Classic Blueberry Cake Donuts

Packed with good-for-you blueberries, this recipe for keto blueberry donuts is perfect for breakfast, brunch, or anytime you want a healthy snack that needs to be low in carbs and keto-friendly. Classic Blueberry Cake Donuts – You must try this recipe.

Low-carb donuts made with coconut flour and dipped in icing. My kids declared these to be the best keto donuts I have ever made!

Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.

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If you like Donuts, you can try similar recipes:

Keto Black Forest Chocolate Cake

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Keto Classic Blueberry Cake Donuts

Recipe by Tips About LifeCourse: DessertsCuisine: Ketogenic

Servings 16 servings

Prep time 10minutes

Cooking time13minutes

Calories 122kcal

A delicious treat that’s sugar-free, gluten-free, and low-carb. Low-carb donuts made with coconut flour and dipped in icing.

INGREDIENTS

• Donuts
• 1/3 cup coconut flour
• 1/3 cup Swerve Sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1 cup of fresh or frozen blueberries
• 1/4 cup butter melted
• 1/2 tsp vanilla extract
• 6 tbsp water
• Keto Icing
• 2 tablespoons of melted butter, cooled
• 3/4 cup of confectioners sugar-substitute
• 1/4 teaspoon of sea salt
• 1/2 teaspoon of vanilla extract
• 3-4 tablespoons of hot water

DIRECTIONS

• Donuts:
• Preheat the oven to 325F and grease a donut pan very well.
• In a medium bowl, whisk together the coconut flour, sweetener, blueberries, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract.
• Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
• Bake for 16 to 20 minutes, until the donuts, are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Keto Icing

1. Melt the butter and add to a medium-sized bowl.
2. To the bowl the confectioners, sugar substitute, vanilla extract, and sea salt.
3. Mix well and then add the hot water. Start with 3 tablespoons and add the additional tablespoon if the consistency is too thick.
4. Quickly dip the donuts into the icing and set them on a baking rack to dry. The donuts will form a thin frosted shell on the surface.

NOTES

• How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
• Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
• You really can’t substitute any other flour in this recipe.
• Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!

Nutrition Facts Per 16 (25g)

Amount% Daily Value*Calories 122Total Fat 11.5g18%Saturated Fat 4.9g25%Total Carbohydrate 4.1g1%Dietary Fiber 2.1g8%Sugars 0.5gProtein 4.2g8%