Keto Classic Baked Cake Donuts

If you are missing donuts on a low carb diet, this Keto Classic Baked Cake Donuts recipe is a delicious, easy at-home version to satisfy your craving. Grain-free and sugar-free, these baked cake donuts can be finished in a variety of ways to look just like your bakery favorites. The texture and flavor of this cake donut is just like the real thing!

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Best Easy Baked Cake Donut Recipe- Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

The designer doughnut fad is one that I can get behind. I’m totally comfortable with paying $5 for a donut, especially when it is something unique that I just can’t get anywhere else. Blue Star Donuts in Portland has a Raspberry Rosemary Buttermilk donut that is just out of this world! However, those moments have to be few and far between otherwise my plans to eat sugar-free and grain-free would be a wash. 

I can so, so easily fall hard down the donut rabbit hole and never come back. So long health and weight-loss goals…

Needless to say, it was high time that I worked on a donut recipe of my own. I love them, and I hate the fact that I always have to abstain whenever we go for coffee. Making a grain-free, sugar-free keto donut was not actually that challenging, but it did take a few attempts before the final donut was just right. 

One of the most significant changes is vanilla protein powder. Why? Because you need the structure provided by protein for the cake-like donut texture. Without that element, you will have a very moist, muffin-like confection. The resulting flavor is still awesome, but you won’t have a true cake donut. Plus, that donut-shaped muffin will be super crumbly and never hold up to toppings.

These Low Carb Keto Baked Donuts really are a sugar-free substitute that you’ll actually enjoy. They taste and feel like a real donut. You’re in the driver’s seat when it comes to toppings too. A classic cake donut can be so versatile. I’ve included a few topping ideas below, but get creative! That’s half the fun of of the donut craze.

How to Make Low Carb Cake Donuts

Ingredients

• Butter
• Granular erythritol
• Brown granular erythritol
• Eggs
• Baking powder
• Baking soda
• Nutmeg
• Sea salt
• Pure vanilla extract
• Blanched, ground almond flour
• Coconut flour
• Vanilla protein powder
• Almond milk
• Optional: Sugar-free chocolate chips, cinnamon

Keto Classic Cake Donut Tips & Tricks

Generously grease your donut pan before adding dough. A well-greased donut pan will aid in getting the donuts to slide right out when inverted. I do suggest running a knife gently around the edges after baking just to make sure the donut does not stick when it’s time to get them out of the pan. Using protein powder in the batter does create more sticking than a simple almond flour/coconut flour mixture. However, you won’t get the cake-like consistency for the donut without it. Just be prepared to use a gentle hand when it comes time to remove the donuts.

Alternate between adding the flour mixture and milk. This batter will be fairly thick, so I recommend alternating between the flour mixture and milk to make sure you get an even, mixed batter. Not all coconut and nut flours are ground to the same consistency, so you may need to add just a bit more milk or flour depending on what brand you used. I used Kirkland Almond Flour (Costco) and Bob’s Red Mill Coconut Flour. The dough should be dense and thick, but not stick to your fingers.

These donuts are better the next day. I’m not quite sure why, but I actually like these donuts even better after they sit overnight. If you are planning to enjoy them with your Sunday coffee, I might suggest making the donuts the night before instead. Decorate as desired and store in an air-tight container overnight on the counter.

How to Make Keto Cinnamon Sugar Cake Donuts

Combine ¼ cup of granular erythritol with two teaspoons of ground cinnamon in a resealable plastic bag. I highly recommend using Sukrin for this part of the process since their product maintains that sugar appearance even when coming in contact with the warm donut.

Gently shake the warm donut in the plastic bag, turning to coat all sides. Remove and repeat until you have the quantity desired.

How to Make Keto Chocolate Ganache Glaze for Donuts

For a chocolate frosted donut, use ganache. In a small mixing bowl, add 2 ounces of sugar-free chocolate. ChocZero or Lily’s are my absolute favorite, and work beautifully. Scald ½ cup of heavy cream. Pour about ¾ of the heavy cream over the chocolate chips. Cover with cling wrap to lock in the steam. Allow the chocolate mixture to sit untouched for 3 minutes. 

Remove the cling wrap and whisk until incorporated. Add remaining cream if ganache is too thick for your purpose.

Gently dunk donuts into ganache or drizzle over top. Eat as is or top with additional decorations:  toasted coconut, toasted nuts (hazelnuts are so delicious on top of chocolate ganache), sugar-free sprinkles, etc.

Other Low Carb Keto Sweet Breakfast Recipes you’ll love

• Low Carb Lemon Ricotta Blueberry Pancakes
• Double Chocolate Zucchini Muffins
• Blackberry Lemon Ricotta Scones
• Chocolate Chip Scones

Yield: 10

Keto Classic Baked Cake Donuts

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

If you are missing donuts on a low carb diet, this Keto Classic Baked Cake Donuts recipe is a delicious, easy at-home version to satisfy your craving. Grain-free and sugar-free, these baked cake donuts can be finished in a variety of ways to look just like your bakery favorites.

Print

Ingredients

• 4 tbsp butter, softened
• 1/3 cup granular erythritol
• 3 tbsp brown erythritol
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 1/4 cups blanched ground almond flour
• 1/3 cup coconut flour
• 2 tbsp vanilla whey protein powder
• 1/2 cup unsweetened almond milk

Instructions

Preheat oven to 425 degrees. Generously grease two standard donut pans, set aside.

In a medium mixing bowl, beat together butter and sugars until fluffy and light, about 3 minutes.

Add eggs and vanilla, beating to combine.

Stir in baking powder, baking soda, nutmeg, and sea salt.

Stir in the flours alternatively with the milk, beginning and ending with the flour. Batter will be thick and just slightly sticky, but not wet.

Spoon batter into the prepared donut pans, shaping the batter around the center. Fill just shy of the rim.

Bake donuts for 8-10 minutes until slightly golden brown on the edges. Remove from the oven and wait for 5 minutes before removing. Run a knife along the outer edge to ensure donut is loose. Cover with a baking rack and invert to slide the donuts out of the pan.

Decorate as desired, and enjoy. Or, store uneaten donuts in an airtight container on the counter for up to 2 days.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 165Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 207mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 8g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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