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Sugar Free Low Carb Donuts Recipe – Only 1g Net Carbs!

Published . Last modified By 55 Comments

These low carb donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and spongy, with a hint of vanilla and rolled in granulated sweetener. Perfect for Keto, sugar free and gluten free diets. Healthy donuts, friends. I’m lovin’ it!

Low carb donuts rolled in granulated erythritol. Healthy donuts for for Keto, sugar free and gluten free diets.

On a scale of one to ten, donuts score at least a 14. You put a plate of donuts on a table, and within minutes it’ll be empty, guaranteed.

I’ve never been a fan of Krispy Kreme and the like – just too fake-tasting – but I do salivate over a proper bakery donut, especially when they’re fresh out of the oven, still warm and deliciously soft. And if you were to hold one within reach right now I’d probably tackle you, grab it and gobble it up.

There is a 24-hour bakery on Brick Lane in London where we used to go to after a long night out. We’d join the queue of bleary-eyed party-goers, 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!

Low carb donuts rolled in granulated erythritol on a baking tray. Healthy donuts for for Keto, sugar free and gluten free diets.

These days, I’m more likely to be found on my sofa than partying (ok, full disclosure – on the sofa until 10pm, then in bed). But donuts. I miss them.

Friends, it was time for a healthy low carb 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 also uses almond flour, which mimics the texture of wheat flour very well. I increased the amount of butter in the recipe to make the donuts spongy and rich at the same tome, just like real donuts should be. Using almond flour also means the recipe is gluten free.

These sugar free donuts come in at exactly 1 net carb per donut, which makes them perfect not only for anyone who’s diabetic, living low carb or watching their sugar intake, but also for peeps on Keto. I sweetened them with granulated erythritol, which is a brilliant natural sugar alternative.

A Keto donut with a bite taken out of on a table

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. This one is a good option.

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 mini silicone donut pan as opposed to a regular size pan. You can use a larger mould if that’s what you have at home – simply increase the oven time by 5 minutes if they’re not done after 15 minutes.

Regular readers of this blog know that I adore silicone moulds. Read all about my 10  essential low carb kitchen gadgets here.

 

A stack of sugar free, gluten free donuts coated in granulated erythritol

For this Keto donuts recipe, the silicone mould really was perfect. I had no problem at all prising the donuts out of the mould. Check it out in the video below!

I decided to go for a “sugar donut”, because that’s my favourite type (obviously I did not use real sugar, but erythritol). If you like, you could add 1/2 tsp of cinnamon to the bowl to make cinnamon “sugar”.

If you prefer donuts with a glaze, simply mix powdered erythritol with some double cream. Add a drop of vanilla for extra flavour.

One last idea – 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”. But if you wanted, you could also leave it and fill the inside of the donut with sugar free raspberry jam. I’ll definitely try that next time.

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Low carb donuts rolled in granulated erythritol. Healthy donuts for for Keto, sugar free and gluten free diets.
4.92 from 12 votes
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Sugar Free Low Carb Donuts

These low carb donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and spongy, with a hint of vanilla flavour. Perfect for Keto, sugar free and gluten free diets.

Course Dessert
Cuisine American, British
Keyword gluten free donuts, keto donuts, low carb donuts, sugar free donuts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14
Calories 111 kcal
Author Katrin

Ingredients

Instructions

  1. Preheat your oven to 175 Celsius / 350 Fahrenheit. 

  2. Melt the butter. In a bowl or with a food processor, blend the butter, cream and sweetener until smooth. 

    How to make healthy low carb donuts - put butter and cream in a food processor

  3. Add the eggs and vanilla extract and blend until combined. Then add the almond flour and baking powder and mix. 

    How to make healthy low carb donuts - add almond flour to ingredients and mix in your food processor

  4. Spoon the dough into a well-greased donut pan. I used a silicone mini donut pan. Do not overfill!

    How to make healthy low carb donuts - fill the silicone mould with donut batter

  5. Bake ca 15 minutes or until lightly browned. Remove from oven and let cool.

    How to make healthy low carb donuts - carefully release Keto donuts out of the silicone mould

  6. Roll in granulated sweetener. I used erythritol, but xylitol would work too. 

    How to make healthy low carb donuts - roll in granulated sweetener

Recipe Video

Recipe Notes

My donuts had a diameter of 6 cm and weighed between 20-24g each.

If you prefer a glaze, mix 2 tbsp butter, 2 tbsp double/heavy cream and 2 tbsp powdered sweetener with a couple of drops vanilla extract.

The nutrition is calculated per donut.

If you have a large donut pan, you should be able to make 6-7 donuts, depending on size. Increase the oven time if necessary by up to 5 minutes.

Nutrition Facts
Sugar Free Low Carb Donuts
Amount Per Serving
Calories 111 Calories from Fat 94
% Daily Value*
Total Fat 10.4g 16%
Total Carbohydrates 1.9g 1%
Dietary Fiber 0.9g 4%
Sugars 0.3g
Protein 3.6g 7%
* Percent Daily Values are based on a 2000 calorie diet.

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These low carb donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and spongy, with a hint of vanilla flavour. Perfect for Keto, sugar free and gluten free diets. #keto #lowcarb #sugarfree #diabetic #dessert #donuts #LCHF

Comments

  1. These donuts really hit the spot this morning! I added a little cinnamon to the batter before baking and then dredged them in cinnamon sugar (erythritol, monk fruit blend sweetener) after I popped them out of the pan. So light, not too dense and just sweet enough. The donut itself was tender and just downright delicious! Thank you for all your recipes!! I have been keto for coming up on 2 years now and have tried some of your other recipes, which were all delicious too. I have a blog about my keto journey and recipes I have found and I will be sure to share your recipe for these donuts (giving you full credit of course). Thank you for all you do !!

    Reply

    • Hi Melissa, I’m so glad you like the recipe! Adding cinnamon to the batter sounds great. I’ve been meaning to make the donuts again and add some Christmassy spices to such as cinnamon, cardamom and nutmeg. So you got there before me! I must check out your blog too 🙂 I’d be very happy for you to share the donuts – you’re welcome to use a photo of mine (if you want to) with a link to my recipe (please don’t copy the text of the recipe itself). Thank you!

      Reply

  4. Hi…

    I JUST FOUND OUT IM PREDIABETIC. I M CRUSHED. I RUN AND TAKE CARE OF MYSELF. ITS GENETICS…MY BIRTHDAY IS OCT 15…MY KIDS ALWAYS BUY ME A BIRTHDAY CAKE FROM AN ELITE BAKERY. I CANT HAVE IT THIS YEAR. I M NEW TO ALL THIS…DO YOU HAVE A CAKE RECIPE? AND DO THE SUGARS HAVE ANY EFFECT ON THE DIGESTIVE SYSTEM? ESPECIALLY LITTLE ONES.

    THANKS IN ADVANCE

    Reply

    • Hi Jessie, I’m so sorry to hear about this. The good news is though that you can reverse even full-blown type 2 diabetes with a low carb diet. And once you get into it, you won’t feel like you’re missing out at all. I haven’t made a big cake in a while – I’m planning on posting a couple of recipes soon. You could check out my healthy almond berry cake or this recipe for a chocolate mug cake which a reader recently made into a cake with great success. Any of the muffin and cupcake recipes can be turned into a cake too, if you increase the baking time by a bit. I’m glad you found my site and hope you’ll try some of the recipes on it. Is it too early to wish you a happy birthday, too? 😉

      Reply

    • I live in the UK, so I use the double cream from either Sainsbury’s or Waitrose, which are my local supermarkets. I often but the Yeo Valley organic double cream brand, which has 45% fat. In the US double cream is called heavy cream.

      Reply

      • I am so confused I made these today and they were delish! however when I added the ingredients( I used exactly as listed it gives me 7 grams of carbs per doughnut?

        Reply

        • I can only guess here – we‘d have to compare the individual ingredients. The one thing I think it could be is that I never count in the erythritol – it has carbs but as they are not absorbed by the body I do not include it.

          Reply

  7. Is the mixture supposed to be really runny before putting in the tin? Tastes okay from the bowl!,
    Not sure if I’ve done anything wrong but they are currently in the oven so here’s hoping they turn out okay!,
    I used Ground Almonds instead of flour and wondered if that would make a difference?

    Reply

    • Mine was not super-runny, kind of soft instead – you can check the consistency in the video. Ground almonds are fine. Most almond flours are no more and no less than ground almonds anyway 🙂 – it’s only the super fine fat reduced almond flour such as the Sukrin brand that behaves significantly different to regular ground almonds. It might have been that your eggs were larger than the ones I used? Let me know how they turned out.

      Reply

    • I’ve Never tried, but if it’s there for making donuts it should work. I find that pancake and waffle batter, for example, are pretty much interchangeable – different cooking methods, same result. This one is a little bit thicker, but not dissimilar

      Reply

    • You could try coconut flour, but you’d have to use less. Start with 1/3 the amount, wait a few minutes for the flour to absorb the liquid and check the consistency. Coconut flour absorbs a lot more liquid than almond flour. Normally, when concerting almond flour recipes use 1/3 – 1/2 the amount of flour if using coconut flour.

      Reply

    • Coconut flour behaves differently than almond or any other low carb flour. I’d suggest making your own nut lower based on whatever nut(s) you like. For example, I’d use hazel nuts and sesame seed flours, conbined.

      Reply

  10. I made these just a few minutes ago following the posted recipe. I noticed in the photos yours look more like a dough consistency while mine was more like cake batter…..hoping they work! Which is right–dough like or ore liquid?

    Reply

    • The thickness of your mix can vary slightly depending on the size of eggs and the consistency of the almond flour. Most of the time, the end result will be yummy. Let me know how yours works out, and then you can always make your own variations next time.

      Reply

  13. I entered all of these ingredients into carb manager and I’m really upset that it’s 6 net carbs as opposed to your 1.9. What is wrong?

    Reply

    • You’d have to look at the single ingredients listed in your carb manager to see where the difference could have happened. I based the calculations on Bob’s red Mill almond flour, for example. Had I used simple ground almonds/almond meal, the carb content would have been roughly the same, but the fibre content would have been higher. I also do not include erythritol in the carb count as polyols are not digested. I use the calculator on sparkrecipes

      Reply

    • You could try coconut cream, or maybe milk, I’d use 1 tbsp instead of 2 because it’s more liquid than the cream. It’s about keeping to the same wet/dry ratio so your donuts come out nice and moist and spongy

      Reply

  15. I didn’t have the patience to wait until I acquired a donut pan… so I essentially made donut-cakes… still delicious, kids and I are consuming them with the glaze at the very moment! I’ve been on Keto for a few weeks now and gluten free for years, and I know I have to respect when I have a true craving for a food I can’t eat anymore. Thanks for sharing this wonderful recipe so I can enjoy a donut again.

    Reply

  16. Are these donuts crumbly? I’ve tried low carb donuts in the past and they crumble apart so I’m hoping for something that doesn’t. Thanks.

    Reply

    • They are not crumbly at all, actually. The only thing I’d recommend is to wait until they have cooled down before you release them from the mould, because they are more fragile when hot. I hope you’ll give them a try – and if you do, let me know what you think of them!

      Reply

  17. They’re in the oven RIGHT NOW!! Can’t wait to try them! I’ve used the lakanto monkfruit seeetner… fingers crossed ☺️

    Reply

  18. Oh yeah, just made these with my wife for date night. I’ve tried, and bought, a few different low carb /sugar donuts and deserts. I have found all of them to be very dense, Eventually giving up making a yummy keto desert.
    These on the other hand are actually soft and fluffy which I have been craving for a year and a half.
    #guiltfreedonuts

    Thank you for this recipe

    Reply

    • That’s great to hear! I’m glad they were a success. And you’ve got a lucky wife 🙂 I’m going to suggest to my husband he should start baking for date night!!

      Reply

  19. Yum! Just made these! They are so light & yummy! Can’t wait to make more in different flavors! I put cinnamon in the batter, that’s why they are darker & put cinnamon sugar on them!

    Reply

  20. Delicious. We made a batch yesterday. The hardest thing was to stop myself from having seconds. And thirds…

    Reply

    • I know that feeling!!! I try to get around that by freezing the batch soon after baking. If they’re out of sight it gets a bit easier…. but not much!

      Reply

  23. These donuts look incredible. I’ve just ordered a mold so I can make them asap. I’ll keep you posted!!

    Reply

  24. Made these yesterday and they taste amazing! I added a bit of cinnamon to the sweetener which worked a treat. Thank you for another great recipe.

    Reply

  25. I always keep almond flour in my pantry, and these donuts are going on my baking list this weekend.

    Reply

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