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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 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.