These keto blueberry donuts are the dream: soft, moist, sweet, and bursting with juicy berries without any of the guilt. As a chef who experiments often with low-carb and sugar-free baking, I can confidently say these donuts hit the sweet spot. They’re baked, not fried, gluten-free, and completely keto-approved with just the right touch of vanilla and cinnamon warmth.
Whether you’re managing your macros or simply want a healthier breakfast treat, these donuts are magic. Plus, that powdered glaze? Divine. I love serving them with coffee on slow mornings or as a light dessert post-dinner.
“Who says keto can’t be delicious? These donuts prove you can have it all sweet, fluffy, and low-carb.” – @KetoKitchenQueen
Why You’ll Love These Keto Donuts
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- Low in carbs, high in flavor – Only around 3g net carbs per donut!
- Made with almond flour – Grain-free and packed with nutrients
- Moist and fluffy texture – Thanks to eggs, almond milk, and butter
- Versatile and easy to customize – Add lemon zest, coconut, or even chocolate chips
- Baked, not fried – Healthier and easier on your kitchen
For more keto comfort food, check out our buttery condensed milk bread or the light and airy egg yogurt cake.
Ingredients
For the Donuts:
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- 2 cups almond flour
- ½ cup granulated erythritol
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries
For the Glaze:
- ½ cup powdered erythritol
- 2 tbsp heavy cream (or coconut milk)
- ½ tsp vanilla extract
Step by Step Instructions
1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease a 6-cavity donut pan with butter, coconut oil, or non-stick spray.
2: Make the Batter
- In one bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
- Slowly mix the dry ingredients into the wet ingredients until a smooth batter forms.
- Gently fold in the blueberries. If using frozen, do not thaw this helps avoid bleeding color.
3: Bake
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- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 18-20 minutes, or until the tops are golden and spring back when touched.
- Allow to cool in the pan for 10 minutes before removing and transferring to a wire rack.
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