Three Keto Donut Recipes

🍩 Recipe 1: Classic Keto Glazed Donuts

Why These Ingredients?

• Almond flour gives a rich, cake-like texture without the carbs of regular flour.

• Coconut flour helps balance the almond flour for structure and absorbs extra moisture.

• Keystone Pantry Allulose is the perfect low-carb sweetener: it caramelizes like sugar, doesn’t spike blood sugar, and has no aftertaste.

• Eggs provide structure and richness.

• Butter brings in fat and flavor – both key for keto.

• Baking powder gives a necessary lift.

• Nut milk (unsweetened almond milk or similar) helps hydrate without adding sugar.

• Vanilla extract enhances flavor.

• Sugar-free glaze finishes it off for a classic donut feel.

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Ingredients

For the Donuts:

• 1 cup almond flour

• 2 tbsp coconut flour

• 1/3 cup Keystone Pantry Allulose

• 1 tsp baking powder

• 1/4 tsp salt

• 2 large eggs

• 1/4 cup unsweetened almond milk

• 1/4 cup melted butter

• 1 tsp vanilla extract

For the Glaze:

• 1/4 cup Keystone Pantry Allulose, powdered (blitz granulated in a blender)

• 2 tbsp heavy cream (or more for consistency)

• 1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease a donut pan.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and allulose.

3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla.

4. Combine the wet and dry ingredients. The batter will be thick – this is normal.

5. Pipe or spoon batter into the donut molds.

6. Bake for 18–20 minutes, until golden and a toothpick comes out clean.

7. Let cool in the pan for 5 minutes, then remove and cool on a wire rack.

8. Mix glaze ingredients until smooth. Dip donuts while warm or drizzle.

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🍋 Recipe 2: Keto Lemon Curd Filled Powdered Donuts

Why These Ingredients?

• Lang’s Keto Lemon Curd is tangy, creamy, and low in carbs – perfect for a bright, springy filling.

• Powdered allulose mimics traditional powdered sugar with zero glycemic impact.

• Xanthan gum or gelatin helps thicken the dough slightly for stuffing.

• Heavy cream enriches the batter, while butter gives it a tender crumb.

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Ingredients

For the Donuts:

• 1 cup almond flour

• 2 tbsp coconut flour

• 1/3 cup Keystone Pantry Allulose

• 1/4 tsp xanthan gum (optional but helps texture)

• 1 tsp baking powder

• 1/4 tsp salt

• 2 large eggs

• 1/4 cup heavy cream

• 1/4 cup melted butter

• 1 tsp vanilla extract

For the Filling & Coating:

• Lang’s Keto Lemon Curd (from this recipe)

• 1/4 cup Keystone Pantry Allulose, powdered

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Instructions

1. Preheat oven to 350°F and grease a donut pan or silicone muffin tray (you’ll fill these later).

2. Combine almond flour, coconut flour, xanthan gum, baking powder, salt, and allulose.

3. In another bowl, mix eggs, cream, butter, and vanilla.

4. Combine wet and dry ingredients. Fill donut or muffin molds 3/4 of the way.

5. Bake for 18–20 minutes. Let cool completely before handling.

6. Once cool, use a piping bag fitted with a small round tip to inject lemon curd into the center of each donut.

7. Dust the finished donuts with powdered allulose.

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🍫 Recipe 3: Keto Boston Cream Donuts

Why These Ingredients?

• The custard filling is made with egg yolks, heavy cream, and allulose to mimic traditional pastry cream without the carbs.

• The chocolate glaze uses unsweetened chocolate and allulose to keep it keto.

• Structurally, the donuts need to be soft but firm enough to hold a filling – the almond and coconut flour combo does this well.

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Ingredients

For the Donuts:

• 1 cup almond flour

• 2 tbsp coconut flour

• 1/3 cup Keystone Pantry Allulose

• 1/2 tsp baking powder

• 1/4 tsp salt

• 2 eggs

• 1/4 cup unsweetened almond milk

• 1/4 cup melted butter

• 1 tsp vanilla extract

For the Custard Filling:

• 3 egg yolks

• 1 cup heavy cream

• 1/4 cup Keystone Pantry Allulose

• 1 tsp vanilla extract

• Pinch of salt

• 1/4 tsp xanthan gum (for thickening)

For the Chocolate Glaze:

• 2 oz unsweetened chocolate

• 2 tbsp butter

• 2 tbsp heavy cream

• 2 tbsp Keystone Pantry Allulose

• 1/2 tsp vanilla extract

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Instructions

1. Bake the Donuts as per the lemon donut recipe (above).

2. Make the Custard:

   • In a saucepan over low heat, whisk egg yolks and allulose until pale.

   • Slowly whisk in cream, vanilla, and salt.

   • Cook until thickened (about 6–8 minutes), then stir in xanthan gum.

   • Chill before using.

3. Make the Chocolate Glaze:

   • Melt chocolate and butter together, stir in cream and allulose until smooth.

4. Assemble:

   • Use a piping bag to fill each donut with chilled custard.

   • Dip tops into warm chocolate glaze.

   • Chill briefly to set.

🍩 1. Classic Keto Glazed Donuts (per donut)

Estimated Macros:

• Calories: ~170 kcal

• Fat: ~15g

• Protein: ~5g

• Total Carbs: ~7g

• Fiber: ~3g

• Net Carbs: ~4g

Notes:

• Allulose is not counted in net carbs since it’s not metabolized like sugar.

• Almond and coconut flours are high in fiber and low in digestible carbs.

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🍋 2. Lemon Curd Filled Powdered Donuts (per donut)

Includes Lang’s Keto Lemon Curd filling and powdered allulose coating.

Estimated Macros:

• Calories: ~190 kcal

• Fat: ~17g

• Protein: ~5g

• Total Carbs: ~8g

• Fiber: ~3g

• Net Carbs: ~5g

Notes:

• The lemon curd adds a small amount of carbs from the lemon juice, but the recipe keeps it keto.

• The extra fat comes from butter and egg yolks in the curd.

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🍫 3. Boston Cream Donuts (per donut)

Includes custard filling and chocolate glaze.

Estimated Macros:

• Calories: ~230 kcal

• Fat: ~21g

• Protein: ~6g

• Total Carbs: ~9g

• Fiber: ~3g

• Net Carbs: ~6g

Notes:

• Chocolate glaze and custard filling increase fat and total calories.

• Still low in carbs and sugar-free thanks to Keystone Pantry Allulose.

FAQ (Frequently Asked Questions)

Q1: Are these donuts truly keto-friendly?
A1: Yes! All three recipes use low-carb flours (almond and coconut) and Keystone Pantry Allulose as a sweetener, keeping net carbs very low.

Q2: Can I make these donuts gluten-free?
A2: Absolutely. All ingredients are naturally gluten-free, including the almond and coconut flours.

Q3: Can I make these donuts dairy-free?
A3: You can substitute butter with coconut oil and heavy cream with unsweetened almond or coconut milk, though texture and flavor may vary slightly.

Q4: Can I make these donuts without a donut pan?
A4: Yes. You can use a muffin tin or silicone molds. The shape will differ, but baking times remain similar.

Q5: How do I store these donuts?
A5: Store in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days. Custard-filled or glazed donuts are best refrigerated.

Q6: Can I freeze these donuts?
A6: Yes. Unfilled donuts freeze best. Custard- or lemon-curd-filled donuts can be frozen after baking but before filling; thaw and fill before serving.

Q7: Can I use a different sweetener?
A7: Allulose is recommended because it caramelizes and behaves like sugar. Other keto sweeteners may alter texture or browning.

Q8: How do I get the glaze smooth and shiny?
A8: Warm the allulose slightly and mix thoroughly with cream and vanilla. Glaze donuts while slightly warm for best coating.

Q9: Are the net carb counts accurate?
A9: Yes, calculated considering allulose is not counted in net carbs. Almond and coconut flours are high in fiber, keeping digestible carbs low.

Q10: Can I make these donuts vegan?
A10: These recipes contain eggs and dairy, so vegan substitutions would require significant changes to maintain texture.