Did someone say doughnuts? Yes, you can eat doughnuts and still keep your carbs low! My Keto Doughnuts are made with a coconut flour “fathead” dough. They’ll hit your doughnut craving without making you cheat on your diet!
I love how I feel eating low-carb but sometimes I get some intense cravings for sugar-laden foods like cake, cookies, and doughnuts!
Last week I was driving into town with my husband and I wanted a maple bar so bad. Without knowing what I was thinking, my husband pulled up to a doughnut shop and picked up a few doughnuts and one of them was a maple bar. That stinker! I chose NOT to eat the doughnut and instead decided I would make a keto doughnut recipe.
I’ve have had my eye on this keto cheese danish recipe for quite some time and thought I’d look at the recipe to see if I could replicate the dough to make keto doughnuts. After reading through the recipe I saw a reference to fathead dough, which lead me through a google search for this amazing dough made with mozzarella cheese and cream cheese. I decided to give the dough a try and modified the recipe to use coconut flour instead of almond (my tummy doesn’t love almond flour). After a few tries, I found a really good dough that made delicious doughnuts!
After I made these keto doughnuts I came up with a simple maple glaze using powdered swerve, maple extract, and heavy cream. You can leave the doughnuts without the glaze. I recommend topping them with something like cocoa powder, swerve powdered sugar, or another keto-friendly frosting.
If you’re looking for more keto-friendly coconut flour recipes, check out some of these popular recipes:
Shop Ingredients for Keto Doughnuts:
Links in the post are Amazon affiliate links to products I use and love.
PrintKeto Doughnut Recipe
These keto doughnuts will hit your sweet craving!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 mini doughnuts 1x
- Category: Breakfast
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 cups (6 ounces) mozzarella cheese
- 3 tablespoons (2 ounces) cream cheese
- 1 egg
- 1/4 cup (1 ounce) coconut flour, sifted
- 1 tablespoon powdered sweetener (I use swerve confectioners)
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
Maple Glaze Ingredients:
- 4 tablespoons powdered sweetener (I like swerve)
- 1 teaspoon heavy cream
- 1/4 teaspoon maple extract
- water
Instructions
- Preheat the oven to 350°F.
- Add shredded mozzarella cheese and cream cheese to a microwave-safe bowl and set aside. Check notes for alternatives to using the microwave for this recipe.
- Add the dry ingredients to the bowl of a food processor.
- Mix the dry ingredients together. Add the egg and mix again.
- Microwave the cheese for 1 minute, checking every 20 secends and mixing the cheeses together. Once the cheeses are melted and look like a round ball of cheese, remove the bowl from the microwave and add the cheese mixture to the food processor.
- Process the ingredinets together until the dough comes together, about 30 seconds.
- Grease the doughnut pan with butter, avocado oil, or coconut oil.
- Scoop the dough into each doughnut mold. Use a spoon or spatula to flatten the dough and scrap off any eccess dough.
- Bake the doughnuts for 20 minutes, or until golden brown.
- Let the doughnuts cool for 10 minutes before popping them out of the molds.
- Once the doughnuts are cool, dip them in icing or glaze.
Glaze Instructions:
- Mix 4 tablespoons of swerve powdered sugar with 1/4 teaspoon of maple glaze, and one teaspoon heavy cream. Use a whisk to mix the glaze. Add water a teaspoon at a time until the glaze is the right consistency.
- Dip the top of the doughnuts into the glaze and set on cookie sheet. Allw the glaze to dry a bit before serving. Enjoy!
Notes
*You can melt the mozzarella cheese and cream cheese in a double broiler pan over boiling water. Keep an eye on the mixture and mix frequently.
Nutrition Facts
- Serving Size: 1 mini doughnut
- Calories: 79 kcal
- Sugar: .5g
- Sodium: 179mg
- Fat: 6g
- Carbohydrates: 8.3g (1.3 net carbs)
- Fiber: .8g
- Protein: 4g
This recipe tastes FOUL! If you have tastebuds, and/or are converting over to a keto lifestyle from a ‘normal’ one, do NOT use this recipe, the glaze will disappoint you, and the ‘doughnuts’ will disappoint you.
Taken into account, this is from years of baking and cooking experience, and probably because my tastebuds have been ruined by decades of good-tasting food.
Hi Tiff,
Pls, i have always wanted to ask this question.
Can coconut mill be used for coconut powder recipes?
Can I use a mini muffin pan, since I don’t have a mini doughnut pan?
Sure! The dough can be molded too! So if you’d like to roll and shape the doughnuts you can do that as well.
What a great idea. I bet they would be perfect for doughnut twists.
I couldn’t wait for your reply to try this recipe. I doubled the recipe, making 24 mini muffins. They are yummy! I did use powdered sugar instead of the swerve since I also did not have that on hand. Thanks for this quick and easy recipe.
Is 1.3 net carbs correct? 8.3 carbs and .8 fiber makes it 7.5 net carbs. What am I missing?
Hi Maureen, the carbs reflect sugar alcohols from swerve. They don’t count as net carbs. Hope this helps!
Recommendation for a donut pan?
I use this one from amazon.
Can these be made Vegan?
It would be difficult to make this particular recipe vegan since it relies on animal products for the bulk of the ingredients. You may want to search google for gluten free vegan doughnut recipes. I know there are a ton of them!