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:
- In a small bowl, mix together the powdered erythritol, heavy cream (or coconut milk), and vanilla extract until smooth.
- If the glaze is too thick, add a tiny splash more cream. If it’s too thin, add a bit more powdered erythritol.
- 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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