Keto Donut Holes
There’s nothing quite like the smell of fresh donuts wafting through the kitchen, and I’m here to tell you that going keto doesn’t mean giving up on this beloved treat! These keto donut holes have completely transformed my morning routine and satisfied every sweet craving I’ve had since starting my low-carb journey.
I’ll never forget the first time I made these little gems. It was a rainy Sunday morning, and I was desperately missing my favorite coffee shop donuts. My family was skeptical when I announced I was making “healthy” donuts, but the moment they bit into these soft, pillowy keto donut holes, their expressions changed completely. My husband actually asked if I’d secretly bought them from the bakery!
What makes these keto donut holes so special isn’t just their incredible taste – it’s how they perfectly capture that nostalgic donut experience without any of the guilt. Each bite delivers that tender, cake-like texture you remember, while the rich caramel topping adds the perfect finishing touch. They’re naturally gluten-free, grain-free, and sugar-free, making them suitable for various dietary needs.
The beauty of this recipe lies in its simplicity. Using a combination of almond flour and coconut flour creates the perfect texture balance – the almond flour provides moisture and richness, while the coconut flour adds structure without making them dense. The stevia extract powder gives just the right amount of sweetness without any bitter aftertaste.
I’ve served these at family gatherings, potluck dinners, and even packed them in my kids’ lunch boxes. Nobody ever suspects they’re eating a keto-friendly treat! They disappear so quickly that I’ve learned to make double batches and freeze half for later enjoyment.
Recipe Timing:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
The best part about these keto donut holes is how forgiving the recipe is. Whether you’re new to keto baking or a seasoned pro, you’ll find this recipe straightforward and foolproof. The ingredients are pantry staples for most keto households, and the technique is so simple that even my teenage daughter has mastered it.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Water | 1 cup | Room temperature is fine |
| Butter | 2 tbsp | Unsalted preferred |
| Almond flour | 1 cup | Super fine works best |
| Coconut flour | 3/4 cup | Sift if clumpy |
| Stevia extract powder | 1/2 tsp | Adjust to taste |
| Baking powder | 1 tsp | Fresh for best rise |
| Large egg | 1 | Room temperature |
For Caramel Topping:
| Ingredient | Quantity | Notes |
|---|---|---|
| Natural almond butter | 1/4 cup | Smooth variety |
| Butter (softened) | 3 tbsp | Must be soft |
| Powdered sweetener | 3 tbsp | Erythritol or monk fruit |
| Cinnamon | 2 tsp | To taste |
| Almond milk | 1-2 tbsp | For thinning if needed |
Step-by-Step Instructions
Preparing the Donut Holes:
Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even browning.
Step 2: In a medium saucepan, bring water and butter to a rolling boil over medium-high heat. Once boiling, remove from heat and let it rest for exactly 3 minutes. This cooling period is crucial for the proper texture.
Step 3: While the water mixture cools, whisk together almond flour, coconut flour, stevia extract powder, and baking powder in a medium bowl. Make sure there are no lumps – sifting the coconut flour beforehand helps tremendously.
Step 4: Pour the slightly cooled water mixture into the dry ingredients. Add the egg and stir vigorously until a thick, cohesive batter forms. The consistency should be similar to thick cookie dough.
Step 5: Here’s my pro tip: lightly dampen your hands with water or a touch of oil to prevent sticking. Roll the dough into 1-inch balls – you should get about 16-20 donut holes. Place them on your prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake for 12-15 minutes until they’re golden brown and spring back when lightly touched. Remove from oven and allow to cool for 5 minutes before handling.
Preparing the Caramel Topping:
Step 7: While the donut holes bake, combine powdered sweetener and cinnamon in a small bowl. Set aside.
Step 8: In another bowl, whisk the softened butter and almond butter until completely smooth and creamy. This takes about 2-3 minutes of vigorous whisking. Gradually add the sweetener-cinnamon mixture, whisking constantly until well incorporated. If the mixture seems too thick, add almond milk one teaspoon at a time until you reach your desired consistency.
Assembly:
Step 9: Once the donut holes have cooled slightly, dip each one into the caramel topping, ensuring they’re well-coated. You can either dip the top half or roll them completely – both methods work beautifully.
Step 10: Serve immediately while still warm, or let them cool completely if you prefer a firmer topping.
Pro Tips for Success:
- Don’t overmix the batter once you add the liquid ingredients
- Test one donut hole first to ensure your oil temperature is correct if frying
- The caramel topping can be made ahead and stored in the refrigerator for up to a week
Delicious Variations to Try
These keto donut holes are incredibly versatile! Here are some of my favorite variations that have become family favorites:
Chocolate Chip Delight: Fold in 2 tablespoons of sugar-free mini chocolate chips into the batter before rolling. The kids absolutely love this version!
Coconut Paradise: Roll the finished donut holes in unsweetened shredded coconut after dipping in the caramel topping. It adds wonderful texture and tropical flavor.
Lemon Zest Twist: Add 1 teaspoon of fresh lemon zest to the dry ingredients for a bright, citrusy note that pairs beautifully with the caramel.
Spiced Perfection: Increase the cinnamon to 1 tablespoon and add 1/4 teaspoon each of nutmeg and ginger to the caramel topping for a warm, spiced treat.
Storage and Make-Ahead Tips
Store your keto donut holes in an airtight container at room temperature for up to 4 days. Avoid refrigerating them, as this can make them dry out faster. For longer storage, these freeze beautifully! Flash freeze them on a baking sheet for 1-2 hours, then transfer to a freezer-safe container for up to 3 months.
I often make triple batches during meal prep sessions – they’re perfect for grab-and-go snacks or unexpected guests. Just thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
Q: Can I substitute the almond flour with coconut flour entirely? A: I don’t recommend this substitution as it will make the donut holes very dense and dry. The combination of both flours creates the perfect texture. If you must substitute, use only 1/3 the amount of coconut flour as called for in almond flour.
Q: My caramel topping is too thick – what should I do? A: Simply add almond milk one teaspoon at a time until you reach your desired consistency. Sometimes the temperature and humidity can affect the thickness.
Q: Can I make these without the caramel topping? A: Absolutely! They’re delicious on their own, or you can dust them with powdered erythritol and cinnamon for a simpler approach.
Q: Are these suitable for meal prep? A: Yes! They store well and actually taste better the next day as the flavors meld together. They’re perfect for weekly meal prep.
Q: Can I double this recipe? A: Definitely! This recipe doubles and triples beautifully. Just make sure to use a large enough baking sheet or bake in batches.
These keto donut holes have become a staple in our household, and I’m confident they’ll become one of your favorite treats too. Happy baking!
Keto Donut Holes with Caramel Topping
Ingredients
- For the Donut Holes:
- 1 cup water room temperature
- 2 tbsp butter unsalted preferred
- 1 cup almond flour super fine works best
- 3/4 cup coconut flour sifted if clumpy
- 1/2 tsp stevia extract powder adjust to taste
- 1 tsp baking powder
- 1 large egg room temperature
- For the Caramel Topping:
- 1/4 cup natural almond butter smooth
- 3 tbsp butter softened
- 3 tbsp powdered sweetener erythritol or monk fruit
- 2 tsp cinnamon to taste
- 1 –2 tbsp almond milk as needed for thinning
Instructions
- Preheat Oven
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Boil Liquid
- In a medium saucepan, bring water and butter to a rolling boil. Remove from heat and let sit for 3 minutes.
- Mix Dry Ingredients
- In a separate bowl, whisk almond flour, coconut flour, stevia, and baking powder. Ensure no lumps.
- Combine
- Add the slightly cooled water mixture and egg to the dry ingredients. Mix until a thick, cookie-dough-like batter forms.
- Form Donut Holes
- Lightly dampen hands and roll dough into 1-inch balls (yields about 16-20). Place on baking sheet, spaced apart.
- Bake
- Bake for 12–15 minutes, until golden brown and springy. Cool for 5 minutes before handling.
- Make Caramel Topping
- In a bowl, whisk softened butter and almond butter until smooth. Gradually mix in sweetener and cinnamon. Add almond milk if needed for thinning.
- Assemble
- Dip each warm donut hole into the caramel topping. Coat either just the tops or fully roll for maximum flavor.
