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.
-
Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
-
In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
-
In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
-
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.
-
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.
-
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
loa337
0Delicious! Great recipe. The texture was just right after they cooled. I topped with melted sugar-free chocolate chips with a little coconut oil and it was just the sweetness it needed. If you are not frosting, the recipe definitely needs more sweetener but with a sweet topping, the balance is excellent. These will go into my permanent rotation for keto treats.
Olivia
0I have disaccharide deficiency and presumed coeliacs. It is a challenge to find nice food and recipes that I can eat and others like too. I love these donuts and others do too. I can’t tell you how much I appreciate and enjoy this recipe and what a difference it makes to me. Thank you so much!
Monica
0Can I use Oatmilk instead of Almond Milk?
Wholesome Yum D
0Hi Monica, You could use oatmilk but most of them are not low carb.
Carolyn
0First time making this recipe. I was pleasantly surprised because keto is new to my family. Family felt it needed more flavor, which is something we can play with. This is definitely a recipe we will come back to.
I used mini Bundy cake mold, took about 20 minutes to bake.
Christy Hall
0These turned out so good. The cakey-ness is perfect. My kids even loved them. After they had one each, I told them they were healthy and they still wanted more later. 🙂
I didn’t have the same sweetener, so used another brand for both the granulated and powdered parts in the recipe. I like the taste of monk fruit, so I imagine the Erithritol/Monkfruit blend is yummy.
Also, since I wanted the kids to enjoy them, I made the glaze with half powdered sweetener and half regular powdered sugar. Next time I’ll try the recipe with all zero-carb/calorie sweeter as it calls for, or if I use a little regular powdered sugar again, I’ll use even less.
Renee
0Very Good!! I mix mine in a glass bowl with a handle and pour lip.. that way you can pour the batter into the donut pan as opposed to piping it or scooping it. I use Swerve as it’s easier to get in my area right now. It seems to work fine. My donuts did get really dark but tasted great, not burnt
Patricia
0I was so excited because of the wonderful reviews but mine turned out with a terrible, bitter aftertaste. Can’t figure out what I did wrong?? The donut without the sugar and cinnamon coating tasted terrible, and with the coating, it was sweet followed by bitter. The only thing I can think of is I used Trader Joe’s blanched almond flour instead of the Wholesome Yum brand. Would love some advice because we were so looking forward to these!
Wholesome Yum D
0Hi Patricia, I am not sure why your donuts would have been bitter. All I can think of is that one of your ingredients was outdated causing a bitter taste.
Lori
0Delicious! Question, how many donuts is this recipe supposed to make? I made twelve. I bought the pans you used, filled 3/4 way, used all batter any yet they came out flat, and my baking powder did not expire.
Wholesome Yum D
0Hi Lori, This recipe makes 6 donuts.
Steph
0Hi there!
Can I make these with an erythritol blend?
I’m in Canada & don’t have the one listed.
Any other sweetener blend that’s available in Canada that would work in these?
Also, would I still have to grease silicone doughnut moulds?
Thanks!
Maya | Wholesome Yum
0Hi Steph, You can try it with an erythritol blend, but the results are much better with Besti. It’s available in Canada here — just switch the flag at the top to Canadian.
Jeremy
0I’ve tried this recipe twice now, and both times my donuts did not rise. They ended up looking like half of a sliced bagel lol. I thought maybe my baking powder was too old, so I bought a new container and tried again- same results! Not sure what I’m doing wrong
Wholesome Yum D
0Hi Jeremy, Even though almond flour will never rise as much as regular white flour, it does still do that a bit. Each cavity in the donut pan should be filled 3/4 way. You’ll end up with flat donuts if you don’t put in enough batter.
Carole
0These were excellent in texture, taste, and looks. I used coconut milk in place of the almond as that is all that I had. It worked out fine. I made a mistake and added 1 tsp of cinnamon to the melted butter but went ahead and used it to coat both sides anyway. I also used 1 tsp in the allulose, but the taste was great! Later after 2 were cooled I dipped them in melted chocolate. Again a hit! I used silicone molds and 25 minutes was the perfect time in my oven (which tends to run hot). Thank you for this great recipe. It is the first time I have ever made donuts!
Tee
0I had a donut like this at Sugar Daddies in Cambridge, Ontario. I looked on Pinterest for a recipe and found this one. It tastes the same! Delicious! Thank you!
Rob
0I disagree with the almond flour over almond meal approach, almond meal happens to be dirt cheap here locally so it’s what I use for all of these recipes and they are all great. They tend to have a real cakey texture. I first tried these earlier this week using a regular muffin tin, then instead of the cinnamon coating, I put coconut cream and sugar free maple syrup. I’m making them again since I’ve found a donut tray locally and you know they’ll be even better.
Alyssa
0Can these be fried in coconut oil?
Maya | Wholesome Yum
0Hi Alyssa, No, sorry, the batter is too runny to do that.
Kathy
0This is one of my favorite recipes. I have them in the oven as we speak. My kids and picky husband loves these as well.
carole kiewicz
0Love this. Made with coconut milk..awesome! But the cook time is only about 15minutes. I burned my first batch baking it for 22 min. Also must cool donut completely before dipping in butter and Swerve..next time I’ll try the chocolate donut recipe..with this recipe I might put pumpkin pie spice or Apple. pie spices…also, Wonder if I can put applesauce in the recipe?.I make the best chaffles with applesauce and sunflower seeds. Love this site. The BEST recipes.
Carol Peitzsch
0Hi Carole! Do you mind sharing your chaffle recipe? That sounds awesome! 🙂
Lissa
0This recipe is amazing. I made two batches with my non-keto teen. The first was as written. The second left out the cinnamon and we made a strawberry glaze, which is her favorite big-chain flavor. She couldn’t wait to eat them, even to take a photo!
Suzanne Rydzik
0Moist, yummy, cinnamon deliciousness
Debbie
0I made these and they were absolutely delicious! They stayed fresh in the fridge for a week before I finished eating them, and the chocolate topping looked just as good then as when I put it on. gave one to a friend at work who eats keto, and she loved it too. Thank you for a great recipe!
Joy Stoermann
0Okay, so, I just made these, had all my ingredients sitting our and TOTALLY a missed the almond milk….wondered why the batter was so thick, but oh well!, used the donut pans I had on hand already~which are the silicone one ones…oops!~again, oh well…and the donuts came out like cake donuts do, and the plopped right out of the pan when I turned them onto a cooling rack! Crazy!
Lala
0Can I keep this outside the fridge for a couple of days?
Wholesome Yum M
0Hi Lala, Yes, the countertop works great for a few days. Enjoy!
Karen
0Could I fry these and still be keto? Don’t have donut baking pan.
Wholesome Yum M
0Hi Karen, Sorry, the batter is too loose to pour into a deep fryer.
Joyce
0Thank you. I love donuts!!!!
SHARI
0Not a fan of cinnamon. Is there a sweet glaze I could use instead?
Wholesome Yum M
0Hi Shari, Yes, feel free to omit the cinnamon. Use half the amount of butter listed in the coating. Melt it with the allulose and drizzle over the top of your donuts. Enjoy!
Irene
0Can you substitue flax or chia egg for the eggs?
Wholesome Yum M
0Hi Irene, I have not personally tested this, so I can guarantee the results, but the recipe should still work.
Str3032
0Recipe is great. Used a silicone pan, donuts popped right out and looked perfect so not sure what the issue with silicone pan was in the commentary above. But it worked for me!
Kornelia Brown
0I just made this doughnuts, they came out sooo good. Will make those again. I did not have a doughnut baking pan, I used a muffin pan , and they looked great.
Lori
0These were really good. I did use 1/2 Lupin flour and 1/2 Almond flour which resulted in a very authentic texture. I also used 1/2 granulated Erythritol and 1/2 Allulose. The donut itself was perfect. But the glaze was just ok since I used all powdered Erythritol and I don’t like the cooling effect. I’m afraid to use 100% allulose due to the digestion issues 😉
Thank you for a great recipe!
Zunika
0I made the donuts using silicon mold and they came out of the pan no issue I used coconut oil o grease the pan and coconut milk in them. Only took about 25 minutes and they were already separating from the mold at that point. I used a toothpick to make sure they weren’t stuck around the ring in the middle and they just pretty much fell out.
Robin
0I am going to make these donuts for sure. One question can I substitute coconut flour for almond flour?
Wholesome Yum M
0Hi Robin, I’m sorry, that won’t work in this recipe.
Shauna
0Could these donuts be made with an apple cinnamon flavoring to have like an apple cin donut? Or I have other flavors as well?
Wholesome Yum M
0Hi Shauna, Sure, that sounds great! Feel free to use any flavoring in place of the vanilla.
Angela
0Turned out great! Even my non Keto family members enjoyed!
Joanna
0Made these today they turned out very yummy, I added orange zest and they baked up in 25 mins! Will make again by adding new flavors 👍🙂
Justin
0Made these today but I left out the cinnamon, instead I used keto blueberry jam in 3 of the doughnuts and for the other 3 I added Rum extract. They both turned out really good. I would like to find a keto friendly maple frosting and add bacon next!
Bren
0Ok, so I made these for the first time tonight. As always they were delicious! Now either my donut molds are much smaller or I did not fill them to the right amount because I got 11 donuts out of the batter. It was a good thing I kept an eye on them because they only took 12 minutes to cook probably due to the size. They smelled so good I didn’t even wait to dust them with the cinnamon “sugar” mixture. I ate one before I did that. And omg it was tasty. We are getting ready to go on a camping trip in the next few weeks and I am going to make some goodies ahead to have on hand and this will make for a great morning camping treat! (Yes, it’s only May but summer starts early here in Az ) Thanks once again Maya for a winning recipe.
Kristina Piasecki
0I made these yesterday. The cinnamon/monk fruit coating wasn’t great, too much, so I popped them in the freezer. Defrosted half of one this morning by baking it in the toaster oven for 5 minutes, and it ended up PERFECT! So delicious!
Susan
0Can’t believe theses are Keto. They are easy to make and awesome in taste. Note to self though to really grease the pans
Posted a photo on Facebook
Five star for sure!!!!
Nicole
0I made these as donut holes in a cake pop iron. I added an extra 1/4 cup of sweetener which was just right. For some I added about 1 dark chocolate chip in the middle. I made a simple glaze with powdered sweetener, vanilla, and almond milk for some.
Even the kids loved them.
Jessica
0Does the sweetener need to be granulated for the donuts? I have powdered (confectionary style) erythritol which will be fine for the glaze – will it work ok for the donuts?
Maya | Wholesome Yum
0Hi Jessica, Powdered will work, but the texture of the donuts is better with granulated.
Giselle
0Mmmmmm perfect at first try
JoAnn Sarmiento
0These donuts were ahhhmazing! my husband, son, and I loved them. Thank you for the recipe!
Toni Bixby
0These donuts were easy to make and very yummy! I will be making these again.
Desiree Lopez
0What is a substitute for the melted butter? Can avocado oil be used instead?
Wholesome Yum M
0Hi Desiree, The best substitution for melted butter is coconut oil. Use the same amount as written in the recipe.
John Carmichael
0Please put a skip to recipe button at the top. I don’t want to read all that before I realize I’m missing some essential ingredients.
Wholesome Yum M
0Hi John, The ‘Jump to Recipe’ button is at the top of the page.
Ange
0Hi I wonder if i will make in a donut maker it still gonna be ok instead of baking them…
Wholesome Yum M
0Hi Ange, I have not personally tried this, but please let us know how it turns out if you decide to try it!
Sandy
0In the video it says to bake for 15-18 minutes and in the instructions 22-28 minutes. I’m glad I caught that. Mine are still in the oven.
Karen
0Perfect with morning coffee
Terri
0Keto or Diabetics: My goal was for no sugar or even substitute to be in the donut. So I left all sweeteners out, upped the salt a smidge, doubled cinnamon and left everything else the same except I did use Heavy Whipping cream. Topped with softened cream cheese mixed with cinnamon and maybe a drop of Heavy Whipping Cream. I love cinnamon. Used my mini Bundt cake maker. I used so much cinnamon my cake came out brown. I told myself that they were Chocolate! Hit the spot!
Janet Huyton
0Made these, delicious, added 2 tbsp instant espresso powder. Would post a pic if I knew how!
Wholesome Yum M
0Hi Janet, I would love to see pictures! Feel free to post them in the Facebook group!
Judy
0I made these donuts this morning. Very easy and delicious! I didn’t have Almond Milk , so I used regular milk.
They are going to be a regular!
Lily
0Can oat milk be used as an almond milk substitute?
Wholesome Yum D
0Hi Lily, You can use oat milk, however, if you are keto oat milk is not usually low carb.
Cassandra
0AMAZING!!!! I MADE THESE IN MY MINI CAKE POP MAKER. TURNED OUT AWESOME!!!! HIGHLY RECOMMEND. THANK YOU FOR SHARING THIS❤
Rowena Espina
0I tried it today with my mini donut maker I got from Christmas. The outcome is so cute. Mini donuts. It’s very delicious
Jacqueline
0I loved this recipe…I did use silicone molds, it was all I had and they came away fine. I gave them a good spray of coconut oil. These are delicious….very satisfying indeed. I used 3 tsp of monk fruit sweetener and i find them sweet enough, especially with the coating and i made my own pumpkin spice to coat them. I’m going to double batch next time… hahaha, can’t see this lot lasting long.
Jenni
0BEST KETO CINNAMON SUGAR MUFFINS EVER!! Oh my lord, these were so good. I didn’t have a donut pan so I made mini muffins using parchment paper liners and baked for 18 minutes at 350. It made 24 mini muffins. Only changes were I used ghee instead of butter to make them non-dairy and I used brown sugar Swerve as the sugar. When they came out I just dropped a bit more brown sugar Swerve on top to give it a crunchy top. Everyone devoured them. I making my third batch in a week now. 🙂