a prior message.
Allison Jones
0How do I store the finished donuts?
Maya | Wholesome Yum
0Hi Allison, You can store them at room temperature for a day or two, after that the fridge is best.
Tamara
0Could you use swerve instead of erythritol?
Maya | Wholesome Yum
0Hi Tamara, Yes, you can. Check my sweetener conversion chart.
Judy Chappelow
0Help. Made these twice & they just flattened out over top of donut pan. They tasted great but they were more like a pancake with a donut on the bottom. Put in less milk the second time, same results. More flour, no milk at all, less in pan? It says makes 6 so I filled even with the center of donut hole & still had batter left.
Maya | Wholesome Yum
0Hi Judy, Sorry you had issues with them. The amount of donuts you get might vary depending on your pan. I added more tips to the post and specified which pan I used, in case that might make a difference. If they overflowed over the top, your pan is probably smaller than mine and you’d need to fill the cavities a bit less.
sandy
0i made these for my husband and me today. I used a blue silicone donut pan that i purchased from amazon. I followed the recipe exactly. I oiled the pan with coconut oil. I let the batter sit for 10 minutes before putting it in pan, like one of the other comments suggested. I let it cool for 20 minutes and they came right out…perfect. He had one at 3:00 and just now another at 9:00. He’s not happy about being on keto most days, but his comment after eating both times was: good, very very good! Thank you so much for sharing your life and time with us.
Maya | Wholesome Yum
0I love to hear that, Sandy! I am so happy you and your husband liked them!
Allie J
0I love these donuts. More importantly my Husband liked them. My first try I was successful. I even used the silicone pans. I sprayed them with Trader Joe’s coconut oil spray and then wiped out the excess with a paper towel. I also baked the batter an additional 3-5 minutes. I won’t coat some of the bottoms next time. The donuts were too sweet for me. I will definitely be baking these beauties again!
Maya | Wholesome Yum
0Thank you, Allie! I’m so glad you and your husband both liked them.
Allison Jones
0You are welcome!
How do I store the uneaten donuts?
Maya | Wholesome Yum
0Hi Allison, In a container on the counter for a day or two is fine, after that in the fridge.
Wendy
0This is an excellent recipe. Everyone that is low carb should try this recipe. You definitely will not be disappointed.
Maya | Wholesome Yum
0Thank you for that endorsement, Wendy! I am so happy you liked them!
Brenda Eldridge
0Tried this recipe this morning and this is my favorite so far. The donuts were amazing, not missing the bakery at all now. Thank you so much for shaing.
Maya | Wholesome Yum
0I am so happy you liked them, Brenda!
Rebecca
0Tried these! They were a hit!!! My son loved them for his birthday! Don’t have a donut pan so did them in a muffin tin and nicknamed them DoMuffins!
Maya | Wholesome Yum
0I love that nickname, Rebecca! Thanks so much!
Lainie
0Flavor was great but the donuts completely fell apart in a crumbly mess. I buttered the pan so idk what I did wrong. Next time I’d turn it into a cake batter instead of donuts.
Maya | Wholesome Yum
0Hi Lainie, Sorry they fell apart for you! Most likely they needed to bake longer. I updated the cook time from the original recipe and also added tips to the post, so hope that will help next time! It could work as a cake batter, but haven’t tried that.
Christina
0My kids (teens, young adults) hate everything that’s not “real” .. “real” being white flour, tons of sugar, etc..
But they LOVE these! Thanks so much for helping keep my family keto!
Maya | Wholesome Yum
0Yay! I love to hear that picky teens and young adults loved these donuts too, Christina!
Lauren
0These are my go to for Keto. They hit the spot every time! For the donut I use swerve confectioners and then for the coating I use swerve granulated. I also use a mini donut one I get 24 and they came out to be 1.6g net carbs each! Now I want to try and coat a few with Keto chocolate!
Maya | Wholesome Yum
0These are my go-to as well, Lauren! Thanks for stopping by!
Nicole
0Made a half batch tonight in a cake pop pan to make donut holes. These are so light! I’m having a hard time leaving them for breakfast
Maya | Wholesome Yum
0Hi Nicole! Maybe save some for dessert? 😉 Thanks for stopping by!
Sue
0Would monk fruit be the same measurement for the sweetener?
Maya | Wholesome Yum
0Hi Sue, It would be close but not quite. You can check my sweetener conversion chart here.
Ley
0Oh, this looks absolutely amazing!
How do you think, can I make belgian waffles with this dough?
Maya | Wholesome Yum
0Thank you, Ley! I haven’t tried this for waffles, let me know how it goes if you do!
Ley
0Hi Maya!
I’ve tried it! And the waffles came out absolutely perfect!!
Just in case, I put less liquid and substituted it with coconut milk (just my preferences).
Anyway, thank you so much for a recipe!
Maya | Wholesome Yum
0Thank you, Ley! Good to know this worked!
Emely
0Can we use date paste for the erythitol?
Maya | Wholesome Yum
0Hi Emely, I don’t think so, it would change the consistency of the batter. If you prefer not to use erythritol and want a paleo sweetener but don’t mind the sugar, I recommend coconut palm sugar instead.
Gabby
0These tasted amazing. But my donuts did not keep its shape. I used the exact ingredients. My batter turned out very wet for a baking recipe. Maybe add a bit more almond flour to get a thicker consistency? My donuts stuck to the pan pretty bad so I’ll have to grease the pan even more. I’m planning to try this recipe again next week and hoping it turns out well because I wanna add blueberries! This is the best low carb doughnut recipe I’ve found!
Maya | Wholesome Yum
0Hi Gabby, I’m so glad you thought it was the best low carb donut recipe! I’ve updated it a bit to make it even better and added tips to the post to help.
Cyn
0This looks so good. I don’t have a donut pan. Can a donut cutter be used instead?
Maya | Wholesome Yum
0Hi Cyn, The batter is too runny to use a cutter. If you don’t have a donut pan, I’d probably use a lined muffin pan.
Melanie
0These sound YUMMY! I can’t wait to try them. Yes, I would love more donut recipes, especially a chocolate one.
Maya | Wholesome Yum
0Thank you, Melanie! They’re on my list!
Chelsea Ketchum
0Erythitol gives me painful tummy cramps; Swerve or Pyure and generic brands all cause this. 1 tsp liquid stevia or liquid Splenda is equivalent to 1 C erythitol, so 1/4-1/2 tsp is enough for this recipe. However adding a liquid sweetener offsets the solid to liquid ratio. I usually add sifted egg protein powder in the amount of the powered sweetener. A glaze can be made with coconut milk, liquid sweetener, and thickened with xanthan gum. A lemon extract or raspberry extract are perfect for flavoring the glaze.
Maya | Wholesome Yum
0Hi Chelsea, Thank you so much for sharing your tricks about how you use liquid sweeteners with these donuts. I’m sure they will be helpful for others wanting to make them using those.
Diya
0My daughter is on the ketogenic diet for medical reasons. I used this recipe as a foundation and made slight modifications. She LOVED them. We did too. Thank you!!
(Made in those electric mini donut makers for kids. Coated it with keto chocolate)
Would it be ok if I forwarded it with modifications to Charliefoundation.org? They publish keto recipes for people on medically prescribed keto diets. Has to be precise measurements up to 1/10th of a gram. Which I have now.
Maya | Wholesome Yum
0Thank you so much, Diya! I’m glad you and your daughter liked them.
I don’t allow my recipes to be republished elsewhere, but you can definitely forward a link to the recipe and list any modifications. I will be adding weight measurements soon as well.
Dennis
0I have made these three times and each time they have stuck to the doughnut pan. I have used sprays, Crisco and probably a butter substitute. Always the same…….scrambled doughnuts. Suggestions?
Maya | Wholesome Yum
0Hi Dennis, Sorry about that! I re-tested again and the baking time needed to be increased. I updated the time and added tips to the post for next time.
Nicole Soltis
0Can you use SWERVE instead? Granulated or Confectioners?
Maya | Wholesome Yum
0Hi Nicole, Yes, you can use granulated. Just use scant measurements because it’s a little sweeter than pure erythritol. You can also use powdered Swerve for the coating if you want to.
Lisa
0Is there a way to adapt this without using almond or sunflower seed flour? I’m allergic to both so can’t use either of those and can’t use almond milk either.
Thanks!
Maya | Wholesome Yum
0Hi Lisa, Sorry, I don’t know how this would work without either of those. The only other flour I can think of that you could use is sesame seed flour. Let me know how that goes if you try it! The almond milk is an easy swap with coconut milk beverage instead (the liquid kind in a carton, not the thick kind in a can).
Bethany
0Could I try to make like whoopie pies or muffins with this recipe since I do not have a donut pan
Maya | Wholesome Yum
0Hi Bethany! Yes, you can use a muffin tin. I hope you like them!
Karen
0I greased my nonstick mini donut pan but these would not release so ended up as a pile of (delicious) crumbs. Any suggestions on how to improve the release? Or is a mini pan just not going to work with this recipe? Thanks.
Maya | Wholesome Yum
0Hi Karen, Sorry that happened! I haven’t tried with a mini pan but would think it would work. Did you let them cool completely before trying to release?
Kathy
0I could not get mine to raise out of the doughnut pan, I will try another batch today. Tasted good without the topping also, and they fell apart coming out of the pan. On a brighter side, the parts that were on the top as I also over filled the tins, I think they would make excellent cookies! So might try that also.
Maya | Wholesome Yum
0Hi Kathy, Almond flour doesn’t rise very much, but if they didn’t at all, it might be that you need newer baking powder. Falling apart is also likely due to the baking time I had in the original recipe, and I’ve updated it for a better result. Check the post for new tips! Cookies sound like an interesting idea, too, though I think the batter might be too liquid to form them.
Linda
0I have been having the same problem repeatedly.
Wendy
0My 17 year old son is on a revised keto diet in order to lean down and bulk up for football. (he is a lineman; 6’4″ and 260 pounds). I am telling you, these donuts hit the spot! The whole family (the other 5 of us) loved them too. Thanks!
Maya | Wholesome Yum
0I am so happy to hear that, Wendy! Thanks for stopping by!
Ivana
0Hey, can you sub in coconut oil for butter? Trying to do dairy-free diet.
Maya | Wholesome Yum
0Hi Ivana! Yes, you can easily substitute coconut oil. I hope you like it!
L Blev
0Has anyone tried making them egg free with a flax or chia egg sub? Thanks! Dying to try them!
Maya | Wholesome Yum
0I haven’t, but let me know how it goes if you try!
David
0Hi. These taste amazing. What is the best way to store the leftovers? Thats assuming I dont eat them all in one sitting
Maya | Wholesome Yum
0I totally get it, David! 🙂 You can store them in an air-tight container in the refrigerator. Thanks for stopping by!
Melissa
0Would this work in a donut maker?
Maya | Wholesome Yum
0Hi Melissa, I think so, but haven’t tried it. Let me know how it goes if you do!
Cassandra Viertlboeck
0The donuts tasted fantastic! Thank you for posting a tasty healthy alternative. I followed the recipe exactly and made six donuts. I used coconut oil to grease my pan, which didn’t release well. Next time I’ll use my regular baking spray. I’ll be making these again for sure! They are a big hit in my home. Thank you so much for sharing!
Maya | Wholesome Yum
0I am so happy you liked them, Cassandra! Have a great day!
Chelsea Lybarger
0How much pumpkin purée could I add before having to alter other ingredients?
Maya | Wholesome Yum
0Hi Chelsea, I haven’t tried that so unfortunately am not sure off hand. If you want to request a recipe, there is a link at the top of the site where you can do that.
Ana
0Tried to make these and they burst fantastically, overflowing the pan and blurbing in the oven.
Adjustments for High Altitude?
Maya | Wholesome Yum
0Hi Ana, Sorry, I don’t live at high altitude so have not been able to experiment with this. I would try reducing the baking powder and checking on them earlier to see if they are done sooner.
Leslie
0These donuts are fantastic!!! I used cane sugar instead of erythritol. Also used coconut milk instead of almond milk. Baked them for 15 minutes and couldn’t stop checking my countertop oven because they smelled heavenly! I got 12 donuts from this recipe. Excellent and super easy recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Leslie! Have a great day!
Lucy
0Did you use the same amount of coconut milk as the recipe instructed for almond milk?
Mindy
0Oh my goodness!!!! These donuts are so delicious! I love donuts and have missed having them since going Keto. I no longer have to feel deprived of something I love. In fact, I like these much better than the local big name donut shops
Mindy
0And my mom Keto husband loves them too. Thank you so much!!!
Maya | Wholesome Yum
0I love that! Thanks, Mindy!
Maya | Wholesome Yum
0Thank you so much, Misty! The kind words really mean a lot. And I’m so glad the recipe is helping you with your keto diet. 🙂
Cindy
0My donuts are getting stuck in the pan. I used Wilton donut tray. Is anyone else having this problem?
Maya | Wholesome Yum
0Hi Cindy! Did you make sure to grease the pan enough?
Yambs
0Can i add cocoa powder to make it chocolate donut?
Maya | Wholesome Yum
0Hi Yambs! Yes, you can add a few tablespoons of unsweetened cocoa powder to the dry ingredients. Have a great day!
Jane
05 stars on the recipe. Very good and very easy to make. May try changing up the flavor to lemon next time and glaze them.
Maya | Wholesome Yum
0Hi Jane! That lemon flavoring sounds delicious, I have to try that next time! Thanks for stopping by!
Kora
0Would you be able to substitute coconut flour for the almond flour? I’ve only been buying coconut flour just because almond flour seems to be so much more.
Maya | Wholesome Yum
0Hi Kora, No, unfortunately they don’t work the same way at all so cannot replace each other. I usually buy almond flour in bulk to offset the cost. Otherwise if you want to use coconut flour, you’d need a different recipe that is designed for it.
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?