Ingredients:
For the Donuts:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or preferred keto-friendly sweetener)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk (or other milk alternatives)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, for flavor)
For the Glaze:
- 1/2 cup powdered erythritol (or your preferred powdered sweetener)
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or unsweetened almond milk for dairy-free)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
2. Prepare the Donut Batter:
- In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon (if using).
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. The batter should be thick, but still pourable.
3. Fill the Donut Pan:
- Spoon the batter into the donut pan, filling each mold about 3/4 full. You can also use a piping bag or a plastic sandwich bag with the tip cut off to pipe the batter into the pan for a cleaner look.
4. Bake the Donuts:
- Bake in the preheated oven for 15-20 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
- Once done, remove from the oven and allow the donuts to cool for a few minutes in the pan before transferring to a wire rack.
5. Make the Glaze:
- While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered erythritol, melted butter, vanilla extract, and heavy cream until smooth. The glaze should have a creamy consistency.
- If it’s too thick, add a little more heavy cream to reach the desired consistency. If it’s too thin, add more powdered erythritol.
6. Glaze the Donuts:
- Once the donuts are completely cooled, dip the tops of each donut into the glaze, allowing the excess glaze to drip off.
- For an extra layer of sweetness, you can re-dip the donuts for a double glaze.
7. Serve:
- Let the glazed donuts set for a few minutes to allow the glaze to firm up. Serve fresh, and enjoy your homemade Keto Krispy Kreme-Style Donuts!
Tips:
- Crispy Donuts: If you prefer a crispier texture, you can fry these donuts in hot oil (about 350°F) for about 2 minutes per side instead of baking them. Just be sure to drain them on a paper towel to remove excess oil.
- Glaze Variations: You can add a little cinnamon to the glaze or a few drops of lemon extract for a different flavor profile.
- Storage: Store leftover donuts in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week. You can also freeze them for up to 3 months.
Nutritional Information (per donut, without glaze):
- Calories: ~180
- Carbs: ~4g
- Fiber: ~2g
- Net Carbs: ~2g
- Fat: ~16g
- Protein: ~5g
This Keto Krispy Kreme-Style Donut recipe brings you the perfect balance of sweetness and fluffiness, ideal for satisfying your sweet tooth on a low-carb lifestyle. Enjoy the crispy edges and soft interior, paired with a rich glaze for the full donut experience!
