For the Donuts:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened almond milk
  • 1/2 cup melted butter or coconut oil
  • 4 large eggs
  • 1/2 cup powdered erythritol or your preferred low-carb sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

For the Glaze:

  • 1 cup powdered erythritol or your preferred low-carb sweetener
  • 2-3 tablespoons unsweetened almond milk
  • 1/2 teaspoon vanilla extract


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C) and grease a donut pan.

2. Make the Donut Batter:

  • In a mixing bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt.
  • Add melted butter or coconut oil, almond milk, eggs, and vanilla extract. Mix until well combined and smooth.

3. Fill the Donut Pan:

  • Spoon or pipe the batter into the greased donut pan, filling each cavity about 2/3 full.

4. Bake:

  • Bake in the preheated oven for 12-15 minutes or until the edges are golden and a toothpick inserted into a donut comes out clean.

5. Make the Glaze:

  • In a bowl, whisk together powdered erythritol, unsweetened almond milk, and vanilla extract until you achieve a smooth glaze consistency.

6. Glaze the Donuts:

  • Allow the donuts to cool for a few minutes before removing them from the pan.
  • Dip each donut into the glaze, ensuring they are well-coated. You can also drizzle the glaze over the donuts.

7. Let it Set:

  • Allow the glaze to set for a few minutes before serving.