Keto Doughnuts

Introduction

There’s something magical about biting into a soft, fluffy doughnut—especially when you’re on a keto or bariatric journey and thought you’d never enjoy one again. That’s exactly why I love this keto doughnuts recipe. It brings back all the joy of indulging in a classic doughnut, but without the sugar crash, heavy carbs, or guilt. Whether you’re post-bariatric surgery or just committed to a low-carb lifestyle, these doughnuts are light, moist, and satisfyingly sweet—yet made with wholesome keto-friendly ingredients.

These aren’t just “good for keto” doughnuts. They’re good, period. With the right balance of sweetness and texture, plus the flexibility to flavor them just how you like, this recipe will quickly become your go-to for breakfast, dessert, or even a midday snack.

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Why You’ll Love This Recipe

• Perfect for Keto & Bariatric Diets: Low in carbs and sugar-free, these doughnuts are light on the stomach while keeping your macros in check.
• Incredibly Soft & Moist: Thanks to almond flour and a bit of coconut flour, these doughnuts bake up with the perfect cake-like texture.
• Customizable Flavors: You can go classic vanilla, chocolate, cinnamon, or even a lemon glaze—totally up to you!
• Quick & Easy: From start to finish, you can have fresh doughnuts on the table in under 30 minutes.
• Baked, Not Fried: No need to deal with hot oil. These doughnuts are baked, which makes them lighter and cleaner without sacrificing flavor.

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My Personal Experience

I remember making these doughnuts for the first time on a Sunday morning when I was missing that classic coffee-and-doughnut combo. I didn’t have high expectations—I mean, a keto doughnut? But wow, they came out golden and so tender. My first bite was like a hug from the inside out. I drizzled a quick sugar-free glaze on top and had one with a hot cup of coffee. I ended up eating two… okay, maybe three. 😅 And I felt zero guilt. Since then, I’ve tried them with different flavors—maple, cinnamon, chocolate—you name it. They’ve honestly become one of my favorite keto treats to make and share.

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Required Equipment

Doughnut Pan

You’ll need a good non-stick doughnut pan to get that classic shape. I prefer silicone ones because they release the doughnuts super easily and clean up like a dream.

Mixing Bowls

A couple of mixing bowls—one for dry ingredients and one for wet—keep the process smooth. I like using clear bowls so I can make sure everything’s properly mixed.

Whisk

You’ll want a good whisk to mix your wet ingredients thoroughly. It helps get everything fluffy and well-combined.

Spatula

A flexible silicone spatula is perfect for folding the batter and scraping every last bit into the doughnut pan.

Cooling Rack

After baking, place your doughnuts on a cooling rack so they don’t get soggy. This keeps the texture just right.

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Ingredients & Substitutions

• 1 cup almond flour – The base for these doughnuts. It gives a soft, cake-like texture.
  Substitute: For nut-free, try sunflower seed flour, but the taste may change slightly.
• 2 tbsp coconut flour – Helps balance the moisture and adds structure.
  Substitute: Can use 2 more tbsp almond flour, but doughnuts may be softer.
• 1/4 cup granulated erythritol or monk fruit sweetener – For just the right sweetness.
  Substitute: Any keto-friendly granulated sweetener you like.
• 1 tsp baking powder – Gives the doughnuts their rise.
• 1/4 tsp salt – Enhances all the other flavors.
• 3 large eggs – These bind everything and add lightness.
• 1/4 cup unsweetened almond milk – Keeps the dough moist.
  Substitute: Coconut milk or any keto-friendly milk alternative.
• 1 tsp vanilla extract – Classic flavor base.
  Optional: Add a splash of maple or almond extract for variation.
• 2 tbsp melted butter or coconut oil – Adds richness.
  Substitute: Ghee works great too!

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How to Make Keto Doughnuts

1. Preheat your oven to 325°F (163°C) and lightly grease your doughnut pan.
2. Mix dry ingredients in one bowl: almond flour, coconut flour, erythritol, baking powder, and salt. Whisk well to combine.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth and frothy.
4. Pour the wet ingredients into the dry and mix until a smooth batter forms. Don’t overmix—just until it’s combined.
5. Spoon the batter into the doughnut pan, filling each cavity about ¾ of the way full.
6. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
7. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
8. Optional glaze: Mix powdered sweetener with a bit of almond milk and vanilla to drizzle on top!

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Tips for This Recipe

• Use room temperature eggs for better mixing and fluffier texture.
• Don’t overfill the pan—these rise a bit and can lose their shape if overfilled.
• Let them cool fully before adding glaze so it doesn’t melt off.
• If you’re making them ahead, wait to glaze until just before serving.
• Want extra moisture? Add a tablespoon of sour cream to the batter!

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Optional Additions

• Cinnamon swirl: Mix cinnamon with sweetener and swirl into the batter.
• Mini chocolate chips: Stir a few sugar-free chocolate chips into the mix.
• Lemon zest: Adds a fresh, citrusy flavor that works great in summer.
• Pumpkin spice: Perfect for fall—just add a pinch to the dry mix.

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Serving Ideas

• Serve them with a hot coffee or keto latte for a cozy breakfast.
• Pair with a scoop of keto ice cream for a doughnut dessert sandwich.
• Top with whipped cream and berries for a brunch-worthy treat.
• Dust with extra sweetener and cinnamon for a churro-style version.

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Storage Recommendations

• Store in an airtight container at room temperature for 2 days.
• For longer storage, keep in the fridge for up to 5 days.
• To freeze, wrap each doughnut individually and freeze for up to 1 month. Thaw at room temp.
• Reheat in the microwave for 10–15 seconds or warm in the oven at 300°F for 5 minutes.

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Frequently Asked Questions

Can I make these dairy-free?
Yes! Just use coconut oil instead of butter and unsweetened coconut milk.

Can I use just almond flour?
Yes, but you may need to reduce the wet ingredients slightly. Coconut flour helps absorb moisture, so without it, the batter will be looser.

Do these taste like real doughnuts?
They’re more like cake doughnuts than fried ones—but still totally delicious and satisfying.

Can I make these in a muffin tin?
You can! They’ll bake up like mini cakes—just adjust baking time slightly.

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Nutritional Breakdown (Per Serving)

Yields 6 doughnuts

• Calories: 165
• Total Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g
• Fat: 14g
• Protein: 6g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀