Description
These light, tender keto donuts are a quick low-carb treat that still feels like a classic bakery bite, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol (or other keto-friendly sweetener)
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling cavities three-quarters full.
- Bake for 15–20 minutes or until lightly golden and a toothpick comes out clean.
- Cool in the pan for 5–7 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a sugar-free glaze or enjoy plain. Store in an airtight container for up to 2 days, refrigerate for up to 7 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 donut
- Calories: 165
- Sugar: 0.6g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg