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Donuts were never a food my parents had around the house growing up, but I’d happily eat donuts elsewhere whenever given the chance. Years later, when I started making low carb recipes, I felt like I was missing out on all those donuts at the office, so I created my own keto donuts with almond flour. And as I’ve tweaked the recipe over the years, they’ve only gotten better with time. If you miss them too, make these healthy sugar free donuts with me and you don’t have to anymore!
Why You Need My Keto Donut Recipe
- Soft and cake-like texture – Whether you call them “keto donuts” or “keto doughnuts”, these taste a lot like regular cake donuts. They’re moist, fluffy, and everything you want in a donut. Perfect with a keto coffee, creamy keto hot chocolate, or your fave keto drink from Starbucks!
- Multiple flavor options – The recipe card has the “powdered sugar” coated version I love the most, but you can switch it up with different flavors or glazes, too! See my variations below. 👇
- Quick to whip up – You might think making sugar free donuts would be a hassle, but they’re done in just 30 minutes. Including baking time!
- Very keto friendly – With just 3g net carbs each, these are easy to fit into your macros. They’re also gluten-free, with options for paleo or dairy-free.
Ingredients & Substitutions
Here I explain the best ingredients for my keto donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Gives these low carb donuts their perfect cakey texture. I use this brand because it’s super fine—most brands are too coarse (even ones labeled fine) and will leave your donuts gritty. Plus, it’s perfect for baking so many other goodies, like my keto cookies, almond flour bread, almond flour pancakes, and almond flour pie crust.
Can’t have almond flour?
If you need a nut-free option, sunflower seed flour will work. The flavor will be a little different and they might turn green, but it’s just a reaction with baking powder. Don’t use coconut flour, because it’s too drying.
- Sweeteners – I highly recommend Besti Monk Fruit Allulose Blend for the batter and Besti Powdered for the coating. This sweetener locks in moisture and has no aftertaste. Virtually every other brand of monk fruit and stevia contains drying erythritol. And unlike other sugar substitutes, it won’t crystallize. The closest alternative is plain allulose, but increase the amount to 1/3 cup.
- Unsalted butter – You can swap it with melted coconut oil for dairy-free or ghee for paleo.
- Keto Milk Of Your Choice – I use unsweetened almond milk, but coconut milk beverage or heavy cream diluted with water will work, too.
- Eggs – Flax eggs or other egg alternatives that are binding should work if you need a substitute.
- Baking Powder – To help your keto donuts rise. I like this non-GMO brand. Don’t mix it up with baking soda!
- Flavor Boosters – Cinnamon, vanilla extract, and sea salt.
Free Printable: Low Carb & Keto Food List
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How To Make Keto Donuts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
- Whisk the wet ingredients. In another bowl, whisk the melted butter, almond milk, eggs, and vanilla.
- Combine the wet and dry. Whisk until combined.
- Fill the pan. Scoop the batter evenly into your donut pan cavities. I love this pan because it never sticks and the lighter color doesn’t burn the outside. Fill each about 3/4 full.
- Bake until golden. Your healthy sugar free donuts are done when an inserted toothpick comes out clean. Cool completely in the pan before removing.
- Remove from the pan. Use a mini silicone spatula (I love these!) to loosen the edges, then gently twist to release the donuts from the pan.
- Add the coating. Pour powdered Besti in a shallow bowl and dip the keto donuts in, coating both sides.
My Recipe Tips
- Use room temperature ingredients. Bring your eggs and almond milk to room temperature before you mix them with the melted butter, to avoid solidifying the butter when whisking them together.
- I repeat: your almond flour needs to be super fine. Use this one to avoid a grainy texture.
- Your donut pan makes a difference. Lots of delish donuts didn’t make it when I tried using a silicone donut pan. Darker colored pans will bake more quickly and may burn the outside before the inside is done. This is the pan I recommend — it released the donuts effortlessly and didn’t brown them too much.
- Grease the pan very well. Even with a great pan, this batter is sticky. Grease the cavities really well, especially around the edges.
- Transferring batter is so much easier if you pipe it in. Just snip the corner off a zip-top bag and squeeze it into the pan in circles.
- These keto donuts don’t rise as much as traditional ones. I recommend filling the cavities about 3/4 of the way. Too much, and you’ll get overflow; too little, and your donuts will be flat.
- Make sure they’re fully baked. The donuts should pull away from the pan and turn a deep golden brown underneath. Silicone pans will need about 5 extra minutes.
- Resist the urge to take them out right away. Let them cool completely in the pan, or they’ll crumble and stick.
- Remove carefully. Run a mini spatula around the edges and the hole first. If there’s any batter over the center, remove it before twisting as you lift the low carb donuts. If they don’t budge, they might need a little more baking time.
Recipe Variations
Just like regular donuts, you can dress up this keto donut recipe with different flavors and fun toppings!
Toppings:
- Glaze – Mix 1/4 cup powdered Besti, 1 tablespoon heavy cream (or coconut cream), and 1 teaspoon vanilla extract. Add more cream as needed for the consistency you want, then pour over the donuts.
- Chocolate Glaze – Whisk 1/4 cup powdered Besti, 1 tablespoon cocoa powder, 1 teaspoon vanilla, and 1 1/2 tablespoons water or cream. Dip the donuts for a rich, chocolaty finish!
- Sprinkles – Top glazed donuts with sugar free sprinkles for a fun, festive touch!
Flavors & Types:
- Apple – For a cozy fall vibe, swap the vanilla for apple extract and the cinnamon for apple pie spice.
- Blueberry – Fold in up to 1/2 cup of fresh or frozen blueberries before baking.
- Chocolate – If you want the donut itself to be chocolate, try my chocolate protein donuts or find classic keto chocolate donuts in my Wholesome Yum app.
- Donut Holes – Just use this batter in a donut hole pan! They’ll bake faster, so keep an eye on them.
- Pumpkin Spice – Use pumpkin pie spice instead of cinnamon and add 1/4 cup of canned pumpkin puree. Reduce the amounts of butter and milk to 2 tablespoons each. It’s like fall in every bite!
Prefer a pillowy, chewy keto donut recipe?
These are the best sugar free cake donuts I’ve ever had, but my Easy Keto Carboholics’ Cookbook has a pillowy, chewy version that reminds me of Krispy Kreme. I can’t decide which I like more. Try both and tell me your favorite!
Keto Donuts (Sugar Free & Easy)
By
These 30-minute keto donuts taste like regular cake donuts coated in powdered sugar. An easy, sugar free breakfast with just 2.8g net carbs!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
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In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
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In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
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Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 15 minutes (longer for a silicone pan, possibly less time if your pan is dark – but this lighter nonstick pan works best), until golden brown.
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Cool completely in the pan. Run a mini silicone spatula along the edges of the donuts (a knife also works, but may scratch your pan), then twist and gently release.
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Pour Besti Powdered into a small, shallow bowl. Press both sides of the donuts into the powder to coat. (You can also use a different frosting or glaze if you prefer.)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 keto donut
- Tips: Check out my recipe tips above to to help you get the right texture in your keto donuts, prevent sticking or crumbling, and tricks for the batter.
- Flavors and glazes: See my recipe variations above to make apple, blueberry, chocolate, or pumpkin flavors, donut holes, or different topping options.
- Store: Keep in an airtight container for up to 2-3 days at room temp, or up to 1 week in the fridge.
- Freeze: Freeze on a lined sheet pan until solid, then transfer to a bag and store in the freezer for up to 6 months. I recommend freezing without the powdered coating and adding it fresh after thawing.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Donuts
846 Comments
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.