Vegan Keto Peanut Butter Doughnuts

Print Pin
4 from 131 votes

Vegan Keto Peanut Butter Doughnuts

35 minutes
Calories 260kcal


  • 2 tablespoons ground flaxseed
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons peanut butter (I used a salted)
  • 2 tablespoons coconut oil
  • 1/2 cup warm water (I used a salted)
  • 2 tablespoons sweetener (I used a salted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons peanut butter
  • 1 tablespoon sweetener (I used a salted)
  • 2 tablespoons non-dairy milk (I used a salted)


  • Preheat your oven to 350°F (177°C) and have on hand a standard doughnut pan.
  • Whisk dry ingredients together in a small bowl and set aside.
  • In a medium mixing bowl, mash together peanut butter and coconut oil.
  • This doesn't have to be too perfect, because the warm water/nondairy milk should help to mix everything better.
  • Stir in the rest of the wet ingredients and keep mixing until everything is totally combined.
  • Let this sit for about five minutes so the flax has time to gel up.
  • Stir the dry ingredients in until a thick batter forms.
  • Evenly distribute batter into the doughnut pan, making sure to smooth over any large peaks.
  • Bake for 25 minutes, until the tops are firm and golden around the edges.
  • Remove from the oven and let cool in the pan for about 10 minutes before removing, so the doughnuts can set up.
  • Remove from the doughnut pan (I had to whack the back of the pan upside down over the cooling rack, which I'm sure looked ridiculous).
  • Mix together glaze ingredients and dip the doughnuts into the glaze, or spread it using a butter knife.
  • Enjoy!


Calories: 260kcal

Originally posted 2019-02-20 18:16:25.

Article Categories:

Leave a Reply

Your email address will not be published.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

Recipe Rating