Baked Gluten Free & Keto Donuts
- 64 grams almond flour
- 28 grams coconut flour
- 1 tablespoon psyllium husks (ground)
- 1 teaspoon xanthan gum
- 240 milliliters water
- 57 grams grass-fed butter (ground)
- 3 tablespoons Swerve Sweetener (or xylitol*)
- 1/4 teaspoon kosher salt
- 3 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 75 grams Swerve Sweetener (confectioners or powdered sweetener)
- 14 grams cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon water (ground)
- See recipe video for guidance! Preheat oven to 390°F/200°C.
- Grease and flour (with coconut flour) a donut pan.
- Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum.
- Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer.
- Lower heat to low and add in flour mixture, mixing constantly to incorporate.
- Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes.
- The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with an electric mixer until fully incorporated.
- Mix in vanilla extract and baking powder.
- The final dough should be very elastic.Allow the dough to rest until it comes to room temperature (about 5 minutes).Spoon dough into a piping bag or plastic bag (no tip needed).
- Cut out bottom of piping bag 2 cm (3/4 inch) wide.
- Pipe out dough onto donut pan, or onto prepared parchment paper (staying within the drawn circle).
- Wet your finger tip and smooth out where the ends meet (for a more even rise).
- Bake for 15 minutes, cover with aluminum foil and bake for 5-8 minutes more until fully golden.
- Allow to rest in pan for 10 minutes before removing.
- If using the chocolate glaze, sift powdered sweetener and cocoa powder onto a bowl.
- Add in vanilla extract and water (little by little) until desired consistency is reached.
- The glaze should be thick, but pourable (we like to use our fingertip here to test for thickness!).
- Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!).
- Alternatively, feel free to brush with melted butter and sprinkle with cinnamon 'sugar'.
- These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.
- UPDATE: The donuts have deflated post-bake for a few of you guys.
- The lack of structure may be due to your psyllium powder not being ground enough (so always re-grind your psyllium powder!).
- Otherwise, it may be due to excess liquid (the main reason why baking goods collapse).
- Please note that keto flours vary tremendously from brand to brand, and of course the size of your eggs.
- So just try using 2 eggs rather than 3.
Originally posted 2019-02-20 18:14:05.