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. Keto Classic Blueberry Cake Donuts – You must try this recipe.
Low carb donuts made with coconut flour and dipped in a 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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Keto Classic Blueberry Cake Donuts
Recipe by Tips About LifeCourse: DessertsCuisine: Ketogenic
Servings 16 servings
Prep time 10minutes
A delicious treat that’s sugar free, gluten free and low carb. Low carb donuts made with coconut flour and dipped in a icing.
- 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 or hot water
- 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 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.
- Melt the butter and add to a medium-sized bowl.
- To the bowl the confectioners, sugar substitute, vanilla extract, and sea salt.
- Mix well and then add the hot water. Start with 3 tablespoons and add the additional tablespoon if the consistency is too thick.
- 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.
- 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%