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!
Why this recipe is just so good...
It is not often that I can enjoy a dessert that is so similar to its sugar laden original. These donuts hit all the marks of what a glazed donut should be. You will love the soft texture in the middle. But the sweet, crunchy glaze, after it's cooled and hardened is the best!
With only 5 net carbs, the donuts will fit into any low carb, keto, gluten free, diabetic diet.
Store the donuts in an airtight container at room temperature for 3-4 days. Do you know what makes them even more delicious! Warm the donuts in the microwave for about 15-20 seconds. Oh my, tastes like a donut shop donut!!
- Coconut flour
- Fine milled almond flour
- Xanthan gum (worth buying; it helps with texture)
- Baking powder
- Monk fruit and/or Erythritol ( combining sugar substitutes improve the flavor)
- Coconut oil
- 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 sugar free 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. Or use a spoon to fill the pans.
- Bake for about 20 minutes until golden brown.
- 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.
And then you are left with these beauties!!!
- 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:
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
Low Carb Glazed Donuts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 donuts 1x
- Category: Low Carb
- Method: Bake
- Cuisine: American
Soft and fluffy on the inside and crispy sugary on the outside, these low carb glazed donuts are absolutely delicious!
- 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)
- ½ cup monk fruit and/or erythritol
- 2 tablespoons water
- 4 tablespoons coconut oil
- 1 teaspoon vanilla
- Preheat oven to 350°F.
- Sift all dry ingredients, smoothing out any lumps. Whisk together in a bowl
- Add the egg, oil and vanilla and mix until it comes together as a thick dough.
- Use a piping or zip lock bag to pipe dough into the pan. Bake for 20 minutes.
- My pan held 6 donuts, so I piped the rest of the dough after the first batch was finished baking.
- Cool donuts on rack and make the glaze.
- In a small sauce pan, combine the water, sweetener and oil.
- Cook on medium low heat for about 5 minutes while whisking the glaze in the pan. Add in vanilla.
- I used tongs to dip the donuts into the glaze and let them dry a bit on parchment paper before dipping again.
- If the glaze starts to harden in the pan, you can reheat for a minute or two to melt.
- Let the donuts fully cool and the glaze will harden a bit on the outside to become sweetly crispy.
*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
Recipe was inspired by blog.eatingevolved.com. **(update-this no longer links to the website, but I wanted to still mention my inspiration)
Wow!!! These were amazing….
Yes, please show how to do the piping , yours are so perfect.
Maybe a video .
Deb Belsha says
Yes, will do a video soon!
Josh Scandlen says
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.
Glad you liked it. I'll make it again and will show some photos of how I pipe the dough.
Deborah Furca-Dowling says
Delicious! Thank you for a wonderful recipe.