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!
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!
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.
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.
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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Sugar Free Low Carb Donuts
Ingredients
- 1 cup / 100g almond flour ground almonds work as well
- 1/3 cup / 75g unsalted butter melted
- 1/4 cup / 50g granulated sweetener
- 4 eggs
- 2 tbsp heavy / double cream
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 175 Celsius / 350 Fahrenheit.
- Melt the butter. In a bowl or with a food processor, blend the butter, cream and sweetener until smooth.
- Add the eggs and vanilla extract and blend until combined. Then add the almond flour and baking powder and mix.
- Spoon the dough into a well-greased donut pan. I used a silicone mini donut pan. Do not overfill!
- Bake ca 15 minutes or until lightly browned. Remove from oven and let cool.
- Roll in granulated sweetener. I used erythritol, but xylitol would work too.
Video
Notes
Nutrition
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Deb says
I added Thrive’s freeze dried blueberries! They are in the oven now – pretty sure after reading your comments they will be amazing! Mine were more “runny” than yours looked – my eggs were quite large and I’m thinking I probably should have just used 3 of them.
Katrin says
That sounds absolutely delicious!!!! I’m sure the donuts will taste good despite the large eggs. But you’ll now for next time if you think they would improve with one egg less if yours are truly massive.
kimsy says
I also used 4 eggs and had a smoother batter. But mine turned out lovely. How did yours turn out? Blueberries sound amazing!
Amy says
My 11-yr-old son picked this for his school project, partially for me because I’m diabetic. These are easy to make and very yummy. Thank you for sharing this recipe! I’m overjoyed that I can eat my cake and not have my blood sugar raised too.
Katrin says
I feel honoured that this recipe made it into a school project! Say a big thank you to your son from me 😉
San says
Can you fry these after baking?
Katrin says
I have never tried that but why not? just make sure that you fry them over a very low heat because almond flour burns easily