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Keto Donut Holes

Keto Donut Holes – Soft, Guilt-Free Treats You’ll Love!

Delight in Keto Donut Holes with only 0.5g net carbs each, a perfect low-carb treat that satisfies your sweet cravings.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 donut holes
Course: Desserts
Cuisine: Keto
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Water Provides moisture to form the dough base; no substitutions necessary.
  • 2 cups Almond Flour Acts as the primary dry ingredient for structure; can swap with coconut flour but adjust quantity.
  • 2 large Eggs (lightly beaten) Binds ingredients and adds moisture; flax eggs are a great vegan alternative.
  • 1/4 cup Avocado Oil or Extra Virgin Olive Oil Adds richness; melted coconut oil works as a good substitute.
  • 1/2 cup Erythritol (granulated) A low-carb sweetener; feel free to use any low-carb sweetener, adjusting for sweetness.
  • 1/4 cup Coconut Flour Thickens and adds texture; can replace with more almond flour, but watch absorption.
  • 2 tablespoons Psyllium Husk (ground) Enhances elasticity and fiber; can omit if unavailable for a simpler recipe.
  • 1 teaspoon Xanthan Gum Stabilizes and contributes chewiness; guar gum is an acceptable substitute if needed.
  • 1 teaspoon Pure Vanilla Extract Lifts flavors beautifully; no replacements needed for this essential ingredient.
  • 1 tablespoon Baking Powder Helps the donut holes rise; ensure it's fresh to achieve maximum fluffiness.
  • 1/2 teaspoon Sea Salt Enhances the overall flavor; adjust to taste for best results.
For the Glaze
  • 2 tablespoons Butter (melted) Provides richness and helps the cinnamon sugar adhere; substitute with a plant-based alternative for vegan options.
  • 1/4 cup Low Carb Sugar Substitute (granulated) Sweetens the exterior coating; adjust type based on personal preference.
  • 2 tablespoons Erythritol (powdered) Perfect for dusting; can be replaced with other low-carb powdered sweeteners.
  • 1 teaspoon Cinnamon (ground) Adds warm, aromatic sweetness; nutmeg is a delightful substitute for a different flavor twist.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Saucepan
  • parchment paper
  • Baking Tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
  2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, psyllium husk, and xanthan gum.
  3. In a small saucepan, bring water to a boil. Reduce heat, whisk in avocado oil, erythritol, and sea salt.
  4. Gradually pour the wet mixture into the dry ingredients, stirring continuously until a sticky dough forms.
  5. Once cooled, add the lightly beaten eggs to the dough and mix until elastic and smooth. Fold in vanilla extract.
  6. Cover the mixing bowl with a clean kitchen towel and let the dough rest for 15-20 minutes.
  7. Take small portions of the dough and roll them into 1-inch balls. Place them on the lined baking tray.
  8. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (180°C) for an additional 10-15 minutes.
  9. Allow the donut holes to cool in the pan for 10 minutes.
  10. Mix granulated erythritol and ground cinnamon. Brush donut holes with melted butter and roll in erythritol mixture.

Nutrition

Serving: 1donut holeCalories: 80kcalCarbohydrates: 1gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 30mgFiber: 2gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Ensure the dough is sticky but manageable. Experiment with spices for flavor variation.

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