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Keto Doughnuts

Keto Doughnuts

Keto Doughnuts

By recipes genie | Published on January 4, 2025

Tools & Equipment

1
Large bowl
2
Small bowl
3
Whisk
4
Spatula
5
Doughnut pan or muffin tin
6
Wire rack
7
Measuring cups and spoons
8
Toothpick

Ingredients

Dry Ingredients

  • 1
    1.5 cups almond flour
  • 2
    0.5 cups sweetener (erythritol or monk fruit)
  • 3
    1 teaspoon teaspoon of baking powder
  • 4
    0.5 teaspoon teaspoon of salt

Wet Ingredients

  • 1
    4 large eggs
  • 2
    0.5 cup cup of melted butter
  • 3
    1 teaspoon teaspoon of vanilla extract

Glaze Ingredients

  • 1
    0.25 cup cup of powdered sweetener (erythritol or monk fruit)
  • 2
    2 tablespoon tablespoons of heavy cream
  • 3
    0.5 teaspoon teaspoon of vanilla extract

Directions

1

Preheat Oven

Preheat your oven to 350°F (175°C). This ensures that the doughnuts bake evenly. If you don't have an oven thermometer, aim for a moderate temperature where a small piece of bread would turn light brown in about 8-10 minutes.

2

Combine Dry Ingredients

In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Make sure all dry ingredients are evenly distributed to prevent clumps. Visually, the mix should look uniform with no pockets of unmixed sweetener or flour.

3

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, melted butter, and vanilla extract until the mixture is smooth and pale yellow. Ensure the butter is not too hot to avoid cooking the eggs.

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4

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently combine the wet and dry ingredients until just mixed. Be careful not to overmix, as this can make the doughnuts tough. The batter should be thick, like a cake batter, and have no dry flour pockets. If you see streaks of unincorporated flour, gently fold until they disappear.

5

Prepare Doughnut Pan

Grease a doughnut pan or silicone mold with butter or cooking spray. If you don’t have a doughnut pan, you can use a muffin tin; however, the shape will be different. Carefully spoon or pipe the batter into each doughnut cavity, filling it about three-quarters full. This prevents them from overflowing during baking.

6

Bake Doughnuts

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a doughnut comes out clean. The doughnuts should be golden brown, and their edges should look set. If the tops are browning too quickly, loosely cover the pan with foil.

7

Cool Doughnuts

Remove from the oven and let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step ensures the doughnuts don't break when you remove them from the pan. Handle the pan and doughnuts with care as they will be very hot!

8

Prepare Glaze

While the doughnuts cool, prepare the glaze. In a small bowl, whisk together the powdered sweetener, heavy cream, and vanilla extract until smooth. If the glaze is too thick, add a teaspoon of heavy cream at a time until desired consistency is reached. It should be pourable but not too runny. You can also add a pinch of salt for flavor balance.

9

Glaze Doughnuts

Dip each cooled doughnut into the glaze, allowing any excess to drip off. Alternatively, drizzle the glaze over the doughnuts using a spoon. Place the glazed doughnuts on the wire rack and allow the glaze to set for about 10-15 minutes before serving. The glaze will look glossy and slightly firm when ready.

Recipe Tips

  • Ensure all ingredients are at room temperature for better mixing.
  • For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
  • Store leftover doughnuts in an airtight container in the refrigerator for up to 3 days.
  • Be careful when handling melted butter as it can be hot.
  • Always wash hands and kitchen surfaces after preparing raw ingredients.
  • For a softer texture, add 1 tablespoon of coconut flour to the dry ingredients
  • Use a scale for exact measurements, especially when baking.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

5g

Protein

8g

Fat

22g

Fiber

2g

Sugar

2g

Sat. Fat

10g

Sodium

200mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

100mg

Vitamin A

100%

Vitamin C

1%

Calcium

50%

Iron

1%

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