Keto Pistachio Donuts
Indulge in guilt-free decadence with these irresistible Keto Pistachio Donuts, perfect for anyone craving a sweet treat without derailing their low-carb lifestyle. Crafted with a blend of almond and coconut flours, these wholesome donuts are delicately flavored with pistachio and vanilla extracts, delivering a nutty yet fragrant profile that's absolutely heavenly. Sweetened with erythritol, they're ideal for sugar-conscious eaters, while a silky glaze made from powdered erythritol and heavy cream adds a luxurious touch. Topped with crunchy chopped pistachios, these donuts offer a delightful balance of texture and flavor. Ready in just 30 minutes, they make a stunning addition to brunch spreads, dessert trays, or your favorite mid-afternoon keto snack. Whether you’re hosting or indulging solo, these pistachio donuts are sure to wow!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Erythritol or granular sweetener
- 0.5 cup Unsalted butter
- 3 pieces Eggs, large
- 1 teaspoon Vanilla extract
- 1 teaspoon Pistachio extract
- 0.25 cup Heavy cream
- 0.5 cup Chopped pistachios
- 0.5 cup Powdered erythritol
- 2 tablespoons Heavy cream (for glaze)
- 0.25 cup Chopped pistachios (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with cooking spray or butter.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol until well combined.
In a separate bowl, melt the unsalted butter and let it cool slightly.
Add eggs, vanilla extract, pistachio extract, and heavy cream to the melted butter, whisking until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pistachios.
Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
Bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together powdered erythritol and heavy cream in a small bowl until smooth.
Once the donuts are cooled, dip each donut top into the glaze, then sprinkle with additional chopped pistachios.
Let the glaze set for a few minutes before serving.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 15.5 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 528 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
