These baked keto blueberry donuts are soft, moist, and bursting with blueberries. Made with almond flour and a sugar-free sweetener, they’re an easy low-carb treat for breakfast, snacks, or dessert.
Ingredients
For the Donuts
- 2 cups finely ground almond flour
- ½ cup granulated erythritol
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
For the Glaze
- ½ cup powdered erythritol
- 2 tablespoons heavy cream or coconut milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat the oven to 175°C (350°F).
Grease a 6-cavity donut pan with butter, coconut oil, or nonstick spray.
2. Make the Batter
In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and salt.
In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla until well combined.
Gradually add the wet ingredients to the dry ingredients. Mix just until a smooth batter forms.
Gently fold in the blueberries.
If using frozen blueberries, add them directly from the freezer without thawing.
3. Bake the Donuts
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
Bake for 18–20 minutes, or until the donuts are lightly golden and spring back when gently pressed.
Let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the Glaze
Whisk together the powdered erythritol, heavy cream, and vanilla until smooth.
Drizzle the glaze over the cooled donuts or dip the tops into the glaze.
Allow the glaze to set before serving.
Tips for the Best Keto Donuts
- Use finely ground almond flour for a smooth, tender texture.
- Don’t overmix the batter. Mix only until the ingredients are combined.
- Use frozen blueberries without thawing to prevent excess moisture and color bleeding.
- Don’t overbake. Start checking the donuts around the 18-minute mark.
- Cool completely before glazing to prevent the glaze from melting.
- If your powdered erythritol is grainy, sift it before making the glaze.
Ingredient Substitutions
Dairy-Free
Replace the butter with melted coconut oil and use coconut milk in the glaze.
Alternative Sweeteners
You can replace erythritol with allulose, monk fruit sweetener, or a suitable stevia blend. Adjust the amount according to the sweetness of the product.
Other Berries
Replace blueberries with raspberries, blackberries, or finely chopped strawberries.
Coconut Flour
Coconut flour cannot be substituted for almond flour at a 1:1 ratio because it absorbs much more liquid. Almond flour is recommended for the best texture.
Flavor Variations
Lemon Blueberry
Add 1 teaspoon of finely grated lemon zest to the batter.
Chocolate Chip
Replace the blueberries with sugar-free chocolate chips.
Coconut
Add unsweetened shredded coconut to the batter and use coconut milk in the glaze.
Spiced Donuts
Replace the cinnamon with pumpkin pie spice for a warm, spiced flavor.
No Donut Pan?
You can bake the batter in a greased muffin pan instead.
Fill each muffin cup about ¾ full and bake for approximately 20–22 minutes, or until a toothpick inserted into the center comes out clean.
The result will be more like keto blueberry muffins, but the flavor will be just as delicious.
Storage
Store cooled donuts in an airtight container.
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
Allow frozen donuts to thaw at room temperature before serving.
For a warm texture, microwave a donut for about 10–15 seconds or warm it briefly in a toaster oven.
Common Problems
Why are my donuts dry?
Overbaking or using too much almond flour can make the donuts dry. Measure the flour carefully and begin checking the donuts at 18 minutes.
Why are my donuts flat?
Expired baking powder or overmixing can prevent the donuts from rising properly. Use fresh baking powder and mix the batter gently.
Why is the glaze grainy?
Powdered erythritol can sometimes have a slightly gritty texture. Sift it before mixing, or blend it briefly to make it finer.
Why are the donuts soggy?
Make sure the donuts cool in the pan for about 10 minutes, then transfer them to a wire rack. Allow them to cool completely before storing or glazing.
Nutrition Information
Approximate nutrition per donut:
- Calories: 180
- Fat: 15 g
- Protein: 6 g
- Total carbohydrates: 6 g
- Fiber: 3 g
- Net carbohydrates: 3 g
Nutrition can vary depending on the specific ingredients and sweeteners used.
Frequently Asked Questions
Can I make these donuts dairy-free?
Yes. Use coconut oil instead of butter and coconut milk instead of heavy cream in the glaze.
Can I make these without a donut pan?
Yes. Use a muffin pan and adjust the baking time as needed.
Can I use fresh or frozen blueberries?
Both work well. If using frozen blueberries, add them directly to the batter without thawing.
Are these donuts sugar-free?
They contain no traditional granulated sugar and use erythritol as the sweetener. Check the labels of your ingredients if you need to avoid specific sweeteners.
Can I freeze keto blueberry donuts?
Yes. Freeze them in an airtight container or freezer-safe bag for up to 2 months. For best results, freeze them without the glaze and add fresh glaze after thawing.
Keto Blueberry Donuts
These soft and flavorful baked donuts are an easy low-carb treat made with almond flour, blueberries, vanilla, and cinnamon. Finish them with a simple sugar-free glaze for a delicious breakfast or dessert.