Ingredients:

  • 1 ½ cups Finely ground blanched almond flour
  • 2 tablespoons Coconut Flour
  • ½ cup Granulated Erythritol/Monk Fruit Sweetener blend
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Fine sea salt
  • ¼ cup Unsalted Butter, melted and slightly cooled
  • 2 Large Eggs, room temperature
  • ¼ cup Full-Fat Sour Cream or Greek Yogurt
  • 1 teaspoon High-quality Vanilla Extract
  • ¼ cup Unsweetened Almond Milk or Heavy Cream
  • ½ cup Confectioner’s Sweetener (Powdered erythritol/monk fruit blend)
  • 1 – 2 tablespoons Heavy Cream or unsweetened almond milk (for glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the standard 6-cavity donut pan cavities.
  2. In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together the melted butter, eggs, sour cream, vanilla extract, and almond milk until smooth and fully emulsified (Wet Ingredients).
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together gently just until combined. Stop mixing immediately once no streaks of dry flour remain.
  5. Let the batter sit for 5 minutes. This allows the coconut flour to absorb the liquid, thickening the mixture slightly.
  6. Transfer the batter to a piping bag. Pipe the batter evenly into the donut pan cavities, filling them about ¾ full.
  7. Bake for 12 to 15 minutes, or until the edges are golden brown and a toothpick inserted into the thickest part comes out clean.
  8. Allow the donuts to cool in the pan for 5 minutes before carefully turning them out onto a wire cooling rack. They must cool completely (about 15 minutes) before glazing.
  9. To prepare the glaze: In a small bowl, combine the powdered sweetener, 1 tablespoon of heavy cream, and vanilla extract. Whisk until smooth. Add the second tablespoon of cream if a thinner glaze is desired.
  10. Dip the cooled Keto Donuts, one by one, top-side down into the glaze. Place them back on the cooling rack to allow the glaze to set (about 5–10 minutes). Serve immediately.