Today I will show you how to make the perfect keto blueberry donuts! These donuts are definitely a delicious and healthy alternative to traditional donuts, as they are low in carbs, gluten-free, and full of healthy fats.
I like these donuts so much because they taste amazing, and the texture is perfect as well! My keto blueberry cake donuts recipe is easy, anyone can make these at home!
If you tried making keto donuts before and failed, this is the recipe for you! Let me know how it turns out!
Why You Should Try This Recipe
– These low carb blueberry donuts taste amazing! It’s the perfect dessert for anyone following a keto diet.
– Very easy recipe.
– The texture of these blueberry keto donuts is perfect!
👨🍳 Blueberry Keto Donuts Ingredients
To make these amazing keto blueberry cake donuts you will need:
For The Donuts
- 1/4 cup Butter (melted)
- 1/2 cup Coconut Flour
- 1 cup Blueberries
- 3 Eggs
- 1/2 cup Sour Cream
- 1/2 cup Erythritol (or Monk Fruit)
- 1 1/2 cups Almond Flour
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 teaspoon Pure Vanilla Extract
For The Icing
- 3/4 cup Confectioners Sugar Substitute
- 2 1/2 tablespoons Butter (melted)
- 1/2 teaspoon Salt
- 4 tablespoons Hot Water
- 3/4 teaspoon Pure Vanilla Extract
🍩 Making Keto Blueberry Donuts
Easily make the perfect low carb blueberry donuts! Follow these steps:
Step 1
Start by preheating your oven to 350F (175C) and greasing two 6-donut pans. Then, melt 1/4 cup of butter and set aside for now.
Step 2
Take a large mixing bowl, and put inside the almond flour, coconut flour, monk fruit/erythritol, baking powder, and salt.
Mix them together until everything is blended. Next, add the sour cream, melted butter, vanilla, and three eggs (one at a time). Mix using an electric mixer.
Step 3
Mix in the blueberries. Then pipe the batter into the donut pans. These keto blueberry donuts won’t rise much- so you can fill to the rim.
Step 4
Bake in the oven for about 25 minutes. Use the old and trustworthy toothpick test when they’re finished- if the toothpick comes out clean, the donuts are done.
Allow Them to cool for at least 15 minutes, and meanwhile- prepare the icing.
Making The Icing
To make the icing- melt the butter and add it to a bowl. Then, add the confectioner’s sugar, salt, and vanilla.
Mix them well and add the hot water. Dip the dounts in and allow them to cool again.
That’s it! Enjoy these amazing keto blueberry donuts!
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Coconut Flour & Almond Flour
To make these keto blueberry donuts, I used coconut flour and almond flour.
Coconut flour is a great gluten-free and grain-free alternative to wheat flour, and it’s packed with fiber and healthy fats. It helps the donuts get a light and fluffy texture while still keeping them low in carbs and sugar.
Almond flour is also a great option for a low carb and gluten-free baking flour. It adds a nice nutty flavor and helps the donuts stay moist.
Together, they make a great combination for baking keto donuts.
Erythritol
To sweeten these low carb blueberry donuts I used erythritol, which is a low-calorie sugar substitute. If you don’t have erythritol on hand, you can also use monk fruit.
The Icing
These keto blueberry donuts are tasty as is, but the icing really makes them stand out! The icing is very easy to make too, so don’t be intimidated.
It also makes them look better, so if you are serving these to guests, you may want to take the extra time to make the icing.
Fresh vs. Frozen Blueberries
To make these donuts, you can use either fresh or frozen blueberries. If using fresh blueberries, rinse them off and pat them dry.
If using frozen blueberries, there is not need to thaw them out.
There won’t be any difference in taste, but the frozen blueberries will hold their shape better, so you won’t have to worry about them breaking down in the dough.
I hope you liked my blueberry keto donuts recipe! Please let me know if you have any questions or suggestions (comment below). Also, don’t forget to check out other amazing keto recipes on my website!
Keto Blueberry Donuts
For The Donuts
- 1/4 cup Butter (melted)
- 1/2 cup Coconut Flour
- 1 cup Blueberries
- 3 Eggs
- 1/2 cup Sour Cream
- 1/2 cup Erythritol (or Monk Fruit)
- 1 1/2 cups Almond Flour
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 teaspoon Pure Vanilla Extract
For The Icing
- 3/4 cup Confectioners Sugar Substitute
- 2 1/2 tablespoons Butter (melted)
- 1/2 teaspoon Salt
- 4 tablespoons Hot Water
- 3/4 teaspoon Pure Vanilla Extract
- Preheat your oven to 350F (175C) and grease two 6-donut pans. Then, melt 1/4 cup of butter and set aside.
- Take a large mixing bowl, and put inside the almond flour, coconut flour, monk fruit/erythritol, baking powder, and salt.Mix them together until everything is blended. Next, add the sour cream, melted butter, vanilla, and three eggs (one at a time). Mix using an electric mixer.
- Mix in the blueberries. Then pipe the batter into the donut pans. These donuts won’t rise much- so fill to the rim.
- Bake in the oven for about 25 minutes. Use the trustworthy toothpick test when they’re finished- if the toothpick comes out clean - they are ready.Allow Them to cool for at least 15 minutes, and meanwhile- prepare the icing.
Making The Icing
- To make the icing- melt the butter and add it to a bowl. Then, add the confectioner’s sugar, salt, and vanilla.Mix them well and add the hot water. Dip the dounts in and allow them to cool again.