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 (affiliate link) 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
These are easy-baked almond flour donuts or should I say keto glazed donuts as they are beautifully covered with a chocolate peanut butter glazing! You know how much I love the chocolate peanut butter combo right? Check out my Chocolate Peanut butter Chia pudding, chocolate peanut butter avocado cookies I never stop with this duo!
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 work 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!
- Sugar-free crystal sweetener – I love to use erythritol from Lakanto, with or without Monk fruit. Both are low carb, keto approved and sugar-free sweeteners – check out my review of keto-friendly sweeteners for more details and to convert from any sweetner to any other!
- Vanilla essence – just because there’s never enough vanilla in donuts
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 corner 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!
Keto glazed donuts – chocolate peanut butter glazing
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.
- Sugar free dark Chocolate – I am using sugar free stevia sweetened dark chocolate but if not 100% sugar free you can use dark chocolate >85% cocoa for a healthy alternative
- 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 the fridge 2 hours before eating, so they are cold but not too cold but still dense. It reminds me the Krispy Kream donuts I bought form 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!
xoxo Carine
Low-carb donuts Keto glazed with Chocolate Peanut Butter
Ingredients
- 2 Eggs
- 2 tablespoon Coconut milk or milk of your choice
- 1 teaspoon Vanilla essence
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Apple cider vinegar
- 1/4 cup Erythritol -erythritol or monk fruit
- 1 cup + 2 tablespoon Almond Flour or almond flour
Chocolate peanut butter glaze
- 1/4 cup sugar free dark chocolate - stevia sweetened or 85% cocoa
- 2 tablespoon Peanut butter
- 1/2 tablespoon Coconut oil
Instructions
- Preheat oven to fan bake 180C (360F).
- Oil a non stick 6-cavity donuts pan with vegetable oil of your choice or coconut oil. Set aside.
- 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.
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.
Leave a comment
Hi, can I make this with coconut or oat flour instead?
You will need 4 time sless coconut flour because it is a highly absorbent flour. I didn’t try yet so I am unsure how much exactly sorry. XOXO Carine
Hi i made the donuts and they r light and fluffy and yum. Can u use powdered peanut butter in the mixture for glaze keep fat content down. Also i use erithinol sweetener or monk fruit with eritinal and it doesn’t say if its crystalized i am confused when it says powdered sweetener or cristalized an when to use what. It doesnt seem clear to me by just looking at the grain texture what i am using.
Hi! I am glad you enjoyed the recipe. A crystal sugar-free sweetener looks exactly like real sugar, it is coarse. A powder sugar free sweetener looks like icing sugar it is light like dust. I ope it helps, XOXO Carine.
Hi i made the donuts and they r light and fluffy and yum. Your pic shows the choc glaze then another swirl peanut butter? Dont see that in recipe how to add that
Hi after u dip the dknut in the mixture coconut oil chocolate and sugar then i see a golden drizzel what is that over th ed choclate glaze. Maki g tomorrow pks answer. Worried i won’t know where find ass answer can u send to my email as well. Plain erithinol doesnt work here fir the donuts or stevia . Baking for tyoe 1
Hi, The golden drizzle on top of the donuts is simply pure peanut butter, no sugar added. It is optional, it will be delicious without it too, XOXO Carine
I tried the same way as per the website and I used Stevia.. That gives a bitter taste.
Also the glazed peanut butter coconut oil and Choco powder did not have sweet and was bitter
Is there a way to make it better?
I never use stevia in my baking recipes but erythritol, as you said, stevia give a bitter aftertaste and I don’t recommend this option. The glazing is using sugar free dark chocolate not unsweetened dark chocolate. The sugar-free dark chocolate is as sweet as 50% chocolate, sweetened with erythritol that is what I recommend to use in the recipe. Enjoy, XOXO Carine
I made this for my family and we loved it. So soft and fluffy. I used coconut flour instead of almond meal/flour though. I’m looking forward to trying out more of your recipes!
That is so good to hear ! I look forward for your next review 🙂 Enjoy the recipes. XOXO Carine.
Made these with my toddler, amazing! So easy, light, moist and delicious! I have tried many fried options but these were WOW! Thank you 😊
I love when the kids are on board with healthy recipes. So glad your little one had fun in the kitchen and eating those donuts. I hope you try more of my recipes with him. XOXO Carine.
These were great I don’t eat peanuts so I used Almond butter in my chocolate
Can I mix erythritol and stevia for this recipe?
Yes sure I am using an erythritol stevia blend in my recipe most of the time. Enjoy the donuts. XOXO Carine.
Hi Carine
Can I still use Stevia and erythritol combined?
Would it not leave some bitter taste at the end?
Thanks for your feedback
Stevia always provide bitterness and doesn’t add texture to baking that is why I don’t recommend using this. I am using Lakanto Monk fruit blend, it is a blend of erythritol and stevia, but it has no aftertaste. I hope it helps, XOXO Carine
It’s awesome to find a dessert recipe that is dairy, gluten and refined sugar free. That being said can honey or maple syrup be used in place of your sweetener??
Thank you! This recipe is using a crystal sweetener so if you are not sugar free and don’t want to use Monk fruit or erythritol I recommend using an unrefined crystal sugar like coconut sugar or demerera sugar. A liquid sweetener like maple syrup is not recommended as it will get the batter more liquid and change the donuts consistency. Enjoy the recipe. XOXO Carine.
what brand of pan worked best for you? i’ll i can find are cheap ones…
I tried silicon, it was a disaster so I am now using a Wilton Non stick pan (around $14 on Amazon, here) it is not expensive and works well anytime. Enjoy the donuts recipe. XOXO Carine.
Hi there! Another great looking recipe, I actually made donuts from the Vegan Birthday Cake recipe you posted that had freeze dried raspberries on it, I think it was for your darling daughters birthday! The are delicious but I am always on the hunt for more great recipes and LOVE checking in to see what recent sweetness you have shared!
I am trying not to eat eggs right now, do you a think a chia egg or flax egg replacement would work? And I use honey, dates, maple syrup for sweetness and less often I use molasses or sucannat. Do you think that would work wit this recipe? Thank you Carine, LOVE this site!
Leyla
Same this is high egg recipe, I am not vegan – only my husband is vegan – so most of my recipes hve eggs. When there is more than egg I don’t like to suggest substitute as the recipe came out very differently. So this one is definetly a egg recipe with no sub, sorry again. Carine.
Thank you so much for your creativity and making your recipes easy to recreate. Your humility is touching. You’re a wonder! Keep making recipes for real people! I refer people to your blog when I share something I’ve made from your recipes, so you have new fans. 😁
Oh thank YOU! I wouldn’t share them each week if you was not there to read them too ! I am so glad you enjoy my simple recipes and the blog. It makes me very happy to read your comment today. Any questions never hesitate to write I am here to help. Enjoy the blog. XOXO Carine.
Your recipes are delicious and I recommended your page to many of my friends
But today the donuts did not come out well..It was crumbled and came out like a spongy cake
Difference was I used almind meal instead?
I think baking soda was a but extra and I filled the dough in 4 instead of 6 and did not leave gap in the holes
What could be the reason?
My recipes aLways use almond flour, you shouldn’t use aLmond meal because it is coarse, and it doesn’t absorb the moisture in recipe. It explain why the result is crumbly. Also, it i also important that you respect the serving size in keto baking. Keto baked goods are more fragile and delicate. If you bake 4 donuts instead of 6, and in a different shape mold, it results in more batter per mold. Consequently, you will need to bake the recipe longer or it may simply not hold together as there is too much moisture per serve. I hope it helps, XOXO Carine