These sugar free donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and pillowy-soft, with a hint of vanilla and rolled in granulated sweetener.
On a scale of one to ten, donuts score at least a 14. You put a plate of these beauties on a table, and within minutes it'll be empty, guaranteed.
I've never been a fan of Krispy Kreme - they are just too sweet and fake-tasting. But before I started my low carb diet, I did love a proper bakery donut. Especially when they were fresh out of the oven, still warm and deliciously soft.
There is a 24-hour bakery in London where we used to go to after a long night out. We'd stock up on bagels for breakfast and munch on a donut or two on the way home. Saturday night wouldn't have been the same without it!
These days, I'm more likely to be found on my sofa than partying, and in bed before midnight. A good night's sleep is sacred in midlife. But donuts. I missed them!
It was time for a healthy sugar free donuts recipe.
I used my sugar free lemon mug cake recipe as a starting point. This cake is ultra moist, which I absolutely love. It uses almond flour, which has a gently sweet taste and mimics the texture of wheat flour very well.
I increased the amount of butter in the recipe to make my low carb donuts pillowy-soft and rich at the same time, just like real donuts should be.
Seriously, they are so good, it's hard to believe they're only 1g net carbs a piece!
Shall I show you how easy the recipe is?
Here are the ingedients you'll need for keto donuts:
- Almond Flour: I use ground almonds in most of my recipes. This is the same as regular almond flour in the US. This recipe also works with super-fine almond flour.
- Butter: Should be melted.
- Cream: Adding heavy cream makes the donuts moist and delicious. It is my secret ingredient.
- Eggs: I used 4 medium eggs. Alternatively, use 3 large eggs.
- Sweetener: I like allulose in this recipe, or erythritol monk fruit sweetener blends.
- Baking Powder and Vanilla Extract
Tip: Check that your baking powder is fresh. The main reason why baked goods don't rise is out-of-date baking powder. You can check whether it's active by putting a pinch in warm water. It should bubble and fizz.
This section contains step by step instructions and photos that show how to make the recipe.
1.) Melt the butter in the microwave or in a saucepan on the stovetop over medium heat.
In a bowl using an electric mixer or with a food processor, blend the butter, cream and granulated sweetener until smooth.
2.) Add the eggs and vanilla extract to the mixture and blend until combined.
3.) Then add the almond flour and baking powder and blend until you have a smooth batter.
4.) Spoon the batter into a well-greased donut pan. I greased mine with melted butter.
5.) Bake the donuts for 15 minutes or until golden on top. Then remove them from the oven and let them cool fully.
Only once they are at room temperature, carefully release the donuts from the pan.
6.) Roll in a bowl with granulated sweetener and enjoy!
Which sweetener should I choose?
I like to use either pure erythritol or an erythritol blend with either monkfruit or stevia.
You could also use xylitol - some people find it has less of a cooling taste than erythritol. Xylitol is higher in carbs, so do take this into consideration if you need to. Also, when purchasing xylitol, look for a brand that extracts it from birch trees and not from GMO corn.
A third option is allulose. It tastes surprisingly similar to sugar. It's available on Amazon in the US. In Europe, the UK and elsewhere you can get allulose from iherb.
Use a mini donut pan
As I find almond flour is rather filling - this is because it's actually got nutritional value and contains plenty of healthy fats, I decided to use a silicone mini donut pan as opposed to a regular size pan.
Silicone pans are a godsend for low carb bakers, because they are pliable and you can release your baked goods much easier. Grain-free flours such as almond flour or coconut flour do not contain gluten, which means they are more fragile.
Whether you are using a silicone or a non-stick pan - make sure you grease it REALLY WELL. I used butter, but you could use another oil such as coconut oil. Don't miss this step!
You can use a larger mould if that's what you have at home and make 6-7 full size sugar free donuts. Simply increase the oven time by 5-8 minutes. Cover the top with aluminium foil if they start browning too much.
Don't have a donut pan? You can use a regular muffin pan as well! Fill it only half way and bake 15 minutes.
One of my readers even used this sugar free donuts recipe to make waffles.
Don't Overfill The Mould
In my first attempt, some of my donuts did not have a hole in the middle because I overfilled the mould. I ran a knife around the centre to get my hole "back".
To achieve donuts WITH a hole, check out how much I filled my pan in the video and on the step-by-step image.
How Many Eggs
I used 4 medium eggs in my recipe. If your eggs are large, 3 are enough.
Check the consistency of your batter and compare it to mine in the video. As a rule of thumb, if your batter is too runny, just add another 1-2 tablespoon of almond flour.
See the picture below how lovely and moist they are on the inside!
How To Make Dairy-Free Donuts?
It's possible to make this recipe dairy free by replacing the butter with coconut oil and the cream with coconut cream.
How about adding 1 teaspoon of cinnamon to the batter for cinnamon donuts?
Or, add 1 tablespoon lemon juice and the zest of 1 lemon to make lemon donuts.
Like everything chocolate? Try my keto doughnuts, which have a chocolate crumb and a chocolate glaze.
I decided to go for a "sugar donut", because that's my favourite type. Obviously, I did not use real sugar, but granulated erythritol.
A brown sugar substitute would also be lovely here. Or, add ½ teaspoon of cinnamon to the bowl to make cinnamon "sugar".
If you prefer a glaze, mix 2 tablespoons melted butter, 1 tablespoon heavy cream and 2 tablespoons powdered sweetener with a couple of drops of vanilla extract. Let the mix cool until it starts to firm up. Then, pour it over the donuts.
You can also melt dark or sugar-free chocolate with 1 teaspoon of coconut oil for a chocolate glaze! If using dark chocolate, go for a variety with 85%-90% cocoa solids.
Store these donuts in an airtight container in the fridge for 5-6 days or freeze for up to 3 months.
More Sugar Free Desserts
Tried this recipe? Give it a star rating below!
Sugar Free Donutsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- ¼ cup granulated sweetener 50g, to roll the donuts in. Option to add ½ teaspoon cinnamon
- Preheat the oven to 175 Celsius / 350 Fahrenheit. Brush the inside of the silicone donut pan with melted butter or grease with cooking spray.
- Blend the melted butter, cream and sweetener in a large mixing bowl with an electric mixer or in a food processor until smooth.
- Add the eggs and vanilla extract and blend until combined. Then, add the almond flour and baking powder. Continue blending until a smooth batter forms.
- Spoon the batter into the well-greased donut pan. Take care not to overfill the donut moulds. The batter will rise as it bakes.
- Bake for 15 minutes or until lightly golden. Remove the donuts from the oven and let them cool completely before removing them from the pan.
- Put granulated sweetener in a small, shallow bowl. Option to add cinnamon and stir to combine. Press each donut into the sweetener to coat on both sides.