Low carb donuts are easy baked almond flour donuts – or keto glazed donuts – with chocolate peanut butter glazing.
Plus, this delicious sugar-free donut recipe is also gluten-free, paleo, and dairy-free.
Low-Carb donuts or baked almond flour donuts
I am craving donuts for ages and for once, the most difficult part wasn’t to create a low carb donuts recipe but finding the right non-stick donuts pan. Honestly, this was a struggle. I tried a silicone pan first, the donuts stuck so much to it that I had to throw away the pan with the donuts inside. Next, I bought an average-price one, same issue. So now that I finally got a non-stick 6 holes donuts cavity pan that doesn’t ruin my recipes so I can share lovely pictures of my low carb donuts with you.
Sugar-free donuts for diabetics with 3.5 g net carbs per serve
Whatever I call them, this is what you need to make them:
Almond meal or almond flour both work well
Coconut milk – I used package coconut milk but any sort of milk works as well like almond milk, cow milk.
Apple cider vinegar + baking soda – don’t skip this combo, please! This recipe is gluten-free, and this is the combo of ingredients that will make your donuts raise well. Any vinegar could work but apple cider has the lighter flavor in sweet baking and amazing healthy properties.
Eggs – you know my husband is vegan, so I always try to make my recipes egg-free, but sorry this particular one needs eggs!
Vanilla essence – just because there’s never enough vanilla in donuts
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My tip to easily fill your donut pan with the batter is to transfer the donuts batter into a zip plastic bag, cut one of the corners and use as a piping bag! It avoids a lot of mess in the kitchen and you can throw away the bag, no cleaning! Lazy me!
It’s optional to glaze these low-carb donuts as they are already delicious on their own. However, that extra glaze takes them from delicious to amazing! I wouldn’t skip this step, really. All you need to make these lovely sugar-free donuts for diabetics are the following 3 extra ingredients:
Peanut butter – I am using a tiny amount in the chocolate glazing, you can use any nut butter if you are paleo use almond butter.
Coconut oil – or use refined coconut if you don’t enjoy the coconut flavor of unrefined coconut oil. Other oils could work too but the glazing won’t set as well.
Texture and storage
Baked donuts are as tasty as fried donuts – except it’s much healthier for you! Even if keto is about eating fat, frying food is still not the best healthy way to cook food as it destroys the majority of nutrients. So these baked low-carb donuts are your healthy treat. Their texture will be very different depending on the temperature you store them.
In the pantry, they stay soft and airy. In the fridge, they get dense, bready, and cold – of course. It’s my favorite way to store them, in the fridge. I usually take them out of the fridge 2 hours before eating, so they are cold but not too cold but still dense. It reminds me of the Krispy Kream donuts I bought from the store years ago.
I hope you will enjoy this low-carb donut recipe. If you do, I will definitely be happy to create more of them. I already make a similar recipe with chocolate or pumpkin that my kids approved. Let me know!
In a medium mixing bowl, whisk together eggs, coconut milk, vanilla, baking soda and apple cider vinegar. You don't need to whisk long just 30 seconds to combine everything together and beat the eggs.
Stir in almond meal and sugar-free crystal sweetener. Combine until it forms a donuts dough - about 1 minute.
Fill each donut hole up to 3/4 to leave some space for the donuts to raise.
Bake for 12-15 minutes or until a skewer inserted in the center of donuts comes out clean and the top is set and golden/brown.
Cool down to room temperature on a rack, before adding the chocolate peanut butter glazing.
In a small bowl, add sugar-free chocolate, peanut butter and coconut oil. Microwave by 30 seconds bursts, stir and repeat until the mixture is fully melted. It shouldn't take more than 1 minute.
Dip each donut upside down into the glazing - make sure you dip the side that was in contact with the donut pan.
Place each donut on a plate or cooling rack - side with no glazing sitting on the rack - to cool down. Tip: bring the plate 3 minutes into the freezer to set the top. It will also firm up the donut dough and they will taste denser like real Krispy cream donuts!
You can store them in the pantry, they remain soft or for a dense donuts as from the shop, store in the fridge in an airtight container up to 4 days.