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Free Printable: Low Carb & Keto Food List
Get It NowDonuts were never a food my parents had around the house growing up, but I’d happily eat donuts elsewhere whenever given the chance. Years later, when I started making low carb recipes, I felt like I was missing out on all those donuts at the office, so I created my own keto donuts with almond flour. And as I’ve tweaked the recipe over the years, they’ve only gotten better with time. If you miss them too, make these healthy sugar free donuts with me and you don’t have to anymore!
Why You Need My Keto Donut Recipe
- Soft and cake-like texture – Whether you call them “keto donuts” or “keto doughnuts”, these taste a lot like regular cake donuts. They’re moist, fluffy, and everything you want in a donut. Perfect with a keto coffee, creamy keto hot chocolate, or your fave keto drink from Starbucks!
- Multiple flavor options – The recipe card has the “powdered sugar” coated version I love the most, but you can switch it up with different flavors or glazes, too! See my variations below. 👇
- Quick to whip up – You might think making sugar free donuts would be a hassle, but they’re done in just 30 minutes. Including baking time!
- Very keto friendly – With just 3g net carbs each, these are easy to fit into your macros. They’re also gluten-free, with options for paleo or dairy-free.
Ingredients & Substitutions
Here I explain the best ingredients for my keto donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Gives these low carb donuts their perfect cakey texture. I use this brand because it’s super fine—most brands are too coarse (even ones labeled fine) and will leave your donuts gritty. Plus, it’s perfect for baking so many other goodies, like my keto cookies, almond flour bread, almond flour pancakes, and almond flour pie crust.
Can’t have almond flour?
If you need a nut-free option, sunflower seed flour will work. The flavor will be a little different and they might turn green, but it’s just a reaction with baking powder. Don’t use coconut flour, because it’s too drying.
- Sweeteners – I highly recommend Besti Monk Fruit Allulose Blend for the batter and Besti Powdered for the coating. This sweetener locks in moisture and has no aftertaste. Virtually every other brand of monk fruit and stevia contains drying erythritol. And unlike other sugar substitutes, it won’t crystallize. The closest alternative is plain allulose, but increase the amount to 1/3 cup.
- Unsalted butter – You can swap it with melted coconut oil for dairy-free or ghee for paleo.
- Keto Milk Of Your Choice – I use unsweetened almond milk, but coconut milk beverage or heavy cream diluted with water will work, too.
- Eggs – Flax eggs or other egg alternatives that are binding should work if you need a substitute.
- Baking Powder – To help your keto donuts rise. I like this non-GMO brand. Don’t mix it up with baking soda!
- Flavor Boosters – Cinnamon, vanilla extract, and sea salt.
How To Make Keto Donuts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
- Whisk the wet ingredients. In another bowl, whisk the melted butter, almond milk, eggs, and vanilla.
- Combine the wet and dry. Whisk until combined.
- Fill the pan. Scoop the batter evenly into your donut pan cavities. I love this pan because it never sticks and the lighter color doesn’t burn the outside. Fill each about 3/4 full.
- Bake until golden. Your healthy sugar free donuts are done when an inserted toothpick comes out clean. Cool completely in the pan before removing.
- Remove from the pan. Use a mini silicone spatula (I love these!) to loosen the edges, then gently twist to release the donuts from the pan.
- Add the coating. Pour powdered Besti in a shallow bowl and dip the keto donuts in, coating both sides.
My Recipe Tips
- Use room temperature ingredients. Bring your eggs and almond milk to room temperature before you mix them with the melted butter, to avoid solidifying the butter when whisking them together.
- I repeat: your almond flour needs to be super fine. Use this one to avoid a grainy texture.
- Your donut pan makes a difference. Lots of delish donuts didn’t make it when I tried using a silicone donut pan. Darker colored pans will bake more quickly and may burn the outside before the inside is done. This is the pan I recommend — it released the donuts effortlessly and didn’t brown them too much.
- Grease the pan very well. Even with a great pan, this batter is sticky. Grease the cavities really well, especially around the edges.
- Transferring batter is so much easier if you pipe it in. Just snip the corner off a zip-top bag and squeeze it into the pan in circles.
- These keto donuts don’t rise as much as traditional ones. I recommend filling the cavities about 3/4 of the way. Too much, and you’ll get overflow; too little, and your donuts will be flat.
- Make sure they’re fully baked. The donuts should pull away from the pan and turn a deep golden brown underneath. Silicone pans will need about 5 extra minutes.
- Resist the urge to take them out right away. Let them cool completely in the pan, or they’ll crumble and stick.
- Remove carefully. Run a mini spatula around the edges and the hole first. If there’s any batter over the center, remove it before twisting as you lift the low carb donuts. If they don’t budge, they might need a little more baking time.
Recipe Variations
Just like regular donuts, you can dress up this keto donut recipe with different flavors and fun toppings!
Toppings:
- Glaze – Mix 1/4 cup powdered Besti, 1 tablespoon heavy cream (or coconut cream), and 1 teaspoon vanilla extract. Add more cream as needed for the consistency you want, then pour over the donuts.
- Chocolate Glaze – Whisk 1/4 cup powdered Besti, 1 tablespoon cocoa powder, 1 teaspoon vanilla, and 1 1/2 tablespoons water or cream. Dip the donuts for a rich, chocolaty finish!
- Sprinkles – Top glazed donuts with sugar free sprinkles for a fun, festive touch!
Flavors & Types:
- Apple – For a cozy fall vibe, swap the vanilla for apple extract and the cinnamon for apple pie spice.
- Blueberry – Fold in up to 1/2 cup of fresh or frozen blueberries before baking.
- Chocolate – If you want the donut itself to be chocolate, try my chocolate protein donuts or find classic keto chocolate donuts in my Wholesome Yum app.
- Donut Holes – Just use this batter in a donut hole pan! They’ll bake faster, so keep an eye on them.
- Pumpkin Spice – Use pumpkin pie spice instead of cinnamon and add 1/4 cup of canned pumpkin puree. Reduce the amounts of butter and milk to 2 tablespoons each. It’s like fall in every bite!
Prefer a pillowy, chewy keto donut recipe?
These are the best sugar free cake donuts I’ve ever had, but my Easy Keto Carboholics’ Cookbook has a pillowy, chewy version that reminds me of Krispy Kreme. I can’t decide which I like more. Try both and tell me your favorite!
Keto Donuts (Sugar Free & Easy)
These 30-minute keto donuts taste like regular cake donuts coated in powdered sugar. An easy, sugar free breakfast with just 2.8g net carbs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
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In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
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In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
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Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 15 minutes (longer for a silicone pan, possibly less time if your pan is dark – but this lighter nonstick pan works best), until golden brown.
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Cool completely in the pan. Run a mini silicone spatula along the edges of the donuts (a knife also works, but may scratch your pan), then twist and gently release.
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Pour Besti Powdered into a small, shallow bowl. Press both sides of the donuts into the powder to coat. (You can also use a different frosting or glaze if you prefer.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 keto donut
- Tips: Check out my recipe tips above to to help you get the right texture in your keto donuts, prevent sticking or crumbling, and tricks for the batter.
- Flavors and glazes: See my recipe variations above to make apple, blueberry, chocolate, or pumpkin flavors, donut holes, or different topping options.
- Store: Keep in an airtight container for up to 2-3 days at room temp, or up to 1 week in the fridge.
- Freeze: Freeze on a lined sheet pan until solid, then transfer to a bag and store in the freezer for up to 6 months. I recommend freezing without the powdered coating and adding it fresh after thawing.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Donuts
836 Comments
Natalia
2Thank you! Finally I could have a low carb option for the “dougnut” days at work. I don’t have a doughnut pan so used my Dash mini. It worked great Also, no sticking at all! I made it twice already. Second time I mixed 1/2 cup of almond flour with 1/4 of the coconut flour and used 2 tablespoons of erythritol (I always use less sugar than listed in the recipe), just as an experiment. The doughnuts (or waffles?) still were great!
JL
0How many donuts did you get from your dash mini? I would like to try them.
Rosa
1Thank you ! They are perfect! No issues following the recipe.
Maria Hebert
1Hi Maya. Thank you for all your recipes! My question is about almond milk vs fresh cows milk. We get our milk from a local farmer. I’ve used almond milk in the past, but we get cream off the top for the price of a gallon of milk in the store. Would my fresh milk work where the recipes call for almond milk? (I’m cooking KETO for my hubby who has cancer.)
Mohammed
0Excellent, I like this recipe.
Wholesome Yum D
0I’m so glad you liked it, Mohammed! Thanks for giving it a try.
Mary
0Just made this recipe for the first time along with using my new Dash mini doughnut maker. I was able to make 24 donuts. It came out fantastic!
Wholesome Yum D
0That sounds like such a fun combo, Mary! I’m thrilled the recipe worked so well in your mini doughnut maker!
Lauretta
0Where can I find the recipe.
Maya | Wholesome Yum
0Hi Lauretta, The recipe is on the recipe card above.
Patricia
0These doughnuts are soooo good. I made them for the first time and put them in a butter chocolate glaze dip. They are my new favourite after your “healthy pumpkin squares” and “blueberry muffins”. You have many great recipes here. Thank you! 🙂
Maya | Wholesome Yum
0Thank you so much, Patricia! I’m so glad you liked my keto donuts, healthy pumpkin bars, and keto blueberry muffins. Enjoy!
Mari-Elain Ebitz
0Like a lot of folks, I’m really trying to watch my carbs. This recipe simply hits the spot. Now I don’t have to walk by Entenmann’s donuts in the grocery store and have my mouth water. They are very easy to make and I can make these anytime I choose. I love them!!! Thanks Maya for helping me reduce my carb intake!
Maya | Wholesome Yum
0I’m so glad these hit the spot for you, Mari-Elain! Enjoy!
Kelly
0I made these for my husband since he likes sweets for breakfast but is trying to cut back on carbs and sugar. The flavor was good, but they are very soft and fell apart easily. I made the powdered sugar glaze for them, and it seems like the glazed softens when I store the donuts. Would I be better of making the glaze and keeping it separate, then adding it to each donut right before it is eaten?
Maya | Wholesome Yum
0Hi Kelly, Yes, these are fairly delicate which I think gives them a really nice texture when eating them. You can add the powdered topping right before serving if it’s not the texture you want after storing. Hope you liked them otherwise!
Soul
0Why unsalted butter, instead of salted butter?
Maya | Wholesome Yum
0I almost always use unsalted butter to control the salt content separately, and because the quality of salt in salted butter is typically not as good as sea salt (or Himalayan salt) that you can get separately. You can make these with salted butter if you like, and just omit the added salt in the recipe. Hope this helps!
Rachelle Wilfong
0Thank you! My husband is always doing keto. He loves something sweet after dinner, but there aren’t many sugar-free low carb options that taste good! I just made the donuts, and changed it up a bit and used my spice cake spices along with the cinnamon. They turned out amazing! I melted sugar-free chocolate chips, and dipped half in that, and half in your powdered sugar. My only complaint is that, because I only had a pan for six donuts I cut the recipe in half, thinking I would get 6 donuts, but It only made 5. I’m excited to try more recipes!
Maya | Wholesome Yum
0You’re very welcome, Rachelle! Thank you for sharing your variation, that sounds delicious. The exact amount of donuts you get can vary depending on the pan you have, since there doesn’t seem to be a standard size for donut cavities in my experience (annoying, I know!).
Jostes Jerome
0These were easy and delish!! Thank you for the video it was extremely helpful =)
Maya | Wholesome Yum
0I’m so glad you liked these, Jostes! And happy to hear the video was helpful. Enjoy!
Nancy
0Mine did not come out cake like at all…they were crumbly…not sure why?
Maya | Wholesome Yum
0Hi Nancy, When you say crumbly, do you mean like dry? Or were they still moist but just crumbled when trying to eat them? I would agree that these aren’t super sturdy, but they should be pretty moist like cake donuts. Did you make any substitutions such as the sweetener?
Anne
0Hi! Did you change this recipe? I remembered not coating it with powdered sugar. If I’m not mistaken, I dipped it in a melted butter and coat with the cinnamon and sugar combo.
Maya | Wholesome Yum
0Hi Anne, I changed the coating because I thought it was better this way, but the rest is exactly the same. Feel free to dip these keto donuts in a combination of Besti and cinnamon if you prefer!
Gina
0How do I store the donuts?
Maya | Wholesome Yum
0Hi Gina, I have storage instructions above. You can keep them at room temperature for a few days or longer in the fridge.
andrew
0I made my first batch (of many to come, I think) a few days ago. I am type 2 diabetic, so that was my motivation. I ate one doughnut and my wife ‘demanded’ to try one as well. That suddenly became two! I have a few friends who are either coeliacs or just feel better when they eat like a coeliac, so two friends got one each to try. And then my wife took the last one to one of her work colleagues who is a coeliac. Everyone loves their doughnuts – thank you!
I faced a few challenges along the way. Firstly, I couldn’t find a fine almond flour in any of my usual shopping places. So I bought one of my regulars and put it in the food processor to make it finer. I checked it after about a minute. It looked good, but I thought I could get it a bit finer, so I put it on again for another minute. It was not a good idea. The texture was something like brown sugar and it had the same properties – it began absorbing all of the moisture from the air and forming clumps. I tried sifting and using a sieve, both of which were only way too much work and only marginally successful at removing the lumps. Eventually it was back to a spoon pressing out individual lumps!
I can’t buy your brands in Australia (as far as I can tell), so I have made substitutes. I used a straight monk fruit sweetener.
And finally the pan. Yes, I did find it in Australia. And I’m glad that I looked when I did because it was on sale at 50% off. But it still cost me $52 Australian dollars, including delivery. As one of my friends said, these are very expensive doughnuts!
Marilyn Kiesling
0I just bought your The Wholesome Yum Easy Keto Cookbook.
Terri
0YUM! A friend told me she making choc chip banana muffins and suddenly I NEEDED something. These totally met the craving! I used monk fruit sweetener bc that’s what I had and added a handful of Lilly’s choc chips. They didn’t rise much but they were light and fluffy and soooo good. Thank you.
Maya | Wholesome Yum
0Thank you for the support, Marilyn! Hope you love it.
Linda
0I love this recipe! It is so good and my grandchildren loved them! It is such an easy and quick treat for all. I have shared this recipe with friends and family. One of my favorites.
Nancy
0I just made these they taste really good but they are all falling apart when handling them…they crumble apart..why is that?
Maya | Wholesome Yum
0Hi Nancy, Just answered you in your other comment. 🙂
Tammy
0This was supposed to be the chocolate donut recipe. Instead it was a different donut recipe. Please correct the link. I bought all the ingredients for the chocolate one and I am really excited to make them. Please fix the link! ?
Maya | Wholesome Yum
0Hi Tammy, I’m not sure what you mean by “supposed to be” or what link you are referring to, but I do have a recipe for chocolate protein donuts. Hope this helps!
K.S.
0How can I make these vegan? I know most people on keto are not vegan, but I was wondering if you had any ideas. Or, how can I make these without eggs? Thank you very much!
Maya | Wholesome Yum
0I have alternatives listed above if you want to replace the butter and eggs. Hope this helps!
Carrie
0I made these and there is a kind of bitter or sour aftertaste. I used allulose/monk fruit sweetener. Do some almond flours taste this way? I am sure Besti is the best but I like to buy in bulk as the cost is a major concern of the diet.
Maya | Wholesome Yum
0Hi Carrie, I’ve never had this happen before. Did you by chance use baking soda by mistake instead of baking powder? Also, there are no bulk monk fruit/allulose blends to my knowledge, so it could be that you didn’t use what you thought you did for the sweetener. We do have 2-pack discounts on Besti at Wholesome Yum Foods.
Cathie
0My donuts came out flat. I live at 5300 ft altitude and am wondering if this is the problem. Please help. Thanks. I love all of your recipes.
Maya | Wholesome Yum
0Hi Cathie, That could be your issue but unfortunately, I don’t live at a high altitude, so I can’t test any changes to see what would help. I would confirm that your baking powder is fresh and make sure your donut cavities are filled high enough, as these keto donuts don’t rise as much as traditional donuts.
Kristen
0It was very tasty. I was looking for a donut recipe and went with this one because it did not call for any specialty ingredients that you don’t always have on hand such as whey protein. I have to admit I did not have enough monkfruit/allulose blend and had to use what I had combined with erythrol. I was still very good though. I also did not have a donut pan so I used a mini muffin tray and baked it for 12 minutes. Next time I make it, I plan to try it exactly as indicated in the recipe.
Liz
0How do I store those keto donuts? Room temperature or Fridge?
Maya | Wholesome Yum
0HI Liz, They’re fine at room temp for a few days but will last longer in the fridge. I have storage info above.
Sharon B
0Thank you for a simple and great recipe for Keto donuts! My husband has been wanting a donut (he should avoid carbs and sugars) and so for Christmas morning I made them. He was thrilled and surprised! Next up I want to try the churros….his other favorite! Thank you again. I will be back for more recipes!???
emily chau
0These tasted good my grandparents and parents love them. I do think I can only use allulose based sweetner with the recipe as erythritol causes the bottom of the donut to become undercook and look soggy or green like. Probably because my pan is darker leaving some parts undercook.
Annis
0My batch came out too moist and the texture was not fluffy. I used all your products and followed the recipe. They are very strange the next day, so we didn’t eat them again. The flavors are nice, just concerned about the texture.
Maya | Wholesome Yum
0Hi Annis, Sorry this recipe didn’t turn out as expected. It sounds like you may have under-baked your donuts, or did you by chance use a different brand of almond flour?
Karen D
0I’m concerned I’m missing something… I can’t access the weights in this recipe. Can you help me? Thanks
Wholesome Yum D
0Hi Karen, You can switch from US customary to metric at the top of the recipe card.
Suzi Berge
0Wow these are great, thank you, I did mini donuts!
Deb Duquette
0Where did the chocolate donut recipe go???? It was the best ever!!!!!
Wholesome Yum D
0Hi Deb, Here is my recipe for chocolate protein donuts. There’s also a recipe for regular (not protein) chocolate donuts that’s exclusive to the Wholesome Yum app, free on iPhone and Android.
Kristyn
0Sugar-free & keto friendly?! And, they taste so good!! These are the easiest donuts to make!
Debra
0Always skeptical when anyone claims their recipe is the “Best”. You did not lie! These donuts ARE the best! A little expresso powder was the only thing I added. Can always count on your recipes! Have never been steered wrong!
Tiffany
0Easy and tasty recipe!!
jess
0Yum yum yum! I can not feel guilty about eating one of my favorite desserts! thank you so much for sharing this recipe!
Teresa F
0So easy to make! No one believed they were low carb, thank you so much!
Angie
0These turned out so good! I switched out the vanilla extract for coconut extract in the glaze, tasted just like an almond joy! I’m keeping these donuts on repeat.
Wanda
0Love the recipe, I’ve been cooking from your Wholesome app to count my calories and carbs and it’s helped me alot!!!! Thank you
Emily
0I’ve been using costco almond flour, I didn’t think it would cause any problems. Do you have any solutions for it sticking to the pan?
Maya | Wholesome Yum
0Hi Emily, Costco almond flour is pretty good and fine to use. Make sure your nonstick surface is very good (I use this pan and it never sticks), that you grease it very well on all sides (especially going up the sides), and let the donuts cool before removing. Use a small silicone spatula (a butter knife will work, but might scratch your pan) to run along the inner and outer edges before removing, and once the donut is a little loose, I find it helps to twist it in place before fully removing. Hope this helps!
Leona Boswell Pardo
0Hi I went to the pan, but they are out of stock, do you have a second fav pan suggestion if I cant get your favorite one
Maya | Wholesome Yum
0Hi Leona, Hopefully it’ll come back in stock soon! I also have this one and really like it, but it’s darker so makes the donuts darker compared to the other one I recommended. It’s also a little smaller so you’ll have some batter left.
emily
0When greasing do you grease the pan with solid butter or melt it and use a food brush to put it on the pan. I’m just trying to troubleshoot if Im greasing it wrong.
emily
1Do you know why the almond flour would absorb to much liquid or become dryer only after 10min. Im using the same amount of ingredients. I guess I would have to instantly put pipe them in and then instantly put them oven after filling the tray.
emily
0Just using the base recipe ingredient I did get it to succeed. I was just curious if heavy cream can be an alternative is all. They tasted great as well.
Maya | Wholesome Yum
0Yay, glad it was finally a success! I updated my earlier comment to answer about heavy cream. 🙂
emily
0It was the sweetener that was causing the dryness. I wish erythritol wouldn’t do that. Is there a way to reduce the dryness that erythritol causes, adding more milk cause it cooks inconsistently, I think adding more almond milk caused more problems. For some reason the 6 batch I was able to make 2 extra donuts. It overflowed in the center a bit but besides that it didnt crumble as I was taking it out. It also came more easily. The outside of my donuts were dark golden brown I think a bit more than your picture probably because my darker pan or my oven could be a bit hotter than normal.
I was curious could you switch the almond milk with heavy cream?
Maya | Wholesome Yum
0I don’t recommend making more alterations to the recipe until you try it as written to get a sense of what it’s supposed to be like. Erythritol definitely contributed to your issues. Using Besti Monkfruit Allulose Blend will allow your donuts to be moist, unlike erythritol which will make them dry. To answer your other question, yes, you can use heavy cream but I would dilute it with water to equal the amount of almond milk in the recipe.
emily
0Is the sweetener in powder or granulated?
Maya | Wholesome Yum
0This recipe uses granulated for the donuts and powdered for the coating.
emily
0Could it be either thats making the batter dryer after 3-4 minutes of mixing? I have plain allulose without monkfruit but could I use the same amount in the recipe despite it being slightly less sweet? Do you know if putting more almond milk would mean longer cooking time?
Maya | Wholesome Yum
0Yes, you can use 1/3 cup of plain allulose in place of Besti. I would not add any extra almond milk or bake for any longer unless you think the donuts are not baked the whole way through.
emily
0It does look like that but after few minutes it looks more chunky and dry. If I add more milk the bottom middle portion of the donut won’t cook or looks soggy. I tested baking powder and cream of tar tar and it was still fresh. I used classic lakonto granulated.
Maya | Wholesome Yum
0Ah, the sweetener is likely the issue. Lakanto is primarily erythritol (despite the name on the front), so that behaves very differently from allulose-based sweeteners like Besti and dries out baked goods.
emily
0it did look like it right after I mixed everything but I think after I started greasing the pan it became a bit dryer or denser like the liquid got soaked up. I used granulated lakonto monkfruit eryth sweetener. I mix cream of tar tar , baking soda, and inulin. 1/3 of each to make 1 teaspoon. I tried another batch and did put more almond milk but I found that the middle toward the bottom wasn’t really cooked or it look uncooked. No matter how long i put it in the oven it wouldn’t cook. I tested my baking soda and cream of tar tar and it wasnt stale. Maybe the cook time should be shorter because I found the pan I used is different. I thought it was the same because last time it linked to wilton non-stick 6 -count pan.
emily
0I did find that it was due to the batter being too dry…keto baking is really an experiment. Im just afraid of adding to much liquid that it won’t cook or become too soggy. I’m curious since regular baking powder usually uses corn starch or something similar do you make your own keto baking powder?
Maya | Wholesome Yum
0Hmm, the batter shouldn’t be dry at all. See the pictures above for how it should look. Is that what yours looked like? Did you make any substitutions, such as the sweetener? I usually just use regular baking powder, as 2 teaspoons in the whole batch doesn’t significantly impact carb count. But if you want to make your own, just mix 2 parts cream of tartar with 1 part baking soda.
Maya | Wholesome Yum
0It’s normal for it to thicken a little, but shouldn’t get super dry. I do recommend baking right away, though.
Maya | Wholesome Yum
0You could do either, but I recommend softened butter so that it doesn’t all pool to the bottom.
emily
0The butter was softened before I used it. I felt like I used a lot of it but it still stuck. Letting them cool longer wouldn’t fix the sticking problem right? I assume it sticks itself to them when it is cooking. Do you think it’s because my mixture is absorbing to much liquid and is not moist enough? Compare to the video my mixture didn’t look as free-flowing. After 5-10min of greasing the pans, the mixtures look more dryer than when I initially finish mixing everything.
Maya | Wholesome Yum
0Yes, I would let them cool for longer. You can also try measuring the ingredients by weight if you’re getting a different consistency than in my video.
emily
0I did try it with solid butter but it still stuck to the pan. Using the same pan. They taste great I just wish it didn’t stick to pan because when I take it out it crumbles and breaks. I put it in for 15min and waited 10min for it to cool. Would using salted vs unsalted matter?
Maya | Wholesome Yum
0I would try letting them cool for longer. 10 minutes doesn’t sound like long enough for them to be completely cooled. I usually wait at least 1-2 hours. Also, when greasing, I use softened butter so that it goes on generously, as cold butter won’t grease as well. Hope this helps!
emily
0Thanks, I will try when I make it again. I think I have an issue with it overflowing because I double the recipe to make 12 since I had two of the nonstick pans that you had. If I made 6 I think it would also overflow. Would putting more almond milk fix the thickness, I’m just afraid I end up with left over batter or it’ll mess up the macros.
emily
0I tried making it twice for some reason my batter doesn’t look as free-flowing as the video, it looks thicker. When I intentionally mix it together it is free flowing but by the time finish greasing the pan and preheating the oven, it looks thicker. I use the same donut pan as the link but I’m having issues with it sticking, despite greasing it with butter. I have baked both tries at 25min at 350. Would a spray be better, I feel the melted butter I use to grease just collects to the bottom and doesn’t stay on the sides or center.
Maya | Wholesome Yum
0Hi Emily, Yes, you could use a spray to grease the pan, or solid butter that is softened. Are you using Wholesome Yum Blanched Almond Flour? It sounds like your almond flour may be absorbing too much liquid, or if it’s coarse, it’ll measure differently than a super fine one.
Belinda Smith
0Made this cinnamon sf sugar donuts several times. Love them , freeze well and my man loves them also.
Becky
0I love this recipe! I’ve made it twice now and so thankful for it. It satisfies my donut craving 100%
Becky Walsh
0These donuts were amazing! I had been craving donuts for weeks. This was a perfect solution and they were so easy to make. I used a buttered silicone mold pan without any problems. Thank you so much for this recipe.
Marymargaret
0Sounds terrific but I have an egg allergy do you think aquafaba will work or what else can I substitute for the eggs.
Maya | Wholesome Yum
0Hi Mary Margaret, Yes, that should work. Your donuts might be more fragile.
anne winstanley
0Oh my gosh, what a treat. Wish I had made double the quantity. It made 6 moulds in a donut tin and 3 in silicone moulds. All turned out perfectly as I did grease the moulds well with coconut oil. I’ll use a little less sweetener next time but oh so tasty. Injected the three odd ones with sugarless raspberry jam – so good. Many thanks everyone for tips.
Betty
0Donuts were amazing! Can’t tell that it’s low carb. Everyone in my office loved them.
Want to make them again but I only have vanilla unsweetened almond milk. Will that work too?
Maya | Wholesome Yum
0Glad you liked them, Betty! Yes, vanilla almond milk is fine to use.
Teri Smith
0I cannot wait to try this recipe. I had a great keto recipe and have lost it. I want to try yours out. Can the batter be placed in a piping bag and used to fill the wells of the pan instead? or would making little balls then flatten them and poke a hole in the middle work too? thanks in advance.
Maya | Wholesome Yum
0Hi Teri, Yes, absolutely you can use a piping bag! That’s actually one of my tips above. 🙂 The batter isn’t firm enough to make balls.
Debra
0I make a ton of recipes from your site and can always count on a great tasting end result! But, you outdid yourself this time!!!! These doughnuts (with a bit of added expresso powder) were the best thing yet. DELISH!!!!!!!!??
Rowena
0I love the taste and texture. I too had trouble taking them out of the pan. Used silicone donut pan and generously greased with butter. I also waited to cool well. Unfortunately, some fell apart 🙁 I don’t want to give up on this recipe because of its taste. So light! Maybe will try with 3 eggs? Only 7 out 12 were successfully released from the pan and had to pry out gently
Maya | Wholesome Yum
0Hi Rowena, I haven’t had much luck making this recipe in a silicone pan. I have tips and recommendations above to address the issues you had. Hope this helps for next time!
Maria
0This is an amazing recipe! Very easy to follow. I have tweaked it and made it in a cake pan in exactly the same way. A slice with a coffee for breakfast starts off my day when I’m in a Keto cycle – just be careful as you’ll want to eat the whole thing! Many thanks for this recipe.
Teri Smith
0Maria, I would love to know what type of cake pan you used and what was your approximate baking time. Thank you!!!
Lori Cormier
0Love!!! They have great flavor!! I made mine with sunflower seed flour because I get tired of almond flour flavor;). I used straight allulose because it’s my favorite. My only struggle was the sticking to the pan. I have the pan you talk about and I used avocado oil spray liberally and they stuck. I had more batter than 6 donuts so for the 2nd batch I rubbed butter on instead. They still stuck but not as bad. With patience I got most of them out without breaking them;)
Linda T
0These actually came out quite well except they were too big for the donut pan! I made six, but the tops were sealed. Next time I will make 8 so they stay open in the middle. The taste is great however! I had no trouble with them sticking either! Popped right out of the pan. I used 1/2 monk fruit sweetener and 1/2 allulose in the donut. Just monkfruit sweetener for the topping.
Karin
0Can I use a muffin pan instead of a donut mold?
Maya | Wholesome Yum
0Hi Karin, I always make these in a donut pan, but other readers have told me a muffin pan worked for them.
Jacquie
0Found the donuts a little on the bland side but easy to make which matches my skill level. Found the flavoring comes from the glaze. I didn’t have powdered allulose. I melted peanut butter and dipped in.
Carolyn Marker
0I LOVE these donuts! The monk fruit sugar gives it such a cool, light, fresh taste. I have used both the dark nonstick donut pans and also purchased a silicone pan for mini donuts. They came out of the silicone easily when I followed your advice to let them bake until the edges pulled away.