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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
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!