Sugar Free Fluffy Keto Donuts

These light, fluffy baked keto donuts come together with only six simple ingredients! They’re quick to make, endlessly customizable, and perfect for frosting any way you love.

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You’re going to love how simple it is to whip up these fluffy keto baked donuts just six ingredients and a sprinkle of creativity! No frying; only a quick bake and a sprinkle of fun toppings after.  
Honestly, the donut pan is the gadget that deserves a spot on your counter grab one STAT.

Mix, pour, bake, and frost that’s the entire workflow. I love them because they taste just like the local donut shop no, better! No guilty carb pings to worry about, just fluffy, just-sweet cake donuts begging for royal icing, cocoa drizzle, or toasted nut sprinkles.

Why You’ll Love This Recipe

Tastes just like the classics honestly, even better than Dunkin’ or Krispy Kreme.

Made with only 6 simple keto-friendly ingredients on your pantry shelf.

Easy to switch up plenty of flavor variations at the end.

Perfect texture: soft, fluffy, and cakey with a beautiful crumb. Top with endless frosting options!

Ingredients needed

Blanched almond flour: Go for the blanched kind it’s finer and lighter than the meal, so the donuts come out airy and cloud-like, just the way you want for a low-carb treat. The almond meal is an option, but the end donut will have a denser texture.

Granulated low-carb sweetener: Allulose and monk fruit sweetener are the stars here. Either one sweetens the batter beautifully, so pick the one you like best.

Baking soda: A small but mighty scoop is what creates that lovely rise and gives the donuts their pillowy fluff.

Eggs:Let them come to room temperature. I haven’t tried this with a flax egg or egg substitute.

Apple Cider Vinegar: Works with the baking soda to puff up the donuts.

Coconut Milk or another milk: To bring the batter together! I used full-fat coconut milk, but almond milk, cashew milk, or any nut milk is also perfect.

Frosting: Usually, I stick to my keto vanilla frosting, then swirl in a drop of food coloring and shower with sprinkles.

How to make keto donuts

I’ve added step-by-step photos below to make this recipe simple to follow. For exact measurements and full printable instructions, head down to the recipe card at the bottom of the post.

Step 1. Make the batter

In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl, beat the eggs, milk, and vinegar. Pour the wet mixture into the dry and stir until no dry streaks remain.

Step 2. Assemble

Scoop the donut batter into a large ziplock bag, seal it, and snip off the bottom corner. With gentle pressure, pipe the batter into the greased cavities of a 12-cup donut pan, filling them about two-thirds of the way full for perfect puffs.

Step 3. Bake

Bake the donuts for 12-15 minutes, in the center of a preheated 350˚F/180˚C oven, then let them rest in the pan for 5 minutes. A thin spatula helps loosen them. Cool the donuts the rest of the way on a wire rack, then feel free to frost if the sweet craving hits.

Can I make these as muffins?

Absolutely. Pour the same batter into a greased or lined 12-cup muffin tin and bake 12-15 minutes, no other changes needed.

Recipe tips

To keep things organized. don’t pour the donut batter directly into the pan, since the gooey mess tends to cling everywhere. Instead, scoop the batter into a zipbag, snip a small lower corner, and pipe the batter into the cavities with a steady move.

Do not overbake the donuts. a shorter polite bake is just right. Remember, the heat lingers, so the donut firms gently after you lift the pan.

For a neat coat of frosting, wait. Let the donuts reach room temperature first. A too-warm donut melts the topping away, chilling it ahead of time makes topping go shards.

Flavors

Cinnamon. Whisk in a tablespoon of ground cinnamon, then after the bake, dip the donut tops in melted butter and a cinnamon-sugar mix (go for the sugar-free swap of choice).

Blueberry. Gently fold a half-cup of fresh or frozen blueberries.

Raspberry. Same as blueberries, only scoop in a half-cup of fresh or frozen raspberries instead.

Chocolate. Blend in 2 tablespoons of cocoa powder plus another tablespoon of milk to keep the mix pourable.

Lemon. Stir in 1 tablespoon of lemon extract and drizzle a lemon glaze once the donuts cool.

Pumpkin. Mix in 1/4 cup of pumpkin puree and a sprinkle of pumpkin pie spice.

Storage

To keep them fresh: Donuts can sit out covered at room temp for 2 to 3 days. Want to stretch their life? Refrigerate them; they’ll hold for another 5 to 7 days.

To freeze: Transfer cooled donuts to a freezer-safe bag or container. Seal tightly, labeling with the date, and they’ll be good for 3 to 4 months. When you crave one, thaw at room temp or pop it in the microwave for 10 to 15 seconds.  

FAQS

1. Can I make these donuts without a donut pan?

Use a standard 12-cup muffin tin instead. Grease the cups or line them with wrappers; the recipe and timing stay the same.

2. Which sweetener is best?

Allulose and monk fruit sweetener yield the same great results. Erythritol works, too, though the crumb may be a tad denser.

3. How do I keep the donuts soft and fluffy?

Don’t over-mix the batter or over-bake. Almond flour should be blanched for the lightest crumb.

4. Can I freeze them?

Yes. Wrap cooled donuts in wax paper, then pack in a zip-top freezer bag. They freeze well for 3 to 4 months, remaining fresh and tasty.