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
Pamela
0This recipe was great..I used Generic Swerve & made little fiol pists to put in regular muffin tin cause I don’t have donut pan..they were goid but very tender and hard to pop out had to carefully go around them and pop out tough the tin was non stick and sprayed the patoohtee outta all…tasted great and could use any kind of topping, glaze or frosting if you wanted to vary options..orcadd in berries, change flavor etc.all in all a very good quick recipe.
Kim
0These are my favorite dessert! I don’t even bother with the glaze. They are yummy without! So easy to make too!
Michele S Tracy
0I just want to say “Thank You” for this recipe. I absolutely love these donuts. They have been a life saver in my office. One of our doctors picks up 2 dozen donuts every Wednesday for the office staff. I now make sure I make these Wednesday morning before work (so simple & fast to make) and take them with me. Many of the other employees will eat them as well and rave about them. I did find them a bit on the sweet side and lowered the amount of sweetner I use in the donuts themselves. Seems to have fix my problem. This week I am going to add some pumpkin spice and some pumpkin puree to the recipe and see how they come out as a pumpkin spice donut. Once again, THANK YOU!!
Carla Cunningham
0I was never able to find the video from this page. I found descriptions to find it ‘below’ or ‘above’ but never saw the video. I will keep looking. Hope I find it. The recipe sounds great. I started a keto food style a month ago and these could be wonderful. I just ordered the donut pans.
Maya | Wholesome Yum
0Hi Carla, The video is on the recipe card right above the recipe ingredients.
cmae915@yahoo.com
0It took a while and it finally loaded…probably a browser issue.
Irene Bachtis Stumpf
0I made these donuts using this recipe BUT I used a mini donut maker I bought from Amazon. I made 30 mini donuts in about 1/2 hour and it was super easy. Thank you so much for all of the tips and suggestions to help ensure success. They tasted good; not not like regular donuts but still a good substitute.
Brenda
0Is there any other sweetener I could use? I can’t use erythritol. I was thinking about Stevia, but I don’t know if I’d use the same amount. It is all still a bit overwhelming.
Wholesome Yum M
0Hi Brenda, I recommend you try allulose. This keto-friendly sweetener is a rare type of sugar that doesn’t cause a glucose spike. Allulose should be more ideal for your baking. We carry two varieties, Pure Allulose (which is slightly less sweet than sugar) and Monk Fruit Allulose Blend (which is 1:1 with sugar).
Sakina
0What is Erythritol? Can we use xanthan gum instead of Erythritol?
Wholesome Yum A
0Hi Sakina, erythritol is a sweetener and xanthan gum is a thickening and binding agent, so you can’t substitute that way. If you’d like to try a different sweetener, see my sweetener guide for reference.
VivkiK
0My first attempt today and I halved the recipe. They were really very enjoyable and my Mum liked them too. Definitely worth making. Quick and easy to whip up.
Jessica
0I’ve made these several times and they are amazing! I even added banana extract to one batch and a tablespoon of pumpkin purée with pumpkin pie spice to another and they were perfect!
Ray
0Fantastic recipe, made with 1/4 cup Lakanto (original) rather than erythrytol … perfection! This will be a staple from now on for me, tastes like a regular donut!!
Patricia Gilson
0I’m sorry but I did not like these at all.
Wholesome Yum A
0I’m sorry to hear that, Patricia. Any way I can help? Did you make any substitutions? Did you check the recipe video?
Jessica
0I have tried many of your recipes and have loved them all! Something did not go well for me on this one though. I doubled the recipe and that called for 4 teaspoons of baking soda. This seems like a lot to me, but I used it anyway and the donuts completely fell apart. They didn’t hold together at all. Was this because of the baking soda amount? Is 4 tsp for a double recipe correct? Thanks a bunch!!
Wholesome Yum M
0Hi Jessica, Did you use baking soda or baking powder? The recipe calls for baking powder. Baking soda probably would make your donuts very crumbly.
Julie
0Hi, can I fry them instead of oven bake?
Wholesome Yum A
0Hi Julie, I don’t think the raw batter would hold up well for deep frying. However, you could bake them first and then shallow fry afterward.
Blair
0Definitely cured my donut craving. I did mine with a chocolate glaze. I used 1/3C powdered Swerve, 2T cocoa powder, 1T melted butter and 3T milk. Wish I’d have done 1/2 with the cinnamon/sugar.
Jeff
0Hello, how about a pumpkin donut or apple cider donut recipe, tis the season.
Wholesome Yum L
0Hi Jeff! Those are great suggestions. I will add them to the list.
jeffc2564@aol.com
0This recipe was very easy to make, the donuts are awesome, I did not have a single problem, the donuts came right out of the pan no cutting or prying just popped out on their own, for you people who are having a problem with the batter or removal of the donuts from the pan you must be doing something wrong or not well enough.
Stephanie Johnson
0Can you do an eclair?!?
Wholesome Yum A
0I haven’t tried that, Stephanie! You might find something else you like in the keto recipe index.
Everett
0I’m going to try this with a crumb topping! However, another blog said specifically to use silicone pans for keto donuts baked with almond flour because they stick more to metal pans, so I already went and got a silicone pan… great. I’ll try it anyway and hope for the best.
Shere
0I made sure batter was 3/4 full yet I had left over batter so I started another pan – so it filled a total of 10 donuts. I went 22 minutes – they looked toasty on top. It was difficult to get around the center nob and I intentionally buttered that good so I could but it wasn’t happening, so all but three broke. I also found that they didn’t rise and looked more like a bagel not a donut. so next time I will fill them to the top. I used butter for the pan, do you suggest something better? I did like the taste and they were very tender but a disaster to look at. I used the proper pan.
Wholesome Yum
0Hi Shere, some commenters have had better luck with cooking sprays to grease the pan (ideally made with avocado or coconut oil). I’m sorry to hear these broke for you — letting them cool in the pan first can help.
Jeff C
0I used shortening (Crisco), be generous with it, it is better than butter cause it has a higher burn point
Laura
0I love the taste of these, and my family begs for them on occasion, but unfortunately I’ve only been able to successfully make this recipe once. Every single other time I’ve made it, the donuts crumble upon being removed to the pan, and we wind up just sadly eating the crumbs. I initially thought my baking powder wasn’t fresh enough, but that doesn’t seem to be the problem. I saw in another comment that the recipe calls for “2 large egg” rather than eggs plural, and the instructions ask to mix in the “egg” (singular again). Am I maybe using one too many eggs? I fear I’ll have to find a new go-to donut recipe.
Wholesome Yum A
0Laura, I’m so sorry these weren’t working for you. The recipe card is automatically generated and doesn’t always make ingredients plural, but yes, you want to use 2 eggs here. See the video in the recipe card for a better visual. I do hope you try them again!
Marishannon
0These were easy and quick to put together and tasted yummy without any sort of topping. These definitely helped with my sweet baked good craving! I let them cool in the pan and had no trouble getting them out at all.
Kathalena
0Thank YOU!!!! I have several intolerances and have had to go Paleo and I LOVE all of your recipes!! Thank you so much for taking the time to create and share these recipes! This one is as amazing as the Blueberry Muffins!
Rachel G
0Hi! Id love to know how can the recipe be changed into a chocolate one? I mean, the donuts, not the coating.. TIA!
John M
0Just finished making a batch. Used a silicon mold and had absolutely no problems separating donuts from the mold after a few minutes cooling. Although I did flip the mold upside down right after I took out of oven. Love the recipe. Donuts tasted delicious!
Sierra
0Hello! I can’t wait to make these! One quick question, is the erythritol powdered or granulated? I never know!
Wholesome Yum
0Hi Sierra, it’s granulated unless otherwise noted.
Shannon
0Delicious flavor, but despite being a well greased pan (and the same pan recommended), I cannot get these out without them crumbling. Fortunately I also had slightly more batter than the pan would hold (filled to 3/4 per directions) so I put the extra into two stoneware ramekins and made mini muffins out of them. This was the trick because I was able to drizzle a glaze on top and eat with a spoon.
Ines Rodriguez
0Love this recipe, third time I made it, but this time I lower the sugar to 1/4 cup and I add 2 tablespoon of cocoa powder. I am a chocolate fan and this came perfect.
Kristy
0These were delicious! I followed your tips. They came out of the pan beautifully. I let them cool about 15 minutes in the pan. I think they were great even without the cinnamon “sugar” coating. I had to trim the holes since I filled the pan a little too much. My son and hubby snapped up the holes without the coating.
Robin
0I don’t have a donut pan, so I made muffins. They turned out great and it was a very easy recipe. Making them again this Sunday morning with my grandson.
TIna
0Just made this and used a mini muffin pan because I don’t have a donut pan. I love the recipe but not the topping. I really don’t like the “coolness” of the erythritol. I put 1/8th of a cup batter and baked at 350° for 23 minutes and they were perfect.
Ines Rodriguez
0Love this recipe. It is a keeper. Mine came out a little dark, maybe because of my cinnamon, but it tastes amazing. I wonder if I can omit the cinnamon?
Wholesome Yum
0They should still taste great without cinnamon, Ines!
Darla
0FYI…your ingredients say 2 eggs, but your instructions say “egg”.
Earnest A. Carter
0Several people asked about deep frying these…do you think it would work if you made these like a “funnel-cake?” I’m going to try out the doughnut recipe tomorrow night (waiting for the doughnut pans to arrive) and just wondered about the funnel-cake idea.
Wholesome Yum
0Hi Earnest, I don’t think the batter would lend well to funnel cake, but let me know if you try it!
Denise Clark
0First time making this recipe! Was the perfect amount of sweetness to end a meal with! My husband is diabetic and we have been following the keto diet keeping his sugar levels within normal range. He absolutely loved these and cant wait for me to try more. Thank you for helping us understand that just because you have to diet doesn’t mean you give up some of your favorites!
S. Mims
0I baked these until they were very dark. I didn’t top them with anything either. I did use them to make strawberry shortcake, topped them with strawberries and whipped cream. They were delicious! They’re almost like a spice cake. Will make again!
Brigitte
0I would like to make these in a mini cupcakemaker. How long do you think it would take in there?
Thank you for the help.
Wholesome Yum
0Hi Brigitte, another commenter who tried that cooked them for 15 minutes. I would check sooner than that to make sure they’re cooked through.
Emily
0Are these full-size donuts or mini ones
Maya | Wholesome Yum
0Hi Emily, The are full size.
Sheryl Granade
0I love these donuts and I made them in my silicone donut pan and OMG they just popped out!!!!
People at work love them too!
April
0These were tasty for our holiday weekend brunch. I sprayed my silicone donut pans with oil and baked them in two mini and 1 standard pan. When they came out they had a little oil on them and I dipped them in the sugar cinnamon mixture and it stuck! I also added a bit of salt to the cinnamon sugar mixture which resulted in a superb sweet salty taste!!
Julia
0Not a good recipe. They crumbled!
Wholesome Yum
0Hi Julia, I’m sorry to hear that! Check my recipe tips in the post–using a silicone pan or under-baking are a few reasons why that might happen.
Rosanne
0What temperature are they baked at and are the pans greased?
Wholesome Yum L
0Hi Rosanne, yes, you have to grease the pan really well. They should be baked at 350 degrees F.
Michelle Huey
0Next time try adding 1/4 teaspoon of xanthan gum to the mix. It firmed mine up just fine!
Vee
0I love these mini donuts! They’re so tasty and knowing they’re healthier is awesome.
I have an issue I need your help on though. When I made my first batch, they popped out of the pan really easily but the second and third time I made them, they keep sticking to the pan and pulling them out they would fall apart! I’ve tried baking them for a bit longer, letting them cool before removing them and even dusting them with a bit of flour and they still stuck like hell.
Any other tips I can try, please?! The only difference between the first time and the other times are that the eggs came straight from the fridge the second and third time. First time I used room temperature eggs.
Any help, please!
Wholesome Yum
0Hi Vee, have you tried brushing your pan with a little oil? That should help with sticking as well.
Mathilde
0Wow, these donuts are the best! I made them in my mini donut maker, baked 6 minutes, just perfect. Very easy to just keep nibbling away on, so in the freezer quickly before they are all gone and there’s nothing left for lunch boxes!
Joan
0Thank you so much for this recipe. I have made them twice & I will be making again. I never thought I would be able to eat donuts again.
Diane Matteson
0These were quick & easy to make & turned out perfect! Light & fluffy, just like the real deal. I will make these again for sure!
Syd
0Hi, these sound wonderful! Any ideas if this would work in an air fryer if I were to make donut holes?
Wholesome Yum
0That sounds amazing, Syd! I haven’t tried that, but you’ll probably need to adjust the cooking temperature and time. Let me know if it works!
Charlene T
0These were amazing! I threw in some cardamom into the batter and into the “sugar” mixture to some added spice.
Angie W.
0Thanks so much for the recipe! I was looking for a yummy treat since I’m on Keto and my father-in-law has gluten issues. They were so yummy and reminded me of the donuts we get at our local pumpkin patch. I used spray Pam for the donut pan and found the Wilton pan at AC Moore (a craft shop). Everything was delicious and came out great the first time! Thanks!! I wish I could post a picture.
Maria
0I’m having a hard time understanding how there’s only 5g of carbs in one donut when just the almond flour in itself is 9g in 1/4 cup (recipe calls for 1-cup) and not to mention the sugar on the recipe has 4g in 1-tsp.
How are you calculating your carbs? This doesn’t make any sense.
Maya | Wholesome Yum
0Hi Maria, We use nutrition info from the USDA. The almond flour we use has 6g total carbs per 1/4 cup (with 3g net carbs), and the recipe has no sugar.
Cat
0Can ghee be used instead of unsalted butter?
Maya | Wholesome Yum
0Hi Cat, Yes, that should work.
Pam
0These donuts were delicious! I’m not doing keto but I am watching my carbs. The only substitution I made was I used coconut sugar instead of alternative sweetener. I also omitted the extra sugar and butter on the top. That wasn’t necessary for me. I followed extra tips for this recipe to the letter and they came out great! About to make my second batch tomorrow. Totally yummy, guilt free goodness! Thanks!
Yvette
0Thank for this amazing recipe! I followed all of your tips and they came out perfect! Doughnuts are one of my favs but have stayed clear from them for many years. When I saw this recipe I couldn’t wait to try it!