If you have a few extra strawberries kicking around, you could whip up these keto strawberry donuts in about an hour. That’s right, in an hour from now, you could be chomping down on a glazed donut. Start the coffee!
A few notes about this keto donut Recipe
These keto strawberry donuts were baking in the oven when a delivery arrived. The delivery driver actually asked what I was baking because the house smelled amazing. So extra points for making the house smell great.
This donut recipe is:
- Refined sugar-free
- Low carb
- Small batch (makes 8)
- Freeze exceptionally well without the glaze.
Which sweeteners Work best in this recipe?
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We used allulose for the keto strawberry 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 temperature.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Tips & Tricks to get the Strawberry 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. Almond flour and coconut flour clump, and we don’t want clumps of dry ingredients baked into our donuts.
- 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.
- Make sure to chop your strawberries very fine so they speckle the donuts.
Our New Favorite Brand For Low Carb Flours and Sweeteners
Extra Baking Tips
- Be sure to grease your pans very, very well. I like using spray oil vs. buttering the pans. Buttering the pan works perfectly well, but it does make the donuts unnecessarily greasy.
- 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.
- Place your donut tray on a cookie sheet before placing it into the oven. This helps prevent the bottoms from over-browning. Don’t skip this step!
- 10 minutes into baking, cover the keto strawberry donuts with a piece of tin foil to prevent over-browning.
Tips for the Strawberry Ganache
This strawberry ganache tastes like strawberries and cream had a baby. It also has a great mouthfeel (because it feels like chocolate ). It makes a very decadent and special glaze for these donuts.
Don’t be worried about the ganache; it’s super easy to make. You will also have some leftover ganache you can cool and turn into truffles, or save to pour over keto ice cream or to coat a batch of keto shortbread
You have to use heavy whipping cream (24-36% milk fat), half and half, coffee cream, and milk will not work.
A Note About Strawberry Emulsion Flavoring
Storage & Serving suggestions
If you used allulose or bocca sweet as your sugar replacements you can store your keto strawberry donuts covered in the fridge for up to 4 days.
If you used any type of sugar alcohol, like xylitol, or erythritol, the donuts should be stored covered at room temperature for up to 2 days.
You can also freeze these donuts unglazed for up to a month .
Looking For More Donut Recipes?
We have several tried and tested (and loved) donut recipes on the site!
- Keto Pumpkin Donuts
- Low Carb Dunkin Donuts Copy Cat Recipe
- Keto Chocolate Glazed Mocha Donuts (our halloween donuts!)
- 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
- 2 tsp apple cider vinegar
- 2 Tbsp heavy cream
- 1/4 cup melted butter
- 2 large eggs (room temperature)
- 1/4 cup finely chopped strawberries (about 3 large berries)
- 1/2 tsp vanilla
- 1 1/2 cup white chocolate chips (sugar free)
- 1 cup heavy whipping cream
- 1/2 tsp strawberry emulsion
- 1-2 drops pink food colouring (optional)
Keto Donut Batter
- Preheat oven to 325F and grease a donut pan.
- In a medium-sized bowl, sift almond flour, allulose, baking powder, xanthan gum, and salt. Set aside.
- In a separate medium-sized bowl, add the room temperature eggs, vanilla, melted butter, heavy cream, chopped strawberries, 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.
- Scoop the 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.
- Place the donut pan on a cookie sheet before placing it into the oven.
- Bake for 10 minutes in a 325F 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.
- Place the chocolate chips into a 4 cup liquid measuring cup, or a bowl with a spout.
- Add strawberry emulsion and food colouring to the heavy cream and heat it in the microwave on medium-high for 1 minute 30 seconds or until the cream is heated through. Do not let the cream over heat or it will boil over.
- Pour the warm cream over the chocolate and let it sit for 5 minutes
- Stir the chocolate and cream until well blended and place in the fridge for 20-25 minutes or until the ganache has thickened to the point where it will pour and stick to the donuts. If the ganache runs off the donuts without coating, it is still too warm.
- Allow the donuts to set for 5-10 minutes and then serve.
- 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.
- Placing your donut pan on a cookie sheet when baking will also help prevent over-browning.
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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.