These are some of the softest and tastiest gluten free and keto donuts (i.e. doughnuts!) you’ll ever make, guaranteed! Think pillowy-soft results at just 1g net carb a pop.
Gluten Free & Keto Donuts
Been working over here for the past few months in bringing you a true grain free and keto donut recipe. We’re talking about truly pillowy-soft baked donuts, rather than cakey and dense ones.
Turns out the secret lies in making an easy keto choux pastry, which we first used for our keto churros. And with a couple small modifications, you’ve got some truly amazing baked donuts at your disposal.
You can also pretty much do your topping of choice. We love a good chocolate glaze, but brushing them with melted butter and sprinkling with cinnamon ‘sugar’ is also sooo delicious.
The batter for these keto donuts is essentially a choux pastry (used to make anything from eclairs to gougeres). But this is just a fancy way of saying that you first boil together water with sugar, butter (or coconut oil) and salt. Adding in the flour and cooking it until it forms into a ball. And step three, mixing in the eggs off the stove. We also add a bit of baking powder at the end for extra rise.
Now when you mix in the eggs the dough will be very stiff, and given that we’re also adding in baking powder, the job is best done with a hand-mixer here. The final dough should be very elastic (courtesy of the eggs and xanthan gum).
For the shaping you’ll need a pastry bag (disposable ones are terrific) or simply use a thick plastic bag. You don’t need a tip here, just to pipe it out onto a donut pan as smoothly as you can (so they rise evenly).
Alternatively, if no donut pan is at hand, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter. Your donuts will come out flat on the bottom, but will taste the same.
And don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb). And it just so happens to be a killer source of fiber.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And there’s absolutely no skipping it here!
In all honesty, no substituting anything here. You really do need the full combo of grain free flours to get the choux just right.
This choux pastry to make the donuts is very lightly sweetened (and fairly bland solo), think just a couple tablespoons. But this is really to accommodate for the glaze or topping of choice. So to sweeten the keto choux pastry itself you can use anything from erythritol (Lakanto is my fav here), allulose and xylitol (non-corn though to avoid tummy troubles!) . So you’ve got options.
And if just grain free, coconut sugar is your best bet here. And of course, raw sugar works great too.
If you’re opting for the chocolate glaze, which comes highly recommended, you can use any of the sweeteners from above- but they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Baked Gluten Free & Keto Donuts
These are some of the softest and tastiest gluten free and keto donuts (i.e. doughnuts!) you'll ever make, guaranteed! Think pillowy-soft results at just 1g net carbs a pop.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto donuts
For the chocolate glaze
See recipe video for guidance!
Preheat oven to 390°F/200°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
Allow the dough to rest until it comes to room temperature (about 5 minutes).
Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan, or onto prepared parchment paper (staying within the drawn circle). Wet your finger tip and smooth out where the ends meet (for a more even rise). Bake for 15 minutes, cover with aluminum foil and bake for 5-8 minutes more until fully golden. Allow to rest in pan for 10 minutes before removing.
If using the chocolate glaze, sift powdered sweetener and cocoa powder onto a bowl. Add in vanilla extract and water (little by little) until desired consistency is reached. The glaze should be thick, but pourable (we like to use our fingertip here to test for thickness!). Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!). Alternatively, feel free to brush with melted butter and sprinkle with cinnamon 'sugar'.
These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.
UPDATE: The donuts have deflated post-bake for a few of you guys. The lack of structure may be due to your psyllium powder not being ground enough (so always re-grind your psyllium powder!). Otherwise, it may be due to excess liquid (the main reason why baking goods collapse). Please note that keto flours vary tremendously from brand to brand, and of course the size of your eggs- so just try using 2 eggs rather than 3!
* Please see section on Sweeteners for more deets and possible substitution.
**Donut pans do result in prettier (i.e. rounder) donuts. But if none is at hand, simply pipe out circles onto parchment paper.
Please note that nutrition facts were estimated for the donuts only (so you accommodate for your topping of choice), and we found a batch to yield 8. Still, most toppings add very little (i.e. negligible) carbs.
Oh, and apologies for the awkward yield number, but every time I tried to yield 6 it simply didn't work the same.