Moist cakey keto donuts topped with crumbs and covered with a sweet glaze. I wanted to make a copycat to 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. This easy recipe is low carb, keto, 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 devoured right away. And a friend who was over said she couldn't believe how moist they were and loved the contrast between the donut and the crumbs.
Do I NEED a donut pan?
This is the donut pan I used. If you do not have a donut pan I'd recommend ordering one.
If you really don't want 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 just think of all the donuts in your future once you have a donut pan.
How to Make Glazed Crumb Donuts
Step 1: Put the batter in the donut pan.
Step 2: Pile crumbs on top of each donut.
Step 3: Bake until golden brown.
Step 4: Pour the sweet, sticky glaze over the donuts.
How to store keto baked goods
I store all my baked goods in the refrigerator if we won't eat them within 2-3 days. They last for 2-3 weeks when they are refrigerated.
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- 2 tablespoon butter softened
- ¼ cup sour cream
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ cup almond flour
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- tiny pinch of salt
- ½ cup almond flour
- 2 teaspoon coconut flour
- 3 tablespoon butter softened
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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.
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.
Melanie Norton says
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.
Marian Collins says
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.
Nina McCoy says
Could I sub THM baking blend?
I haven't tested it but I think it would work.
Could you replace the sour cream with something dairy free? Like almond milk or maybe unsweetened coconut or almond yogurt?
I think coconut cream would be the best option.
Could I use Swerve for the sweetner
Yes. Swerve should work. You will need about 1.5 times the amount listed because it isn't as sweet.
Could you use just erithritol or monk fruit vs those blends? I don’t really want to buy something else when I already have those 2 in my pantry!
Do you mean a monk fruit blend like Lakanto? I think that would work better than erythritol. Erythritol on its own can have a cooling effect.
I would literally eat the whole pan of these!!! I love that they are low carb and gluten free donuts!!
Jillian Wade says
I'm on the Keto diet and this is just what I needed today, THANK YOU!
I made these today and what a mess! Only 3 donuts in a Wilton 6 donut pan. I had more crumb mixture than donut mixture. If it only makes three, that greatly increases the macros.
Hi Debbie, I'm not sure why you only had enough batter for 3 full sized donuts. I use a mini donut pan and get 12 mini donuts. I am not familiar with the Wilton 6 donut pan. This recipe is heavy on the crumb topping because that is the best part in my opinion. I hope they were still tasty!
Leeanne Stilley says
Hi Taryn, I wonder if these would work in a mini donut maker? I bought a donut pan but it is for larger donuts.
No, I don't think you could do the crumb topping in a donut maker. You could make them as bigger donuts in your donut pan or as mini muffins if you have that type of pan.
I only have almond flour and coconut flour how much of each would I use if I wanted to omit the flax?
You can keep the amount of coconut flour the same and just replace the flax with almond flour.
What can I use instead of a xylitol blend sweetener? I have dogs, and I refuse to have it in the house.
An erythritol stevia blend should work. Use one that is twice as sweet as sugar or you will need to increase the amount.