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Keto Donuts - Soft, Sweet, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup granulated erythritol or allulose (or a blend), plus more for dusting if desired
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional, but nice for a bakery-style flavor)
  • 3 large eggs, room temperature
  • 1/3 cup sour cream (or full-fat Greek yogurt)
  • 1/4 cup unsweetened almond milk (or other low-carb milk)
  • 2 teaspoons vanilla extract
  • 3 tablespoons melted unsalted butter or coconut oil, slightly cooled
  • For the glaze (optional): 1/2 cup powdered erythritol or allulose, 1–2 tablespoons heavy cream or almond milk, 1/2 teaspoon vanilla extract, pinch of salt

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 6-cavity nonstick donut pan. If yours is silicone, place it on a baking sheet for stability.
  2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon. Break up any lumps for an even batter.
  3. Whisk wet ingredients: In a separate bowl, whisk eggs, sour cream, almond milk, vanilla, and melted butter until smooth. The mixture should be glossy and uniform.
  4. Combine: Add dry ingredients to wet and stir with a spatula until just combined. The batter will be thick but scoopable. Avoid overmixing to keep the crumb tender.
  5. Fill the pan: Spoon or pipe the batter into the donut cavities, filling each about 3/4 full. A zip-top bag with the corner snipped makes neat work.
  6. Bake: Bake for 14–17 minutes, until the donuts are set and lightly golden at the edges. A toothpick should come out clean or with a few moist crumbs.
  7. Cool: Let them cool in the pan for 5 minutes, then gently remove and place on a wire rack. This helps them firm up and prevents breakage.
  8. Glaze (optional): Whisk powdered sweetener, cream or almond milk, vanilla, and a pinch of salt until smooth. Dip the cooled donuts or drizzle over the top. Let the glaze set for 10–15 minutes.
  9. Serve: Enjoy as is, dust with extra powdered sweetener, or finish with a sprinkle of cinnamon.