Suuuper Soft Baked Donuts (i.e. Doughnuts!) 🍩📽 gluten free, dairy free & keto

98 comments

  1. Devyn says:

    Paola,
    I just love your recipes and these are some dang fabulous donuts! The glaze gives the perfect candy kick to them too. There is a ton of chemistry going on, so I can see why some people had a hard time with the recipe but I seemed to have lucked out. Thanks for these!
    Pretty sure your chocolate mousse is next!

    • Paola says:

      So awesome to hear Devyn! And yup, anything Choux dough (even traditional) is known to deflate… some baking recipes simply require a bit more experience (and you only get that by failing 😂) xo!!

  2. Lisa says:

    Hello! I’m so excited to try these tomorrow! Have you ever made them chocolate? I have a request for chocolate donuts with a maple glase for my friend’s birthday.

    • Paola says:

      Def Lisa! Just search the site for chocolate donuts (they’re even easier to whip up as these as the cocoa gives them more structure) xo!

  3. Milena H says:

    Hi!

    I tried making these donuts the other day but unfortunately they deflated. So I followed your advice and purchased the NOW psyllium husk and used it in today’s batch. I also cut down on water and used only two eggs. Unfortunately the moment I took the donuts out of the oven they deflated. 🙁
    Do you ground the NOW psyllium husk as well?

    Milena

    • Paola says:

      Oh no! Milena could it be that they’re coming out of the oven underbaked? Is the inside a too wet still? That is the other reason for choux dough collapsing

      • ana amado says:

        Mine are now 20 minutes overcooking and still wet inside!
        My oven is a good convention oven and never failed me…
        The only reason I can tell is that maybe the eggs were large eggs and not medium size. I measured everything carefully with scales.
        I’m sad 🙁

        • Paola says:

          I use large eggs too Ana! Could it be that the choux batter wasn’t cooked long enough to evaporate more of the water? xo

  4. Sheralee says:

    I made these yesterday, and we all agreed they had the consistency of French toast rather than a donut, and we didn’t like the glaze. So this morning I cut the glazed tops off, fried the bottoms in butter, then sprinkled with erythritol and cinnamon. Voila, fantastic French toast! That’s how I’m making these from now on.

    • Petra Grill says:

      I agree. First batch I made with chocolate and I didnt like it, so I made the 2nd batch with cinnamon and erythritol and it was a lot better! Next one I will try to fry it in butter as you said. Thanks!

  5. Sarah says:

    Loved these the first time i tried them. I thought they were almost like an eclair. So last night I made them again using a mini muffin tin instead of a regular donut pan. Then each is a little 2-bite donut treat. And i went another step to inject sugar free vanilla pudding into the middle. Holy deliciousness!!! They are amazing!

    • Paola says:

      Lol yeah I was trying to make cream puffs and I thought they resembled donuts more, so I adjusted the recipe to get fluffy donuts 😉 Love your idea! Thank you for sharing Sarah xo!

  6. Kay says:

    First thank you for this recipe the consistency was perfect…

    Two things: I over looked the part about the sweetener. I am not a fan of icing, so i didn’t want to use any and they had no flavor…womp womp womp… 2nd I didn’t know to regrind my psyllium husks…they were gritty ewww! (same thing happened with the tortilla recipe).

    I am going to try this recipe again, because the consistency was spot on. The next time that Swerve is going to double!…lol

    • Paola says:

      Oh lol yup! Instead of a glaze you could do maybe cinnamon sugar? Happy they were a relative hit on the forts try though!!

  7. Debbie Shea says:

    I made these today and OMG! They turned out beautifully!
    I never eat doughnuts because all the grease makes me sick, but these are amazing! And guilt free! Even my son liked them.
    Thank you so much for sharing.😍

    • Paola says:

      Debbie that’s so awesome to hear, so happy these worked so well for you! ps. check out the chocolate version too! 😉

  8. Lina Raffa says:

    Omg Omg. This choux pastry is amazing.I found this recipe late after dinner a few nights ago and my partner insisted we make them then. He promised to help so to please him we got grinding and baking. Waiting patiently for the pastry to be cool enough to incorporate the ends. Finally we piped them on a silicone mat and in the oven they went. They did deflate a little but the flavour was delicious and have ordered some donut tins on line., it was past midnight when got to enjoy a chocolate not set glazed donut. Fantastic recipe..I will be on regular rotation once I perfect it.ps I used 2 duck eggs I’ll reduce to 1 next time.Thank you so much.😊

  9. Nicole says:

    I was so excited about this but as soon as i covered them with foil, they deflated! What did i do wrong??

    • Paola says:

      Hi Nicole! It could be two things: you covered them too early so they hadn’t set fully yet or your eggs were too large (or too much liquid overall). Hope this helps!

  10. Gina says:

    Wow! Just finished a side by side comparison of your recipe with another (was suddenly really craving donuts). I made them exactly as shown, except I had to add a bit of cinnamon and nutmeg to the dough for that traditional donut cake flavor. I frosted them with sugar free maple frosting and a coconut frosted with toasted coconut. I wish you see how beautiful they turned out. Even my very non-Keto 15 year old son said they were “perfect”. So soft, delicious, but plenty of structure. I am intrigued with the combination you’ve created of the flour mix and choux technique, and what else I can do with it. You completely satisfied my donut craving, and have found a new fan. (The other recipe ended up in the can).

    • Paola says:

      Oh WOW Gina this is so wonderful to hear thank you (and sorry I missed your comment earlier)! I love your ‘maple frosting’ idea! And regarding your question, other recipes using this dough on the site are the waffles, churros (and churro donuts), chocolate donuts and the cheese puffs. xo and thanks again!

  11. Minmin Wong says:

    Hi, I’m about to try baking these (so excited!). If I use
    Erythritol instead of Swerve, would the net carb count be the same? And if I can’t get my hands on powdered sweetener on time, can I grind up my
    Erythritol instead you think? Appreciate your suggestions. Thoughts for any other topping most welcome. I’m only on week #2 of keto and so am still learning 🙂

    • Paola says:

      Hi Minmin! Yes, Swerve is erythritol. And you can def just go ahead and grind up your erythritol (just add it little by little to taste as some peeps get a cooling sensation from it) xo!

      • Minmin Wong says:

        i just made a batch in honor of national donut day 🙂 They were rising so amazingly in the oven and then bam, they went flat. Def egg-y so maybe one less egg next time. They tasted pretty great. My chocolate glaze was a bit of a fail tho’ bc I didn’t have powdered sugar and so I ground up some erythritol but obviously not fine enough. But it tasted good so I will be attempting them again 🙂

  12. Michelle says:

    I made a double batch of this recipe yesterday, made 6 eclairs and 12 donuts (ordered a donut pan just for this recipe).

    I have a 5 year old on a lower carb diet who has been begging for donuts for weeks and she freaking loves these! They will be on weekly rotation for sure.

    The donuts turned out perfectly. The eclairs deflated a bit, but once I stuffed them with pastry cream they were freaking amazing. I honestly like this better than regular choux pastry. Traditional choux is very bland, in my opinion, but I could eat this stuff with nothing on it all day long.

    I absolutely love all of your recipes I have tried so far. Thanks for experimenting in the kitchen ad nauseam so I don’t have to!

  13. Laura J Gay says:

    I have ground psyllium husk and the regular (that I could grind) . Can I use the already ground for this recipe and if so is the amount the same? Thank you!

    • Paola says:

      Hi Laura! I still always suggest you regrind your ‘ground’ psyllium husk. It’s a top tip for grain free baking 😉 xo!

  14. Jacky says:

    These were delicious bit completely deflated. I think they deflated qt minute 15 when I opened the oven to cover them with foil….? Or because I dis not use a donut tray just a cookie tray with parchment paper?? Please help

    • Paola says:

      Hi Jacky! This has happened to a few people (and it happens quite a bit with choux pastry in general, keto or not). Have you checked out the note at the end of the post? General culprit is too much liquid, so it could be that your donuts hadn’t yet sealed the rise and covering them did cause them to deflate. Did you weight your ingredients? Can also try using one less egg next time and not covering them. Hope this helps!

  15. Sam B says:

    I’d like to make these into mini-doughnuts, as I recently received a pan as a gift. Should I modify the baking time much?

    • Paola says:

      Hi Sam! You will want to reduce baking time, though in all honesty I can’t give you an estimate without seeing your pan. Just keep an eye out for them after minute 10 xo

  16. Amanda says:

    Just made these. Delicious! Mine also deflated. After watching the video again, I think my dough was too wet.
    I tried it in a whoopie pie pan, making 6 donuts without the holes. They turned out like a cross between pancakes and pie crust, so I turned them into mini Boston cream pies/cakes. I filled the “crusts” with a vanilla egg custard and topped with the chocolate glaze (mine turned out way too sweet and not chocolate enough so I added some black cocoa powder). Served with raspberries. That really hit the spot!
    Thanks for another awesome recipe!

    • Paola says:

      LOL! Well that sounds like a fantastic way to salvage deflated donuts! Try using one less egg next time and making sure your oven is running at the correct temp 😉 xo!

  17. Desiree Severidt says:

    Hi there! These look delicious, but yours look professional and mine keep deflating. I’ve ground my psyllium husk and used only two eggs, but still they fall after coming out of the oven. I’m wondering if it’s my convection oven?? Any thoughts on how to adjust baking times with a a convection oven? Thanks!!

    • Paola says:

      Hi Desiree! It’s my understanding that convection ovens aren’t the best when it comes to choux pastry (which is essentially what this is). I just did some googling and sources are slightly conflicting. Though some do suggest to decrease the temp by 25 degrees for choux? Maybe worth a try? xo!

    • Paola says:

      HI Elizabeth! These are very different in texture to actual donuts (see video), so a donut maker won’t work xo!

  18. Roslyn says:

    I love this recipe. This is the best donut recipe that I have tried in almost 8 years. I’m allergic to gluten and I’m Keto. I was a little skeptical when I saw that you cooked the dry ingredients. But this is the only donut recipe that I will use from now on. Thank you so much for sharing your recipes!!!!

    • Paola says:

      That’s so awesome Roslyn, and it’s my absolute pleasure! SO happy you enjoyed these so much! xo!

  19. Francesca says:

    Hi

    Do you think that if the sweetener and vanilla extract were omitted, they could be bagels?

    Regards
    Francesca

    • Paola says:

      Hi Francesca! Unfortunately that wouldn’t work, as the donuts are very soft in texture. I’m working on a bagel recipe (and about 10 other bread recipes!) that will be published throughout the coming months. In the meantime the focaccia is a more bagel-like sub! xo!

  20. Dunia says:

    Oh my goodness! I haven’t had a donut in over a year and so looking forward to making your recipe. I’m going for the donuts as I haven’t had them in so long and these are much better for me. Thank you so much Paola, your recipes are awesome!

  21. Jessi says:

    These are so yummy! But mine went flat. I made them on parchment paper and I yeilded 6, is that what did it? Yummy either way though!

    • Paola says:

      Hi Jessi! I think you maybe made them too big? Also keep in mind that if you baked them on parchment they’ll be flat on the bottom. I’m posting a recipe this weekend for churro donuts (which don’t rise so much, and hence are way more forgiving than these). AND, they’re meant to be baked in parchment 😉 So happy you enjoyed them either way! xo!

  22. Amanda says:

    These look amazing! I have to try these. We recently went keto and hubby is having a hard time missing bread. I have to learn how convert all my baking to be keto friendly now.

  23. Relissa Nightingale says:

    Just made these, with a twist!!!
    I baked them in a muffin tin, once cooled I filled them with whipped cream!! 😀

    • Paola says:

      Hi Julz! I actually fell and injured both my wrists (!!), so I’m running a bit behind on extra work for the blog. Already on the mend so should be posted soon (don’t want to give a date as it depends on my hands feeling up to the task!). Thanks for hanging in there xo!

  24. Rachelle Goode says:

    Made these and there awesome!! They are actually better the next day, so make a double batch. I glazed mine with a frosting of equal part carob powder, Coco powder and then dipped them in a mixture of cinnamon and sugar free substitute. It tasted like a Mexican chocolate donut. Thank you so much for the indulgent recipe that works, you rock!

  25. Debra says:

    Hi, I’ve made these 2 times and both times while they are wonderfully round and fluffy in the over they fall flat within a few minutes of removing them. The 2nd time I made them I left them in the over with the door cracked open for 10 minutes, thinking the slow cool down may address the problem but I ended up with the same result. I live at sea level so I don’t believe its an altitude problem. Any suggestions on what I may be doing wrong?

    • Paola says:

      Oh no! Is the texture inside slightly too moist Debra? Could it be that your oven temperature is not high enough to seal the rise? Another thing could be too much moisture, are you using normal large eggs and cooking the dough for a couple minutes until some of the moisture has evaporated? It’s generally very hard to diagnose issues without being in the kitchen with you, but these are some of the other options as to why they are deflating so much. xo!

  26. Krystyna says:

    These were quite good! If I was craving a donut this would certainly hit the mark, but like a lot of baked keto goods, they were a bit eggy for a frequent treat. With enough cinnamon “sugar” it was absolutely irresistible! It seems like a lot of baked keto goods have a strong egg flavor, is it because the flours absorb so much extra moisture? Could I sub an egg for something else like milk?

    • Paola says:

      Hi Krystyna! I’m sorry I missed your comment(s!) earlier! A few things could’ve happened here but the most likely is that you’re using larger eggs than I am. The easy solution is just to use 2 eggs, they’ll rise less but will still be great xo!

  27. Amanda says:

    Omg Paola!!! These are like the real thing!!! So rich and yummy!! Mine deflated a bit, so turned out a little ugly, but sure tasty!!! Thank you, thank you for bringing real doughnuts back into my life! Can’t wait to try the churros now!!!

  28. Julz says:

    Hi Paola ! When will the video for this recipe come out? Im obsessing about it lately and i wont stop trying until i get it right.

    • Paola says:

      Hi Min, without being there with you it’s hard to pin point a reason. Having said that, did you cover them as a sort of dome or just lay the piece down directly over them? When you cover things with foil it’s placed as a sort of dome to prevent them for over-browning. Other possible reasons are that your oven temperature was not high enough and didn’t ‘seal’ the rise (ovens are most often mis-calibrated). Hope this helps!

      • Cheri says:

        Mine deflated after I took them out of the oven. I guess I didn’t cook them long enough. I did 19 minutes. But that said, they were delicious! These are the closest thing I’ve had to real donuts since I went low carb 7 years ago! Thank you for this great recipe!

        • Paola says:

          Hi Cheri! So happy to hear you loved them! I’m not sure how much yours deflated, but keep in mind that mine also deflated a bit (I’m Mexico City based so this is a normal occurrence though!). But like you said, just bake them a little longer next time and that should help seal the rise! xo!

  29. Lorraine Burnham-Levy says:

    These worked and were easy to make! I used the cookie sheet method but I should have made them thicker. I am inspired to get a donut pan.

    • Paola says:

      Hi Melina! In all honesty I’ve not baked much with Truvia, but I have with Pyure (same ingredients- erythritol and stevia). So you should be fine for the donuts themselves. For the glaze, however, I found Pyure to give a stevia after taste in glazes so maybe go for swerve or xylitol here? xo

    • Paola says:

      Hi Estefanie! I have a few readers who have reported back on using sunflower seed flour in my recipes (sometimes known as sunflour). It has a very similar fat etc content to almond so it’s a very good sub! xo

      • Julie says:

        My son has a tree nut allergy and we are just starting to explore exactly this, since we avoid keeping almond flour in the house. It is difficult to find sunflower seeds that are processed in a nut free facility. I have finally found some on Amazon but they are pretty pricey since I am in Canada and they are coming from the states.

  30. Jane Augustine says:

    I just made these, they are good! Just like you said, pillowy soft! But I got eleven doughnuts. Lucky me! Do you think these could be fried like yeast doughnuts? I would fry in lard. What do you think?

    Thanks, you have the best recipes!

    • Paola says:

      Hi Jane! I had another reader in social media report back that she got 10!! I’ve no idea (maybe I over-fill my donut pan?!). That’s awesome though, each donut would come out to a little under 1g net carb then ;)!

      Regarding the frying, you can definitely do it! Check out the recipe for the churros. I might try adding just two eggs instead of three though, so the dough holds its shape better. And doing donut holes might be easier than full-on donuts here.

      And thank you for your lovely comments! So happy you’re enjoying the recipes! xo!

    • Paola says:

      I’m actually editing it as I type LOL! I’m trying to get better at posting videos with the recipes, but since gnom-gnom is not my full time job I do as much as I can 😉 It’ll be ready by the weekend! So happy you’re enjoying xo!

  31. Ninel says:

    Hi Paola,
    I plugged in all the ingredients into My Fitness Pal and I’m getting 9g of carbs, 3.7g of fiber, and 1.2g sugars.
    How do you calculate only 1 net carb?

    • Paola says:

      Hi Ninel! Did you take out the Swerve from your calculations (it’s a sugar alcohol, not a regular carb). Off the top of my head that would account for the difference? Also some softwares show xanthan gum as having quite a bit of carbs (even though it doesn’t). Hope this helps xo!

      • Jennifer F says:

        I also ran my own calculations (no offense!), and I got 1.17g net carbs per donut. I’m assuming you nutrition table rounds up or down (I’ve noticed this before). But I’ve also seen flours with different nutrition values.

        • Paola says:

          No offense taken whatsoever! Double checking values is very important. Product values can vary widely (and I’m human and mistakes do happen!). xo!

  32. Stephanie says:

    I’m interested in making these I’m just curious how long would I bake to make mini muffins? I’m thinking of making 6 regular sized ones and with the additional 2 make them into minis for my minis 🙂

    • Paola says:

      Hi Stephanie! In all honesty I’ve not tried to bake them as muffins yet, but I would assume that the more compact shape will up the baking time (3-5 mins more depending on the oven?). Just don’t open the oven door before the 15 minute mark to help them rise nicely! P.s. unfortunately you cannot test these with a tooth pick or you’ll deflate them. Enjoy! xo

  33. Jennifer F says:

    I made them as well already and they’re AMAZING! I simply brushed with butter right after baking and sprinkled the suggested cinnamon sugar topping (I used xylitol as the sweetener). I haven’t had an actual donut in about a year, but I can swear that these taste just like regular donuts! Honestly cannot believe it. Maybe one of your best recipes to date? Very impressed!! Cannot wait for the bf to come home and try them!!

    • Paola says:

      Oh LOL I was JUST wondering how long it would take peeps to start making them 😂. SO happy you loved them! xo

    • Paola says:

      Hi Emma! You actually need the slightly higher temp here so they rise better (and stay risen!). I’m also based in Mexico City (super high altitude) and baked goods have a tendency to collapse, so yours might come out even better 😉 xo

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