Sugar-Free Boston Cream Donut
Indulge in the guilt-free decadence of these Sugar-Free Boston Cream Donuts, a luscious twist on the classic treat that’s perfect for keto and low-carb diets. Made with almond flour and sweetened naturally with erythritol, these donuts are soft, fluffy, and baked—not fried—making them a healthier alternative. The creamy filling is crafted with whipped cream cheese and heavy cream, while the rich chocolate glaze features sugar-free dark chocolate chips and a touch of coconut oil for a glossy finish. Perfect for satisfying your sweet tooth without the sugar crash, these donuts come together in under 40 minutes and are an absolute showstopper for breakfast or dessert. Enjoy this irresistible recipe with its smooth texture, bold flavors, and all the nostalgic charm of a traditional Boston cream donut—minus the guilt!
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Recipe Information
Ingredients
- 2 cups Almond Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.75 cup Unsweetened Almond Milk
- 1.5 teaspoons Vanilla Extract
- 0.25 cup Unsalted Butter (melted)
- 8 ounce Cream Cheese
- 0.5 cup Erythritol (granulated)
- 0.5 cup Heavy Cream
- 0.75 cup Sugar-Free Dark Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
Preheat the oven to 350°F (175°C) and grease a donut pan with a little coconut oil or butter.
In a large mixing bowl, sift together the almond flour, baking powder, and salt.
In another bowl, whisk together the eggs, unsweetened almond milk, 1 teaspoon of vanilla extract, and melted unsalted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined into a thick batter.
Spoon the batter into the greased donut pan, filling each mold about 3/4 full.
Bake the donuts for 12-15 minutes or until they are golden and a toothpick comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
While donuts are cooling, prepare the cream filling. In a medium bowl, beat the cream cheese until smooth. Add the erythritol and heavy cream and continue beating until you achieve a light, fluffy texture.
Once the donuts are cool, cut them in half horizontally and fill the center with the cream cheese mixture. Replace the top half.
To make the chocolate glaze, melt the sugar-free dark chocolate chips with the coconut oil in a microwave-safe bowl on 50% power, stirring every 30 seconds until smooth.
Dip the top of each filled donut into the chocolate glaze. Allow the glaze to set at room temperature or in the fridge for quicker results.
Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts
Calories |
4056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.7 g | 461% | |
| Saturated Fat | 162.6 g | 813% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 16.9 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1074 mg | 83% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1665 mg | 35% | |
*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.
