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    Home » Dessert » Low carb glazed donuts

    Published: Feb 23, 2020 · Modified: Oct 20, 2021 by Deb Belsha · This post may contain affiliate links

    Low carb glazed donuts

    Jump to Recipe

    These low carb sugar free donuts taste very similar to a french cruller. It has soft pastry on the inside with a crispy, sugary glaze on the outside. It's an easy and delicious keto dessert you will make again and again!

    low carb glazed donut on white cake stand.
    Table of Contents hide
    1 Ingredient Notes
    2 How to make low carb glazed donuts
    3 Baking Tips
    4 Low Carb Glazed Donuts

    Ingredient Notes

    • Coconut flour
    • Fine milled almond flour
    • Xanthan gum (yes buy it, gives low carb baking a boost)
    • Baking powder
    • Monk fruit and/or Erythritol
    • Coconut oil
    • Eggs
    eggs, almond, coconut flours, sugar substitute, coconut oil, baking powder.
    • I used two types of sugar substitute. This helps to lessen any aftertaste.
    • Xanthan gum helps give rise in gluten free baking. You can buy a small container and it lasts for a long time.

    How to make low carb glazed donuts

    • Preheat oven to 350°F and use some non stick baking spray on a donut pan.
    • Sift together all dry ingredients into a bowl.
    • Add the eggs, oil, and vanilla. Mix until it forms a thick dough.

    I also used a pastry bag to pipe the dough in the pan. However, you can easily use a zip lock bag with a corner snipped to swirl the dough into it.

    donut dough in pan.
    • Bake for about 20 minutes until golden brown.
    baked low carb donuts on cooling rack.
    • Make the glaze by heating the water, oil and sweetener. Cook on low for about 5 minutes, whisking the glaze as it thickens.
    • Remove from stove and stir in vanilla.

    While the donuts were cooling, I made the glaze and before they were fulled cooled, I began to dip them. I had enough glaze to dip each donut twice. I really think that added to the delicious crispy coating it gave them. The glaze will harden as it sets.

    glaze for low carb donuts on parchment paper.

    And then you are left with these beauties!!!

    low carb glazed donuts on white cake stand.

    Baking Tips

    • Always sift your flours. Gluten free flours tend to get lumpy and that will throw off your measurements.
    • Use a lighter pan to bake the donuts to prevent over browning. If you don't have one, watch them carefully and either move the pan to a higher oven rack. Or lightly cover the donuts with aluminum foil.
    • Use tongs to dip the donuts since the glaze will be very hot. If you make a double batch of donuts or can't finish glazing, it may start to solidify in the pan. Just reheat for a minute and it will liquify again and you can finish glazing. I always dip twice!!

    Here are some other tasty desserts to try:

    • Keto Cranberry Donuts
    • Keto Lemon Curd Donuts
    • Glazed Coconut Cake
    • Sugar Free Pound Cake with Orange Glaze

    If you tried this recipe, I'd love if you came back and give it a 5 star rating. This tells me what you enjoy and would like to see more of. Thank you!!

    Print
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    low carb glazed donuts on white cake stand

    Low Carb Glazed Donuts

    ★★★★★ 5 from 3 reviews
    • Author: Deb
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 8 donuts 1x
    • Category: Low Carb
    • Method: Bake
    • Cuisine: American
    Print Recipe
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    Description

    Soft and fluffy on the inside and crispy sugary on the outside, these low carb glazed donuts are absolutely delicious!


    Ingredients

    Units Scale
    • 4 tablespoons coconut flour
    • ¾ cup + 1 tablespoon almond flour
    • 2 teaspoons xanthan gum
    • 1 teaspoon baking powder
    • 2 tablespoons monk fruit sweetener
    • 3 tablespoons erythritol
    • 4 tablespoons coconut oil, melted
    • 1 teaspoon pure vanilla extract
    • 4 beaten eggs ( I took out 2 tablespoons of egg)

    Glaze

    • ½ cup monk fruit and/or erythritol
    • 2 tablespoons water
    • 4 tablespoons coconut oil
    • 1 teaspoon vanilla

     


    Instructions

    1. Preheat oven to 350°F.
    2. Sift all dry ingredients, smoothing out any lumps. Whisk together in a bowl
    3. Add the egg, oil and vanilla and mix until it comes together as a thick dough.
    4. Use a piping or zip lock bag to pipe dough into the pan.  Bake for 20 minutes.
    5. My pan held 6 donuts, so I piped the rest of the dough after the first batch was finished baking.
    6. Cool donuts on rack and make the glaze.
    7. In a small sauce pan, combine the water, sweetener and oil.  
    8. Cook on medium low heat for about 5 minutes while whisking the glaze in the pan.  Add in vanilla.
    9. I used tongs to dip the donuts into the glaze and let them dry a bit on parchment paper before dipping again.  
    10. If the glaze starts to harden in the pan, you can reheat for a minute or two to melt.
    11. Let the donuts fully cool and the glaze will harden a bit on the outside to become sweetly crispy.

    Notes

    *I prefer using two different types of sugar substitute.  The combination gives a more realistic flavor without an aftertaste.

    *If you can, use a lighter colored pan so that the donuts won't brown too much.  If you don't have a light pan, watch them carefully.  You can move the pan to a higher rack in the oven or lightly cover donuts with aluminum foil.

    *If you don't have a piping bag or piping tip, place ½ the dough into a zipper style bag and cut off a small portion of a corner. Twist the bag so that the dough pushes down without air pockets, squeeze the bag and start filling your donut pan.

    Keywords: sugar free, baked goods, keto dessert

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Recipe was inspired by blog.eatingevolved.com. **(update-this no longer links to the website, but I wanted to still mention my inspiration)

    « Ham and Lentil Soup
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    About Deb Belsha

    Reader Interactions

    Comments

    1. Mary says

      October 20, 2021 at 4:17 pm

      Wow!!! These were amazing….
      Yes, please show how to do the piping , yours are so perfect.
      Maybe a video .

      ★★★★★

      Reply
      • Deb Belsha says

        October 20, 2021 at 4:23 pm

        Yes, will do a video soon!

        Reply
    2. Josh Scandlen says

      February 21, 2021 at 11:35 am

      Well, mine don't look nearly as pretty but they still taste good. I couldn't figure out the "piping" thing so I just made 'em like a biscuit and they're perfect for strawberry shortcake!

      Strawberries and whipped cream isn't the same without the shortcake. These are a great sub for that.

      Thanks Deb!

      ★★★★★

      Reply
      • Deb says

        March 26, 2021 at 5:06 pm

        Glad you liked it. I'll make it again and will show some photos of how I pipe the dough.

        Reply
    3. Deborah Furca-Dowling says

      February 26, 2020 at 10:19 am

      Delicious! Thank you for a wonderful recipe.

      ★★★★★

      Reply

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    Hi, I'm DEB! Hi Everyone! I'm so glad you have stopped in. You will find recipes for healthy, low carb and keto desserts and plenty of healthy dinners and comfort foods.  I will only post tried and true recipes because I'm picky about the flavor and success of the recipe and you should be too!   And most importantly, I'll share plenty of treat recipes for the precious pups in your life.

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