6-Ingredient Keto Donuts
These fluffy, 6-ingredient keto donuts are incredibly easy to make. Baked instead of fried, they offer a perfect low-carb, tender crumb in under 40 minutes.
Ingredients
- 2 1/4 cups almond flour Use finely blanched flour for the best delicate texture
- 1/2 cup granulated sweetener Allulose or monk fruit sweetener works beautifully
- 1 tsp baking soda Check the expiration date for maximum rising power
- 4 large eggs Bring these to room temperature before mixing begins
- 1 tsp apple cider vinegar Crucial for activating the baking soda properly
- 1/4 cup coconut milk Any preferred milk alternative will function perfectly here
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Generously grease a 12-count non-stick donut pan with high-quality baking spray or coconut oil.
- In a large glass mixing bowl, whisk together the finely blanched almond flour, granulated sweetener, and baking soda. Break up any flour clumps.
- In a second, slightly smaller bowl, crack the 4 room-temperature eggs. Add the apple cider vinegar and coconut milk. Whisk hard for one full minute until the eggs are completely beaten and slightly frothy.
- Slowly pour the wet mix into the dry mix. Using a flexible silicone spatula, gently fold everything together just until the dry spots disappear. Do not overmix.
- Scoop the batter into a large ziplock bag and seal tightly. Snip off one bottom corner with scissors. Gently pipe the batter into each donut mold, filling them about three-quarters full.
- Bake on the center rack for 12 to 15 minutes, or until the tops have a light golden-brown color and spring back easily when pressed.
- Carefully remove the hot pan and place it on a heat-safe surface. Let the donuts rest completely untouched for 5 minutes. Carefully lift them out with a thin silicone spatula and transfer to a wire rack to cool completely.
Notes
Storage: Place leftovers in an airtight glass container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap each donut tightly in unbleached parchment paper and store in a large freezer bag for up to 6 months.