Introduction

These Keto Donuts are a delightful low-carb treat perfect for anyone craving a sweet snack without the sugar crash. Made with almond flour and a choice of vanilla or chocolate glaze, they’re light, fluffy, and sure to satisfy your donut cravings.

A stack of four donuts sits on a white plate placed on a white marbled surface. The bottom donut is covered in dark chocolate glaze with a smooth texture and a golden brown base. Above it is a white glazed donut with colorful sprinkles around the edge and a slightly rough icing surface. The next one up is another donut with a dark chocolate glaze, similar to the bottom one. At the top is a white glazed donut with colorful sprinkles and a bite taken out, showing its soft, light yellow inside. The background is softly blurred, highlighting the donuts clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
½ cup granular Swerve (or granulated keto sweetener of choice)
1 teaspoon fresh baking powder
¼ teaspoon table salt
2 large eggs (at room temperature)
¼ cup whole milk (at room temperature)
¼ cup melted butter
½ teaspoon pure vanilla extract
1 cup Swerve Confectioners (or powdered keto sweetener of choice)
2-3 tablespoons whole milk (or keto-friendly milk of choice, at room temperature)
¼ teaspoon pure vanilla extract
1 cup keto chocolate chips (Lily’s, ChocZero, etc.)
1 teaspoon refined coconut oil

Instructions

Step 1: Preheat your oven to 350° Fahrenheit. Adjust the oven racks so the donuts will bake in the center. Grease your donut pan thoroughly with cooking spray or butter, covering sides and edges well. Set the pan aside.
Step 2: In a large mixing bowl, whisk together almond flour, granular Swerve, baking powder, and salt until well combined.
Step 3: Crack the eggs directly into the bowl with the dry ingredients. Add melted butter, whole milk, and vanilla extract. Whisk everything together until the batter is smooth and fully combined.
Step 4: Pour or scoop about ¼ cup of batter into each cavity of the greased donut pan. Be careful not to overfill.
Step 5: Bake the donuts in the preheated oven for 10 minutes, then check for doneness. Continue baking and checking every few minutes until the donuts turn deep golden brown.
Step 6: Remove the donut pan from the oven and let the donuts cool in the pan for 10 minutes.
Step 7: After cooling, run a butter knife around the edges of each donut to loosen them, then carefully remove and transfer to a wire cooling rack to cool completely.
Step 8: To make the vanilla glaze, whisk together powdered sweetener, 2-3 tablespoons whole milk, and ¼ teaspoon vanilla extract in a medium bowl until smooth.
Step 9: For the chocolate glaze, place chocolate chips and coconut oil in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring well between each, until the chocolate is almost melted. Stir until fully melted and smooth.
Step 10: Dip cooled donuts halfway into your chosen glaze, holding each upside down over the bowl to let excess drip off. Place glazed donuts back on the cooling rack and let the glaze set for 5 to 10 minutes.
Step 11: Serve the donuts once the glaze has set, or store them in an airtight container until ready to enjoy.

Tips & Variations

For fluffier donuts, make sure your baking powder is fresh and your eggs are at room temperature.
Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
Swap whole milk for unsweetened almond or coconut milk to keep the recipe dairy-free.
If you want a different glaze flavor, try mixing in a bit of lemon zest or espresso powder to the vanilla glaze.

Storage

Store donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let donuts come to room temperature before serving for the best texture. Reheat gently in a microwave for 10-15 seconds if desired. Do not freeze glazed donuts, as the glaze may not set well after thawing.

How to Serve

A white plate holds seven donuts arranged close together on a white marbled surface. Four donuts have a smooth chocolate glaze covering the top with a shiny, rich dark brown color, and their golden edges peek out at the sides. Three other donuts are covered with a smooth white icing topped with colorful small sprinkles in red, blue, green, yellow, purple, orange, and white scattered unevenly. One of the white-iced donuts is partly eaten, showing its soft light yellow inside. The overall look shows a mix of bright and dark colors and soft textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts gluten-free?

Yes! This recipe is naturally gluten-free since it uses almond flour instead of wheat flour. Just be sure your baking powder and other ingredients are gluten-free.

Can I use another sweetener instead of Swerve?

Absolutely. You can substitute any granulated and powdered keto-friendly sweetener you prefer, such as erythritol or monk fruit sweetener, keeping the same measurements.