Keto Blueberry Glazed Donuts
Ingredients
For the donuts:
1 ½ cups almond flour
¼ cup coconut flour
2 tsp baking powder
¼ tsp salt
3 large eggs
½ cup unsweetened almond milk (or heavy cream for richer texture)
⅓ cup powdered erythritol (or monk fruit blend)
¼ cup melted butter (or coconut oil)
1 tsp vanilla extract
½ cup fresh or frozen blueberries (use sparingly — about 3–4 per donut to keep carbs low)
For the glaze:
½ cup powdered erythritol
2 tbsp heavy cream (or unsweetened almond milk)
½ tsp vanilla extract
Optional: a squeeze of lemon juice for a blueberry-lemon glaze
Instructions
1. Make the donut batter
Preheat oven to 350°F (175°C). Grease a donut pan.
In one bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk eggs, almond milk, sweetener, melted butter, and vanilla.
Combine wet and dry ingredients into a thick batter.
Gently fold in blueberries.
2. Bake
Spoon batter into donut pan (fill about ¾ full).
Bake 18–20 minutes, until golden and firm to the touch.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
3. Glaze
In a small bowl, whisk powdered erythritol, cream, and vanilla until smooth.
Dip cooled donuts into glaze or drizzle over the top.
Let set for 10–15 minutes before serving.
💡 Tips
For extra fluffiness, separate egg whites, whip them, and fold into the batter.
Store in fridge up to 5 days or freeze for longer.
Try a cinnamon glaze instead of vanilla for a cozy twist.
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