Keto Jelly Donuts
Ingredients (makes 8–10)
Dough
2 cups almond flour
¼ cup coconut flour
⅓ cup powdered erythritol (or monk fruit blend)
1 tbsp baking powder
½ tsp xanthan gum (for texture)
½ tsp salt
3 large eggs
½ cup unsweetened almond milk (or heavy cream for richer)
2 tbsp melted butter
1 tsp vanilla extract
For frying
Avocado oil or refined coconut oil (enough for shallow frying)
Filling & Coating
½ cup sugar-free raspberry or strawberry jam (thickened with chia if too runny)
2 tbsp powdered erythritol + ½ tsp cinnamon (for rolling)
Instructions
Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt.
Add wet ingredients: Stir in eggs, almond milk, butter, and vanilla until a sticky dough forms. Chill 15 minutes (firmer = easier shaping).
Shape: Roll into 8–10 small balls and place on parchment.
Fry: Heat oil in a deep skillet (about 325°F / 165°C). Fry donuts 1–2 min per side until golden. Drain on paper towels.
Fill: Use a piping bag with a small tip to inject jam into the center of each donut.
Coat: Roll warm donuts lightly in the cinnamon-erythritol mix.
Tips
For baking instead: Bake at 350°F (175°C) for 15–18 min, then fill and coat.
If you want them extra soft, add 2 tbsp cream cheese to the dough.
Any sugar-free jam works—blueberry and blackberry are great too.
Macros (per donut, with jam)
Calories: ~190
Fat: ~15 g
Protein: ~7 g
Net carbs: ~4 g
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