Keto Glazed Doughnut
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
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
Ingredients
- 6 tbsp almond flour
- 2 tbsp coconut flour
- 2 tbsp Swerve Granulated Sugar (or Other Keto-Friendly Sugar)
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp xanthan gum
- 2 eggs
- ½ tsp vanilla
- 2 tbsp avocado oil or coconut oil, (melted and cooled)
- 2 tbsp water
Glaze
- ½ cup powdered allulose (or powdered Swerve - see notes)
- 2 tbsp heavy whipping cream (or dairy-free alternative)
- ¼ tsp vanilla
- ¼ Dash of salt (optional)
Utensils
- Doughnut pan
- Piping bags
- Cooking spray or butter to coat doughnut pan
Instructions
- Pre-heat your oven to 350 degrees Fahrenheit and coat your doughnut pan with cooking spray or butter so the doughnuts do not stick.
- If you are using coconut oil instead of avocado oil, melt the 2 tablespoons of coconut oil in a small microwave safe dish. Then place the dish into the fridge or freezer to cool while you prepare the rest of the batter.
- Beat 2 eggs and the rest of the wet ingredients (2 tablespoons of water and 1/2 teaspoon of vanilla) in a bowl. If you are using avocado oil, mix it in as well. If you are using coconut oil, wait to mix it in until step 5.
- In a separate bowl, mix the dry ingredients (6 tablespoons of almond flour, 2 tablespoons of coconut flour, 2 tablespoons of Swerve granulated sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of xanthan gum, and 1/4 teaspoon of salt). Make a well (small hole) in the center of the dry ingredients.
- If you already mixed in avocado oil, ignore this step. If you melted coconut oil, take it out of the fridge or freezer and mix it into the rest of your wet ingredients (egg, vanilla, and water mixture).
- Pour your wet ingredients into the well you made in your dry ingredients, and mix the dry and wet ingredients together slowly. Be careful not to over mix the batter because it will ruin your doughnuts. You can also add other ingredients to make a flavored doughnut. For example, unsweetened cocoa powder, blueberries, chopped strawberry bits, or sugar-free chocolate chips.
- To make your life easier, pour the doughnut batter into a piping bag or a zip-loc bag. Cut about a centimeter off of the end, and carefully pipe your batter evenly into the 6 molds in the doughnut pan. If you don’t have a piping bag or zip-loc bag, you can spoon your batter into the doughnut pan. Just make sure that you use a knife or finger to smooth out the batter in the pan.
- Place the doughnut pan in the oven and bake for 15-20 minutes. Watch your doughnuts carefully to make sure that they don’t burn. For us, 18 minutes was the sweet spot. Additionally, you may consider baking the doughnuts for 15 minutes, taking them out of the oven, carefully flipping them over, and then baking the doughnuts for another 5 minutes. This can be tricky because the doughnuts are very soft and may break. However, the benefit is that both sides cook more evenly.
- Carefully flip the doughnut pan over onto a cooling rack, and let them sit until cool.
- While the doughnuts are cooling, prepare your glaze. Mix together 1/2 cup of powdered allulose (or Swerve confectioner’s sugar—make sure to sift through a mesh strainer first), 2 tablespoons of heavy whipping cream, 1/4 teaspoon of vanilla, and an optional dash of salt. Slowly add the heavy cream until you have a thick glaze mixture. Then, slightly melt the mixture in the microwave (for only 5-10 seconds at a time). Stop microwaving once you have the desired consistency.If you prefer a lot of glaze, you will want your glaze to be thicker (note: this might require two batches of the glaze recipe). However, if the glaze is too thick, it will be very hard to dip the doughnuts and get a smooth and even coat of glaze. If you only want a little bit of glaze on your doughnut, then make sure your glaze is very thin. If you melt your glaze for too long and the mixture is too thin, simply add some more powdered allulose or Swerve confectioner’s sugar.
- Dip your doughnuts in the glaze mixture, making sure to cover the doughnuts completely. Then, place the covered doughnuts on a cooling rack so the glaze can harden onto the doughnuts and the excess can drip off. We recommend placing a plate or a baking sheet under the cooling rack so you don’t have a big mess to clean up in the end.
- Once your glaze has hardened (approximately 20-60 minutes later), the doughnuts are ready to eat. Simply add a scoop of your favorite flavor of Keto Pint Ice Cream on top or on the side and enjoy!
Nutrition Facts
Serving Size: 1
Serving Per Recipe: 6 Donuts
| Amount Per Serving | ||
|---|---|---|
| Calories 128 | ||
| % Daily Value* | ||
| Total Fat 11.25g | 17% | |
| Saturated Fat g | 0% | |
| Trans Fat g | ||
| Sodium mg | 0% | |
| Total Carbohydrate 19g | 6% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1g | ||
| Protein 4g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Notes
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
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