Updated: Mar 1, 2021
When you just need a donut...don't blow it with carbs - make it keto-style!
Let's face it - sometimes you just need a donut! When you are sticking to a low carb lifestyle, those cravings can be tough. While the average keto donut is not quite the same, it does the trick and helps put that craving to rest. Loaded with fiber and goodness, this is one treat you can serve up for breakfast or dessert without the guilt.
The glaze is completely optional. If you are in the mood for something sweet, it is definitely worth the extra few minutes. If not, simply omit. You could also add keto-friendly protein powder instead of the flax meal and psyllium husk powder. However, if you have these on hand they are chock full of fiber, omega 3 fatty acids and provide a good texture as well.
A few other helpful hints:
It's important to get your pan oiled well and allow for proper cooling to prevent the donuts from sticking.
You can substitute the almond milk with half and half or unsweetened coconut milk, depending on what you have on hand.
I used powdered Swerve and Lakanto Monkfruit as granular sweetener, but you could use any low carb sweetener just keep in mind the ratio for that type.
Put that donut craving to rest!
1/4 cup butter
1/4 cup powdered sweetener
1/2 cup heavy whipping cream
1 tsp vanilla
2 egg whites
2 ounces cream cheese, softened
1/2 cup almond flour
2 tablespoons coconut flour
1 tablespoon ground flax meal
1 tablespoon psyllium husk powder
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla
1/2 cup unsweetened almond milk
Preheat oven to 350 degrees Fahrenheit. Spray or oil donut pan generously.
Melt butter in a small saucepan on stovetop. Stir in powdered sweetener until dissolved. Add heavy whipping cream and vanilla. Continue stirring over medium-low heat for five minutes. Remove from heat and set aside to allow glaze to thicken and cool.
Meanwhile, combine dry ingredients (almond flour, coconut flour, flax meal, psyllium husk powder, sweetener, baking powder, baking soda, and salt) in a large bowl. Add cream cheese to dry mixture. Add vanilla and almond milk, mix until fully combined.
Add two egg whites to a stand mixing bowl and whip until stiff peaks form. Gently fold the egg whites into batter until fully incorporated.
Fill donut pan (about 2/3 each opening) and bake 15 minutes or until lightly browned.
Remove from oven and allow to cool a few moments before removing from pan. Cool completely on a wire rack.
Once cooled, drizzle with glaze and enjoy!
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