Keto doughnuts
- Carolina Briceno
Save recipe
Makes 10
Easy
Prep: 15 mins
Cook: 12 mins - 15 mins
A star rating of 5 out of 5.3 ratingsRate
loading...
Try these moreish keto doughnuts made with almond flour. If you like blueberries, add some into the mix as a way to add colour and more nutrients.
Keto
Low sugar
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Keto brownies
A star rating of 4.2 out of 5.5 ratings
Keto chocolate cake
A star rating of 4 out of 5.2 ratings
Keto vanilla ice cream
A star rating of 3.6 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
5g coconut oil
melted, plus a little extra for the tins
-
190g almond flour
-
90g xylitol
or any sweetener of your preference
-
½ tsp baking powder
-
¼ tsp baking soda
-
60ml almond milk
-
3 eggs
-
1 tsp vanilla essence
-
1 tsp apple cider vinegar
-
100g frozen blueberries
(optional)
For the toppings (optional)
- 1 tbsp nut butter
- 1 tbsp cacao powder
You will need
-
8-hole doughnut tray
or silicone mould
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal183
-
fat13g
-
saturates2g
-
carbs11g
-
sugars1g
low
-
fibre0g
-
protein7g
-
salt0.2g
low
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Prepare your silicone moulds in a tray or oiled doughnut pan. In a large bowl, stir together the almond flour, xylitol, baking powder and baking soda.
-
step 2
In a small bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract. Fold the wet mixture into the dry mixture. Add the apple cider vinegar and mix well to combine everything.
-
step 3
If using blueberries, add 4 or 5 in each cavity of the doughnut pan and then transfer the batter evenly on top, filling each cavity three quarters of the way.
-
step 4
Bake for 12 mins then reduce the temperature to 180C/160C fan/gas mark 4 and cook for a further 5-10 mins, until the doughnuts are lightly golden. Leave to cool until they're easy to remove from the pan.
-
step 5
Meanwhile, stir together the nut butter, cacao powder and ½ tsp hot water in a small bowl.
-
step 6
When the doughnuts have cooled, remove from the moulds and drizzle with the topping. Can be stored in an airtight container in the fridge for 3 days.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...