Keto Krispy Kreme
Having a Krispy Kreme donut and living a keto lifestyle are no longer mutually exclusive, so bake these very yeasty and addictive donuts with a crunchy, sugary exterior you’ll want to have again and again without all the guilt!
Servings: 4 donuts
Equipment
- You will need a donut pan and a piping bag or ziplock bag for this recipe.
Ingredients
Donut Ingredients:
- 2 tablespoons coconut flour
- 6 tablespoons almond flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- 2 tablespoons monk fruit sweetener
- 2 tablespoons coconut oil melted
- 2 eggs
Glaze Ingredients:
- ¼ cup monk fruit sweetener we like Lakanto-Golden
- 1 tablespoon water
- 2 tablespoons coconut oil
Instructions
For the Donut
- Preheat the oven to 350 degrees and grease a donut pan. Set aside.
- Mix all dry ingredients in a bowl with a whisk.
- In a large bowl, whisk the oil and eggs. Then add the dry ingredients to the wet and whisk until it becomes a sticky, thick dough.
- Next spoon the dough into a piping bag or ziplock to pipe the dough into the greased donut pan.
- Bake for 20 minutes , then remove from the oven and let cool.
For the Glaze:
- In shallow saucepan, combine all ingredients and whisk together.
- Let cook on medium heat for five minutes while whisking constantly.
Assemble:
- Once donut is slightly cooled, drop in pan of hot glaze, and coat both sides completely.
- Repeat until all donuts are coated.(If you notice glaze is starting to thicken up in pan, place back on heat for a minute or so to remelt).
- Let cool on plate. The glaze with harden a bit, creating a crunchy exterior. Enjoy!
Notes
Level: Easy
Substitutes:
Monk Fruit sweetener for any granulated sweetener Xanthan Gum can be omitted, although it will change the texture a bit Coconut Oil can be subbed for any oil Eggs cannot be substituted in this recipe
Monk Fruit sweetener for any granulated sweetener Xanthan Gum can be omitted, although it will change the texture a bit Coconut Oil can be subbed for any oil Eggs cannot be substituted in this recipe
Nutrition Facts
Serving Size 1 donut
Servings Per Container 4 donuts
Amount Per Serving
Calories 185
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 180mg
8%
Total Carbohydrate 9g
3%
Dietary Fiber 6g
24%
Sugars 1g
Protein 6g
12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
94 comments
Hi, I’m looking forward to making this recipe, however since I don’t have xanthan gum, I read that arrowroot is a good substitute, which I do have. Do you know the ratio of xanthan gum to arrowroot? Thanks!
The ratio is 1:1
I cant figure out why mine wouldnt turn into a dough, just a runny mess. I checked and rechecked the ingredients and measurements. I even added more of the flours and still just goop
I think yeasty was a typo? Did you mean tastey?
Nope Not a typo at all!
Your description says they are “yeasty” but there is no yeast. Is there supposed to be yeast or does it just taste like yeast? Would love to try this recipe. Thank you!
There is no yeast in this recipe we just think it gives off the texture of a yeast donut
We made these. My husband “helped”. We are amazed at how tasty they were. I’ve been eating gluten-free for years and hadn’t had a donut in at least 6. This is something new to him and I figured he would not like it at all. But they are very tasty! We trying to stop at eating one and saving one for the next morning. But we couldn’t hold out and ate the second one to! Will double the recipe next time! Thanks so much for the recipe!
I found them to be too “eggy”. Do you know if the dough still bind together if I just use egg whites?
We haven’t tried using just egg whites but it should work fine. Or you can try using 1 whole egg and just the egg whites from a second one.
I found your recipe and plan to try it soon. I came back to the page to order the doughnut pans but I do not see a link on your page. Thank you for sharing this recipe. I wanted to help u by ordering through your page.
we don’t sell any kind of bakeware just chocolate! you can purchase a pan anywhere you’d like!
Sooo good!
I’m always looking for good AND EASY keto sweets.
Thank you!
you’re welcome!
Thanks for the recipe. Super good. Even better the second day once the glaze has really soaked in. I ended up doubling the donut recipe to get 6 donuts because 4 is a strange number. I didn’t double the glaze part, and there was plenty. Next time I will not make the glaze until the donuts come out of the oven. I made it too early, and it crystallized while waiting for them to be ready to glaze. I may get myself a second donut pan and triple the recipe another time.
Made these Keto Krispy Kreme’s this weekend. They disappeared rather quickly. Very satisfying.
Could these just be piped onto a paper or silicon lined baking sheet? From the pictures it appears there dough is thick and does not spread.
It is a very thick dough but it is our recommendation to use a donut pan because they could come out a bit wonky otherwise
Just made these exactly As written and they are so yummy! I have a smaller silicone donut pan so I did get 6 donuts instead of 4. I will make this again and again! Thanks for posting it!
I made these into donut holes as I didn’t have a donut pan. Turned out great but all I taste is coconut. What other oil can you recommend? I find keto desserts are overwhelmingly coconut flavoured.
you can use any other Keto approved oil you’d like.
If you don’t like coconut.flavor, just use refined coconut oil which has no flavor. Louana refined organic has no coconut taste and is available at Walmart.
can you make this with pumpkin?
Sure. We’d start with maybe 1 tablespoon of pumpkin puree and see how that comes out!
I’m going to try using veg egg
#vegan…hope it works!
Were these mini donuts or regular size? Because I made them and I used a mini pan
We used a standard donut pan.
I made these today and they are delicious. Thank you for sharing the recipe.
OMG!! You forget how yummy donuts are!! Thanks so much for this wonderful recipe!! Truly incredible and now I won’t miss donuts ever again!! Love! Love! Love!
Can you pre-make the dough tonight before and put it in the morning?
You probably could but the dough should be left out at room temperature for least an hour because it has to be piped.
I added 1tsp of vanilla extract to the batter, but kept the rest exactly the same and they are AMAZING!! That glaze is krispy and the texture of the donut is nice and soft. I love how easy this recipe is, and I have all the ingredients on hand. That may be dangerous ;-)
So how well do these “sit” ? Can you eat at room temp the next day or are they mainly good warm ?
The donuts taste best when warm and fresh within a few days if placed in an air-tight container at room temperature – if they all don’t get gobbled first, that is!
Do you use a standard, small, or mini donut pan?
We used a standard donut pan but it doesn’t really matter. If you do use a small or mini donut pan, you’ll just end up with more (smaller sized) donuts.
What size pan was used? I doubled the recipe but only got 5 donuts. Thanks!
We used a standard donut pan. Next time, you might want to use less batter in the donut molds. If you fill the donut mold halfway, you’ll have more donuts. I hope this helps!
What can I substitute for coconut flour I’m allergic
You can use 1 cup of almond flour instead of coconut flour. For the glaze, you can use any other type of oil instead of coconut, like avocado, walnut, or olive. This way the recipe is still keto-friendly!
Can i use butter?
We haven’t tested this recipe with butter but if you were to use that, just melt the butter first.
Sadly, I wasn’t a fan of these. I cooked them in my mini donut pan, so it could be that I didn’t let them cook long enough, but there wasn’t much flavor and the after taste was a tad slimy. I really wanted to like these 😞
Can you use the baby cake donut maker?
Sure.
I tripled the recipe and ended up with 7 donuts. My donuts didn’t rise at all, so they turned out like dense disks. The flavor was okay though. My glaze didn’t turn out either – everything separated.
You may need to check the expiration date on your baking powder. For the glaze, make sure you don’t overheat it. It shouldn’t be cooked on the stove for more than 5 minutes. Any longer than that and the glaze may separate.
OMG, these are amazing , thank you for recipe. I made these by rolling 2 teaspoon of dough to make doughnut holes , I will try them with a little vanilla next time,
I was really looking forward to these, but they did not work for me. Very dry and not appetizing. Also the glaze totally didnt work for me. I had to make a different keto icing/glaze.
I made this accordingly and for some reason it has kind of a “burning” first taste (that’s the best way I can describe it) is it from the sweetener? I’ve never used it before
It could be from the sweetener, which can have an aftertaste. You can try using Swerve Confectioners Sweetener instead next time.
Thanks again for this recipe. I made them again and tripled the donut recipe and kept the glaze recipe the same. I don’t remember the dough being so gummy, but it’s been a while since the first time. As I tried to squeeze it out of my Ziploc freezer bag the bag kept popping open at random places. Ziploc bags aren’t as tough as they used to be for sure, but I wonder if using less xanthan gum would help them be easier to squeeze out into the donut pan. What do you think? Is the dough supposed to be pretty thick and “gummy”?
Hello. Thanks for sharing your recipe. I was wondering if I could substitute in butter for the coconut oil. My taste buds aren’t quite liking the coconut oil aftertaste. I tried using butter for the icing instead, but it has a bit of a burnt taste. May be operator error.
Otherwise, it’s lovely to take a big bite into something that imitates a carb loaded treat!
I just made another batch using 1/4 cup of Almond Flour (no coconut flour) & Butter instead of Coconut Oil … perfection. Thank you!!!
I made these donuts and they were delicious thank you for this recipe.
Could I use flax seed meal instead of almond flour? How do you think that would hold up?
If you’re not allergic to almond flour, you can use 3 tablespoons of flaxseed meal and 3 tablespoons of almond flour. But if you are allergic to almonds, you can double the amount of coconut flour to 4 tablespoons. Normally, flaxseed is used as a vegan replacement for eggs, not flour. But let me know how it turns out!
Do you think would work on a electric donut maker?
We’ve never used one before but we don’t see why not!
For the person who used the babycake donut maker—how long did you bake them and how much did you fill them?
Are the 9 grams of carbs net carbs?
Those are total carbs. There are 3 grams of net carbs per donut because each one has 6 grams of fiber. I hope that helps!
Looks delicious!! I don’t have coconut flour at the moment ..Can something be used instead?
You could add another tablespoon of almond flour in place of the coconut flour. I hope this helps!
These are Beyond delicious! My husband and I love them. I think we’re about to make it a weekly habit! Shared it with a diabetic friend and he was in love too! I haven’t had a real donut in over six years. So I was over the moon!!
I found this recipe very “eggy”. Was hoping for more of a donut taste. Any suggestions to get a more authentic donut taste?
Maybe try using one full egg and just the egg white of a 2nd egg. That might make it less eggy.
Has anyone tried this yet? How did they turn out?
SUPER delish! I multiplied the recipe by 150% to get 6 mini donuts….ate them all (with non-keto family members too) and immediately cursed myself for not having made a 450% batch!!
How are these so quick, so easy, and soooo yummy?? I’m hooked. Thanks for this first one. I’ll be back to try out more of your recipes!
This recipe is amazing!!! It was so much easier than other donut recipes I’ve tried. Delicious and simple!
Very disappointed. Threw them out. They were very eggy and pretty flavorless. This may be the worst keto desert I’ve made yet and I’ve been on keto 2.5 years.
I’m sorry to hear that. To make it less eggy, try using one full egg and just the egg white from a second egg. Also, try adding 3 tablespoons of monk fruit to the donuts to make them sweeter and have more of a flavor.
Can I substitute chia seeds for the xanthan gum in the recipe??
You could just omit the xanthan gum. We’ve tried making these donuts both with and without, and they all came out fine.
Can this recipe be baked in a Bundt pan as in a donut cake?
We haven’t tried this but we don’t see why this wouldn’t work. Just be sure to double the recipe so it fits the entire Bundt pan, as those kinds of pans are deep. You could also make the glaze and pour it over the cake when it’s done baking.
Oh my god, I made these today. They were amazing. I put a little lemon extract in the glaze mixture… they turned out so good. Thank you for sharing.
I have had really good experiences with paleo desserts, so I was excited to try this. They were terrible, I hate them.
Just made these. YUM!!! This recipe was so super easy and quick to make. I did change a couple of things. I only used 1T of oil instead of 2 in the donut mix and in the glaze. I eat more low carb than keto so I didn’t want that much fat. As far as I can tell, they turned out just fine and the texture and flavor was wonderful!! I had leftover glaze too so less oil didn’t seem to be a problem there. Next time I make them, I think I’ll add a little bit of vanilla and sprinkle the tops with some cinnamon/erythritol mix after I glaze them. Thanks for such a great recipe!!
Completely flavorless!
I’m sorry to hear that. Perhaps try using 3 tablespoons of monk fruit sweetener next time. Let me know how it turns out!
Is it ok to add vanilla extract?
Sure! Just add 1/2 teaspoon.
Weird after taste because of the 0calories sugar but the donuts are very good for gluten free, sugar free and grain free.
The best gluten free desert I have ever tried. I recommend trying it out 😁
Dry and tasteless. And no, they don’t need more sweetener. The glaze was a sticky mess. Cooked it for 5 minutes and yuck. Worst recipe on Pinterest. At least it was a small batch to throw out.
Are both monk fruit sweeteners granulated?
Yes.
I take it the monk fruit sweetener listed in the recipe not pure monk fruit, but instead one of the monk fruit/erythritol combos, right? Pure monk fruit is 300 times sweeter than sugar and 2 T of that would be serious overkill (not to mention expensive!).
Correct.
Made these today and tripled the recipe…..will be making them again! They were seriously easy and very good compared to other tasteless recipes that I have tried. Wondering if I could change up the flavor and add some fall spices to the dough. Going to try :)
I was sceptical at first because of how easy this is to make and the simple ingredients… but WOOOW I am so impressed. I doubled the recipe and it equaled to 6 doughnuts perfectly in my silicon pan. My coconut oil seemed to be a bit off when I made the glaze – it smelled like soap… so I trashed it and redid the recipe with salted butter Instead… what an awesome touch!! Next time I’ll add long steeped Earle Grey tea instead of water for the glaze to switch it up. Anyways, Safe to say I’ll be storing the recipe and making it many times again. Thank you so much!
This recipe is amazing!!!
The texture of these are amazing! Absolutely delicious! How do they keep? If I make more than 4, I hope I don’t just eat them lol. But it would be nice to make more than 4. I followed your recipe exactly except subbed butter for the coconut oil. Definitely a do again!
First of all, I never comment on recipes, I’m really busy, and don’t have any extra time. But these donuts just deserve such a huge “THANK YOU SO MUCH” for developing and sharing this recipe! Over the weekend I made the donuts just as written, except I didn’t have any monkfruit sweetener, all I have at the moment is Pyure. And since Pyure is twice as sweet as monkfruit sweetener (per Google) I just used 1 Tablespoon of Pyure in the dough, and 2 Tablespoons in the glaze.
As they were baking I started reading through the comments, and decided to also add a little vanilla (1/4 tsp) to the glaze, which tasted really good and I think helped lend some “sweet flavor” to the donut overall, but it caused the glaze to not harden up quite as much as described in your recipe. However, it was still fabulous!
All in all the texture of the donuts were AMAZING,z and is what blew me away! I have been working and experimenting with gluten free, sugar free recipes for several years now, and nothing, I mean, NOTHING has ever had the texture that these have. The sometimes rather rude comments here stating that these are eggy or other such complaints, make me wonder how many gluten free recipes those people have tried (or also wonder what happened to go wrong when they tried this recipe in their own kitchen). SO many other recipes are truly VERY MUCH egg-tasting, rubbery, dense, grainy, or some combination of all of the above, and these are nothing like them at all! It must really come down to the xanthan gum, which until this recipe I had never used before (I’m really happy my brilliant husband had purchased some for a different recipe about a year ago, otherwise we wouldn’t have had any, and this recipe wouldn’t have happened for me).
I have a second batch in the oven right now! I’m trying 1/2 tsp vanilla in the dough to see if that helps lend some flavor, and also adding a tad bit more Pyure to the dough. I’m not sure what I’m going to do as far as frosting/icing/glaze yet, but I’m thinking maybe cinnamon sugar or chocolate! The possibilities are endless! (Due to the cooling effect of Pyure I’m probably not going to make the glaze again until I can get some monkfruit or other sweetener to try, I do actually like just a plain sugar glaze, like on “real” donuts, so nothing against your recipe at all! I’m just working around with the ingredients I have on hand.)
I absolutely LOVE this recipe, and my husband was massively impressed as well! This is a keeper for sure! Again, thank you for sharing!!!