Here’s a soft, moist, and delicious recipe for Keto Baked Blueberry Donuts — fluffy, low-carb, and bursting with juicy blueberries! 🫐🍩
🫐 Keto Baked Blueberry Donuts
Ingredients (Makes 6 donuts)
Dry:
- 1 ½ cups almond flour (super fine)
- 2 tbsp coconut flour
- ½ cup powdered erythritol (or keto sweetener of choice)
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Wet:
- 3 large eggs (room temp)
- ¼ cup unsweetened almond milk (or other keto milk)
- ¼ cup butter (melted, cooled) or coconut oil
- 1 tsp vanilla extract
- ½ tsp lemon zest (optional, enhances blueberry flavor)
Add-ins:
- ½ cup fresh blueberries (or frozen, lightly tossed in almond flour to prevent sinking)
Glaze (Optional)
- ½ cup powdered erythritol
- 1–2 tbsp lemon juice (or almond milk, for a creamy glaze)
Instructions
- Preheat Oven
- Heat oven to 350°F (175°C). Grease a donut pan well.
- Mix Dry Ingredients
- In a bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In another bowl, whisk eggs, almond milk, melted butter, vanilla, and lemon zest until smooth.
- Combine
- Pour wet into dry and stir until just combined (don’t overmix).
- Gently fold in blueberries.
- Fill Pan
- Spoon batter into the greased donut pan, filling about ¾ full.
- Bake
- Bake for 18–22 minutes, until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
- Glaze (Optional)
- Mix powdered erythritol with lemon juice or almond milk until smooth.
- Dip or drizzle cooled donuts.
💡 Tips
- Store in an airtight container in the fridge for up to 5 days, or freeze for 2 months.
- For extra fluffy texture, separate the eggs and whip the whites before folding into the batter.
- Swap blueberries for raspberries or strawberries for variety.
👉 Do you want me to also create a Keto Blueberry Cream Cheese Donut version (with a creamy filling inside), or keep it simple with these baked donuts?