Satisfy your sweet tooth without derailing your ketogenic diet with this easy and delicious keto glazed donuts recipe. These donuts boast a moist, fluffy texture and a delectable glaze, offering a low-carb alternative to traditional donuts.
Why Choose Keto Donuts?
For those following a ketogenic, low-carb, gluten-free, or diabetic diet, finding suitable desserts can be challenging. These keto donuts, with only 5 net carbs per serving, provide a satisfying treat that aligns with your dietary goals. They closely resemble a French cruller, featuring a soft interior and a crispy, sugary glaze.
Key Ingredients for Keto Donuts
Here's what you'll need to create these delightful keto donuts:
For the Donuts:
- Almond Flour: The foundation of these donuts, providing a tender, cake-like texture. Use fine almond flour rather than almond meal. Coconut flour or sunflower seed flour can be used as a substitute, but the amount of coconut flour should be decreased to 2/3 cup.
- Butter: Unsalted butter, softened to room temperature, adds richness and moisture.
- Heavy Cream: A secret ingredient for extra moist and delicious donuts.
- Sugar Substitute: Use an erythritol monk fruit sweetener or allulose. A combination of sugar substitutes can help to lessen any aftertaste.
- Eggs: Room temperature eggs ensure proper emulsification and a smooth batter.
- Unsweetened Chocolate: Adds a rich chocolate flavor. 90% dark chocolate also works well.
- Cocoa Powder: Enhances the chocolate flavor and contributes to the donut's color.
- Baking Powder: Essential for a fluffy crumb. Ensure it is fresh to avoid a bitter taste.
- Protein Powder: Works to form a protein matrix and creates a spongy texture. Look for low carb or zero carb protein powder.
- Xanthan Gum: Acts as a "glue" to hold the donut together, especially in egg-free recipes. One whole egg can be added instead.
For the Glaze:
- Unsweetened Chocolate: Melted and sweetened for a classic chocolate glaze.
- Stevia Drops: To sweeten the glaze to your liking.
- Powdered Sweetener: For a classic white frosting, mix with almond milk.
- Confectioner's Swerve: Used for a Krispy Kreme-style glaze.
- Heavy Cream: Adds richness and smoothness to the glaze.
- Vanilla Extract: Enhances the flavor of the glaze.
- Water: For a thinner glaze consistency.
- Oil: Used in the glaze for a glossy finish.
Step-by-Step Instructions
Follow these instructions, inspired by blog.eatingevolved.com, to create perfect keto glazed donuts:
Preparing the Donuts:
- Preheat the oven: Set the oven to 350°F (175°C).
- Prepare the donut pan: Brush a silicone mini donut pan with melted butter or use cooking spray. Silicone pans are recommended for easy donut removal.
- Blend wet ingredients: In a food processor or large mixing bowl with an electric mixer, blend the softened butter, heavy cream, and sweetener until smooth.
- Incorporate eggs and vanilla: Add the eggs and vanilla extract and continue mixing until well-combined.
- Add dry ingredients: Add the melted unsweetened chocolate, cocoa powder, almond flour, protein powder, baking powder, and xanthan gum. Whisk until a smooth batter forms. Sift all dry ingredients beforehand to remove lumps.
- Fill the donut pan: Spoon or pipe the batter into the greased donut pan, filling each cavity about ⅔ full. Level the tops. Use a piping bag or a Ziploc bag with a corner snipped off to avoid the batter sticking to the sides.
- Bake: Bake for 13-15 minutes, or until lightly browned.
- Cool: Remove the donuts from the oven and let them cool fully in the pan. The donuts are fragile when hot.
Preparing the Glaze:
- Melt the chocolate: In a small bowl, melt the unsweetened chocolate.
- Sweeten: Add stevia drops to taste.
- Cool: Let the chocolate cool until it begins to thicken. For a softer glaze, stir in a tablespoon of heavy cream.
- Prepare Krispy Kreme Glaze: In a small bowl, add confectioner's Swerve, heavy cream and vanilla to combine.
- Prepare thinner glaze: In a small saucepan, combine the water, sweetener, and oil. Cook on medium-low heat for about 5 minutes, whisking constantly until the glaze thickens.
Glazing the Donuts:
- Dip: Once the donuts are cool, dip each donut halfway into the glaze. Double-dip for a thicker coating. Use tongs to dip the donuts, as the glaze may be hot.
- Cool again: Cool the donuts in the fridge until the chocolate coating has set.
- Drying: Let them dry a bit on parchment paper before dipping again.
Tips for Perfect Keto Donuts
- Use a silicone pan: Low carb donuts are easier to remove from a silicone pan. Press the silicone from the bottom to release the donuts.
- Grease the pan well: Donut batter is sticky, so grease the pan thoroughly, even with a silicone pan.
- Don't overfill: To avoid overflowing, fill the pan no more than ⅔ full.
- Use a piping bag: For neat filling, pipe the batter into the pan using a piping bag or Ziploc bag.
- Sift dry ingredients: Sifting ensures even distribution and prevents lumps.
- Use a lighter pan: Prevents over-browning. If using a darker pan, monitor closely or cover lightly with aluminum foil.
- Don't overmix the batter: Overmixing can result in tough donuts.
- Cool Completely: The donuts must be at room temperature when you glaze them. If they’re hot, the glaze will melt off.
- Warm Before Eating: Warm the donuts in the microwave for about 15-20 seconds to make them even more delicious.
Variations and Add-Ins
- White Frosting: Mix ⅓ cup powdered sweetener with 2 tablespoons almond milk and dip the donuts.
- Peanut Butter Drizzle: Drizzle softened peanut butter over the glazed donuts.
- Cinnamon "Sugar" Donuts: Brush melted butter on top of the cooked donuts and sprinkle with a cinnamon-sweetener mixture.
- Maple Bacon Donuts: Use maple-flavored keto sweetener in the glaze and sprinkle crumbled bacon on top.
- Add Blueberries: Fold blueberries into your batter.
- Pumpkin Spice: Use pumpkin pie spice in the donuts or in the vanilla glaze.
- Chocolate Glaze: Dip each donut in a mixture of sugar free chocolate chips and 1 tablespoon of coconut oil.
Frying Keto Donuts
For a classic fried donut flavor:
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- Gently fry the donuts in butter or lard in a non-stick skillet over low to medium heat after baking them in the oven. Add enough lard to cover the donut almost halfway.
- Fry on each side until golden brown, swirling the oil in the pan to help coat the donuts.
- Ensure the oil isn't too hot to prevent crumbling.
- Let donuts cool completely before handling; they will continue to set and dry as they cool.
Storage Instructions
- Room Temperature: Keto donuts keep fresh in an airtight container at room temperature for 3-4 days.
- Refrigeration: Store them in the fridge for about 6 days.
- Freezing: Freeze the donuts for up to 3 months. Freeze them on a lined baking sheet in a single layer until solid, then transfer them to a freezer bag to prevent sticking.
Troubleshooting
- Donuts Sticking to the Pan: Spray the donut pan very well with coconut oil spray. Run a butter knife around the perimeter of the donuts to gently loosen them. Allow them to cool in the pan for at least five minutes before removing.
- Donuts Rising Out of the Pan: Fill your pan no more than ⅔ of the way up.
- Donuts Falling Apart When Frying: If your keto donut starts to fall apart or flake off when frying, your oil is too hot. Maintain low-medium to medium heat.
- Donut Isn't Cooked All the Way in the Center: Reduce the cooking temperature, and check if your oven is properly calibrated.
Nutritional Information
- Carbs: Approximately 5.2 total carbs per donut.
- Net Carbs: 4.0 grams per donut.
- Sugar: 1.1 grams per donut.
Note: Nutritional values are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients.
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