Keto Glazed Doughnut
[[ recipeID=recipe-9l66sxo8b, title=Keto Glazed Doughnut ]]
If you love doughnuts, then this keto-friendly doughnut recipe is for you! You can top the doughnut with a scoop of your favorite flavor of Keto Pint ice cream!
Servings: 6 Donuts
Keywords: Keto, Baked Goods, Desserts, Doughnut
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11.25g||17%|
|Saturated Fat g||0%|
|Trans Fat g|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 1.8g||7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
If you notice your doughnuts are coming out too dry and crumbly, try adding one tablespoon of sour cream or Greek yogurt into your batter. Both of these will provide moisture.
You can add unsweetened cocoa powder, chopped fruit bits, sugar-free chocolate chips, and more to your batter. You could also try experimenting with different flavored extracts. The extracts should be added only a few drops at a time and can be mixed into the batter or the glaze. One specific recommendation is to add 1/4 teaspoon of maple extract (or more depending on how flavorful you want the glaze to be) and skip the microwaving step. Then, dip just the top of the doughnuts into the thicker maple glaze or drizzle the maple glaze on top. Before the maple glaze hardens, sprinkle on some bacon bits. And now you have a beautiful maple bacon doughnut!
For the glaze, we recommend powdered allulose over powdered Swerve. This is because Swerve leaves a cooling feeling in your mouth when you eat it. If you do choose to use Swerve, make sure to use a mesh strainer to sift out any clumps before mixing it into the glaze. Allulose isn’t perfect either though. Allulose is a bit more expensive. Additionally, allulose has a bit of a grainy texture to it. However, by melting the glaze in the microwave, the grainy texture usually disappears. Another benefit is that allulose typically does not need to be sifted. Unfortunately, there isn’t a perfect sugar alternative for doughnut glaze. Use whichever you prefer.
Also note that because we are baking these doughnuts and not frying them, only one side will be perfectly smooth and doughnut shaped. To make your doughnuts as even as possible, use the piping or zip-loc bags to pipe your batter into the doughnut molds. You can also try to use a knife or your finger to smooth out the batter as much as possible and avoid misshapen doughnuts. However, as long as you flip the doughnuts when they come out of the pan, they will look like beautiful and store-bought doughnuts.
If one large doughnut is too much for you, feel free to use a mini doughnut pan. This recipe will make approximately 12-18 mini doughnuts. To calculate the nutrition facts, simply multiply our nutrition facts by 6, and then divide the totals by how many doughnuts you were able to get out of one batch. Or, you can add up all of the nutrition facts yourself by reading the labels on your individual ingredients and adjusting for how much of each ingredient you use. For example, if one serving on the ingredient label is 1/4 cup and you use only 2 tablespoons, divide the ingredient’s nutrition facts by two because 1/4 cup is equal to 4 tablespoons.
If you use alternative ingredients or different brands, the nutrition facts may change.
19g carb - 1.8g fiber - 16g sugar alcohols = 1.2g net carbs