My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
Donuts were never a food we had around the house growing up. Even though my parents were far from low carb, they didn’t buy much that was processed. I would have happily eaten donuts elsewhere whenever given the chance, though. When I started trying to eat healthier years ago, I felt like I was missing out on donuts at the office, so I created this sugar-free keto donuts recipe with almond flour. It’s still one of my favorites, but I’ve improved it over the years.
Whether you call them “keto donuts” or keto doughnuts”, these low carb almond flour donuts taste a lot like regular cake donuts. They make the perfect pairing with your favorite keto coffee , sugar-free hot chocolate, or keto drink from Starbucks!
Want a keto donut recipe that is more pillowy and chewy?
While the recipe below makes the best keto cake donuts I’ve ever had, I have a different recipe in my Easy Keto Carboholics’ Cookbook that makes more chewy, pillowy ones similar to Krispy Kreme donuts. Try both and let me know which you prefer!
Of all the low carb flours, Wholesome Yum Super Fine Blanched Almond Flour is definitely my favorite. It has the finest grind out there, for the best taste and texture in your baked goods. It makes great pancakes (either my favorite keto pancakes blended with coconut flour, or just almond flour pancakes), almond flour pie crusts, buttery keto cookies, almond flour bread, and more. So, it’s no surprise that almond flour donuts are also delicious!
But there’s more to making excellent sugar-free donuts than the flour. The other important piece is the sweetener! Besti Monk Fruit Allulose Blend is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs.
Why You’ll Love This Sugar-Free Keto Donut Recipe
- Nutty cinnamon sugar flavor
- Delicate, cake-like texture
- Sugar-free “powdered sugar” coating
- Ready in 30 minutes
- Gluten-free, keto-friendly, and sugar-free, with dairy-free and paleo options
- 3g net carbs each
- Plenty of flavor and topping options
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto low carb donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – Almond flour donuts need the best almond flour! This one gives them the perfect cakey texture. Many other brands have a coarser consistency, leaving a gritty texture.
Can’t Have Almond Flour?
If you have a nut allergy, you could try sunflower seed flour as a replacement in your low carb keto donut recipe. The flavor will be a little different and they might turn green, but don’t be alarmed: It’s just a reaction with baking powder. Your sugar-free donuts will still taste good.
You cannot make these donuts with coconut flour, though. It absorbs too much moisture and is too dense on its own.
- Besti Monk Fruit Allulose Blend – This sweetener locks in moisture and has no aftertaste. I previously used erythritol for this recipe, but Besti creates a much better result. It’s also different from other brands of monk fruit sweetener, as most use erythritol as a filler. Other sugar substitutes can work, but the donuts will be more dry. If you still want to use an alternative, check my sweetener conversion chart for exact amounts.
- Baking Powder – Use the freshest possible to help the almond flour rise better. Don’t confuse this with baking soda (which is not the same thing), or your donuts will be bitter.
- Cinnamon – For classic cake donut flavor.
- Sea Salt – Balances the sweet taste.
- Butter – Get an unsalted variety. You can also use melted coconut oil or ghee.
- Almond Milk – Use an unsweetened variety, or whatever keto milk substitute you prefer.
- Eggs – Use whole, large eggs. Although I have not tested substituting flax eggs with this recipe, they should work as well. You could also try other egg alternatives.
- Vanilla Extract – Use a high-quality extract for best flavor.
- Besti Powdered Monk Fruit Allulose Blend – For a classic sugar-free donut powdered coating! You can also use a different frosting or glaze if you prefer (see ideas below!).
How To Make Keto Donuts
This section shows how to make sugar-free donuts, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. In a large mixing bowl, mix together almond flour, Besti, baking powder, cinnamon, and sea salt.
- Mix wet ingredients. In a separate bowl, whisk together melted butter, almond milk, eggs, and vanilla extract.
- Combine. Gently whisk the wet ingredients into the dry ingredients.
- Transfer. Evenly divide the doughnut batter between your donut pan cavities (this donut pan is the perfect size and doesn’t stick), filling them 3/4 of the way.
- Bake. Sugar-free donuts are finished when golden brown and an inserted toothpick comes out clean. Cool completely in the pan.
- Remove. Run a mini silicone spatula (these work great) along edges of donut pan. Twist and release.
- Powder. Pour powdered Besti into a shallow bowl and gently dip the donuts into the sweetener to coat.
Tips For The Best Keto Donuts
For the best flavor and texture for keto doughnuts, take note of these tried and true tips:
- Use room temperature ingredients. Bring your eggs and almond milk to room temperature before you mix them with the melted butter, to avoid solidifying the butter when whisking them together.
- Use the right almond flour. Almond meal or coarse almond flour won’t bake light and fluffy donuts. You need a fine grind and blanched almond flour like this one.
- Choose the best donut pan. Lots of delish donuts didn’t make it when I tried using a silicone donut pan. Darker colored pans will bake more quickly and may burn the outside before the inside is done. This is the donut pan I recommend — it released the donuts effortlessly and didn’t brown them too much.
- Grease the pan very well. Even with the right pan, this sugar-free donut recipe uses a pretty sticky batter. Grease the pan well, especially on the sides and edges.
- For easy batter transfer, try piping. Transfer batter to a piping bag (or zip top bag), snip off one corner and squeeze batter into the donut pan cavities in a circular pattern.
- Fill the right amount. If you fill it too much, the batter will overflow. If you don’t put in enough, you’ll end up with flat donuts.
- Don’t underbake. The keto donuts actually pull away from the pan a little underneath when they are cooked through enough. This only happens when they are a fairly dark golden brown. Don’t be afraid to let them brown. If you use a silicone pan, you’ll probably need to increase the bake time by at least an additional 5 minutes.
- Use fresh baking powder. If your baking powder is old, the donuts will not rise well.
- Cool in the pan. Don’t take out the donuts right away! They will crumble and stick. Cool in the pan before attempting to remove them.
- Remove correctly. Batter will tend to stick around the area where the hole is, so run a mini silicone spatula around that area first. If there’s any batter over the center, remove that first to create the hole. Then, gently try to pry the donuts out around all the edges, and twist before removing. If it really doesn’t want to come out, you may need to bake for longer.
Sugar-Free Donut Variations
Just like regular donuts, you can dress this keto donut recipe with a tasty assortment of flavors and toppings!
Toppings:
- Glaze – Combine 1/4 cup powdered Besti, 1 tablespoon heavy cream (or coconut cream), and 1 teaspoon vanilla extract. Add more cream if needed until you get your desired consistency. Pour over low carb donuts.
- Chocolate Glaze – Whisk together 1/4 cup powdered Besti, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, and 1 1/2 tablespoons of water or cream. Dip the sugar-free donuts into the glaze.
- Chocolate – For chocolaty flavor, try this chocolate protein donut recipe, or find regular keto chocolate donuts in the Wholesome Yum app on iPhone or Android.
- Sprinkles – After glazing, top donuts with sugar-free sprinkles.
Flavors & Types:
- Apple – Use apple extract instead of vanilla and trade cinnamon for apple pie spice.
- Blueberry – Fold up to 1/2 cup fresh or frozen blueberries into the donut batter before baking.
- Donut holes – Prepare batter as usual and cook in a donut hole pan. (You will likely need less cook time.)
- Pumpkin spice – Substitute homemade pumpkin pie spice instead of cinnamon, and substitute equal parts of canned pumpkin puree instead of butter.
How to Store Keto Donuts
- Store: Keep keto donuts in an airtight container at room temperature for up to 4 days. Place in the refrigerator to extend storage time to about 1 week.
- Freeze: Freeze donuts on a lined sheet pan until solid, then transfer them to a zip lock bag. They’ll be good up to 6 months in the freezer. Thaw overnight or in the microwave at low power. If possible, freeze without the powdered coating and add it fresh.
More Low Carb Desserts With Almond Flour
Find out how good almond flour can be in these recipes, or explore my entire collection of keto dessert recipes here or almond flour recipes here!
Recommended Tools
- Glass Mixing Bowls – Perfect for mixing wet and dry ingredients.
- Donut Pan – This is the one I tested the recipe in, and it doesn’t stick. A silicone one did when I tried, and a darker pan browned too much, so avoid those. If you’re buying one, get this one!
- Mini Silicone Spatulas – Super helpful for removing donuts from the pan, without scratching.
Sugar-Free Keto Donuts
Sugar-Free Keto Donuts Recipe (So Easy!)
This sugar-free keto donuts recipe with almond flour is so easy! They taste like regular powdered cake donuts, but with just 2.8g net carbs.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Donuts
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick donut pan well.
-
In a large bowl, stir together the almond flour, Besti, baking powder, cinnamon, and sea salt.
-
In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
-
Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 15 minutes (longer for a silicone pan, possibly less time if your pan is dark – but this lighter nonstick pan works best), until golden brown.
-
Cool completely in the pan. Run a mini silicone spatula along the edges of the donuts (a knife also works, but may scratch your pan), then twist and gently release.
-
Pour Besti Powdered into a small, shallow bowl. Press both sides of the donuts into the powder to coat. (You can also use a different frosting or glaze if you prefer.)
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 keto donut
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
795 Comments
Natalia
0Thank you! Finally I could have a low carb option for the “dougnut” days at work. I don’t have a doughnut pan so used my Dash mini. It worked great Also, no sticking at all! I made it twice already. Second time I mixed 1/2 cup of almond flour with 1/4 of the coconut flour and used 2 tablespoons of erythritol (I always use less sugar than listed in the recipe), just as an experiment. The doughnuts (or waffles?) still were great!
K.S.
0How can I make these vegan? I know most people on keto are not vegan, but I was wondering if you had any ideas. Or, how can I make these without eggs? Thank you very much!
Wholesome Yum D
0Hi, I have never tried to make this recipe vegan, so I can’t guarantee that any substitutes will work but if you do try please let me know the results.
Carrie
0I made these and there is a kind of bitter or sour aftertaste. I used allulose/monk fruit sweetener. Do some almond flours taste this way? I am sure Besti is the best but I like to buy in bulk as the cost is a major concern of the diet.
Wholesome Yum D
0Hi Carrie, Yes, this issue most likely came from your almond flour or allulose/monk fruit sweetener.
Cathie
0My donuts came out flat. I live at 5300 ft altitude and am wondering if this is the problem. Please help. Thanks. I love all of your recipes.
Wholesome Yum D
0Hi Cathie, That could be your issue. Unfortunately, I don’t live at a high altitude, so I can’t test any changes to see if they would help.
Maria Hebert
0Hi Maya. Thank you for all your recipes! My question is about almond milk vs fresh cows milk. We get our milk from a local farmer. I’ve used almond milk in the past, but we get cream off the top for the price of a gallon of milk in the store. Would my fresh milk work where the recipes call for almond milk? (I’m cooking KETO for my hubby who has cancer.)
Kristen
0It was very tasty. I was looking for a donut recipe and went with this one because it did not call for any specialty ingredients that you don’t always have on hand such as whey protein. I have to admit I did not have enough monkfruit/allulose blend and had to use what I had combined with erythrol. I was still very good though. I also did not have a donut pan so I used a mini muffin tray and baked it for 12 minutes. Next time I make it, I plan to try it exactly as indicated in the recipe.
Sharon B
0Thank you for a simple and great recipe for Keto donuts! My husband has been wanting a donut (he should avoid carbs and sugars) and so for Christmas morning I made them. He was thrilled and surprised! Next up I want to try the churros….his other favorite! Thank you again. I will be back for more recipes!🎄🎄🎄
emily chau
0These tasted good my grandparents and parents love them. I do think I can only use allulose based sweetner with the recipe as erythritol causes the bottom of the donut to become undercook and look soggy or green like. Probably because my pan is darker leaving some parts undercook.
Annis
0My batch came out too moist and the texture was not fluffy. I used all your products and followed the recipe. They are very strange the next day, so we didn’t eat them again. The flavors are nice, just concerned about the texture.
Wholesome Yum D
0Hi Annis, Sorry this recipe didn’t turn out as expected. It sounds like maybe there wasn’t enough flour. Maybe next time try weighing out the flour to make sure you are getting exactly the right amount.
Karen D
0I’m concerned I’m missing something… I can’t access the weights in this recipe. Can you help me? Thanks
Wholesome Yum D
0Hi Karen, You can switch from US customary to metric at the top of the recipe card.
Suzi Berge
0Wow these are great, thank you, I did mini donuts!
Deb Duquette
0Where did the chocolate donut recipe go???? It was the best ever!!!!!
Wholesome Yum D
0Hi Deb, Here is the recipe for chocolate protein donuts. There’s also a recipe for regular (not protein) chocolate donuts that’s exclusive to the Wholesome Yum app, free on iPhone and Android.
Kristyn
0Sugar-free & keto friendly?! And, they taste so good!! These are the easiest donuts to make!
Debra
0Always skeptical when anyone claims their recipe is the “Best”. You did not lie! These donuts ARE the best! A little expresso powder was the only thing I added. Can always count on your recipes! Have never been steered wrong!
Tiffany
0Easy and tasty recipe!!
jess
0Yum yum yum! I can not feel guilty about eating one of my favorite desserts! thank you so much for sharing this recipe!
Teresa F
0So easy to make! No one believed they were low carb, thank you so much!
Angie
0These turned out so good! I switched out the vanilla extract for coconut extract in the glaze, tasted just like an almond joy! I’m keeping these donuts on repeat.
Wanda
0Love the recipe, I’ve been cooking from your Wholesome app to count my calories and carbs and it’s helped me alot!!!! Thank you
Emily
0I’ve been using costco almond flour, I didn’t think it would cause any problems. Do you have any solutions for it sticking to the pan?
Maya | Wholesome Yum
0Hi Emily, Costco almond flour is pretty good and fine to use. Make sure your nonstick surface is very good (I use this pan and it never sticks), that you grease it very well on all sides (especially going up the sides), and let the donuts cool before removing. Use a small silicone spatula (a butter knife will work, but might scratch your pan) to run along the inner and outer edges before removing, and once the donut is a little loose, I find it helps to twist it in place before fully removing. Hope this helps!
emily
0Thanks, I will try when I make it again. I think I have an issue with it overflowing because I double the recipe to make 12 since I had two of the nonstick pans that you had. If I made 6 I think it would also overflow. Would putting more almond milk fix the thickness, I’m just afraid I end up with left over batter or it’ll mess up the macros.
emily
0When greasing do you grease the pan with solid butter or melt it and use a food brush to put it on the pan. I’m just trying to troubleshoot if Im greasing it wrong.
Wholesome Yum D
0Hi Emily, When you grease the pan, it would be with solid butter, but softened.
emily
0I did try it with solid butter but it still stuck to the pan. Using the same pan. They taste great I just wish it didn’t stick to pan because when I take it out it crumbles and breaks. I put it in for 15min and waited 10min for it to cool. Would using salted vs unsalted matter?
Maya | Wholesome Yum
0I would try letting them cool for longer. 10 minutes doesn’t sound like long enough for them to be completely cooled. I usually wait at least 1-2 hours. Also, when greasing, I use softened butter so that it goes on generously, as cold butter won’t grease as well. Hope this helps!
emily
0The butter was softened before I used it. I felt like I used a lot of it but it still stuck. Letting them cool longer wouldn’t fix the sticking problem right? I assume it sticks itself to them when it is cooking. Do you think it’s because my mixture is absorbing to much liquid and is not moist enough? Compare to the video my mixture didn’t look as free-flowing. After 5-10min of greasing the pans, the mixtures look more dryer than when I initially finish mixing everything.
Wholesome Yum D
0Hi Emily, Yes letting them cool could help this problem. But if your mixture is too dry, that also could be causing the issue with sticking to the pan you are facing.
emily
0Do you know why the almond flour would absorb to much liquid or become dryer only after 10min. Im using the same amount of ingredients. I guess I would have to instantly put pipe them in and then instantly put them oven after filling the tray.
Wholesome Yum D
0Hi Emily, There are so many variables when it comes to keto baking, so you may need a little bit more almond milk than it calls for in the recipe.
emily
0I did find that it was due to the batter being too dry…keto baking is really an experiment. Im just afraid of adding to much liquid that it won’t cook or become too soggy. I’m curious since regular baking powder usually uses corn starch or something similar do you make your own keto baking powder?
Maya | Wholesome Yum
0Hmm, the batter shouldn’t be dry at all. See the pictures above for how it should look. Is that what yours looked like? Did you make any substitutions, such as the sweetener? I usually just use regular baking powder, as 2 teaspoons in the whole batch doesn’t significantly impact carb count. But if you want to make your own, just mix 2 parts cream of tartar with 1 part baking soda.
emily
0it did look like it right after I mixed everything but I think after I started greasing the pan it became a bit dryer or denser like the liquid got soaked up. I used granulated lakonto monkfruit eryth sweetener. I mix cream of tar tar , baking soda, and inulin. 1/3 of each to make 1 teaspoon. I tried another batch and did put more almond milk but I found that the middle toward the bottom wasn’t really cooked or it look uncooked. No matter how long i put it in the oven it wouldn’t cook. I tested my baking soda and cream of tar tar and it wasnt stale. Maybe the cook time should be shorter because I found the pan I used is different. I thought it was the same because last time it linked to wilton non-stick 6 -count pan.
emily
0It does look like that but after few minutes it looks more chunky and dry. If I add more milk the bottom middle portion of the donut won’t cook or looks soggy. I tested baking powder and cream of tar tar and it was still fresh. I used classic lakonto granulated.
Maya | Wholesome Yum
0Ah, the sweetener is likely the issue. Lakanto is primarily erythritol (despite the name on the front), so that behaves very differently from allulose-based sweeteners like Besti and dries out baked goods.
emily
0Could it be either thats making the batter dryer after 3-4 minutes of mixing? I have plain allulose without monkfruit but could I use the same amount in the recipe despite it being slightly less sweet? Do you know if putting more almond milk would mean longer cooking time?
Wholesome Yum D
0Hi Emily, I suggest using my Keto Sweetener Guide to make sure you are using the correct amount of sweetener. I would not bake for any longer unless you think the donuts are not baked the whole way through.
emily
0Is the sweetener in powder or granulated?
Wholesome Yum D
0Hi Emily, Both powdered and granulated sweetener are used in this recipe.
emily
0It was the sweetener that was causing the dryness. I wish erythritol wouldn’t do that. Is there a way to reduce the dryness that erythritol causes, adding more milk cause it cooks inconsistently, I think adding more almond milk caused more problems. For some reason the 6 batch I was able to make 2 extra donuts. It overflowed in the center a bit but besides that it didnt crumble as I was taking it out. It also came more easily. The outside of my donuts were dark golden brown I think a bit more than your picture probably because my darker pan or my oven could be a bit hotter than normal.
I was curious could you switch the almond milk with heavy cream?
Wholesome Yum D
0Hi Emily, I don’t suggest making any more alterations to the recipe until you try the suggested ingredients. Using Besti Monkfruit Allulose Blend will allow your donuts to be moist, unlike erythritol which could cause them to be dry. As I suggested before Wholesome Yum Almond Flour also makes a big difference in making soft and moist donuts with no grit.
emily
0Just using the base recipe ingredient I did get it to succeed. I was just curious if heavy cream can be an alternative is all. They tasted great as well.
emily
0I tried making it twice for some reason my batter doesn’t look as free-flowing as the video, it looks thicker. When I intentionally mix it together it is free flowing but by the time finish greasing the pan and preheating the oven, it looks thicker. I use the same donut pan as the link but I’m having issues with it sticking, despite greasing it with butter. I have baked both tries at 25min at 350. Would a spray be better, I feel the melted butter I use to grease just collects to the bottom and doesn’t stay on the sides or center.
Wholesome Yum D
0Hi Emily, Yes, you could use a spray to grease the pan. Are you using Wholesome Yum Blanched Almond Flour, it sounds like your almond flour may be absorbing too much liquid.
Belinda Smith
0Made this cinnamon sf sugar donuts several times. Love them , freeze well and my man loves them also.
Becky
0I love this recipe! I’ve made it twice now and so thankful for it. It satisfies my donut craving 100%
Becky Walsh
0These donuts were amazing! I had been craving donuts for weeks. This was a perfect solution and they were so easy to make. I used a buttered silicone mold pan without any problems. Thank you so much for this recipe.
Marymargaret
0Sounds terrific but I have an egg allergy do you think aquafaba will work or what else can I substitute for the eggs.
Wholesome Yum D
0Hi Marymargaret, I have not personally tested this, so I can guarantee the results, but the recipe should still work.
anne winstanley
0Oh my gosh, what a treat. Wish I had made double the quantity. It made 6 moulds in a donut tin and 3 in silicone moulds. All turned out perfectly as I did grease the moulds well with coconut oil. I’ll use a little less sweetener next time but oh so tasty. Injected the three odd ones with sugarless raspberry jam – so good. Many thanks everyone for tips.
Betty
0Donuts were amazing! Can’t tell that it’s low carb. Everyone in my office loved them.
Want to make them again but I only have vanilla unsweetened almond milk. Will that work too?
Maya | Wholesome Yum
0Glad you liked them, Betty! Yes, vanilla almond milk is fine to use.
Teri Smith
0I cannot wait to try this recipe. I had a great keto recipe and have lost it. I want to try yours out. Can the batter be placed in a piping bag and used to fill the wells of the pan instead? or would making little balls then flatten them and poke a hole in the middle work too? thanks in advance.
Wholesome Yum D
0Hi Teri, I think using a piping bag would work for you.
Debra
0I make a ton of recipes from your site and can always count on a great tasting end result! But, you outdid yourself this time!!!! These doughnuts (with a bit of added expresso powder) were the best thing yet. DELISH!!!!!!!!😊😊
Rowena
0I love the taste and texture. I too had trouble taking them out of the pan. Used silicone donut pan and generously greased with butter. I also waited to cool well. Unfortunately, some fell apart 🙁 I don’t want to give up on this recipe because of its taste. So light! Maybe will try with 3 eggs? Only 7 out 12 were successfully released from the pan and had to pry out gently
Wholesome Yum D
0Hi Rowena, If they fell apart it sounds like they might have been underbaked.
Maria
0This is an amazing recipe! Very easy to follow. I have tweaked it and made it in a cake pan in exactly the same way. A slice with a coffee for breakfast starts off my day when I’m in a Keto cycle – just be careful as you’ll want to eat the whole thing! Many thanks for this recipe.
Teri Smith
0Maria, I would love to know what type of cake pan you used and what was your approximate baking time. Thank you!!!
Lori Cormier
0Love!!! They have great flavor!! I made mine with sunflower seed flour because I get tired of almond flour flavor;). I used straight allulose because it’s my favorite. My only struggle was the sticking to the pan. I have the pan you talk about and I used avocado oil spray liberally and they stuck. I had more batter than 6 donuts so for the 2nd batch I rubbed butter on instead. They still stuck but not as bad. With patience I got most of them out without breaking them;)
Linda T
0These actually came out quite well except they were too big for the donut pan! I made six, but the tops were sealed. Next time I will make 8 so they stay open in the middle. The taste is great however! I had no trouble with them sticking either! Popped right out of the pan. I used 1/2 monk fruit sweetener and 1/2 allulose in the donut. Just monkfruit sweetener for the topping.
Karin
0Can I use a muffin pan instead of a donut mold?
Wholesome Yum D
0Hi Karin, I have not used a muffin pan but other readers have used a muffin pan and had success.
Jacquie
0Found the donuts a little on the bland side but easy to make which matches my skill level. Found the flavoring comes from the glaze. I didn’t have powdered allulose. I melted peanut butter and dipped in.
Carolyn Marker
0I LOVE these donuts! The monk fruit sugar gives it such a cool, light, fresh taste. I have used both the dark nonstick donut pans and also purchased a silicone pan for mini donuts. They came out of the silicone easily when I followed your advice to let them bake until the edges pulled away.
Tammy Heggerud
0I did not have any luck with this recipe. I made exactly to your recipe with the exception of using Lakanto sweetener. I used the same exact 6 donut pans. The first batch expanded so much that it ran off the pan and I caught it before it made too much of a mess in the oven. So with the second batch I divided the batter amongst 10 donuts. Again it expanded and ran over. The third time I divided the batter amongst 12 donuts and they kind of sunk in the centre of the donut. I double checked and it’s set to the single batch of 6 donuts. I used the almond flour from Costco, large eggs, baking powder not baking soda. I am at a loss.
Wholesome Yum D
0Hi Tammy, Sorry this recipe didn’t meet your expectations. I am not sure exactly what would be going on… are you sure you’re not using a mini donut pan? Also, make sure the molds are not too full.