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. 🙂
806 Comments
Shannon Keenan
0My family and I absolutely love these!! Even my husband will eat them and he’s not keto at all! I have to hide them from the kids they’re so delicious. Thank you for such an amazing recipe!
Janell
0Great recipe! Mine didn’t rise as much as yours in the photo, so I think I’ll try replacing my baking powder before I try this again. The flavour is excellent. Thank you.
sabharwal.akhilesh@gmail.com
0Simply awesome and quite impressive! Thanks for the recipe!
Rebecca
0Amazing! They are even better on 1 or 2 days after baking. I’ve made these twice and they were a hit. People are so surprised to find out how truly “guilt-free” these donuts are. The second time I coated them with a bit more butter, and oh man they were good. I’m wondering if the butter has a chance to soak in after a day or two to make them extra good. Highly recommend!
Lo
0Delicious! I had a problem with them sticking to the pan, but that didn’t prevent me from trying. What type of grease is used to coat the doughnut pan? I used Avacado spray….I will definitely try these again with the right type of grease. The flavor is very good.
Wholesome Yum M
0Hi Lo, Avocado spray should work fine. Alternatively, you can rub the pan down with cold butter or solid coconut oil. Enjoy!
Nina
0Hello from Panama, Central America. Hope you are well! Just made half a batch for 12 mini donuts, they were amazing! It is only me on Keto at home, but they just disappeared! My hubby and kids loved them as well! I used a babycakes donut maker: 6 in 5 minutes. Full batch next time!! Thanks again!
Karyel
0Hi Nina! I’m from Panama but live in Germany. Can you please tell me about your experience with the donut maker. Did you follow the recipe to a T and did you grease the plates? Id love to make these for my family too. Just got a mini donut maker 🙂 lots of love and strength!
Nina
0Hello Karyel! As far as the recipe, I followed it exactly, just half of everything. Then I preheated the d-maker and sprayed just a bit of coconut oil. When ready I followed the rest of the instructions to cover with the cinnamon sugar and took pictures, as they looked sooo good. Moments later, they were gone! Hehehe Hope this was helpful! God bless!
Brianna
0Can I substitute normal sugar instead of using the sweetener?
Maya | Wholesome Yum
0Hi Brianna, Yes, you can, but they would no longer be low carb.
Sofia
0Just made it, and they look like a giant biscuit, not a donut 🙂
Not sure what went wrong , maybe the conversion between US and Metric is not working probably, or if you bake them not in a proper pan they spread …. I don’t know, still a disaster.
Wholesome Yum M
0Hi Sofia, These need to be baked in a donut pan. They will not come out with the proper shape without a donut pan.
Nikki
0LOVE this recipe so much! I’m making for myself for Mother’s Day 🙂
Andrea a
0Hi I tried this and it was delicious however they stuck to the pan so badly that they fell completely apart.
Followed the recipe except I subbed coconut sugar instead of sweetener.
22 mins in a dark pan, tops were browned so it definitely didn’t need longer. Not sure what happened. Was I supposed to grease the pan?
Wholesome Yum M
0Hi Andrea, Yes, please grease the pan well (see step 1 where the instruction is listed). Even with a non-stick pan, it will still need to be greased. I hope you try them again soon!
Kathy
0These were the best and I have tried others… Best tip is don’t overfill. DELICIOUS.
Lu
0Can I substitute eggs for flaxseed eggs?
Wholesome Yum M
0Hi Lu, I have not personally tested this, so I can guarantee the results, but the recipe should still work.
Kat
0I tried this the donuts were tasty but did not rise and were a little dense.
Wholesome Yum M
0Hi Kat, The common problem with these donuts not rising is the baking powder. Make sure yours is within its expiration date.
Kelly
0Can I use an air fryer? What would I use as a surface to cook them on inside?
Just got one and thought this would be awesome !
Wholesome Yum M
0Hi Kelly, I have not tried this, but if you have an air fryer large enough to fit a donut pan, then I think it could work.
Amber
0I can honestly say that this is one of the best Keto recipes everrrrrr. I can’t cook or bake very well but this was so easy and I was able to make it in such a short amount of time. Love this recipe!
Ryan
0Forgot the stars. Lol
Ryan
0So this was my first time trying keto baking. I am not an expert baker by any means. I tried these this morning. Don’t have a donut pan so I used a mini loaf pan. They came out great. Glad to have found this website. Can’t wait to try some other recipes.
Tanya
0Very tasty and nice light texture and consistency but I had a hard time getting them out of the pan. I made them with the ‘Milked’ brand hazelnut milk which has a little cane sugar because I had it (quarantine options) and 2 squirts of liquid stevia. Very good! I will grease the pan/holes better next time.
**If I were to use stevia powder is it the same amount and monk fruit?
Wholesome Yum M
0Hi Tanya, It really depends on the brand of stevia sweetener. Some are for baking and can be used 1:1 and some are highly concentrated. You’ll need to check with your brands manufacturer to see if your brand is 1:1 with sugar.
Laura Zavala
0Three questions:
Let say I want to add 6 more g of protein powder, Do I have to adjust other measurements/ingredients, if so how much?
How about to add cocoa?
How about to do just a plain protein donut, Do I just eliminate the cinnamon?
Wholesome Yum M
0Hi Laura, 1. If you were wanting to add more protein, I would not use a protein powder, but a collagen peptide. Collagen will dissolve into the donut batter and not impact the texture (too much) of the final recipe. Protein powder will have an affect on the texture and flavor. 2. Cocoa powder will affect the recipe, so if you decide to add it, you will probably need to adjust the amount of almond milk that goes in as well to keep the consistency correct. I would keep the amount of cocoa powder to a minimum, 1 – 2 tablespoons. 3. For a plain donut, omit the cinnamon. I hope this helps!
Nikki
0My s/o is allergic to nuts, recommendation on using coconut flour?
Melissa
0Hi Nikki, I have not tested this, but the recipe will probably still work with sunflower seed flour. The almond milk can be replaced with coconut milk. Best wishes!
Blake
0Hi! I was just curious if you think freezing the batter and then popping them in the air fryer would work?
Wholesome Yum M
0Hi Blake, I wouldn’t recommend doing this, I don’t think it would work.
Kat
0I made these last night and I did try to sub flaxseed egg so my vegan companion could have some too, mine sank in the middle. I’m not very familiar with baking can you tell me what I did wrong? Even though they didn’t quite turn out they were really freaking yummy and hit the spot for some badly missed French Toast! Definitely will try this again!
Wholesome Yum M
0Hi Kat, Please check the expiration on your baking powder to make sure it’s still good.
Danelle
0Can I use any kind of artificial sweetener?
Wholesome Yum M
0Hi Danelle, These recipes are only tested with natural alternatives to sugar (either erythritol, allulose, or a blend of these), so I cannot guarantee results with any other type of artificial sweetener. With that said, other readers have shared their success using baking versions of artificial sweeteners. I suggest checking out the comments section to see what others have had success with.
Kristi
0I want to try making these, but I don’t have a doughnut pan, what can I use?
Wholesome Yum M
0Hi Kristi, I have not personally tried this, but you may be able to bake these donuts in ramekins. They would roughly be the right size, just without the hole in the center!
Xiomara
0I used a non-stick pan and greased it with vegan butter. They were all stuck in the pan. How would you recommend greasing my pan? Using a baking spray?
Wholesome Yum M
0Hi Xiomara, The place where the donuts usually get stuck is around the center hole. Use a knife and loosen them from the center. If you greased the pan well with butter then they should release easily from the rest of the pan.
Celeste
0I made them last night! No problem at all, I used 1/4 cup monk fruit sweetener, it’s a perfect taste! Thank you so much! I’m sooo happy with these amazing recipe! I highly recommended.
Mary Yee
0Hi! I’m on keto, but don’t have monk fruit sweetener. Can I use the swerve sweetener brand any of the two for baking, the granular orange bag, or the Confectioner purple bag, and which one would work better for the recipe? I’m so excited to try it out.
Wholesome Yum M
0Hi Mary, Yes that sweetener will work fine. The granular version will work best.
BRENDA EGELSTON
0I loved these! They turned out so moist. I was wondering, however, if you could adapt a recipe for making sour cream donuts without any cinnamon. I know it is probably able to be done, but I don’t know how to adjust other ingredients to make it work.
Wholesome Yum M
0Hi Brenda, I don’t think you can achieve the right texture because traditional sour cream donuts are fried in oil and these need to be baked.
Eli
0The suggested baking powder is not paleo. It has cornstarch in it. Do you have an alternative baking powder?
Wholesome Yum M
0Hi Eli, Baking powders generally are not paleo due to the cornstarch. There are several DIY recipes online to make your own using tapioca starch in place of the corn.
CL
0These are amazing, followed the recipe exactly except I didn’t have any almond milk, only reduced-fat milk (so probably slightly more carb-heavy) but still good! I could see any sort of milk is a great addition to this. Does not taste too almondy, and overall it’s a delicious addition to your keto diet.
Irene
0Excellent flavor and crumb. Did not need to brush with butter. Just dipped in the cinnamon sugar mixture on the bottom side and was quite enough.
Jessica Hatch
0I made these today, incorporating all your tips and they were great! My 4 year-old and her friend even approved! Thank you for sharing:)
Keira Gosling
0My doughnuts didn’t rise.. followed tips and recipe to a t. Any suggestions ?
Wholesome Yum M
0Hi Keira, Check your baking powder and make sure it’s still within expiration.
Ashley
0I used the Splenda type blend “delecta” from aldi (that’s the only granular sweetener I had). I baked in mini muffin tins then poked a hole in the middle With a thick straw after baking. I feel like they came out pretty tasty. I do think they have a more muffin-like consistency. Did anyone else experience this? Either way, I’m pleased with the recipe!
Claire Dougherty
0Do you think you could use flax seed eggs instead of real eggs?
Wholesome Yum M
0Hi Claire, I think that should work fine.
Maria
0Hi, they sound amazing.
Can they be frozen?
Wholesome Yum M
0Hi Maria, Yes you can freeze these.
Gigi
0Batter was very stiff like cookie dough. I followed the recipe completely.
Wholesome Yum M
0Hi Gigi, I’m sorry this didn’t turn out as you had hoped. Did you remember to melt the butter after measuring? It incorporates better as a liquid in this recipe.
Lori J Colbert
0My daughter wants to try making apple cider donuts…any thoughts on how to adapt this recipe to incorporate apple cider? I’m pretty new to grain free baking so I don’t have a good feel for how to tweak recipes to add or substitute ingredients.
Wholesome Yum M
0Hi Lori, Are you looking to keep these donuts low carb? If so, you can add 1 tsp of apple cider vinegar to these donuts to give a hint of cider flavor. I am not sure how to change them to incorporate fresh pressed apple cider.
Ellen
0Just started keto, desperate for bread and biscuit recipes, my daughter in law referred me to this site, it looks very promising!
Stephanie
0I just made these and what can I say except that they are absolutely to die for! Awesome recipe!!! I know the recipe says “serving size 1 donut”. Well, I couldn’t resist and ate 2. YUM!!! I used a silicone donut pan and I cooked the first batch for 30 minutes…which was a bit too long. I had some batter left over and found that the batter thickened as the first batch cooked. The second baking (only 3 donuts) came out really good (28 minutes) so I think the next time I make these I will let the batter sit for a while before baking. There was absolutely no sticking as I sprayed the donut pan really good with PAM. Got a winner here! Thank you!!!!
Joyce
0What is the cholesterol level per donut? Thanks.
Wholesome Yum M
0Hi Joyce, I don’t know what the cholesterol per donut is, but you can find an online recipe calculator to help you determine that number for you.
Maria S
0These are incredibly delicious! I used my electric babycakes mini donut maker and they did not take long to bake at all (10 minutes maybe?). I made these with my three year old who wanted pink sprinkles on top of hers so I made icing with almond milk, swerve and a little bit of coconut butter. Next time I am going to do the cinnamon sugar. This recipe is a keeper, thank you so much!
Nora
0This was exactly the comment In was searching for! Can’t wait to pull my babycakes maker out in the morning! 🙂
Brooklynn Carney
0OMG – these are SO good and you would have no idea these are Keto donuts at all. I didn’t have unsweetened almond milk so I used heavy whipping cream. The batter came out thicker than the video but they still tasted AMAZING. Because they’re so good I was skeptical but have been consistently losing while still having these as a treat. DEFINITELY recommend.
Royale
0How much HWC did you use? I wanted to make these tomorrow morning and just realized I have no almond milk. 🙁
CAROL
0Made these yesterday. Fantastic! Only had salted butter and whole milk in the house. Will definitely make again.
Sally
0Hi, want to try these donuts. My sister made them delicious. Can I use cashew milk?
Wholesome Yum M
0Hi Sally, Yes, cashew milk should work just fine.
Kim Tanner
0I received an electric mini donut maker for Christmas and wanted to use it. My first batch was hard to spoon into the small donut shapes and was too liquidy and spread on the donut maker. I added 1/2 cup of almond flour and put the batter in an icing tube to put into the pan. They turned out wonderful!
DIANE SALZMANN
0These are AMAZING!!!!!!! I didn’t have a donut pan so I used my giant muffin pan…it has 6 wells so it worked great! I cooked them for 22 minutes and I ate one while they were still warm…Oh My Gosh!!! These are at the top of my list!!! (I didn’t have any almond milk either so I had to use Vitamin D milk) They came out great!!!
Rita landa
0Hi I can’t wait try the low carb donuts. Can I use coconut oil melted instead of butter. I need make it pareve non-dairy and butter has a lot of fat.
Wholesome Yum M
0Hi Rita, Yes, you can use coconut oil instead of butter.
Rita landa
0Can’t find ingredients for the recipe. Tried 20 times.
Wholesome Yum M
0Hi Rita, The Recipe card is close to the bottom of the page. You may need to turn off your browser’s ‘Reading Mode’ to be able to view it.
Anne
0TASTED GOOD AND CAME OUT FINE. BUT THEY FELL ALL APART.
Jennifer
0Can I use heavy whipping cream instead of almond milk?
Wholesome Yum M
0Hi Jennifer, Yes, you can use heavy whipping cream, but it will change the recipe macros.
Jennifer PINSONNEAULT
0I made these last night and goofed – used powdered sweetener instead of granulated (Swerve). I was baking a bunch of your other recipes for my holiday baking, some of which called for powdered erythritol and I guess I wasn’t paying attention. I knew something wasn’t right when my batter was way thicker than the video. I did add more almond milk to try to thin it more, but didn’t want to mess it up too much (I had doubled the recipe because I figured 6 donuts was not going to be enough). I ended up with 12 donuts and 8 muffins! The taste was still amazing, the donuts & muffins did rise and were not crumbly at all. So I guess it was not a fatal flaw! Thank you so much for your amazing website & easy recipes (not to mention all the tips which are great for those of us who are not experienced bakers). My husband loved them along with your other recipes that I tried. Will definitely recommend this website to my other Keto friends!
Mary Otoole
0Sounds wonderful. I can’t wait to try this!
Samantha
0Mine came out more like a muffin than a donut. I just used a regular muffin pan because I thought I might fill them with some kind of filling. Did I do something wrong? They still tasted great though!
Wholesome Yum M
0Hi Samantha, Baked donuts are more similar to a muffin than traditional fried donuts. I’m sure you did everything right, its just a matter of adjusting to the textural difference.
Dominique
0Can I use flax egg?? AND swerve sugar substitute??
Wholesome Yum M
0Hi Dominique, Yes, a flax egg and Swerve should work out fine.
lU
0how much flax egg would be to replace egg?
Wholesome Yum M
0Hi IU, Use one tablespoon ground flaxseed meal and 3 tablespoons of water to replace one egg.
Tracy
0Hi Maya,
I’ve searched comments as much as my eyes can stand it and can’t find an answer: if I use allulose instead of monkfruit, will the increase in bulk require me to add more liquid, do you think? Thanks in advance, your recipes and advice have never steered me wrong!
Wholesome Yum M
0Hi Tracy, Great question! You are only adding an extra tablespoon of sweetener to the batter, so you likely will not need any additional liquid.
Candice
0These are amazing!! I subbed out the erythritol for coconut sugar in the donuts and rolled them in maple sugar and cinnamon afterwards. They remind me a lot of french toast!! Maybe it was the maple sugar that took it there but I am in love!! They are so super fluffy and soft and do not feel as if they are made with all almond flour. Amazing recipe! Thank you!!
P.s I only had a silicone donut pan and despite your difficulties using yours I went ahead and tried it anyways lol. Sprayed really well with coconut oil and had zero issues getting them out! Very happy!