Keto Blueberry Donuts

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Intensity Level: Easy (1/5)
Skill Intensity: Beginner – Mix, pour, bake, glaze. No yeast, no frying.
Yield: 6 donuts
Serving Size: 1 donut

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Why You’ll Love This Recipe

These Keto Blueberry Donuts are soft, bursting with real berry flavor, and completely sugar-free. Made with almond flour and a touch of coconut flour, they have the perfect cake-like crumb without the carbs. The optional lemon glaze adds brightness without spiking insulin. Ready in under 25 minutes, they’re perfect for meal prep, brunch, or a guilt-free dessert.

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Ingredients

For the Donuts:

• 1 ½ cups (150g) superfine almond flour

• 2 tbsp coconut flour

• ⅓ cup granulated monk fruit sweetener (or erythritol/allulose)

• 1 tsp baking powder

• ¼ tsp salt

• 3 large eggs, room temperature

• ¼ cup unsalted butter, melted (or coconut oil for dairy-free)

• 1 tsp vanilla extract

• ¼ cup unsweetened almond milk

• ½ cup fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Glaze (Optional):

• ¼ cup powdered monk fruit sweetener

• 2 tbsp fresh lemon juice

• 1 tbsp heavy cream (or coconut cream)

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Equipment Needed

• Donut pan (6-cavity)

• Mixing bowls

• Whisk or hand mixer

• Piping bag or zip-top bag (optional, for neater filling)

• Cooling rack

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Instructions

Intensity Legend:

• Low intensity (mixing, whisking)

• Medium intensity (folding blueberries, piping batter)

• High intensity (none for this recipe)

Step 1: Preheat and Prepare Pan (Low intensity)

Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan well with butter or non-stick spray. This is critical for keto baked goods, as they tend to stick more than traditional donuts.

Step 2: Combine Dry Ingredients (Low intensity)

In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Make sure there are no lumps – almond flour can clump.

Step 3: Combine Wet Ingredients (Low intensity)

In a separate bowl, beat the eggs until frothy (about 30 seconds). Add the melted butter, vanilla extract, and almond milk. Whisk until smooth.

Step 4: Mix Batter (Low intensity)

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be thick but scoopable – that is correct for keto donuts.

Step 5: Fold in Blueberries (Medium intensity)

Gently fold in the blueberries. Do not overmix or the berries will break and turn the batter purple. If using frozen blueberries, fold them in while still frozen to prevent bleeding.

Step 6: Fill Donut Pan (Medium intensity)

Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter evenly into the 6 donut cavities, filling each about ¾ full. Piping prevents messy tops and keeps the donut hole open.

Step 7: Bake (Low intensity – waiting)

Bake for 10–12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part (not through a blueberry) comes out clean. Keto baked goods brown faster than regular flour ones – watch closely after 9 minutes.

Step 8: Cool (Low intensity – waiting)

Let the donuts cool in the pan for 5 minutes. Then run a thin knife around the edges and gently lift them out onto a cooling rack. Cool completely before glazing.

Step 9: Make the Glaze (Low intensity)

While donuts cool, whisk together powdered monk fruit sweetener, lemon juice, and heavy cream until smooth. The glaze should be thick but pourable. If too thin, add more powdered sweetener; if too thick, add a drop more cream.

Step 10: Glaze and Serve (Low intensity)

Dip the top of each cooled donut into the glaze, letting excess drip off. Place back on the rack to set (about 5 minutes). Serve immediately or store.

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Time & Intensity Summary Table

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Nutrition Information (Per 1 donut, without glaze)