Home » desserts » (1g net carb!) Keto Powdered Sugar Donuts ❄️

(1g net carb!) Keto Powdered Sugar Donuts ❄️

This is one of those recipes where the almond flour might just work in our favor, as these keto powdered sugar donuts are quite the delight… at just 1g net carb!

Closeup keto powdered sugar donut showing its tender texture

Keto Powdered Sugar Donuts ☁️

with an almond and coconut flour mix!

When I think of powdered sugar donuts I think of a bit of a contradiction: they’re both dense… yet airy and soft? At least the best kind are, imho.

And with the help of the almond and coconut flour mix we achieve *just* that, a delightful texture that stays nice and moist.

I suppose the one thing to note is that to make “proper” powdered sugar you really do need to use a starch (say tapioca or arrowroot), as this is the only way it won’t clump up after a while… but since this would increase the carb count substantially, I suggest to simply powder up your donuts right before enjoying and store them in an airtight container.

My top tips

There’s not much to these guys, you simply whisk all the ingredients together… but do try and ensure to whisk the eggs with the sweetener (or sugar if not keto) until actually light and fluffy– you def want to get the texture right 😉

Otherwise I would actually advise against most mini donut molds in the market as they’re silicone, and it simply doesn’t conduct heat like metal (which is king). i.e. the texture comes out a mess.

Instead just hack a mini donut pan like I did: grease and flour it, toss a little aluminum ball in the center and pipe out the batter around it.

And on piping out the batter… like most keto batters its pretty thick, so it really does make the job super easy to ensure the result is not just tasty but also pretty. No need to use a tip either, simply cut out the end of a piping or (thick!) ziplock bag.

Almond and coconut flour cake donut batter thick texture Showing how to make a makeshift donut pan by placing aluminum balls in the middle of muffin pan and piping the batter around it Freshly baked keto cake donuts in our makeshift donut pan

The Sweetener

You’ve got a few options, just note that each sweetener will likely give you varying results in terms of texture.

Think erythritol (a very slight cooling aftertaste, but best texture for “cake like” goods… I like Lakanto’s monkfruit blend best), and xylitol or allulose (no aftertaste, some potential spreading if not baked in a donut hole pan– but the *best* option for the coating).

But the sweeteners 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.

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! 🐕

Keto powdered sugar donuts made with almond flour

And… more keto donuts?

Keto powdered sugar donuts made with almond flour

(1g net carb!) Keto Powdered Sugar Donuts 

Course: Dessert
Cuisine: American, Keto
Keyword: almond flour powdered sugar donuts, gluten free powdered sugar donuts, keto powdered sugar donuts
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16 mini donuts
Calories: 111kcal
This is one of those recipes where the almond flour might just work in our favor, as these keto powdered sugar donuts are quite the delight... at just 1g net carb!
Print Recipe


  • mini donut pan hack see post for reference pics!
  • donut hole pan


For the powdered 'sugar' coating


  • Preheat oven to 350°F/180°C. Line (or grease and flour) a mini donut pan (donut hole pan or muffin tray).
  • Whisk together in a medium bowl almond flour, coconut flour, baking powder, xanthan gum and salt. Set aside. 
  • Add the eggs and sweetener to a large bowl and beat together with an electric mixer until truly lightly and fluffy (about two minutes). This *really* helps with the rise and final texture, so take your time.
  • Mix in the vanilla extract and the melted butter until well incorporated.
  • Add in the dry flour mix in two parts, alternating with the sour cream. Distribute batter evenly into the prepared pan, smoothing out the tops with wet fingertips.
  • Bake for 10-15 minutes (think shorter bake time for the donut holes and longer for the mini donuts), until golden and a toothpick inserted comes out clean. Check in on it after minute 10 though, as I can imagine these ranging a bit depending on pan used used.
  • Allow to cool completely before rolling in powdered sweetener. Store in an airtight container for 3 days, but do note that powdered sweetener will cake up without adding something like corn or tapioca starch, so its best to add the powdered sweetener right before serving 😉


Serving: 1mini donut | Calories: 111kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 52mg | Potassium: 39mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.03mg | Calcium: 38mg | Iron: 0.5mg

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