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Donuts 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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!
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
846 Comments
Judy Q
0Troubleshoot with me: I want to make these in a donut maker, either mini or full-size. What adjustment should I make?
Maya | Wholesome Yum
0Hi Judy, That should work, but I haven’t tried it to say for sure. I’d look at the instructions that came with the donut maker and try a similar baking time to what they recommend for regular donuts. Make sure to grease it well. Let us know how it goes for you!
Cassandra
0Is there anyway to make these if you don’t have a donut pan?
Maya | Wholesome Yum
0Hi Cassandra, It’s not quite the same but you could make muffins with the same batter if you’d like.
Mariana
0Could we just manually roll them and put them on parchment paper?
Maya | Wholesome Yum
0No, these are a batter, not a dough, so it won’t stay together without a form to contain the batter.
Linda Boucher
0OMG these are out of this world! I did the same recipe except I didn’t add the cinnamon. I added orange zest and cranberries. I did a cream cheese icing with swerve and more orange zest. Absolutely wonderful. Thank you for your recipe! I’m happy I can make that occasional treat to curb off those sweet craving without completely falling off the keto wagon.
Dawn
0Hi there! I am also dairy free! Any substitutions to the butter in these? Would love to make them!!
Maya | Wholesome Yum
0Hi Dawn, Yes, you can use either coconut oil or ghee.
Donna
0I have only been on a Keto diet for a couple of weeks, but I have found some great recipes on your site and have loved them all! Today I made these donuts and then frosted them with your Low Carb Keto Cream cheese frosting. I followed both recipes exactly as written and had great results. Thanks so much! I thought I would never be able to give up sweets, but now I do not have to and I am so relieved.
Julien
0Hello, I follow a keto diet but the only sweetener I use is stevia. Erythritol and other cause me a liver failure. Have you an idea to adapt this recipe ? Thanks for this amazing website.
Lisa
0I just made these…..yum! I was very skeptical as I personally have not had the best of luck with almond flour, but I have just started my low carb journey and it is in fact, trial and error. This recipe is just perfect! Thank you for sharing!
Marissa
0YUM!!!! I have a donut maker and I used this recipe to try something different and to surprise my boyfriend who is into the Keto diet. I am so shocked at how moist they were and how tasty they were in general. My donut maker had em baked in 4 minutes ❤️
Maya | Wholesome Yum
0Thank you, Marissa! Good to know they work in a donut maker!
Shannon Cornell
0I made these this morning but subbed coconut milk in for the almond milk since I didn’t have any on hand. I also used a little less sugar substitute since I don’t like that cooling effect it has and I added some ground cloves and nutmeg. They were SO good! I’ve tried a few keto recipes and have not had too much success, but this one is GREAT! Even my son who is super picky really loved them.
Tami
0Just made these. They were absolutely delicious. I used coconut sugar and I will definitely be making them again. Thank you so much for sharing this recipe , this was the first time I ever made donuts in my life. I actually just lost 45 lb and these were perfect because they weren’t too sweet which I really enjoyed but they tasted fantastic and the recipe was super simple
Vickie
0These donuts are soooooo good!!!! They turned out perfectly! One is very filling. Thanks for this wonderful recipe!
Toni sweeney
0These were amazing for this keto gal!! This recipe and must over and over! Thank you!
Jennifer
0Can you make these donuts without a substitute for butter???
Maya | Wholesome Yum
0Hi Jennifer, Do you mean without butter? Coconut oil would probably work.
Doug Hann
0The donuts came out great. I made them without the coating. Not as sweet which is what I wanted. The Wilton pans are perfect. So many ways to change these with Keto coatings.
Kristen
0I absolutely love this recipe. It was simple to make. The donuts didn’t stick. The donuts were light and flavorful.
I am wondering if anyone reading the comments has made these with coconut oil instead of butter and if they were still good.
Sharion R.
0Tried this recipe for the first time today and they were great…..Next batch I will not be adding the Swerve…not fond of the aftertaste but definitely in love with the donut.
Lori
0I prepped my pan, however my donuts were stuck to the pan. Also my pan said to bake only 10-12 minutes.
Maya | Wholesome Yum
0Hi Lori, 10 to 12 minutes definitely isn’t enough for this keto donuts recipe. Any baking time on a donut pan will assume a recipe with wheat flour, so this is totally different. The donuts will definitely stick if not baked long enough.
Melody
0I would love to make these as donut holes. Any suggestions on how to make it?
Maya | Wholesome Yum
0Hi Melody, I haven’t tried that, but assume you can just use a donut hole pan. The baking time might be different.
Jamie
0These turned out pretty well. I followed another commenter’s advice and substituted 1/3 of the almond flour with whey protein powder and used 1/4 sour cream in place of the almond milk. I still added a tablespoon or two of almond milk just to make sure they would be moist enough. To get a true donut flavor, though, it is necessary to replace the cinnamon with nutmeg. I tasted the batter without it, and it was pretty bland. Nutmeg is key. Thanks for the recipe!
Meg Frohlich
0Hi there. I just read an article on how “bad” erythritol is for you. I refused to read it in detail because I’m so tired of hearing one thing after another that’s bad for you. However….. it suggests monk fruit as an alternative. Do you have an opinion on that? Love your web page and recipes btw… thanks for all you share! I DO have donut silicone pan so I will definitely try this!
Wholesome Yum
0Hi Meg, monk fruit is a wonderful sweetener but it can’t always be substituted for erythritol. Read my sweetener guide for more details.