Low Carb Copycat Krispy Kreme Original Glazed Doughnuts
Indulge in guilt-free decadence with these Low Carb Copycat Krispy Kreme Original Glazed Doughnuts, a dreamy treat that mirrors the iconic flavors and texture of the classic favorite without the sugar or carbs. Made with wholesome almond and coconut flours, these doughnuts are perfectly soft, fluffy, and delicately sweetened with erythritol. A luscious low-carb glaze, crafted with powdered erythritol, heavy cream, and vanilla, gives them a glossy finish reminiscent of the original. Ready in just 30 minutes, they’re baked—not fried—for an even healthier twist, making them a perfect keto-friendly breakfast, snack, or dessert. Indulge your doughnut cravings while sticking to your low-carb lifestyle!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Xanthan gum
- 0.25 teaspoons Salt
- 0.5 cups Granulated erythritol or sweetener of choice
- 0.5 cups Unsweetened almond milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cups Butter, melted
- 2 tablespoons Coconut oil, melted
- 0.5 cups Powdered erythritol (for glaze)
- 2 tablespoons Heavy cream (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a doughnut pan with nonstick spray or butter.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, salt, and granulated erythritol. Mix well until there are no lumps.
In another bowl, whisk together the almond milk, eggs, vanilla extract, melted butter, and melted coconut oil until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a smooth batter.
Spoon or pipe the batter into the prepared doughnut pan, filling each mold about three-quarters full.
Bake in the preheated oven for 12 to 15 minutes, or until the doughnuts are golden brown and a toothpick inserted into the doughnuts comes out clean.
Allow the doughnuts to cool in the pan for about 5 minutes, then gently remove and transfer them to a wire rack to cool completely.
For the glaze, whisk together the powdered erythritol, heavy cream, and vanilla extract in a small bowl until smooth. Adjust the consistency with more cream or erythritol if needed.
Dip each cooled doughnut halfway into the glaze, allowing excess to drip off, and place back on the wire rack to set for a few minutes.
Serve the doughnuts immediately for the best taste, or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 139 mg | 3% | |
*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.
