Keto Donuts
Soft, cake-style baked donuts made with almond and coconut flour, glazed in a vanilla-cinnamon coating. At just 2.6g net carbs and ready in 30 minutes, these sugar-free rings deliver bakery-shop comfort without the blood-sugar spike or grain-flour bloat.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These baked keto donuts give you that nostalgic, cinnamon-dusted bakery treat using almond and coconut flour instead of wheat and sugar. They're soft, lightly sweet, and come together in one bowl with no frying required.
Ingredients
- 1 cup (96g) blanched almond flour
- 2 tbsp (16g) coconut flour
- 1/3 cup (64g) granulated erythritol (or monk fruit blend)
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 3 tbsp (42g) unsalted butter, melted
- 1/4 cup (60g) sour cream
- 1 tsp vanilla extract
- 2 tbsp (24g) powdered erythritol, for coating
- 1/2 tsp ground cinnamon, for coating
Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 6-cavity silicone or nonstick donut pan with butter or oil.
- 2
In a bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt until no clumps remain.
- 3
In a second bowl, whisk the eggs, melted butter, sour cream, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until a thick, uniform batter forms; let it rest 2 minutes to hydrate the coconut flour.
- 4
Spoon or pipe the batter into the donut cavities, filling each about three-quarters full and smoothing the tops. A zip-top bag with a corner snipped off makes neat piping easy.
- 5
Bake for 16-18 minutes, until the tops spring back and a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack.
- 6
Stir the powdered erythritol and cinnamon together. While the donuts are still slightly warm, brush them lightly with a little extra melted butter and toss or dust with the cinnamon coating.
Tips & notes
- Coconut flour is highly absorbent, so don't skip the 2-minute batter rest and avoid adding extra. If the batter looks pourable rather than scoopable, let it sit another minute.
- For a glazed version instead of cinnamon-sugar, whisk 3 tbsp powdered erythritol with 1-2 tsp heavy cream and a drop of vanilla, then dip the cooled tops.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Warm 10 seconds in the microwave to revive the soft crumb.
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Frequently asked questions
- How many carbs are in keto donuts?
- Each donut has 2.6g net carbs (6.1g total carbs minus 3.5g fiber), 218 calories, 7.2g protein, and 19.4g fat. This recipe makes 6 donuts, so a single donut keeps you comfortably within a keto carb budget.
- Why are my keto donuts dense or gummy?
- Almond and coconut flour have no gluten to trap air, so they're naturally tender rather than fluffy. Gumminess usually means too much coconut flour or under-baking. Measure by weight, fill cavities only three-quarters full, and bake until a toothpick comes out clean.
- Can I make these dairy-free?
- Yes. Swap the butter for melted coconut oil and the sour cream for an unsweetened coconut yogurt. The texture stays soft, though the flavor turns slightly more coconut-forward. The carb count remains essentially the same.
