Ah, donuts—those little rings of happiness that can turn a morning frown upside down. I’ve always had a soft spot for them, especially when they’re made with almond flour and fit snugly into my keto lifestyle.
It’s like the universe conspired to blend the best of both worlds—indulgent yet guilt-free. The other day, I accidentally dropped one, and for a split second, I felt a pang of heartbreak.
But then I thought, “Hey, more for the ants, right?
Steps
- Preheat your oven to 350°F (175°C) and prepare a donut pan by greasing it thoroughly with softened butter or a non-stick spray.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and a pinch of salt. Whisk until the dry ingredients are well blended.
- In another bowl, whisk together melted unsalted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until you achieve a smooth batter. Be careful not to overmix.
- Transfer the batter into a piping bag or a plastic zip-top bag with a corner cut off. Pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
- Bake the donuts in the preheated oven for 15-18 minutes, or until they are golden and a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.
- For the glaze, mix powdered sweetener with a little almond milk and vanilla extract until smooth. Dip each cooled donut into the glaze, allowing any excess to drip off.
- Let the glaze set for a few minutes before serving. Enjoy your keto donuts right away or store them in an airtight container.
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons erythritol
- 1/3 cup allulose or monk fruit sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon (optional)
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
FAQ
- How can I prevent my keto donuts from crumbling or falling apart?
- It’s important to ensure that the donuts are thoroughly cooled before attempting to remove them from the pan, as this helps them maintain their structure. Additionally, using a good quality nonstick pan and greasing it well can prevent sticking and breaking. If your batter is too dry, consider using a sweetener like allulose, which retains moisture better than erythritol.
- Why is unsalted butter preferred in this keto donut recipe?
- Unsalted butter is typically used to give more control over the salt content in a recipe. Salted butter may contain varying amounts and types of salt, which could affect the flavor. However, if you prefer, you can use salted butter and simply omit any additional salt in the recipe.
- Can I make these donuts vegan or without eggs?
- Yes, you can try substituting the eggs with aquafaba or an egg replacer. Keep in mind that the texture might be slightly different, and the donuts may be more delicate.
- What should I do if my donuts have a bitter or sour aftertaste?
- Ensure that you are using the correct sweeteners and ingredients, as some can cause off flavors if used incorrectly. Double-check that you used baking powder, not baking soda, and that all your ingredients are fresh. If you’re experimenting with different brands or types of sweeteners, this might also impact the taste.
- How should I store keto donuts to maintain their freshness?
- Keto donuts can be stored at room temperature for a few days, but for longer storage, it’s best to keep them in the refrigerator. This will help maintain their texture and flavor over time.
Tips
- If you don’t have a donut pan, try using a mini waffle maker or a muffin tin instead. Both options have worked well for others, ensuring that the donuts don’t stick and still taste delicious.
- To prevent the donuts from crumbling, allow them to cool completely before removing them from the pan. This helps maintain their structure and makes handling easier.
- If you find that the glaze makes the donuts too soft after storage, consider applying the glaze just before serving. This keeps the donuts from becoming overly moist and maintains their texture.
- For those experiencing dryness or an overly thick batter, consider using an allulose-based sweetener instead of erythritol, as it tends to keep baked goods more moist and prevents them from drying out.
Equipment
- Donut Pan – A non-stick donut pan is essential for shaping and baking the donuts.
- Piping Bag – Useful for filling the donut pan cavities neatly with batter.
- Silicone Spatula – Helps in mixing ingredients and removing donuts from the pan without scratching.
- Cooling Rack – Allows the donuts to cool evenly and prevents them from becoming soggy.
- Kitchen Scale – For precise measurement of ingredients, especially if you’re following a keto diet.
- Electric Mixer – Useful for mixing batter to the right consistency, although a hand whisk could suffice if you prefer.
