These are few softest and tastiest gluten-free and keto donuts you’ll ever make, guaranteed! Think pillowy-soft results at just 1g net carbs a pop. It is purely pillowy-soft baked donuts, rather than cakey and dense ones.
You can use topping as per your choice. A chocolate glaze is a good option, but brushing them with melted butter and sprinkling with cinnamon ‘sugar’ is also quite delicious.
- Course: Dessert
- Cuisine: Dairy-Free, Gluten-Free
- Preparation Time: 15 mins | Coom Time: 25 mins | Total Time: 40 mins
- Servings: 8 donuts
- Calories: 140 kcal
Follow the Method
- The batter for these keto donuts is essentially a choux pastry.
- At first boil together water with sugar, butter (or coconut oil), and salt.
- Adding in the flour and cooking it until it forms a ball. And step three, mixing the eggs off the stove. We also add a bit of baking powder at the end for extra rise.
- Now when you mix in the eggs the dough will be very stiff, and given that we’re also adding in baking powder, the job is best done with a hand mixer here.
- The final dough should be very elastic.
- For the shaping, you’ll need a pastry bag (disposable ones are terrific) or simply use a thick plastic bag. You don’t need a tip here, just pipe it out onto a donut pan as smoothly as you can (so they rise evenly).
- Alternatively, if no donut pan is at hand, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter. Your donuts will come out flat on the bottom but will taste the same.
- A mixture of super fine almond flour and coconut flour is the best option.
- Add a touch of psyllium husk and xanthan gum.
- Please don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb).
- Xanthan gum is the binding agent that makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten-free baking. And there’s absolutely no skipping it here!
- You really do need the full combo of grain-free flours to get the choux just right.
- In terms of brands, for the almond, either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
- This choux pastry makes the donuts is very lightly sweetened, think just a couple of tablespoons. So to sweeten the keto choux pastry itself you can use anything from Swerve, xylitol, and Pyure (at half the amount).
- And if just grain-free, coconut sugar is your best bet here. And of course, raw sugar works great too.
- If you’re opting for the chocolate glaze, which comes highly recommended, your best options are Swerve or xylitol (same amounts). They’re roughly 1-to-1 in sweetness to sugar (and you need the ‘bulk’ here guys!). But they must be powdered.
- So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
- You can always grab a bag of Powdered Swerve.
For Keto Donuts
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter or coconut oil
- 3 tablespoons Swerve or xylitol
- 1/4 teaspoon Kosher salt
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For Chocolate Glazing
- 75 g Swerve confectioners or powdered sweetener
- 14 g cocoa powder
- 1 teaspoon vanilla extract
- 1tablespoon water or more as needed.
- Preheat oven to 390°F/200°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
- Whisk together a medium bowl of almond flour, coconut flour, psyllium husk, and xanthan gum. Set aside.
- Heat up water, butter, sweetener, and salt in a medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer the dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
- Allow the dough to rest until it comes to room temperature (about 5 minutes).
- Spoon dough into a piping bag or plastic bag (no tip needed). Cut out the bottom of the piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan, or onto prepared parchment paper (staying within the drawn circle). Wet your fingertip and smooth out where the ends meet (for a more even rise). Bake for 15 minutes, cover with aluminum foil, and bake for 5-8 minutes more until fully golden. Allow to rest in pan for 10 minutes before removing.
- If using the chocolate glaze, sift powdered sweetener and cocoa powder into a bowl. Add in vanilla extract and water (little by little) until desired consistency is reached. The glaze should be thick, but pourable (we like to use our fingertip here to test for thickness!). Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new ‘tops’!). Alternatively, feel free to brush with melted butter and sprinkle with cinnamon ‘sugar’.
- These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.
- The lack of structure of donuts may be due to your psyllium powder not being ground enough (so always re-grind your psyllium powder!). Otherwise, it may be due to excess liquid (the main reason why baking goods collapse).
- Please note that keto flours vary tremendously from brand to brand and of course the size of your eggs. So just try using 2 eggs rather than 3.
- Donut pans do result in prettier (i.e. rounder) donuts. But if none is at hand, simply pipe out circles onto parchment paper.
- Please note that nutrition facts were estimated for the donuts only (so you accommodate your topping of choice), and we found a batch to yield 8. Still, most toppings add very little (i.e. negligible) carbs.
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