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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
Teresa
0I tried the recipe followed the instructions to a tee . I have a non stick donut pan but sprayed it anyway just to make sure. They did not want to come out of the pan ! Very disappointed in the result . they taste great but looks like an earthquake.
Maya | Wholesome Yum
0Hi Teresa, I have tips about this in the post above the recipe card!
Heather
0Made with heavy whipping cream subbed for almond milk since it’s what I had… turned out delicious… amazing recipe… crispy crunch outside… moist delicious inside… yum!
Maya | Wholesome Yum
0Thank you for sharing your substitutions with us, Heather!
Kayla
0I made these donuts super skeptically but holy crap am I impressed. They taste like the little mini donuts you get from the carnival. I baked them until I thought they were dark brown enough but I ate a donut as soon as the timer went off and it crumbled quite a bit. Luckily I had the oven on and could just pop them back in. I would recommend these to everyone!!!
Maya | Wholesome Yum
0I am so happy you liked them, Kayla! Thanks for stopping by!
Angela
0Thank you for this recipe!! These were awesome!! I used egg replacer so my son with allergies could eat them!! I used a generous amount coconut oil on silicone donut bakeware! Made six donuts!! So yum yum!!!! Thank you!!
Maya | Wholesome Yum
0I am happy you liked the donuts, Angela!
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!
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!
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!
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.
Maya | Wholesome Yum
0Thank you so much, Bobbi! Donut holes sound great, too.
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.
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.
Maya | Wholesome Yum
0I love to hear that, Sandy! I am so happy you and your husband liked them!
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.
Linda
0I have been having the same problem repeatedly.
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.
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!
Lucy
0Did you use the same amount of coconut milk as the recipe instructed for almond milk?
Maya | Wholesome Yum
0I am so happy you liked them, Leslie! Have a great day!
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
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. 🙂
Mindy
0And my mom Keto husband loves them too. Thank you so much!!!
Maya | Wholesome Yum
0I love that! Thanks, Mindy!
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.