Baked Gluten Free & Keto Donuts

Print Pin
4.50 from 160 votes

Baked Gluten Free & Keto Donuts

40 minutes
Calories 160kcal


  • 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.


Calories: 160kcal

Originally posted 2019-02-20 18:14:05.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating