Keto Donuts Recipe
This is the best keto donut recipe I have ever tried! You simply can’t beat moist, cakey donuts topped with buttery crumbs and covered with a sweet glaze. Only 1.5 net carbs each!
I wanted to make a low carb copycat of the Entenmann’s Glazed Crumb Donuts, but didn’t succeed. These are much better. I won’t be tempted to grab one of those boxed assortments anymore. These keto doughnuts are also low carb, gluten-free, grain free, sugar free, and Trim Healthy Mama friendly.
After a few flops in the kitchen last week, I was thrilled to nail these keto donuts on my first try. These are amazing.
My husband enjoyed them and was disappointed I set some aside to take more photos of instead of just letting them all get eaten right away. A friend who was over said she couldn’t believe how moist they were and loved the contrast between the donut and the crumbs.
When it comes to low carb donuts, anyone on the keto diet with a sweet tooth can enjoy eating these without any extra guilt. They taste similar to traditional donuts and are such an easy recipe to make. Not only does this curb your Dunkin Donuts or Krispie Kreme cravings, but the keto-friendly ingredients prove that these types of donuts don’t have to be complicated to make.
If you’re a fan of all things sweet and delicious in the morning hours, be sure to check out my Keto Donut Holes with almond butter for another great flavor and taste. These Flourless Peanut Butter Cookies are another top dessert pick.
Ingredients
- Butter – This will be used to make the donuts and the crumb topping. The butter keeps the doughnuts moist and makes the crumbs buttery.
- Sour cream – Helps to keep the donuts moist and delicious.
- Joy Filled Eats Sweetener – This is my favorite sugar substitute to use on a low-carb diet.
- Almond flour – The main flour used to make these low-carb treats. I use almond flour in combination with coconut flour to balance the flavors and textures of both.
- Coconut flour – Adds a light sweetness and works well in conjunction with the almond flour.
- Egg – Acts as the binding agent to hold everything together.
- Vanilla extract – Gives the donuts a nice warm flavor.
- Baking powder – Helps the donuts rise and adds texture. Always make sure to use fresh baking powder or baking soda when baking.
- Salt – For taste. Adding a bit of salt will enhance all the other flavors.
How to Make this Keto Donuts Recipe
Preheat the oven to 350 degrees.
1️⃣ Make & Add the Batter
Mix all the batter ingredients (both wet ingredients and dry ingredients) in a large bowl. Then, add the batter to the mini donut molds.
❔ Do I NEED a mini donut pan?
This donut pan is very similar to the silicone donut pan I used (the exact one is no longer available). If you do not have a donut pan, I’d recommend ordering one. Silicone pans are very reasonably priced.
If you really don’t want to buy a donut pan, you can make the crumb donuts into little muffins.
Having the hole in the center helps the dough to cook evenly, though, so I do recommend the investment. And think of all the donuts in your future once you have a donut pan.
2️⃣ Make & Add the Crumbs
Combine the ingredients for the crumb topping and mix. This will make large crumbs. Spread them with your hands on top of the donut batter.
3️⃣ Bake the Mini Donuts
Put the donuts in the oven and bake for 25 minutes.
4️⃣ Make the Glaze
While the donuts are baking, make the glaze. In a saucepan, melt the butter and sweetener over low heat. Cook on low, whisking occasionally. Do this for 12-15 minutes until golden. Cool for 10 minutes, and be sure to whisk occasionally so that it doesn’t separate as it cools.
5️⃣ Glaze the Cooled Donuts
Cool the donuts and then put them on a wire rack. Add a clean baking sheet underneath and then spoon the glaze over the top.
Storage
I store all my keto baked goods and desserts in the fridge if we don’t eat them within 2-3 days. They last for 2-3 weeks when they are refrigerated.
Be sure that you store these almond flour donuts in an airtight container as well. That way, you can enjoy a few mornings of eating these mini donuts with your cup of coffee!
Variations
- Dairy free – Try swapping in full-fat coconut milk and coconut oil for the dairy in the recipe to make dairy free donuts.
- Add cocoa powder- Do you love chocolate donuts? Adding cocoa powder in place of some of the coconut flour makes these low-carb donuts have a whole new look and flavor.
- Use a different sweetener – While I’m a fan of my sweetener, you can use monk fruit sweetener, erythritol, allulose, or another sweetener of your choice for these donuts.
- Add toppings – You can make a chocolate glaze or vanilla glaze instead with powdered sweetener. Cinnamon donuts are good, too! Either mix cinnamon into the topping or sprinkle it on after baking. Or top with sugar free sprinkles!
Common Questions
Can I use this recipe to make keto donut holes?
You bet. You can easily take this keto donuts recipe and make donut holes with the correct pan. The biggest thing that you’ll want to remember about this low carb donut recipe is that if you make holes, you’ll want to change the baking time from what is listed on the recipe card.
After they are baked to a golden brown, you can drizzle them with dark chocolate, dip them in cinnamon sugar, or just leave them with that classic donut flavor and taste. They really will taste like regular donuts and donut holes as you would get at the grocery store or donut shop.
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Best Keto Donuts Recipe : Glazed Crumb Donuts
Ingredients
Donuts:
- 2 tbsp butter softened
- 1/4 cup sour cream
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 cup almond flour
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking powder
- tiny pinch of salt
Crumb Topping:
- 1/2 cup almond flour
- 2 tsp coconut flour
- 3 tbsp butter softened
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Glaze:
- 2 tbsp butter
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat the oven to 350.
- Combine all the ingredients for the batter and mix well. Divide between twelve mini donut molds.
- Combine the ingredients for the crumbs and mix well. They will be large moist crumbs. Spread them with your hands on top of the donut batter. You may need to break apart the large pieces into smaller crumbs.
- Bake for 25 min. If the crumbs start to get too brown you can cover them with foil.
- Meanwhile, make the glaze. In a small saucepan over low heat melt the butter and sweetener. Cook on low, whisking occasionally, for 12-15 minutes until golden. Cool for at least 10 minutes. Keep whisking occasionally as it cools to avoid it separating.
- Cool the donuts and put them on a wire rack. Put a clean rimmed baking sheet under them. Spoon the glaze over the donuts. Then scoop up the glaze that dripped off onto the baking sheet and spoon it on them again. Repeat. This helps them get a nice thick coating. You will notice that the glaze keeps thickening.
Notes
Nutrition
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Originally Published April 19, 2016. Revised and Republished April 17, 2026.
Just made these and they are delicious! I used real sugar because all the subs make me sick. But I’m saving carbs on the flour. I didn’t make the glaze just ate them as is. My calculations show they have 7 carbs each which I can live with.
Anyone else have them stick to the pan?? I used a small nonstick donut pan and they look amazing but they are crumbling trying to get them out.
Did you use a silicone pan?
The texture and flavor were yummy; however, I think it would have been better to put the crumb topping in first and then the batter–that way, when tipping it out of the pan, the topping would actually be on top (rather than the bottom). I ended up having to pry the donuts out and the crumb topping just went everywhere. Additionally, my glaze did not come together. I’ll try to make some adjustments next time.
Did you use a silicone pan? I’m surprised you had to pry them out. Which sweetener did you use for the glaze? I am happy to help you troubleshoot.
My son has a nut allergy so we can’t use almond flour. Is there a substitute or can I use all coconut flour?
Sunflower seed flour can be subbed 1:1 for almond flour.
Has anyone do e this with an egg substitute?
I tried substituting banana for the egg and it had too much banana flavor. Icing was a bit too sweet for me using gentle sweet.
These donuts are absolutely delicious, I made them and even my daughter loved them!! They didn’t last long 🤣 I think every time my daughter or I went through the kitchen we grabbed one!
I just made these and I’m waiting on them to cool. I noticed one of your comments mentions flax but I do not see flax anywhere in the recipe. Is it supposed to be there?
Nope, I revised the recipe since then. It works better with just almond and coconut flours.
I wonder if I could substitute pumpkin puree for the sour cream to make a pumpkin crumb donut (it’s almost pumkin spice time!), or is it essential for the fat in the ingredients? Thought I would give it a try.
Ooo, that’s a great idea. I think it would work. If you want to be certain maybe try the batter from this in a donut pan instead: pumpkin bread.
I didn’t have a donut pan so I used a mini bundt pan.. I thought they tasted great and I couldn’t get over the how good the glaze was. I did use Joy’s sweetener mix and not other type of sweetner.
These look yummy! I can’t wait to try them. I love Entenmann’s chocolate crumb doughnuts…how could I make these in a chocolate version?
You could try replacing some of the flours with cocoa powder. I haven’t tested that though so I’m not sure exactly how much.
On the back of my Pyure bag it says it’s twice as sweet as sugar which would put it in the Gentle Sweet category wouldn’t it? I’m looking forward to trying this recipe.
From my experience and feedback from readers you really do want to use less pyure than my sweetener.