Donuts are a sweet treat that we occasionally use as a special birthday breakfast, but more often enjoy as dessert. These keto-friendly strawberry donuts are topped with a delicious and easy sugar-free frosting to make the donuts even more special.
These donuts were made to celebrate Hannukah. Traditionally, fried foods are included in Hanukkah meals, as it is a celebration of oil. While these keto donuts aren’t fried, they are a great way to stay low-carb while enjoying Hanukkah celebrations.
Read: Why Would a Christian Celebrate Hanukkah?
Equipment Used:
Danish Whisk: We use a Danish whisk to whisk our keto dough, it works so well to combine the dough easily and the dough doesn’t ball up in the center, like a traditional whisk.
Donut Pan: Typically, nonstick cook surfaces are not recommended, but I make the exception for donut pans. A 6-donut pan bakes donuts beautifully and they come out easily. Remember to still grease your pan well!
Ingredients Used:
Almond flour is the go-to flour for keto baking, as it bakes up similarly to wheat flour! There are many almond flours on the market now, and it often is found on grocery store shelves, not just special order! Choose finely-ground almond flour for baking recipes.
Eryrithol is a sweetener that we don’t include often, but it does mimic the bulk and flavor of sugar well. This is also known as ‘monkfruit sweetener’ but still is mostly eryrithol. The following brands we have used with success:
Read more: Erythritol -What Is This Keto Sugar Substitute and Where Is It Found?
Other Keto Treats You’ll Love:
- Yummy Homemade Lemon Ice Cream (Keto, GAPS, Dairy-Free)
- Keto Cinnamon Donuts with Chocolate Frosting
- Mini Keto Cheesecakes with Strawberry Sauce
Ingredients
- 1¼ cups almond flour
- ⅛ teaspoon xanthan gum
- ¼ cup erythritol sweetener granulated or powdered
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 eggs
- 1 teaspoon apple cider vinegar
- ¼ cup half and half or coconut milk
- 2 tablespoons crumbled freeze-dried strawberries or 1/4 cup fresh strawberries (if using fresh strawberries reduce milk to 2 tablespoons)
- 1-2 tablespoons soft butter or coconut oil to grease baking pan
- For the frosting
- ½ cup powdered erythritol sweetener
- 2 tablespoons half-and-half more 1 teaspoon as a time as needed
- ½ teaspoon vanilla
Instructions
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Preheat oven to 350° F.
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In a medium mixing bowl with a fork or danish whisk, mix almond flour, erythritol sweetener, baking powder, and sea salt until all almond flour clumps have broken up and well combined.
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Add in eggs, vinegar, and cream and mix again.
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Last, stir in freeze-dried strawberries.
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Grease a 6-donut baking pan well with butter or coconut oil.
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Use a spoon to carefully drop batter into each donut cavity. Use the back of the spoon to smooth evenly.
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Bake for 15 minutes, or until a toothpick inserted comes out clean.
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Allow to cool for 2-3 minutes before carefully removing with the help of a spatula.
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Allow to cool completely before piping icing on, or spreading on with a small spatula.
Recipe Notes
Frosting can be made into a glaze by increasing the amount of liquid one tablespoon at a time, and then spooning over donuts rather than piping.
Raspberries can be used in place of strawberries without altering the recipe.
7 net carbs per donut. Sugar alcohols have been subtracted from carb count.
Apple-Cinnamon Kugel is GAPS friendly (not keto)
Looking for GAPS-Friendly treats instead? Check these out!
- GAPS Diet Apple Cinnamon Donuts
- Cinnamon Roll Pullaparts Made with Almond Flour (Paleo, GAPS)
- Gluten-Free Apple-Cinnamon Kugel Made With Coconut Flour
- Lovely Cinnamon Roll Almond Flour Muffins
- Almond-Raspberry Thumbprint Cookies (Paleo, GAPS)
