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These fluffy and delicious baked keto donuts need just six ingredients to make! They are so easy to customize and frost any way you like.
Craving more keto desserts? Try my keto cheesecake, keto brownies, keto chocolate chip cookies, and keto chocolate mousse.
I am pretty sure investing in a donut pan should be your number one priority RIGHT NOW.
My keto donut recipe is fun to make, requires minimal prep, and has no frying whatsoever, as these donuts are baked. What makes them so special is that you can frost them any way you like!
Table of Contents
Why I love this recipe
- Just like donut chains. Seriously, these taste even better than Dunkin’ Donuts or Krispy Kreme.
- 6 ingredients. Simple keto baking staples.
- Easy to customize. I’ve included plenty of tested flavor variations for you to try.
- Perfect texture. The donuts are cakey, fluffy, and with a gorgeous crumb. Let’s not forget all the frosting options too.
★★★★★ REVIEW
“Fantastic! I used silicone donut trays, made it super easy!❤️” – Margaret
Ingredients needed
- Almond flour. Use blanched almond flour, as it provides a fluffier and lighter texture, perfect for low-carb donuts! While almond meal will also work, the texture will be a little heavier.
- Granulated sweetener. I’ve tried this with both allulose and monk fruit sweetener, and both work very well.
- Baking soda. Gives the donuts some rise and fluffiness.
- Eggs. Be sure the eggs are at room temperature. I haven’t tried this with a flax egg or egg substitute.
- Apple Cider Vinegar. Works with the baking soda to puff up the donuts.
- Coconut Milk OR other milk. To mix the batter together! I used coconut milk, but any milk works, like almond milk, cashew milk, etc.
- Frosting. I typically use my keto frosting (vanilla flavored), then add food coloring and/or sprinkles to decorate.
How to make keto donuts
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by mixing together your dry ingredients in a large mixing bowl. In a separate bowl, add your other ingredients and mix those together. Combine your wet and dry ingredients until combined.
Step 2- Assemble. Transfer your donut batter into a ziplock bag and cut one of the corners. Gently squeeze out the donut batter into a 12-count donut pan that has been greased generously.
Step 3- Bake. Bake the donuts for 12-15 minutes, at 180C/350F, before removing them from the oven and letting them cool in the donut pan for 5 minutes before transferring them to a wire rack to cool completely. Frost the donuts, if desired.
Can I make these as muffins?
These donuts can easily be made as muffins. The preparation and instructions remain the same, simply grease a 12-count muffin tin or line with muffin liners and bake for 12-15 minutes.
Arman’s recipe tips
- Don’t pour the batter directly into the donut pan, as this can be a little bit messy and sticky. Instead, transfer the keto doughnut batter into a ziplock bag and snip a corner of it. Gently squeeze out the donut batter directly into the donut pan.
- Do not overbake the donuts, as they continue to bake in the pan while they cool.
- If you choose to frost the donuts, they should be at room temperature before doing so. Warm donuts will see the frosting melt off, and chilled donuts will see the frosting become still and hardened.
Flavor variations
- Cinnamon. Add 1 tablespoon of cinnamon to the batter, and once baked, dip the donuts in melted butter and in a mixture of cinnamon sugar (use appropriate sugar-free substitute).
- Blueberry. Fold through 1/2 cup of fresh or frozen blueberries.
- Raspberry. Fold through 1/2 cup of fresh or frozen raspberries.
- Chocolate. Add 2 tablespoons of cocoa powder to the batter and increase the milk by 1 tablespoon.
- Lemon. Add 1 tablespoon of lemon extract to the donut batter and frost with a lemon drizzle glaze.
- Pumpkin. Add 1/4 cup pumpkin puree to the dough, along with pumpkin pie spice.
Storage instructions
To store: Leftover donuts can keep at room temperature provided they are eaten within 3 days. If you’d like to keep them longer, store them in the refrigerator.
To freeze: Place donuts in a freezer-friendly container or ziplock bag. The donuts can be frozen for up to 6 months.
More keto baked goods to try
Keto Donuts (6 Ingredients!)
Ingredients
- 2 1/4 cups almond flour
- 1/2 cup granulated sweetener of choice allulose or monk fruit sweetener
- 1 teaspoon baking soda
- 4 large eggs
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut milk can use any milk of choice
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count donut pan generously and set aside.
- In a mixing bowl, add your almond flour, sweetener, and baking soda and mix well. In a separate bowl, add your eggs, apple cider vinegar, and coconut and mix together. Combine your dry and wet ingredients and mix well, until just combined.
- Transfer your donut batter into a ziplock bag. Cut one end of the ziplock bag and gently squeeze out the donut batter directly into the doughnut pan.
- Bake the donuts for 12-15 minutes. Remove from the oven and let cool for 5 minutes, before transferring to a wire rack to cool completely. If desired, frost the donuts.
Notes
Nutrition
Originally published June 2020, updated and republished April 2024
Can I substitute coconut flour instead of almond flour? & if so, much should I use?.
These are delicious and fun to make! I love the texture, and enjoy their versatility! It’s an easy breakfast and snack that I have taken on airplanes, hiking, and more. Thank you for this great recipe!
Great donuts! One question…you said see notes about the eggs on the ingredient list but I didn’t see any note about the eggs ???
We used to offer an egg-free option but removed it due to the product no longer avaioable 🙂
I don’t write a lot of reviews so you know this recipe is really good. I figured it would be blah but since I recently started a keto diet and I love donuts, I had to give it a try. Oh so good and better the next morning. The only thing I wasn’t crazy about was a bit too eggy for my taste. I will try by reducing to 3 eggs or subbing some egg whites.
At any rate, it is good so give it a try.
My husband loves these and his last A2 C came back at 6.1. below target. but the pumpkin I discovered that if I put the pumpkin puree on a paper towel and allow it to absorb some of the liquid, they are a lot more stable. I also frost with a little ginger in the keto frosting I buy at the store. Just took a batch of them to church today for the diabetics and was asked for the recipe by several people. I did give you credit of course. These are wonderful. Ok so one day I didn’t feel like cooking and did the math and told my husband if he ate 5 donuts that would give him his 30 grams of protein and of course fiber and everything else wonderful. his blood sugar before dinner was 97. you’re a rock star in my book and thanks for me being able to give good tasting treats and keeping him healthy.
Has anyone tried this recipe with maple syrup or honey instead of a granulated sugar? Wondering if it would affect the texture…
I think you’d be okay, Gracie- check out my healthy baked donuts, they use maple syrup 🙂
Could you use half protein powder whey or casein and then half the almond flour?
Trying to get more protein in these?
You could try! I’d suggest casein if you do- it’s thicker than whey (just add some extra liquid if needed 🙂
Can’t thank you enough for this recipe. My daughter was diagnosed with many food allergies as a baby and the rest of our family loves donuts so this has allowed her to participate every weekend!
I was going to make her a giant donut in a Bundt pan this week for her bday and figured I’d need to double the recipe but not sure how that’ll affect bake time. Any thoughts? I’m not a baker by nature. Thank you!
By far, one of the best keto treats I’ve ever made! I did chocolate donuts with glaze (added a few sugar free chocolate chips in the batter), plain donuts with chocolate frosting, and I plan to make cinnamon/sugar (allulose/monkfruit) donuts soon. They are actually soft and fluffy and delicious. Most other keto treats I make with almond flour turn out dense and thick, but not these! I have only been making half batches because my donut pan is for six only, but I think I will have to invest in another pan because these go so quickly!
Delicious
Can I add fresh blueberries to this recipe?
Yes you can!
Are you able to store leftover batter?
I wouldn’t recommend that.