Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Sugar-Free Keto Donut Recipe
- Ingredients & Substitutions
- How To Make Keto Donuts
- Tips For The Best Keto Donuts
- Sugar-Free Donut Variations
- How to Store Keto Donuts
- More Low Carb Desserts With Almond Flour
- Recommended Tools
- Keto Donuts (Sugar-Free & Easy!) Recipe card
- Recipe Reviews
Donuts 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. 🙂
805 Comments
De
0I have made these twice, I love the flavor, but they are not coming out of the pan. I have used this same pan for other donut recipes with no issues but these are sticking. Do you have any suggestions as to why?
Wholesome Yum L
0Hi De, you have to grease the pan really, really well for this recipe. Check the tips in the post for instructions on how to remove the donuts from the pan.
Kathe
0I made this recipe this morning. Donuts were delicious!! But when I entered info into the app CarbManager the carb values were much higher than recipe states. I followed the recipe to a tee, but did make some changes in the amount of butter I used. Why the difference?
Thank you
Wholesome Yum L
0Hi Kathe, we use the USDA Food Database to calculate nutrition because it is the most accurate source.
Naiya
0Can we use coconut milk instead of almond milk?
Maya | Wholesome Yum
0Hi Naiya, Yes, the thin kind labeled “coconut milk beverage” will work. Don’t use the thick kind in a can.
Ben
0Just not good. Sorry. The bread part is terrible.
Maya | Wholesome Yum
0Hi Ben, Sorry to hear that you didn’t like them. Did you have any trouble with the recipe or make any substitutions?
Danielle
0I made these 3 days ago for the first time .. now I’m about to make the 3rd batch, upon my husband’s request! My donut pan is packed away because we are moving, but I’ve just made them in a muffin pan!
Dorene
0Made these tonight and WOW!!!! I purchased the donut pans from your link (Amazon prime got it here quick!) and they were perfect! I want to make pumpkin donuts next time. Any suggestions as to how much pumpkin purée to add to this delicious recipe? Thank you!
Stacey
0I tried to make these this morning and they stick to the pan. What did I do wrong?
Wholesome Yum L
0Hi Stacey, you have to grease your pan really, really well for this recipe.
The J-Man
0Wow is all i can say…great recipe, we found the powdered erythritol and Cinnamon were the best topping.
Thanks, great for anyone wanting a taste of the old life…
Beth Cole
0I made this recipe and did not have a doughnut 10. I made them into muffins and they came out terrific. Cook them for 20 minutes. Thank you for the recipe
p.s I added almond extract to half of them.
They came out delicious
Laurie Bean
0Delicious, made in little silicon cake pans since I don’t have a donut pan. My husband liked them too. Ate most of it! I will hide some for me next time. It was super easy to make too. I would double the recipe and take it to a party! Thanks so much. Love all your recipes. Lately I have been craving something sweet and this was it.
Rose
0One word – FABULOUS! Thank you so much for the recipe! My morning coffee will have delicious company!
Elizabeth
0This was very yummy, but crumbly. The second time I made them I used maple extract for flavoring instead and added 1/2 tsp xantham gum. They held together much better than my first try. Then I made a maple glaze. This hit my maple donut craving.
Carol
0I see you can’t use coconut flour, the recipe ask for unsweetened almond milk, so is it okay to use unsweetened coconut milk instead of almond milk.
Maya | Wholesome Yum
0Hi Carol, Yes, you can swap in coconut milk beverage (the thin kind in a carton, not the thick kind in a can).
Cathy
0Hi. I want to know if I can just bake it as a cake. I don’t have any molds.
Maya | Wholesome Yum
0Hi Cathy, Yes, you can do that! The baking time would be longer in a single container instead of smaller molds.
Jim Wilson
0First attempt was a total success. I used silicone mold but sprayed them first with cooking spray and they fell right out. So easy to make. Thanks for the GREAT recipe.
Noelle
0Waaaa. Mine are all flat on top. What did I do?
Maya | Wholesome Yum
0Hi Noelle, They don’t rise as much as regular wheat flour, but should rise some. It’s hard to say what went wrong without being in the kitchen with you. Was your baking powder fresh? Did you check the video to see what went differently for you?
Andrea
0Mine looked absolutely nothing like the picture. 22 min was too long as they were done and burnt in 15.
Maya | Wholesome Yum
0Hi Andrea, The cook time can vary based on your oven and the pan you used, so definitely recommend checking on baked goods occasionally.
Carson Love
0Has anyone tried this recipe using granulated monkfruit??
Maya | Wholesome Yum
0Hi Carson, Yes, you can make these keto donuts with a granulated monk fruit blend. Check the sweetener conversion calculator here.
Angela
0Made in mini muffin pans, will have to oil them better next time so they come out easier. Taste great, although sadly more like a muffin than donut (the shape doesn’t help, lol). I may try to thicken it up to deep fry next time. Was out of cinnamon so I used pumpkin spice. Not so strict on low-carb and wanted the kiddos to like them, so offered cinnamon/sugar, powdered sugar, and toasted coconut for coating. I recommend the coconut! Browned in a dry skillet makes it nice and crunchy… just how to make it stick was the only drawback.
Tammy
0Angela love the toasted coconut idea. What about the suggestion for the glazing in the recipe then dipped in the toasted coconut? They are glazed then dipped in donut shops 🙂
I am looking forward to trying this recipe out!!
Deez Nuts
0Wow. I am pretty new to the Keto diet and these things are life savers. I strongly crave carbs and these things satisfy my cravings. I used a one dozen muffin pan and shortened the time to 20 minutes and the doughnut-muffins came out perfectly. I swapped almond milk with heavy whipping cream, and I also swapped erythritol with the same amount of stevia. Altogether these came out great, and they are delicious!
Sandy
0I recently got put on a diet by my doctor that took me off all grains, etc. Was looking for almond flour recipes. Can these doughnuts be deepfried instead of baked? I don’t have a doughnut pan. I have always rolled out and cut them, then deepfried them in the past.
Maya | Wholesome Yum
0Hi Sandy, You might be able to deep fry them (haven’t tried), but you’d still have to bake them first. The batter is too thin to just straight deep fry, it wouldn’t hold together. You can make them into a different shape if you don’t have a donut pan; some people have used muffin tins. Otherwise the great donut pan I use is linked in the post above if you want to get one.
Candy
0These donuts are yummy and a nice treat to have. They are also easy to make.
Drew
0So I replaced a lot for these donuts. Replaced butter with coconut oil. Replaced sea salt with table salt. Replaced erythritol with stevia. Used imitation vanilla. And used sweetened almond milk. The donuts came out okay. Obviously not comparable to wheat flour, not as soft. And I used stevia/cinnamon for the toping along with melted coconut oil which I didn’t like. The donut is definitely a great replacement for diabetics, which is why I’m making them. I’m not sure how the erythritol tastes as a topping but the stevia was not great. I made 6 decent size MUFFINS. Yeah I filled the donut pan too high and they look like muffins. What I plan on doing is using the little divot (the hole that was cooked over) and filling it with sugar-free preserves. That will be amazing. A much improved desert over toast with jam. So it is pretty good, but not as great as “real” donuts.
Raquel Gallant
0I already commented. Forgot to rate your donuts. Love them!
Raquel Gallant
0Love love love your donuts. I shared with coworkers and hubby. Both loved them. My husband surprised me today by baking a dozen donuts! He used cocoa powder instead of cinnamon. 7 tsp for a batch of 12. It is like eating mini chocolate cake!
Thank you so much for this recipe.
Carling
0Holy snap these are amazing!!!! I did it with the silicone moulds and they popped right out. I gave them a good spraying with rapeseed oil before. These are exaclty like the real thing, without the bloating, ha. So easy so tasty, wow thank you.
Suzanne Letasi
0I was looking for a chocolate donut recipe but saw the cinnamon donuts. These were so good. My husband, and son loved the flavor. This will be a recipe I will use often. Thank you for sharing a perfect recipe.
Joyce
0My donuts are in the oven…….have been so excited to try them BUT as I look at them, they have fallen….they are flat. They are not done yet but am already wondering what I did wrong???? any help???
Maya | Wholesome Yum
0Hi Joyce, Sorry you had issues with them. Was your baking powder fresh? Did you change any of the ingredients or steps? Did your batter look different from the video?
JayAnne Paladino
0Hi, I made your donuts and they are fantastic!
I did use a silicone donut pan ( that’s all I had) and believe it or not they came out really well. No problems and they were brown on top and bottom.
I greased the inside of the mould with melted butter first making sure I didn’t miss the cone or donut hole. I baked in a foster oven until there were 5 mins left. 3.25° for 30mins. When 5 mins were left I turned off the oven and let them sit in the remaining heat for 5 mins. Took them out and set them to cool for a while. Once they were cool I turned them over on to wax paper and they came out no problem nothing stuck even the donut hole.
Finished them with the cinnamon and sweetener and I almost died and went to heaven when I bite into one. I have been missing the odd donut with coffee for along time since keto but these are the best!
Thank you.
Laura
0These are fantastic! I’ve made them several times and every time they come out great. I use a silicone mold, each donut 4″, and bake them for 34 minutes and they are perfect. I brush the mold with coconut oil and have no issue with sticking, they pop right out. Thank you so much for this wonderful recipe that allows for donuts on keto 🙂
Rosa
0These donuts came out great! Love the taste of the donut before I dipped in the sugar!
Will be making more for my grandkids !
M
0Hey! I was wondering if these would work using an air fryer?
Maya | Wholesome Yum
0No, I don’t think so. They are made with a batter, so they need a mold to hold their shape.
Laurenda
0OMG! I made these Monday and they are delicious. I got 8 donuts out of my mix, my non-stick pan is a lil shallow. I got it from Amazon. I powered 4 and sugared 4. When I make them next time I will omit the cinnamon in the mix and maybe add cocoa powder then dip in melted Lilly’s unsweetened chocolate.
Anita
0I must be doing something wrong. Every time I try a recipe it is just a crumbly looking batter. I have to pat it in with my fingers.
Maya | Wholesome Yum
0Hi Anita, It’s hard to tell what’s wrong without more detail. Did you watch the video – where did yours start to go differently? Did you substitute any ingredients or modify any steps?
Deanna Dubois
0Just fabulous!
Georgia
0I normally don’t post reviews, mainly because I’m busy and constantly on the go but had to take a few minutes to say that this recipe is one of my most favorite keto recipes I’ve come across! I’ve been eating mostly keto for about 9 months now and know that almond flour isn’t the easiest to work with so this says alot. Great job and keep sharing your recipes!
Nikki O
0I make these all the time! I had to leave a comment because they are so good! My coworkers love them and they don’t even do keto! I have shared this recipe often because it is so easy to make and its so delicious! I have tried other recipes and this one is the best!
Brighteyes
0I totally made them today. I bought donuts for my family and decided to look up a quick recipe. It was delicious. They are moist filling and since I havent had a donut in yrs due to my gluten allergy it was satisfying. Thank you so much. I posted it on Facebook.
Mary Hillman
0These came out great! We don’t have a donut pan so we used a large muffin pan – worked just fine! Definitely satisfied our donut craving 🙂
Alexis
0Awesome donuts! I did not have a donut pan so I made these into muffins, just as good!
Faith
0These were amazing! I made them in muffin form due to not having the donut tray yet. I’ve made several of your recipes so far and have loved every single one of them!!!
Amanda Grace
0OMG loved these!!!! HUGE hit at my son’s 5th bday bash today. I was surprised that they held together well even though I had to sub flax meal & water “eggs” due to my hubby’s Epstein Barr virus. Amazing, beautiful donuts. Will definitely make again. THANK YOU! 🙂
Jacque D Paul
0These take care of my bread craving. And, being a person who didn’t want to start out by purchasing a donut pan, I used and 8×8 glass pan; greased and lined (the bottom) with parchment paper. The recipe has the consistency of pudding before it sets and easily conforms to the pan. Also, since I used a glass pan, I lowered the temperature to 325 degrees, cooking time was the same. I cut my ‘donut cake’ into 6ths and it’s delicious. I also I don’t add the topping. Thank you for this recipe.
Maya | Wholesome Yum
0Thank you for sharing, Jacque! Glad to hear that worked for you!
Laury Ivey
0How can I make these low fat-low carb?
Where is the fat coming from?
Maya | Wholesome Yum
0Hi Laury, Sorry, you can’t make this both low-fat and low-carb. The fat comes from the almond flour and butter, both of which are main ingredients in the recipe.
Stacey Miller
0Did not have a donut pan so I made muffins. I added 2 tsp of sour cream to keep them moist.
Cindy
0After the 1st time I started making these i started making it as a cake using a small casserole dish cutting into 8 pieces, without the sugar/cinnamon topping. I tried monk fruit sugar and love it (new at Costco in Seattle) I also used 2% milk (all I had on-hand). I’ve made several batches and theres been some on the counter for 2 weeks now. My husband and I love having a treat we can grab on the go.
Judy Q
0Troubleshoot with me: I want to make these in a donut maker, either mini or full-size. What adjustment should I make?
Maya | Wholesome Yum
0Hi Judy, That should work, but I haven’t tried it to say for sure. I’d look at the instructions that came with the donut maker and try a similar baking time to what they recommend for regular donuts. Make sure to grease it well. Let us know how it goes for you!
Cassandra
0Is there anyway to make these if you don’t have a donut pan?
Maya | Wholesome Yum
0Hi Cassandra, It’s not quite the same but you could make muffins with the same batter if you’d like.
Mariana
0Could we just manually roll them and put them on parchment paper?
Maya | Wholesome Yum
0No, these are a batter, not a dough, so it won’t stay together without a form to contain the batter.
Linda Boucher
0OMG these are out of this world! I did the same recipe except I didn’t add the cinnamon. I added orange zest and cranberries. I did a cream cheese icing with swerve and more orange zest. Absolutely wonderful. Thank you for your recipe! I’m happy I can make that occasional treat to curb off those sweet craving without completely falling off the keto wagon.
Dawn
0Hi there! I am also dairy free! Any substitutions to the butter in these? Would love to make them!!
Maya | Wholesome Yum
0Hi Dawn, Yes, you can use either coconut oil or ghee.