Three Keto Donut Recipes

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Apr 07 2025

🍩 Recipe 1: Classic Keto Glazed Donuts

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.

For the Donuts:

For the Glaze:

Preheat oven to 350°F (175°C) and grease a donut pan.
In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and allulose.
In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla.
Combine the wet and dry ingredients. The batter will be thick – this is normal.
Pipe or spoon batter into the donut molds.
Bake for 18–20 minutes, until golden and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then remove and cool on a wire rack.
Mix glaze ingredients until smooth. Dip donuts while warm or drizzle.

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.

For the Donuts:

For the Filling & Coating:

Preheat oven to 350°F and grease a donut pan or silicone muffin tray (you’ll fill these later).
Combine almond flour, coconut flour, xanthan gum, baking powder, salt, and allulose.
In another bowl, mix eggs, cream, butter, and vanilla.
Combine wet and dry ingredients. Fill donut or muffin molds 3/4 of the way.
Bake for 18–20 minutes. Let cool completely before handling.
Once cool, use a piping bag fitted with a small round tip to inject lemon curd into the center of each donut.
Dust the finished donuts with powdered allulose.

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.

For the Donuts:

For the Custard Filling:

For the Chocolate Glaze:

Bake the Donuts as per the lemon donut recipe (above).
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.
Make the Chocolate Glaze:
- Melt chocolate and butter together, stir in cream and allulose until smooth.
Assemble:
- Use a piping bag to fill each donut with chilled custard.
- Dip tops into warm chocolate glaze.
- Chill briefly to set.

Estimated Macros:

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

Estimated Macros:

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.