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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.
I used Splenda because that’s what I had and they came out really good. I think if I had the correct granulated sweetener these would have been even better. I made the cinnamon sugar donuts. They did rise nicely.
Fantastic! I used silicone donut trays, made it super easy!❤️
Fantastic
Hi, I can’t use sugar of any kind even keto sweetners – can I leave the monkfruit out or do I need to replace with something like more almond flour? Thanks!
You’d need sugar or brown sugar.
These donuts are amazing. Followed the recipe exactly. Some days I like a donut with coffee and it is very filling. I’ve never eaten a donut without crashing from the sugar content in a regular donut. Thank you for this recipe.
First, I tried these as donuts. Coated in glaze on both sides, it absorbs it very well and adds just the right amount to offer perfect moisture.
BUT. Here’s a bonus. Exoand the required batter to make 2 extra donuts, then fill a small loaf pan, like you use for banana loaf. Omit the sweetener & vanilla. Bake until you see a nice brown on top. This becomes the perfect plain bread. I think the ACV does the trick compared to other recipes for alternative bread out there. It’s not super eggy flavored, in fact I don’t really notice that texture. It’s perfect for toast or adding cream cheese.
This is versatile in all the best ways.
Thanks Cassie I tried your “donut loaf” recipe it worked great I made rolls ❤️
Awesome! As a true loaf, I realized I needed to almost double the recipe & bake longer, since it doesn’t rise quite like actual yeast bread. I should try them as rolls. I bet with butter glaze it’s a great biscuit replacement too!
Nancy Pimental – Coconuts are a drupe, not a nut. So you would never have been allergic to coconuts, as they’re botanically different from nuts. Drupes are a fruit with a hard outer shell.
I made them with almond meal, and only 3 teaspoons sweetener, they cooked well and have a real cake texture. I am going to make a topping with honey, cocao and coconut oil. So easy, look forward to experimenting with this recipe.
: Can I use half and half or heavy cream instead of milk?
Will just a regular sheet pan work? I don’t have a donut pan and it’s also not listed in the equipment needed
You could try but I can’t see it holding its shape.
These are amazing! My family devoured them! I cooked them about 18 minutes on convection setting and they popped right out of my silicone mold…. thank you!
My 7 year old son is a type 1 diabetic and he can have one of these with no need for an insulin shot. (Our favorite is cinnamon- with the cinnamon/monk fruit/butter topping.). He asks for them by name and they are one of his favorite breakfasts or snacks (even compares to some regular carbs choices) Thanks!!
My daughter is allergic to apple in any form. What type of vinegar would you recommend as a substitute for the apple cider vinegar
White vinegar.
I made these using my donut hole pan. It makes 24 donut holes and I had enough batter for another 1/2 dozen. They were delicious. I used powdered “sugar” on some, cinnamon “sugar” on some and left some plain. I did add maple extract to the batter. I’ve been craving pancakes and a donut hole hit that craving! ♥️ My husband even liked these and he’s not so crazy about the healthier things I make so…kudos to this recipe!!
Could heavy cream be used in place of coconut milk or other milk?
I don’t see why not!
Absolutely stellar find! I did the pumpkin version and topped it with dark chocolate keto almond butter. You satisfied my donut dilemma!
What did you do to make it the “Pumpkin” version? Thanks
Fold through 1/2 cup pumpkin puree.
I just started keto this week. This recipe actually convinced me, “I can do this!” I admit, I am not a cook and do mostly mail order meals, but I do like making breakfast foods. These donuts are awesome! I did the chocolate version. I wanted to freeze them so I left the icing off. I heat them up and just add cream cheese. They are delightful! Can’t wait to try more of your recipes!
Can you use a muffin tin for “donut holes” if you don’t have a donut pan?
I don’t see why not 🙂
I basically did that for mini donuts using a ziplock bag as an icing bag to shape them. This batter translates to muffins & bread rolls if you alter it to taste.
These donuts are very good and extremely easy to make. I love the texture. I used fine almond flour and used heavy cream instead of almond milk and allulose sweetener.
These were terrific. I added 1 scoop of collagen protein powder. Made the plain glazed and the plain powdered sugar. Everyone loved them and I will make them again. Thanks!
These were SO EASY to make. Please give it a try. I am not a baker and these came out perfectly. My dad, who loves Dunkin’ Donuts, loved these. Please try them. I used almond milk for the milk. I also added 1/4 c of collagen protein. Delicious.
Thank you for your kind words!
Fantastic recipe! Thank you for creating it. I haven’t have much luck with making tasty low carb treats, but your keto donuts are amazing! My entire family, keto and non-keto, just loved them. Thanks! p.s. I didn’t have apple cider vinegar, so I used 1/2 tsp regular white vinegar instead. Still delicious!
These were amazing!!!
These were very yummy, sweeter than expected. 2/3 people in my household really liked them, one thought the texture was a bit “off”. I think if you expect it to be just like a traditional donut you might feel that way. This recipe made ten small donuts, but they raised quite a lot baking and looked half muffin, half donut. Next time I will be sure to put less batter in each well and I think they will be perfect.
These are amazing!
I’m so excited to try these! I’ll be making the keto recipe tomorrow, but I can’t use coconut milk. Would almond milk, oat milk, or heavy cream work as a substitute?
Heavy cream 🙂
Made these with my daughter yesterday! Was a hit. Thank you 😊
I’ve been craving donuts. Thank you. These were the first keto baking recipe that I didn’t screw up. It’s fool-proof. I made the cinnamon donuts this time around. I think the chocolate ones would be really good too. Thank you for sharing.
What can be a sub for apple cider?
White vinegar.
Great recipe. Absolutely delicious, love the texture too. I added vanilla extract and rose water+ rose petals compote to half of the batter it turned out great.
I used lactose free milk and regular sugar. Baked for13 minutes. The house smells delicious.
Thank you for the recipe.
Instead of almond flour can I use a different flour due to allergies?
sunflower seed flour!
Have you tried dividing the batter so that instead of all cinnamon or all chocolate or something, an assortment could be made? I was just wondering if I wanted to make a few blueberry, a few chocolate, and a few cinnamon if there was a good way to go about doing this without having to make multiple batches of donuts.
Absolutely, I do this often.
Will frying work for this?
I haven’t tried!
So light, yet tasty and filling! Thanks for sharing the recipe.
They were easy to make, light and fluffy. I only had a donut hole pan so I made donut holes. For glaze I used lemon and powdered sugar. Thanks.
We loved these donuts! They were so easy to make! It’s similar to a cake donut. Our 5 y/o gave them a thumbs up!
Excellent recipe. Split the batter making half plain and half chocolate. Used Whole milk and added a teaspoon of pure vanilla extract. Turned out great. Cake like donuts. Very tasty did not glaze or top with anything.
So glad to hear that, Anna!
Fabulous for my first try!! Light, fluffy, great texture. Slightly strong baking powder taste upon first bite or two (for my taste), but these are so good I can get used to that. Next batch I’ll try just 3/4 tsp of baking powder and see how they come out. Even my 83 year old Dad, sugar and donut addict approved. Ready for pumpkin variety next! Easy and delicious.
Where is the recipe for the white and chocolate glazes as shown? Please post. Thank you Arman.
Yes! I made these and another recipe from a pretty popular blog and yours win hands-down! So moist and the taste is incredible! This is my new go to recipe for donuts. Only made half the recipe. There are only 3 of 24 mini donuts left in an hour. They were voted the better of the two! Thank you so much!
I just made these for my husband and they are a huge hit! Thanks so much for these.
You are so welcome!
These are delicious and so easy to make! I just dusted them with cinnamon “sugar” but would love to try a glaze, do you have a recipe for it? Couldn’t find it in the post!
Hi Mariana- Sure! Here we go- https://thebigmansworld.com/keto-frosting/
I made a half recipe because I only have a six doughnut pan. They turned out wonderful. I have made the pumpkin version twice and it is only August!
These donuts are amazing!! I used hazelnut milk and monkfruit sugar in mine. I am (recently diagnosed) diabetic and these are so delicious I don’t feel like I’m missing out anymore. I plan on making these once a week to have on hand for when my sweet tooth kicks in. Thanks so much for this recipe!
What size donuts are these? Thank you! Excited to try!
Hi! They use a mini donut pan, they come in a 12-count set. 🙂
I am allergic to all nuts except coconuts and cashews. Would coconut flour work for this donut recipe?
Not that I’ve tried!
Coconuts aren’t nuts. Might wanna read up on that one. 😉