Homemade Keto Blueberry Donuts
Delicious and guilt-free donuts that are low in carbohydrates and bursting with the natural sweetness of blueberries.
Equipment
- Donut Pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 1.5 cups Almond Flour Gluten-free flour that provides a light and fluffy texture.
- 0.5 cup Sweetener Keto-friendly sweetener like erythritol or monk fruit.
- 1 teaspoon Baking Powder Leavening agent for rise.
- 0.25 teaspoon Salt Enhances flavor.
Wet Ingredients
- 2 large Eggs Provides moisture and structure.
- 0.25 cup Coconut Oil Melted for richness.
- 0.33 cup Unsweetened Almond Milk Adds moisture without carbs.
Fruits
- 1 cup Blueberries Fresh or frozen for natural sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a donut pan by greasing it with coconut oil or non-stick spray.
- In a large mixing bowl, combine almond flour, sweetener, baking powder, and salt. Whisk until blended.
- In another bowl, beat the eggs until frothy.
- Add melted coconut oil and almond milk to the eggs, mixing well.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the blueberries gently.
- Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally glaze with sugar-free glaze or sprinkle with shredded coconut before serving.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to three months.