Keto Blueberry Donuts

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Low-carb | Sugar-free | Gluten-free

Soft, moist, and naturally sweetened, these donuts are the perfect way to satisfy your sweet tooth without the guilt. They’re easy to make and perfect for breakfast, a snack, or dessert.

Ingredients

For the Donuts:

  • 2 cups almond flour
  • ½ cup granulated erythritol (like Swerve or Lakanto)
  • 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 for dairy-free)
  • 1 teaspoon vanilla extract
  • ½ cup fresh or frozen blueberries (if frozen, don’t thaw)

For the Glaze:

  • ½ cup powdered erythritol
  • 2 tablespoons heavy cream (or coconut milk for dairy-free)
  • ½ teaspoon vanilla extract

Instructions

1. Preheat & Prepare:

Preheat your oven to 350°F (175°C).
Grease a donut pan lightly with butter, oil, or a non-stick spray.

2. Mix the Dry Ingredients:

In a large mixing bowl, combine:

  • Almond flour
  • Granulated erythritol
  • Baking powder
  • Cinnamon
  • Salt
    Mix well so everything is evenly distributed.

3. Add the Wet Ingredients:

Add to the bowl:

  • Eggs
  • Almond milk
  • Melted butter (or coconut oil)
  • Vanilla extract

Whisk everything together until a smooth batter forms. It should be thick but pourable.

4. Fold in the Blueberries:

Gently fold in the blueberries, being careful not to overmix (especially if using frozen ones, as they can bleed color).

5. Fill the Donut Pan:

Spoon or pipe the batter into the prepared donut molds, filling each cavity about ¾ full. Use the back of a spoon to smooth the tops if needed.

6. Bake:

Place in the oven and bake for 18–22 minutes, or until golden brown and a toothpick inserted into a donut comes out clean.

7. Cool Completely:

Let the donuts cool in the pan for 5–10 minutes before transferring them to a wire rack. Allow them to cool completely before glazing.

For the Glaze:

  1. In a small bowl, mix together the powdered erythritol, heavy cream (or coconut milk), and vanilla extract until smooth.
  2. If the glaze is too thick, add a tiny splash more cream. If it’s too thin, add a bit more powdered erythritol.
  3. Drizzle or dip the cooled donuts in the glaze and let it set for a few minutes before serving.

Tips & Variations:

  • Storage: Keep in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage.
  • Extra flavor: Add a bit of lemon zest to the batter for a blueberry-lemon twist.
  • Crispy edge? If you like a crispier exterior, pop the glazed donuts under the broiler for 1–2 minutes—watch carefully!

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