These mini keto donuts are soft, fluffy, and covered in a delicious sugar-free chocolate glaze. They’re made with almond flour and coconut flour, and the batter comes together in a blender in just a few minutes. No frying, no complicated steps, and hardly any cleanup!
I love making these bite-sized donuts because they’re so easy to customize. Sometimes I leave them plain, sometimes I add a little cinnamon, but my favorite way to enjoy them is with a rich chocolate glaze and some chopped hazelnuts on top.
- Why You’ll Love These Keto Donuts
- Ingredients for Mini Keto Donuts
- Ingredients for the Sugar-Free Chocolate Glaze
- How to Make Keto Donuts in a Mini Donut Maker
- How to Make the Sugar-Free Chocolate Glaze
- Tips for the Best Keto Donuts
- Easy Toppings and Variations
- How to Store Keto Donuts
- Frequently Asked Questions
- Bite-Size Keto Low Carb Chocolate Glazed Donuts
I originally started making this recipe when I got a waffle maker with a mini donut attachment. I was so excited to try it, especially because it had a nonstick surface and I could make donuts without using a pan of hot oil.
It took me a few attempts to figure out how much batter to add without making a mess. My biggest lesson? Never fill the donut cavities all the way to the top! Now these little donuts are one of my favorite quick treats to make whenever I’m craving something sweet.
Learn how to make the mini keto donuts, by watching the video below:
I love these smaller keto donuts as they are great for portion control and carb counting. It also takes less than 5 minutes to throw the ingredients into the blender which is fantastic as I’m not a fan of complicated keto recipes.
Why You’ll Love These Keto Donuts
- Soft and fluffy: They’re tender inside, with lightly golden edges.
- Quick to prepare: The batter takes just a few minutes to mix, and each batch cooks in about 2–3 minutes.
- No frying required: You can make them right in a mini donut maker without dealing with hot oil.
- Perfectly bite-sized: They’re easy to serve at breakfast, brunch, parties, or as an afternoon treat.
- Easy to customize: Enjoy them plain, dip them in chocolate, or add your favorite sugar-free toppings.
- Great for making ahead: You can prepare a batch and keep the extras in the fridge or freezer.
Ingredients for Mini Keto Donuts
You only need a few simple ingredients to make these homemade low carb donuts. I like using a combination of almond flour and coconut flour because it gives them a soft texture without using regular wheat flour.
Here’s what you’ll need:
- Almond Flour: Use superfine blanched almond flour for the best texture. Almond meal is coarser and may make the donuts a little heavier.
- Coconut Flour: Helps absorb moisture and gives the batter the right consistency. A little goes a long way!
- Cream Cheese: Makes the donuts soft, tender, and slightly creamy. Let it soften before blending so the batter comes together smoothly.
- Eggs: Help hold everything together and give the donuts structure.
- Vanilla Extract: Adds a lovely vanilla flavor.
- Sweetener: Use your favorite granulated keto-friendly sweetener, such as allulose or a suitable monk fruit blend. Adjust the sweetness according to the product you’re using.
- Baking Powder: Helps the donuts rise and gives them a lighter texture.
- Cinnamon: Optional, but I love adding a little for extra flavor.
Ingredients for the Sugar-Free Chocolate Glaze
The chocolate glaze is completely optional, but I think it makes these mini donuts even better.
- Unsweetened Chocolate: Gives the glaze a rich chocolate flavor. You can also use your favorite sugar-free dark chocolate, adjusting the sweetener as needed.
- Butter: Helps make the glaze smooth and rich.
- Powdered Sweetener: Adds sweetness without leaving the glaze grainy. Powdered allulose or a suitable powdered monk fruit blend works well.
If you enjoy baking with chocolate, you can also try making my homemade sugar-free chocolate chips.
How to Make Keto Donuts in a Mini Donut Maker
Making these keto donuts is incredibly easy, especially if you have a blender. You don’t need to knead any dough, wait for it to rise, or fry anything.
1. Blend the wet ingredients.
Add the eggs, softened cream cheese, sweetener, and vanilla extract to a blender. Blend for about one minute, or until the mixture is smooth and slightly frothy.
2. Add the dry ingredients.
Add the almond flour, coconut flour, baking powder, and cinnamon, if using. Blend until everything is well combined, scraping down the sides of the blender if needed.
3. Let the batter rest.
Leave the batter for 2–3 minutes so the coconut flour can absorb some of the liquid. It should become slightly thicker but still be easy to spoon or pipe into the donut maker, similar to pancake batter.
4. Preheat the donut maker.
Preheat your mini donut maker according to the manufacturer’s instructions. Lightly grease the cavities if needed.
5. Cook the donuts.
Spoon or pipe the batter into the donut cavities, filling each one about two-thirds to three-quarters full.
Close the lid and cook for approximately 2–3 minutes, or until the donuts are set and lightly golden. Cooking times may vary depending on your donut maker.
Carefully remove the donuts and repeat with the remaining batter.
6. Cool and glaze.
Transfer the donuts to a wire rack and let them cool before adding the chocolate glaze. Once glazed, let the chocolate set slightly before serving.
How to Make the Sugar-Free Chocolate Glaze
This easy chocolate glaze is one of my favorite toppings for these mini keto donuts.
- Add the unsweetened chocolate and butter to a microwave-safe bowl.
- Microwave in short intervals, stirring between each, until the chocolate is melted and smooth. You can also melt everything gently over a double boiler.
- Stir in the powdered sweetener until well combined.
- Let the glaze cool for a few minutes so it thickens slightly.
- Dip the top of each cooled donut into the chocolate glaze, then place it on a wire rack or parchment paper to set.
I love sprinkling chopped hazelnuts over the glaze while it’s still soft. They add a little crunch that goes so well with the chocolate.
Tips for the Best Keto Donuts
After making these mini donuts several times, I’ve picked up a few tricks that make the process much easier.
- Don’t overfill the donut maker. This is probably my most important tip! The batter expands as it cooks, so leave some room at the top of each cavity.
- Use softened cream cheese. Cold cream cheese can leave small lumps in the batter, even when using a blender.
- Let the batter rest. Coconut flour needs a couple of minutes to absorb moisture. Don’t skip this step.
- Use a piping bag for less mess. I find it much easier to fill the small cavities this way. A zip-top bag with one corner snipped off works too.
- Don’t overcook the donuts. They’re small, so they cook quickly. Remove them once they’re set and lightly golden to keep them soft.
- Let them cool before glazing. Adding chocolate while the donuts are hot can make the glaze run off.
- Check the batter before cooking. If it becomes too thick to pipe after resting, add a very small splash of water or unsweetened almond milk until it’s spoonable.
Easy Toppings and Variations
One of the things I love most about these keto donuts is how many different ways you can serve them.
Chocolate Glazed Donuts: Dip the cooled donuts into the homemade sugar-free chocolate glaze. Add chopped hazelnuts or almonds if you want a little crunch.
Cinnamon Donuts: Brush the warm donuts with a little melted butter and sprinkle with cinnamon mixed with powdered sweetener. They’re especially good served warm with coffee.
Yogurt and Berries: Add a small spoonful of thick, unsweetened Greek yogurt and a few fresh berries for a simple breakfast-style topping.
Vanilla Cream Cheese Frosting: Mix softened cream cheese with a little powdered sweetener and vanilla extract until smooth. Spread or pipe it over the cooled donuts.
Christmas Mini Donuts: For a fun holiday version, top the donuts with cream cheese frosting and homemade sugar-free sprinkles. They’re adorable on a Christmas dessert platter!
If you love cinnamon desserts, you might also enjoy my Keto Snickerdoodle Cookies. They’re another delicious sugar-free treat, especially during the holidays.
How to Store Keto Donuts
These mini low carb donuts are great for making ahead, especially if you leave them unglazed until you’re ready to serve.
Refrigerator: Store the cooled donuts in an airtight container in the fridge for up to 4 days. Keep glazed donuts in a single layer if possible so the topping doesn’t get damaged.
Freezer: Freeze the plain donuts in a freezer-safe container or bag for up to 2 months. I recommend freezing them without the glaze for the best texture.
Reheating: Warm the plain donuts briefly in the microwave or a low oven until heated through. Let them cool slightly before adding the chocolate glaze.
Frequently Asked Questions
Can I Make These Donuts Dairy-Free?
You can try replacing the cream cheese with the same amount of thick, full-fat coconut cream.
Use the thick portion rather than the watery liquid, and blend it with the other ingredients as usual. The texture and flavor may be slightly different.
For a completely dairy-free version, replace the butter in the chocolate glaze with a dairy-free alternative and make sure your chocolate is dairy-free too.
Can I Use Only Almond Flour Instead of Coconut Flour?
I wouldn’t recommend swapping coconut flour for almond flour in equal amounts.
Coconut flour absorbs much more liquid than almond flour, so removing it changes the batter’s consistency. For the best results, stick with the combination used in the recipe.
Why Are My Keto Donuts Dry?
The most common reason is overcooking. Mini donuts cook quickly, and even an extra minute can make a difference.
Make sure you’re using the correct amount of coconut flour, let the batter rest briefly, and check the first batch early so you can adjust the cooking time.
Can I Eat These Keto Donuts Without the Chocolate Glaze?
Absolutely! They’re delicious on their own, especially while they’re still slightly warm.
I also love them with a little cinnamon or a simple cream cheese topping.
And if you’re in the mood for another chocolate dessert, my Low Carb Keto Chocolate Mousse is another favorite that’s easy to prepare.
Bite-Size Keto Low Carb Chocolate Glazed Donuts
Description
Ingredients
For the Mini Keto Donuts
- 4 tbsp almond flour
- 2 tbsp coconut flour
- 3 oz cream cheese
- 3 large eggs
- 1 tsp vanilla extract
- 4 tbsp sweetener
- 1/2 tsp Cinnamon optional
- 1 tsp baking powder
For the Optional Chocolate Glaze
- 2 oz unsweetened chocolate
- 1 tbsp butter
- 1 tbsp sweetener
Instructions
Make the Mini Keto Donuts
- Add the eggs, softened cream cheese, granulated sweetener, and vanilla extract to a blender. Blend for about 1 minute, until smooth and slightly frothy.
- Add the almond flour, coconut flour, baking powder, and cinnamon, if using. Blend until fully combined, scraping down the sides as needed.
- Let the batter rest for 2–3 minutes so the coconut flour can absorb the liquid and the batter thickens slightly.
- Preheat your mini donut maker according to the manufacturer's instructions. Lightly grease the cavities if needed.
- Spoon or pipe the batter into the donut cavities, filling each about two-thirds to three-quarters full.
- Close the lid and cook for approximately 2–3 minutes, or until the donuts are set and lightly golden. Repeat with the remaining batter.
- Transfer the cooked donuts to a wire rack and let them cool before glazing.
Make the Chocolate Glaze
- Melt the unsweetened chocolate and butter together in a microwave-safe bowl in short intervals, stirring until smooth. Alternatively, use a double boiler.
- Stir in the powdered sweetener until well combined.
- Let the glaze cool for a few minutes until slightly thickened.
- Dip the top of each cooled donut into the glaze and place on parchment paper or a wire rack until the chocolate sets.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
How much baking powder it’s not listed in the ingredients ?
I just updated the recipe! Thank you!