share this post

Keto Low-Carb Almond Flour Donuts

4.92 from 228 votes
Jump to Recipe Pin This Recipe!

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Low-carb donuts are easy baked almond flour donuts – or glazed keto donuts – with chocolate peanut butter glazing.

Plus, this delicious sugar-free donut recipe is also gluten-free, paleo, and dairy-free.

Are Donuts Keto?

No traditional donuts are keto-friendly! They are all made with carb-loaded flour, pure-sugar coating, and sometimes, high-carb filling.

So, do not buy a donut from the store. Make your own keto-friendly donuts with almond flour!

Why You’ll Love This Recipe

These almond flour donuts are amazing as they taste like classic donuts and they are also:

  • Gluten-Free
  • Dairy-Free
  • Low-Carb
  • Keto
  • Ready In Under 25 Minutes
Low carb donuts

How To Make Keto Donuts

Read the full recipe card at the bottom of this post, but for more tips and tricks, keep reading!


Here are the ingredients you’ll need for the almond flour donuts:

  • Almond meal or almond flour both work well. The almond meal option is a tad more gritty, though. For more on Keto-friendly flours, read my top 4 keto flours.
  • Coconut milk – I used package coconut milk, but any kind of plant-based milk would work like almond 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 rise well. Any vinegar could work, but apple cider has a lighter flavor in sweet baking and amazing healthy properties.
  • Eggs – I always try to make my recipes egg-free, but this particular one needs eggs.
  • Sugar-free crystal sweetener – I love to use erythritol, 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 sweetener to any other!
  • Vanilla essence – just because there’s never enough vanilla in donuts
Low carb donuts

Baking Tips

My tip to easily fill your donut pan with the batter is to transfer the donut batter into a zip-lock plastic bag, cut one of the corners and use it as a piping bag!

It avoids a lot of mess in the kitchen, and you can throw away the bag, no cleaning!

Low carb donuts

Making The 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. Make sure to use natural peanut butter as heavily transformed peanut butter is not keto-friendly.
  • 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, but the glazing wouldn’t set as well.
Low carb donuts

Storing Keto Donuts

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.

low carb donuts

Frequently Asked Questions

How Many Carbs Are In Keto Donuts?

These are keto almond flour donuts come with only 3.5 grams of net carbs per donut! That’s about 10 to 20 times fewer carbohydrates than in a regular donut recipe!

Since it is quite low in carbs, this recipe is also diabetes-friendly!

What Is The Best Donut Pan?

Finding the right non-stick donuts pan is the first challenge.

Silicone pans aren’t ideal as keto donuts tend to stick to them more than regular donuts.

Average-price donut pans won’t work either for the very same reason. Keto Donuts, in particular, when made with almond flour, will naturally stick to the pan.

So the best option is to buy a high-quality 6-hole donut pan.

Low carb donuts

More Keto Pastry Recipes

If you like this recipe, you will love the following:

I hope you will enjoy this low-carb donut recipe. Let me know in the comments below!

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.


You'll also be added to our mailing list. We won't send you spam. Unsubscribe at any time.

This field is for validation purposes and should be left unchanged.

Low carb donuts

Keto Donuts

3.5gNet Carbs
Keto Donuts with Almond Flour are 100% low-carb glazed donuts, sugar-free with chocolate peanut butter glazing. They are also paleo, dairy-free, gluten-free. 
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 6 baked donuts
Serving Size: 1 donut
4.92 from 228 votes


  • 2 Eggs
  • 2 tablespoons Unsweetened Coconut Milk or milk of your choice
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Baking Soda
  • ½ teaspoon Apple Cider Vinegar
  • ¼ cup Granulated Sweetener
  • 1 ⅛ cup Almond Flour

Chocolate peanut butter glaze

  • ¼ cup Sugar-Free Dark Chocolate stevia sweetened or 85% cocoa
  • 2 tablespoons Natural Peanut Butter
  • ½ tablespoon Coconut Oil
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat oven to fan bake 350°F (180°C). 
  • Oil a non-stick 6-hole donut 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 and beat the eggs.
  • Stir in almond meal and sugar-free crystal sweetener. Combine until it forms a donut dough – about 1 minute.
  • Fill each donut hole up to 3/4 to leave some space for the donuts to rise.
  • 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 dense donuts as from the shop, store in the fridge in an airtight container for up to 4 days. 
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 donut
Yield: 6 baked donuts
Serving: 1donutCalories: 205kcal (10%)Carbohydrates: 7.5g (3%)Fiber: 4g (17%)Net Carbs: 3.5gProtein: 8.2g (16%)Fat: 15.9g (24%)Sugar: 1.5g (2%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Posted In:


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    50 Thoughts On Keto Low-Carb Almond Flour Donuts
    1 2
    • 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

  1. 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.

    • I tried silicon, it was a disaster so I am now using a Wilton Non stick pan (around $14 on Amazon) it is not expensive and works well anytime. Enjoy the donuts recipe. XOXO Carine.

  2. 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!


    • 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.

  3. 5 stars
    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

1 2


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.