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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
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!
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.