We’re calling these our duped keto Dunkin donuts. A simple, old fashioned plain donut (ours are coated with cinnamon sugar because, well, we like sugar coating) that you can whip up in about 30 minutes from start to finish.
We like this donut recipe for two reasons. First off, there is no need to deep fry. These little treats are baked in the oven, so no mess, no added grease. The second thing we love about this recipe is that it bakes up a perfect half dozen, so no need to fill a second pan or do a second bake unless you want to double the recipe.
A few notes about this Low Carb donut Recipe
This recipe is very adaptable. We like to think of them as the keto Dunkin donuts plain version, but you can glaze them, add sugar-free sprinkles, coat them in chocolate, or add anything you want to them to make them extra spectacular.
This donut recipe is:
- Refined sugar-free
- Low carb
- Easy & quick to make
- Small batch (half a dozen)
- Freeze exceptionally well!
A Note About Nutmeg
Which sweeteners Work best in this recipe?
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We used allulose for the donuts because that is the sweetener that we find gives the best texture and taste to low carb and gluten-free baked goods.
Bocca Sweet will work just as well as allulose in this recipe.
If you use erythritol, be sure to keep the donuts stored covered at room temerature.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Tips & Tricks to get the Keto Dunkin Donut batter perfect every time
There are a few tips and tricks that go along with any kind of low carb baking. We created an entire post on how to get the best rise and crumb out of your low carb ingredients. For this specific recipe, we added the tips and tricks that we used to create the perfect texture.
- Be sure to sift your dry ingredients.
- Don’t skip the vinegar. It helps to thicken the cream and helps the leavening agents do their job. You cannot taste the vinegar in the final product.
- Don’t skip the xanthan gum! Although the recipe only calls for 1/4 of a teaspoon, the texture is much better with the xanthan gum added. We have an entire post dedicated to why xanthan gum makes low carb baked goods so much better.
- Be sure to use room temperature eggs. If you add melted butter to ice-cold eggs, the butter will seize up and change the donuts’ texture.
- Be sure to whisk your wet ingredients until light and foamy.
- Gently fold your wet ingredients into your dry. Do not over mix. Over mixing will create a heavy texture in your donuts.
Our New Favorite Brand For Low Carb Flours and Sweeteners
Extra Baking Tips
- Be sure to grease your pans very very well.
- Use a piping bag to perfectly fill your donut pan. Be sure to fill your donut wells all the way to the top edge of the pan.
- 10 minutes into baking cover the donuts with a piece of tin foil to prevent over-browning.
Storage & Serving suggestions
If you used allulose or bocca sweet as your sugar replacemets you can store your keto dunkin donut treats covered in the fridge for up to 4 days.
If you used any type of sugar alcohol, like xylitol, or eryhrtoil, the donuts should be stored covered at room temperture for up to 3 days.
You can also freeze these donuts for up to a month .
It goes without saying that these low carb donuts go smashingly well with a cup of a hot cofffee!
And while you are here, check out our pumpkin spice donut recipe!
- 1 1/4 cup fine ground almond flour
- 1/3 cup granular allulose (see post for replacements)
- 2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 3/4 tsp ground nutmeg
- 2 tsp apple cider vinegar
- 1/4 cup heavy cream
- 1/4 cup melted butter
- 2 large eggs
- 1/2 tsp vanilla
Cinnamon Sugar Coating (Optional)
- 1/3 cup granular allulose (see post for replacements)
- 2 tsp ground cinnamon
Keto Donut Batter
- Preheat oven to 350F and grease and prepare a donut pan.
- In a medium-sized bowl, sift almond flour, allulose, baking powder, xanthan gum, salt, and nutmeg. Set aside.
- In a separate medium-sized bowl, add the room temperature eggs, vanilla, melted butter, heavy cream, and vinegar and blend until well combined and frothy. (2 minutes)
- Pour the wet ingredients into the dry and mix only until combined. Do not over mix.
- Place batter into a large pastry bag with a large opening (no tip required) and pipe the batter evenly into the donut pan cavities.
- Give the pan a few gentle taps on the countertop to release any bubbles and to even out the batter.
- You can go back with the back of a spoon to even out the batter if you need to.
- Bake for 15 minutes in a 350F oven and then gently place a loose piece of tin foil over the donuts to prevent over-browning.
- Bake for another 5-7 minutes or until the donuts are golden brown and cooked all the way through. Use a toothpick to test doneness.
- Cool the donuts in the donut pan for at least 30 minutes before removing them. The donuts will be quite tender before they are completely cooled and may break if pulled from the pan too early.
Cinnamon "Sugar" Topping
- Place the cinnamon and granular allulose in a flat bottomed pan, or large plate and blend well.
- Gently place the donuts into the pile of cinnamon "sugar" and use a spoon to coat the donuts with topping.
- Freshly ground nutmeg is stronger than pre-ground found in a spice jar. If you use fresh ground nutmeg, reduce the nutmeg in this recipe by 1/4 of a tsp.
- In this recipe Xanthan gum is optional. The donuts turn out fine without it but the final texture is better if you include it.
- Use room temperature eggs in this recipe to prevent the butter from seizing.
- Be sure to grease your donut pan very very well.
- Don't skip the tin foil step in the baking instructions. Almond flour has a tendency to over brown, to avoid this use the tin foil trick.
- If your donut pan is on the thin side, or if using silicone, place them on a cookie sheet before placing it into the oven. This helps to prevent over-browning from the bottom.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 94mgSodium: 347mgCarbohydrates: 7gNet Carbohydrates: 3.5gFiber: 3.5gSugar: 1gProtein: 7g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.