October 3, 2019
July 10, 2019 by Dr. Kyle Varner in Recipes
These delicious keto donuts are made with almond and coconut flours and a generous amount of powdered erythritol. They have only 3.7g of net carbs per serving which makes them an excellent low-carb and keto-friendly treat! They take only about 30 minutes of total preparation time. Handy when you wish to prepare yourself something simple yet amazingly delicious. Furthermore, these lovely blueberry cake donuts can stand in an air-tight container for days or even frozen up to 3 months and will taste as good as fresh.
Depending on your oven, baking time will vary between 10-12 minutes. Or until a toothpick inserted in the middle comes out clean and donuts are lightly golden brown on top. The dough, however, is a bit tender and tends to crack easily so you may want to use silicon donut pan and cool the donuts completely before removing them from the pan. Also, make sure to generously coat your donut pan with cooking spray or oil before baking to prevent the tender donut dough from sticking to the pan.
If you’re in a blueberry season, you can use fresh blueberries for the dough. As for the glaze, I strongly recommend using frozen blueberries. Frozen are preferred as they are a bit more liquidish and easier to beat into a smooth glaze. The glaze consistency totally depends on your taste. For a thicker glaze, you can simply add more sweetener and vice versa. Optionally, add a few drops of vanilla extract into the mixture and generously glaze your donuts before serving. Enjoy!
Keto Blueberry Cake Donuts
- 1 cup almond flour
- ½ cup coconut flour
- 1 ½ tsp baking powder
- 1 tsp xantham gum
- ½ tsp salt
- ½ cup erythritol powdered
- ½ tsp nutmeg
- 4 tbsp butter
- ¼ cup frozen blueberries
- ½ cup almond milk unsweetened
- 1 egg
- ¼ tsp vanilla extract
- ¼ cup powdered erythritol
- 2 tbsp lemon juice
- 1 tbsp frozen blueberries
- Preheat the oven to 350°F. Grease a donut pan with cooking spray and set aside.
- In a medium bowl, combine together almond flour, coconut flour, baking powder, xanthan gum, salt, powdered erythritol, and nutmeg. Mix all well and then add butter. Using a hand mixer, beat well until slightly crumbly mixture. Set aside.
- Add frozen blueberries to a microwave-safe bowl and microwave for 20 seconds. Pour in the almond milk and add egg and vanilla extract. Beat on medium speed until completely combined.
- Add the blueberry mixture to the almond mixture and mix well again until fully incorporated. Transfer the dough to donut pan and bake for 10-12 minutes or until lightly golden on top.
- When done, remove from the oven and cool to room temperature.
- Meanwhile, prepare the glaze. In a medium bowl, combine together powdered erythritol, lemon juice, and blueberries. Beat until completely smooth. For a thicker glaze, add more powdered erythritol and continue to beat until the desired consistency.
- Pour the glaze over chilled donuts and serve.