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(Pillowy-Soft!) Baked Keto Donuts 🍩 gluten free & dairy free

These are easily the softest and tastiest baked keto donuts you’ll ever make… guaranteed! Think pillowy-soft results at just 1g net carb a pop.

Fluffy baked keto donut with a chocolate glaze
(1g net carb!) Baked Gluten Free & Keto Donuts

Gluten Free & Keto Donuts

Suuuuper Soft!

Been working over here for the past few months in bringing you a true grain free and keto donut recipe. I’m 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 I first used for our keto churros. And with a couple small modifications, you’re guaranteed to end up with the softest keto donuts… ever!

And note that you can also pretty much do your topping of choice! I love a good chocolate glaze, but brushing them with melted butter and sprinkling with cinnamon ‘sugar’ is also sooo delicious.

p.s. don’t miss out on our glazed keto donut holes and the chocolate donuts twist!

Baked keto donut holes with coffee
Baked Gluten Free & Keto Donut Holes

The Method

The batter for these keto donut holes 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. I 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.

Grain Free, Gluten Free & Keto Churros ☁️ Easy-peasy and 1g net carbs each! #ketodesserts #lowcarbdesserts #ketomexican
Grain Free, Gluten Free & Keto Churros ☁ Easy-peasy and 1g net carbs each! #ketodesserts #lowcarbdesserts #ketomexican
Unbaked keto donuts in metal mold
(1g net carb!) Baked Gluten Free & Keto Donuts
Freshly baked keto donut in metal tray
(1g net carb!) Baked Gluten Free & Keto Donuts

Top Tips For Success!!

As many of you seasoned bakers know, choux pastry is light, absolutely delicious and honestly very easy… but it is a bit finicky and known to deflateunder certain circumstances, so be sure to check out these tips!

  • The most common reason for deflating choux pastry is excess liquid. This can come in the form of too large eggs (just try using 2 rather than 3!), be sure you’re cooking your dough long enough that it actually forms into a ball (see video), and make sure your oven is calibrated to the correct temperature (or just get a cheap oven thermometer- like most pros do anyways!).
  • You also want to be sure your dough is below 125°F/52°C before beating in the eggs. It can take anywhere from 5 to 10 minutes, depending on your room temperature. Otherwise you could be curdling your first egg (or two), leading to a lack of structure = deflating donuts.
  • Allow your final choux dough to come to room temperature before transferring to a piping bag. I’ve come to realize this is a very important step to keep your donut (holes) from deflating post bake; the donuts will rise a bit less but hold their shape great.
  • And last, but not least, be gentle! Refrain from opening your oven for the first 20 minutes… and if possible don’t open it at all! Definitely be careful to not slam your oven door (I know mine has a tendency to do that), and be gentle when taking them out of the oven. Don’t have your A/C blasting, keep doors closed, etc… i.e. ensure there are no drafts!

What to do if yours deflate?! Turn them into French toast (for real!). During my latest experiments to see what was causing the pastry to deflate, I ended up with a lot of ‘mistakes’… and it turns out that they make the most delicious French toast bites ever (and you’ll come back raving about it either way lol!).

Dipping a keto donut in chocolate glaze
(1g net carb!) Baked Gluten Free & Keto Donuts

The Flours

I like a mixture of super fine almond flour (Anthony’s is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!). Add a touch of psyllium husk powder and xanthan gum, and we’re golden.

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.

Overhead shot of freshly glazed keto donuts
(1g net carb!) Baked Gluten Free & Keto Donuts

The Sweetener

This choux pastry to make the keto 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 freecoconut sugar is your best bet here. And of course, raw sugar works great too.

If you’re opting for the glaze, which comes highly suggested, 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! 🐕

Extra fluffy keto glazed donut with a glass of milk
(1g net carb!) Baked Gluten Free & Keto Donuts
Baked keto donuts with a dripping chocolate glaze
(1g net carb!) Baked Gluten Free & Keto Donuts

Fluffy baked keto donut with a chocolate glaze

(Pillowy-Soft!) Baked Gluten Free & Keto Donuts

Course: Dessert
Cuisine: American
Keyword: baked donuts, gluten free donuts, keto donuts
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 donuts
Calories: 140 kcal

These are easily the softest baked keto donuts you'll ever make... guaranteed! Think pillowy-soft results at just 1g net carb a pop.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto donuts

For the chocolate glaze

Special equipment

Instructions

  1. See recipe video for guidance!

  2. Preheat oven to 425°F/220°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. 

  3. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside. 

  4. 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. 

  5. 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. And if you have an instant thermometer, temperature should be below 125°F/52°C.

  6. Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated (if using a stand mixer, use the paddle attachment). Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic. Mix in vanilla extract and baking powder. .

  7. Allow the dough to rest until it comes to room temperature (about 15-20 minutes). I've come to realize this is a very important step to keep your donuts from deflating much post bake; the donuts will rise a bit less but hold their shape better.

  8. 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).

  9. Bake for 15 minutes at 425°F/220°C, lower temperature to 350°F/180°C and continue to bake for 17-20 minutes until deep golden. Do not open your oven door before the first 20 minutes (or at all if possible!), as choux pastry is notoriously sensitive to drafts. Allow to rest in pan for 10 minutes before removing. Note: if your donuts are browning too much, feel free to tent them with aluminum foil (just be sure it isn't resting directly over them!).

For the glaze

  1. Sift powdered sweetener and cocoa powder onto a bowl. Add in vanilla extract, butter and milk-of-choice (as needed) until desired consistency is reached. The glaze should be thick, but pourable (I 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'. 

  2. 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. 

  3. UPDATE: I've updated the baking temperatures and methodology a tad, and this should keep your donuts from deflatting. But if it happens to you, its generally due to excess liquid (the main reason why baking goods collapse in general). 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!

Recipe Video

Recipe Notes

As many of you seasoned bakers know, the batter for these keto donuts is inspired by a traditional choux pastry. It's light, fluffy, absolutely delicious, and honestly very easy... but it is a bit finicky and known to deflate under certain circumstances, so be sure to check out these tips!

  • The most common reason for deflating choux pastry is excess liquid. This can come in the form of too large eggs (just try using 2 rather than 3!), be sure you're cooking your dough long enough that it actually forms into a ball (see video), and make sure your oven is calibrated to the correct temperature (or just get a cheap oven thermometer- like most pros do anyways!). 
  • You also want to be sure your dough is below 125°F/52°C before beating in the eggs. It can take anywhere from 5 to 10 minutes, depending on your room temperature. Otherwise you could be curdling your first egg (or two), leading to a lack of structure = deflating donuts. 
  • Allow your final choux dough to come to room temperature before transferring to a piping bag. I've come to realize this is a very important step to keep your donut (holes) from deflating post bake; the donuts will rise a bit less but hold their shape great.
  • And last, but not least, be gentle! Refrain from opening your oven for the first 20 minutes... and if possible don't open it at all! Definitely be careful to not slam your oven door (I know mine has a tendency to do that), and be gentle when taking them out of the oven. Don't have your A/C blasting, keep doors closed, etc... i.e. ensure there are no drafts

What to do if yours deflate?! Turn them into French toast (for real!). During my latest experiments to see what was causing the pastry to deflate, I ended up with a lot of 'mistakes'... and it turns out that they make the most delicious French toast bites ever (and you'll come back raving about it either way lol!).

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.  

Nutrition Facts
(Pillowy-Soft!) Baked Gluten Free & Keto Donuts
Amount Per Serving (1 donut)
Calories 140 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g20%
Cholesterol 76mg25%
Sodium 155mg6%
Potassium 22mg1%
Carbohydrates 4g1%
Fiber 3g12%
Protein 4g8%
Vitamin A 265IU5%
Calcium 31mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

152 comments

  1. Shannon says:

    These donuts are simply AHHH-Mazing! So glad I found your site! This is the first of your recipes that I’ve tried (and definitely won’t be the last)! This is actually the first comment I’ve ever left on a recipe blog that I’ve come across, so that says a lot too! I was nervous that my dough wouldn’t turn out after I was scrolling through the comments because I used homegrown eggs which are on the large side and I used all three. I continued to read and being a pretty decently experienced baker, I rotated my donut pans after the first 15 minutes, increased the oven temp to 400 and added 5 more minutes, then covered with foil for 5 minutes. They came out PERFECTLY! My only complaint is that I can’t stop eating them ☺️ Thanks again! 🙌

  2. Angie says:

    Love your guys’ recipes (Your fish tacos are especially the bomb!) However I just made this with two eggs and while the flavor is definitely there, they deflated with the “wet” interior like others that commented. My theory is that when opening the oven after 15 mins to cover with tin foil it actually lets out the steam of the Choux Pasteur prematurely – hence causing deflation. Will try again to see if this is the case. Also, instead of chocolate I opted for a low carb maple glaze with toast coconut 👌. In any case, thanks for all your recipes! This website is a definite Keto gem!!

  3. Heidi Numme says:

    Hey! So excited to try these, I’ve done plenty of non keto pastries shoux style, sometimes it works, sometimes not lol. Just a suggestion..if I may. I read all comments, might have been an idea to weigh the eggs YOU use for the “perfect” dough, and list the grams as guidance in recipe? At least that might help eliminate OR highlight what the issue ends up being for some of us. If we use same grams of eggs, there is one less issue to doublecheck when failing. I sure hope the turn out good..I plan on trying them next week. Thank you for inspirational and awesome variety of keto recipes <3

  4. Michelle T Ross says:

    OMG, these failed spectacularly! LOL. I’m experienced with Choux and I read the addendum about the psyllium husk powder (pretty sure mine was ground fine enough). May I ask what size eggs you used I only had jumbo, so pretty sure that was the problem? BTW, they tasted great! I have donut pans coming.

    Thanks for all you do!

    Michelle

    • Paola says:

      😂!! Sorry they failed so spectacularly! Ok, so yeah the jumbo eggs definitely did it (even with large eggs, some readers have been more successful using 2 rather than 3). I hope this helps!

  5. Wendy Campbell says:

    I made 2 batches of these today. 1 at regular cooking times… the second batch I added 5 minutes to uncovered and 5 mins to covered but… Both times they deflated 🙁
    I will try one less egg next try.
    What if I was to use water? Say 3/4 cup instead of a whole cup?
    Thank you 😉

  6. Emily says:

    Hi Paola,
    May I know tapioca flour can substitute the Xanthan Gum? If yes, how many tapiocas flours to replace 1 tsp of the Xanthan gum?

  7. 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!!

  8. 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!

  9. Ginger says:

    You are the genius chemist of keto Paola! I had to make donuts for the series of videos I’m making following the episodes of the great british bake off and having made fried donuts back in June I remembered you had a beautiful fluffy recipe for glazed ones so I’m presenting this. They did deflate a bit for me too, but considering how much of a mess I usually am cooking it’s still a super win, thanks for all you do for the keto community, I have sung your praise repeatedly in the video and linked to your website too <3

  10. Tim says:

    Great recipe.
    After multiple failed attempts (deflating donuts, gooey donuts, trying less water, less eggs), I finally nailed down what I was doing wrong. MY OVEN WASN’T HOT ENOUGH.
    If you get to 15mins of cooking time and the donuts haven’t browned on top, you’re cooking temp is TOO low. I was baking at 200C with terrible results. At 210C this recipe was PERFECT. When you put the tin foil on, the top seems to stop browning and give time for the bottom of the donut to catch up in colour. Thank you Paola, never doubted you for a second…. well… maybe after the 8th time failing I did, but it all came good in the end. Thumbs up from Australia!!

  11. 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 🙁

  12. 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!

  13. Stephanie says:

    Probably even better than real donuts in my opinion! Perfectly light and fluffy, very similar to the fried version without the extra calories! A real keeper for sure thank you!

  14. lili says:

    They shrinked soo bad 🙁 I did 2 batches, one with 2 eggs and one with 3 and actually the one with 3 eggs shrinked less.

  15. Andrea says:

    Paola These were awesome!! I opted for a glaze of Lily’s chocolate chips and coconut oil. Mine also deflated, but I believe I can make suggested adjustments and it’ll be perfect!
    Thanks so much!

  16. Kim says:

    So I’ve tried this recipe twice, the second time I even reduced the egg count by one, but both times the final results were completely deflated, gummy, “wet”, inside…. Help!

  17. Tiffany says:

    These are fantastic, even passed with the hubs!!! Some things i need help with though, i pulled pans out of oven at 15 min, and all the doughnuts fell, i put the doil on and they didnt rerise, should i have covered them while in the oven? I baked on convection, should i have baked regular?
    I ended up with 10..score..not sure why i used the regular size wilton donut pan. And i used psyllium husk powder instead of ground, i thought it was the same thing.

    I used heavy cream and 1/2 teaspoon espresso powder which resulted in a lot more liquid being added including water to get it to a dippable consistency, but it was awesome!

    Thanks for a great recipe and your help.. may try donut holes next time!!

  18. Shonna Edwards says:

    These are seriously the BEST donuts! Keto or otherwise even. We have made this recipe three times now and have been eating strict keto since the beginning of this year. So far, this is the very best item we have made that’s keto-adapted from a non-keto item.
    THANK YOU for such an incredible recipe <3

  19. 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!

  20. 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!!

  21. 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! 😉

  22. 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.😊

    • 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!

  23. 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!

  24. 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 🙂

  25. 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!

  26. 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!

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