Low Carb Classic Doughnuts
Indulge guilt-free with these Low Carb Classic Doughnuts—perfectly tender, flavorful, and baked to golden perfection. Crafted with a combination of almond and coconut flours, these keto-friendly doughnuts boast a delicate crumb while keeping carbs in check. Sweetened with granulated erythritol and highlighted by warm cinnamon and vanilla, every bite is as satisfying as it is wholesome. These doughnuts can be topped with an optional sugar-free chocolate glaze or a creamy powdered erythritol glaze for added decadence. With just 20 minutes of prep and 15 minutes of baking, this easy recipe yields 12 irresistible treats that are perfect for breakfast, dessert, or a snack. Whether you're on a keto or low-carb journey, these classic doughnuts are a must-try!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated erythritol sweetener
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter, melted
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Sugar-free dark chocolate chips (optional)
- 0.5 cup Powdered erythritol sweetener
- 2 tablespoons Heavy cream
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a doughnut pan with nonstick spray.
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until well combined.
Combine the wet and dry ingredients, mixing until smooth and free of lumps.
If desired, fold in the sugar-free dark chocolate chips into the batter.
Spoon the batter evenly into the prepared doughnut pan, filling each mold about 3/4 full.
Bake for 12-15 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, mix together the powdered erythritol, heavy cream, and vanilla extract in a small bowl until smooth and creamy.
Once the doughnuts are cool, dip them into the glaze or drizzle the glaze over the top of each doughnut for a sweet finish.
Let the glaze set for a few minutes before serving the doughnuts.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 6.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 646 mg | 50% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 963 mg | 20% | |
*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.
