For those following a ketogenic diet, satisfying a sweet craving can be challenging. But fear not, donut lovers! These keto donut recipes offer a delightful way to enjoy this classic treat without derailing your low-carb lifestyle.
Chocolate Keto Donuts
These keto donuts are soft, moist, and chocolatey, reminiscent of chocolate cake donuts. They're delicious with just a glaze, but you can also use toppings like crushed nuts and shredded coconut.
Ingredients:* Sweetener: Stevia glycerite (or granulated sweetener to equal ⅓ cup of sugar)
- Coconut flour: Measured by weight
- For the glaze: Extra-dark chocolate chips (85% cacao), avocado oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease 10 silicone donut pan cavities.
- Whisk the eggs, melted butter, milk, and stevia in a medium bowl using a hand whisk.
- Whisk in the coconut flour, cocoa powder, salt, and baking soda.
- Fill the pan cavities ¾ full.
- Bake the donuts until they are set and a toothpick inserted in them comes out clean, about 17 minutes.
- Place the pan on a cooling rack and allow the donuts to cool for 15 minutes.
- Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each session. Stir in the avocado oil.
- Gently run a knife around the edges and center of each donut. Carefully release them from the pan.
- Dip each donut into the glaze. If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts, or drizzle them with melted peanut butter.
Tips and Considerations:
- Cocoa Powder: Use natural cocoa powder (acidic) instead of Dutch-processed (alkaline) to react with the baking soda for fluffy donuts. Alternatively, replace the baking soda with a teaspoon of baking powder.
- Donut Pan: Use a silicone donut pan, as the donuts tend to stick to metal pans.
- Storage: Store leftovers in the fridge in an airtight container for up to four days. Freeze for up to three months.
Keto Apple Cider Donuts
These donuts are packed with apple flavor and have only 1.9g net carbs each. They're made with real apple and apple cider vinegar and coated in a cinnamon sweetener mix.
Ingredients:
- Almond flour
- Coconut flour
- Sweetener (golden erythritol monk fruit sweetener or white granulated sweetener)
- Spices (cinnamon, nutmeg, ginger, allspice, and cardamom)
- Apple
- Apple cider vinegar
Instructions:
- Preheat the oven to 180°C (160°C Fan/350°F). Grease a silicone donut pan with melted butter or oil.
- Peel the apple and chop it into small pieces. Cook in a microwave until soft (about 4 minutes at 900W) or simmer on the stove with a splash of water until very soft.
- In a food processor or high-speed blender, blend the eggs until fluffy, pale in color, and double the size.
- Add the melted butter, sweetener, apple cider vinegar, vanilla extract, and cooked apple and blend.
- Add all remaining dry ingredients - almond flour, coconut flour, spices, and baking powder. Blend until a smooth batter.
- Fill into the prepared donut pan (don't over-fill).
- Bake for 14 minutes.
- Let the donuts cool completely before removing from the pan.
- Mix together the "cinnamon sugar" mixture.
Tips and Considerations:
- Apples: Use any dessert apple, but not Bramley apples (too sour).
- High-Speed Blender: Puree the cooked apples before adding them to the batter if you don't have a high-speed blender.
- Get a good rise: Always use fresh baking powder and room temperature ingredients in keto baking recipes.
- Silicone pan: Use a silicone donut pan for this recipe.
- Nut-free option: Replace the almond flour with a mix of sesame flour and sunflower seed flour.
- Apple extract: You can use 1 teaspoon of natural apple extract in addition to the apple.
- Raw apple: If using raw grated apple, increase the almond flour by 25 grams or ¼ cup.
- Muffin pan: Use a muffin pan if you don't have a donut pan, and increase the oven time accordingly.
- Storage: Store on the counter for about 5 days or freeze for up to 3 months.
3-Ingredient Keto Donuts
These soft, low-carb donuts are easy to make with just three ingredients and don't require any frying.
Ingredients:
- Superfine almond flour
- Sweetener (monkfruit erythritol blend)
- Plain Greek yogurt
Instructions:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix the almond flour, sweetener, and Greek yogurt in a medium bowl until a thick dough forms. If your mixture seems too wet you can add a little more almond flour.
- Use a 1.5 tablespoon cookie scoop to scoop dough and roll them into balls.
- Place the donut holes on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-30 minutes, or until the tops are golden. The balls should also feel slightly firm and should not fall apart if you apply light pressure to the surface.
- Let donuts fully cool before adding any optional glaze.
Tips and Considerations:
- Sweetener: These donuts work best with a monkfruit erythritol blend. Avoid using allulose or an allulose blend.
- Texture: The donuts will have a soft, moist, and slightly chewy texture when they are done.
- Storage: Donuts are best consumed within a few hours after they are cooked. Store uneaten donuts in the fridge or freezer.
Keto Choux Pastry Donuts
These are the softest and tastiest baked keto donuts you'll ever make! The batter is inspired by a traditional choux pastry.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- Almond flour
- Coconut flour
- Psyllium husk
- Xanthan gum
- Water
- Butter
- Sweetener (erythritol)
- Salt
- Eggs
- Vanilla extract
- Baking powder
Instructions:
- Preheat oven to 425°F/220°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, and xanthan gum. Set aside.
- Heat up water, butter, sweetener, and salt in a medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. And if you have an instant thermometer, temperature should be below 125°F/52°C.
- Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated (if using a stand mixer, use the paddle attachment). Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic.
- Mix in vanilla extract and baking powder.
- Allow the dough to rest until it comes to room temperature (about 15-20 minutes).
- Spoon dough into a piping bag or plastic bag (no tip needed). Cut out the bottom of the piping bag 2 cm (3/4 inch) wide. Pipe out dough onto the donut pan, or onto prepared parchment paper (staying within the drawn circle). Wet your fingertip and smooth out where the ends meet (for a more even rise).
- Bake for 15 minutes at 425°F/220°C, lower temperature to 350°F/180°C, and continue to bake for 17-20 minutes until deep golden.
- Allow to rest in pan for 10 minutes before removing.
Tips and Considerations:
- Deflating: The most common reason for deflating choux pastry is excess liquid. Be sure your dough is below 125°F/52°C before beating in the eggs. Refrain from opening your oven for the first 20 minutes.
- Binding Agent: Xanthan gum is the binding agent in this recipe.
- Sweetener: To sweeten the keto choux pastry itself you can use anything from erythritol, allulose, and xylitol.
- Storage: These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.
General Tips for Keto Donut Success
- Room Temperature Ingredients: Always use room temperature ingredients in keto baking recipes.
- Don't Overmix: Be careful not to overmix the batter.
- Cooling: Let the donuts cool completely before glazing or frosting.
- Customization: Experiment with different flavors and toppings to create your own unique keto donut creations.
Frosting and Glaze Ideas
- Chocolate Glaze: Melt extra-dark chocolate chips with avocado oil.
- Cinnamon "Sugar": Mix together sweetener with cinnamon.
- Keto Frosting: Use a vanilla-flavored keto frosting and add food coloring and/or sprinkles to decorate.
Storage Tips
- Room Temperature: Leftover donuts can keep at room temperature provided they are eaten within 3 days.
- Freezing: Place donuts in a freezer-friendly container or ziplock bag.
Read also: Keto Calorie Counting: A Detailed Guide
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