Forget “cheat day.” These donuts are the power move when your cravings show up like debt collectors. No fryer, no sugar crash, no sad cardboard texture pretending to be dessert. Just real-deal, bakery-level donuts that hit like a reward and still keep you in ketosis.
Warning: friends will “stop by” once they hear about these. Honestly, bake a double batch or prepare for emotional damage when they’re gone.
The Secret Behind This Recipe
The win here isn’t magic—it’s smart swaps. Almond flour brings that tender crumb without the carb bomb, while a little coconut flour pulls moisture and creates structure so your donuts don’t crumble like your willpower at 3 p.m.
We sweeten with granular erythritol or allulose for that real sugar vibe without the blood sugar spike. The combo of eggs, melted butter, and sour cream keeps the texture rich, not dry, which is the usual keto donut fail point. We also bake, not fry.
Why? Baked donuts deliver consistency, easier clean-up, and better macro control. Plus, the batter gets a tiny lift from baking powder and a kiss of xanthan gum so each bite is springy—not cakey or dense.
It’s the small details that make these taste “off-menu good.”
Shopping List – Ingredients
- Almond flour (fine blanched) – 2 cups
- Coconut flour – 2 tablespoons
- Granular erythritol or allulose – 1/2 cup (plus extra for coating if desired)
- Baking powder – 2 teaspoons
- Sea salt – 1/4 teaspoon
- Xanthan gum – 1/2 teaspoon (optional but recommended)
- Eggs – 3 large, room temperature
- Unsalted butter – 6 tablespoons, melted and slightly cooled (or coconut oil)
- Sour cream – 1/2 cup (or full‑fat Greek yogurt)
- Vanilla extract – 2 teaspoons
- Ground cinnamon – 1 teaspoon (optional for batter)
- Heavy cream – 2–3 tablespoons (to thin batter if needed)
- For chocolate glaze: Sugar‑free dark chocolate chips – 3/4 cup; heavy cream – 1/4 cup; butter – 1 tablespoon
- For vanilla glaze: Powdered erythritol – 3/4 cup; heavy cream – 2–3 tablespoons; vanilla – 1/2 teaspoon; pinch of salt
- For cinnamon “sugar” coating: Powdered erythritol – 1/3 cup; cinnamon – 1 teaspoon; melted butter – 2 tablespoons
The Method – Instructions
- Preheat and prep: Set oven to 350°F (175°C). Lightly grease a nonstick donut pan (12-cavity works best). If your pan is new, grease twice.
Trust me.
- Combine dry ingredients: In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, salt, xanthan gum, and cinnamon until no lumps remain.
- Mix wet ingredients: In a separate bowl, whisk eggs, melted butter, sour cream, and vanilla until smooth. If the butter clumps, your eggs were too cold—warm the bowl gently.
- Make the batter: Pour wet into dry and stir until just combined. If too thick (like cookie dough), add heavy cream 1 tablespoon at a time.
Aim for thick cake batter that pipes.
- Fill the pan: Spoon batter into a piping bag or zip-top bag with the corner cut. Pipe batter into each donut cavity about 3/4 full. Smooth tops with a damp finger.
- Bake: Bake 14–17 minutes, until tops are set and edges lightly golden.
A toothpick should come out mostly clean. Don’t overbake unless you enjoy edible coasters.
- Cool: Let donuts rest in the pan 5 minutes, then transfer to a rack. Cool completely before glazing or the icing slides off like a bad decision.
- Chocolate glaze (optional): Microwave chocolate chips, cream, and butter in 20–30 second bursts, stirring until smooth.
Dip cooled donuts and let set 20 minutes.
- Vanilla glaze (optional): Whisk powdered erythritol, cream, vanilla, and salt until pourable. Dip or drizzle. It sets fast—work with confidence.
- Cinnamon “sugar” finish (optional): Brush warm donuts lightly with melted butter, then toss in cinnamon-erythritol mixture.
Classic bakery vibes, keto edition.
Storage Tips
- Room temp: Unglazed donuts keep 2 days in an airtight container with a paper towel to prevent sogginess.
- Fridge: Glazed or unglazed last 5–6 days; let sit 10 minutes before eating for best texture.
- Freezer: Freeze unglazed up to 2 months. Thaw at room temp, then glaze. FYI, chocolate glaze freezes nicely too.
- Reheat: 10–12 seconds in the microwave wakes the crumb without melting everything into a puddle.
Why This is Good for You
- Low-carb, high satisfaction: Almond and coconut flour slash carbs while delivering fiber and healthy fats that keep you full.
- No sugar crash: Erythritol or allulose sweeten without spiking blood glucose or insulin.
- Better fats: Butter and sour cream provide satiety and flavor, which means fewer “snack raids” later.
- Protein assist: Eggs add structure and a modest protein bump to stabilize appetite.
What Not to Do
- Don’t swap almond flour for coconut flour 1:1. Coconut flour is ultra thirsty; your batter will turn into cement.
- Don’t skip cooling time. Warm donuts are fragile and will break your heart (and in half).
- Don’t use liquid sweeteners in the batter unless you rebalance dry ingredients.
Texture will suffer big time.
- Don’t overmix. Stir until combined. Overmixing = dense, rubbery donuts. No thanks.
- Don’t overbake “just to be safe.” Dry keto donuts are the culinary equivalent of a conference call.
Mix It Up
- Maple bacon: Add 1/2 teaspoon maple extract to the batter and sprinkle crisp sugar-free bacon bits over the vanilla glaze.
- Mocha glazed: Whisk 1 teaspoon instant espresso into the chocolate glaze for a coffeehouse moment at home.
- Lemon poppy: Add 1 tablespoon lemon zest and 2 teaspoons poppy seeds; finish with a lemon-vanilla glaze.
- Birthday cake: Stir in keto-friendly sprinkles and use vanilla glaze.
Childlike joy unlocked, carbs still locked.
- Cinnamon roll: Swirl 1 teaspoon cinnamon into the batter and drizzle with a thicker vanilla icing.
FAQ
How many net carbs are in each donut?
Assuming 12 donuts and standard ingredients, you’re looking at roughly 3–4g net carbs per donut, glaze-dependent. Allulose slightly changes total carbs but not net impact for most folks.
Can I make these dairy-free?
Yes. Use coconut oil instead of butter and full-fat coconut yogurt instead of sour cream.
Choose a dairy-free chocolate for the glaze and thin with coconut cream.
Do I need xanthan gum?
Not mandatory, but it adds elasticity and helps the crumb hold together. Without it, donuts may be a bit more delicate. If skipping, handle gently and avoid overbaking.
Can I use monk fruit sweetener?
If it’s monk fruit blended with erythritol or allulose, yes—measure 1:1.
Pure monk fruit extract is extremely concentrated and not a direct swap.
What if I don’t have a donut pan?
Use a muffin tin and form a foil “plug” in the center of each cup, or make donut holes in a mini muffin pan. Bake times may vary by 1–3 minutes.
Why did my donuts come out dry?
Most likely overbaking or too much coconut flour. Next time, weigh your flours, check doneness at 13 minutes, and add an extra tablespoon of cream if the batter is stiff.
Can I air fry these?
Yes.
Pipe batter into silicone donut molds that fit your air fryer. Cook at 320°F (160°C) for 8–10 minutes, checking early. They brown faster in circulating air.
Which sweetener tastes closest to sugar?
Allulose gives the smoothest, least-cooling sweetness.
Erythritol is fine but can have a cooling effect, especially in glazes. A 50/50 blend is a solid compromise.
Wrapping Up
These Keto-Friendly Donuts Baked at Home are the loophole your sweet tooth’s been praying for: rich crumb, real flavor, none of the sugar fallout. You control the macros, the toppings, and the bragging rights.
Bake a batch today, stack them high, and watch your kitchen become the house everyone “just happens to be near.” Don’t worry—you can still call it discipline. We’ll keep your secret.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!