These keto donuts are a delicious low-carb treat made with just three ingredients. They are soft, moist, and lightly sweet—perfect for breakfast, brunch, dessert, or a quick snack. No frying or mixer is required, and they come together in under 30 minutes!
Ingredients
- 1 7/8 cups (179 g) superfine blanched almond flour you can measure out 2 cups and remove 2 tbsp for 1 7/8 cups
- 1/4 cup (48 g) sugar-free sweetener see note before starting
- 1/2 cup (118 g) plain Greek yogurt can use fat free, low fat or whole milk
Optional:
- Glaze: Made with powdered sweetener and milk or milk alternatives.
- Cinnamon Sugar: Mix powdered sweetener and cinnamon to coat the donuts.
Instructions
1. Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Make the Dough
In a medium bowl, mix almond flour, sweetener, and Greek yogurt until a thick dough forms. If the dough feels too wet, add a little more almond flour.
3. Shape the Donuts
Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each scoop into a smooth ball and place it on the prepared baking sheet, spacing the balls about 1 inch apart.
4. Bake
Bake for 20–30 minutes, or until the tops are lightly golden and the donuts feel slightly firm when pressed.
5. Cool and Add Glaze (Optional)
Allow the donuts to cool fully before adding any glaze. To make the glaze, whisk together powdered sweetener with milk (or milk alternative) until smooth. Drizzle over the cooled donuts or dip the tops for a thicker coating.
Expert Tips
- Texture: These donuts have a soft, cake-like texture. For the best taste and texture, consume them within a few hours of baking.
- Storage: Store uneaten donuts in the refrigerator or freezer. Reheat briefly to restore softness.
- Sweetener: Use a monkfruit erythritol blend for the best results. Avoid allulose-based sweeteners to prevent excess moisture and over-browning.
Optional Glaze Recipe
Ingredients:
- ½ cup powdered sweetener (e.g., Lakanto powdered monkfruit with erythritol)
- 2–4 tbsp water, milk, or milk alternative
Instructions:
- In a small bowl, whisk powdered sweetener with your liquid of choice until smooth.
- Adjust the consistency by adding more liquid as needed.
- Drizzle or dip the donuts to coat.
Nutritional Information (Per Donut, No Glaze)
- Calories: 94 kcal
- Carbohydrates: 6 g
- Net Carbs: 2 g
- Protein: 3 g
- Fat: 7 g
- Fiber: 2 g
FAQ’s
What are the main ingredients for keto donuts?
The main ingredients are superfine almond flour, sugar-free sweetener (monkfruit erythritol blend), and plain Greek yogurt.
Why should I avoid using allulose in this recipe?
Allulose adds too much moisture to the dough and causes the donuts to brown too quickly before they are fully baked.
Can I use low-fat Greek yogurt instead of full-fat?
Yes, you can use low-fat or fat-free Greek yogurt. Any type of plain Greek yogurt will work to keep the donuts soft and moist.
How do I store keto donuts?
Store uneaten donuts in the refrigerator or freezer. Reheat them briefly to restore their soft and chewy texture before serving.
What optional toppings can I add to keto donuts?
You can drizzle them with a powdered sweetener glaze, roll them in cinnamon sugar, or dip them in melted sugar-free chocolate.
