A scrumptious low carb blueberry cake donut recipe that uses gluten free almond and coconut flours. The low carb donuts can be baked using fresh or frozen berries.
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This post may seem a bit out of season since blueberries are a midsummer fruit. But we always have frozen blueberries in our freezer due to the large number berries we pick each summer.
I’m always on the lookout for new blueberry recipes to try. Recently, I’ve been looking for a recipe for blueberry cake donuts. And, I was curious as to how they would turn out using low carb ingredients.
My first attempt for the blueberry cake donut recipe was done using all coconut flour. The texture was good, but I wanted to tone down the coconut flour so I tried again with some almond flour added. The taste was better.
I recently purchased a couple silicone donut mold pans that make medium sized baked donuts. I actually bought two different brands, one made by Freshware and another made by Silikomart.
The Silikomart one cost a little bit more and it does appear to be made of a higher quality silicone. However, there is really no difference in performance.
I decided to try the silicone donut pans for this blueberry cake donut recipe. The reason is that I have to use a lot of grease to ensure an easy release with my old metal non-stick donut pan. There’s really no need to spray or grease the silicone pans.
I was also looking to get more donuts by using smaller donut molds. With my old donut pan I was getting about 9 large size donuts for each recipe.
With the smaller medium size donut molds, I get a dozen donuts per batch. I really like the smaller size and the fact that I’m getting a full dozen. Not having to grease the pan is a big plus with the silicone molds.
Using silicone for this low carb blueberry cake donut recipe, the donuts popped right out of the molds. The photo above shows how the they looked coming out of the pan.
I forgot to add xanthan gum to the first batch of these blueberry low carb donuts. Shortly after baking, the donuts crumbled apart when touched.
From my experience in low carb baking, I find that breads and cakes made with almond flour sometimes need xanthan gum to hold them together since there is no gluten. However, the donuts stayed together much better the next day.
The donut shaped cakes were quite plain without the glaze. I only added a small amount of blueberry pulp for color. More blueberries could be used for a deeper purple.
Low Carb Blueberry Cake Donut Recipe
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Blueberry Cake Donuts
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Ingredients
DONUT:
- 1 cup almond flour
- 1/2 cup coconut flour sifted (See Note)
- 1 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- 4 tablespoons butter cold and cubed
- 1/4 cup blueberries fresh or frozen
- 1/4 tsp SweetLeaf stevia drops
- 1/2 cup almond milk
- 1 egg
GLAZE:
- 1/4 cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- 2 tablespoons lemon juice
- 1 tablespoon blueberries fresh or frozen
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Mix together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg and erythritol in large bowl. Blend in the butter until coarse crumbs.
- Place blueberries in a small microwaveable bowl and microwave about 30 seconds or until they pop. Stir in the stevia, almond milk, and egg. Add this to the flour mixture and mix just until combined.
- Place the batter in a plastic bag with corner snipped off or a pastry bag. Pipe batter into well greased donut pan molds (or use silicone molds for easy release).
- Bake at 350 °F for 10-12 minutes. Cool donuts on a wire rack for 10 minutes, then remove from pan onto cooling racks.
- For glaze, add lemon juice to powdered sweetener until desired consistency is reached. To add color, microwave blueberries and add to glaze. Dip donut tops into glaze and let sit to dry.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Jess says
I finally made them! I think my home made pile bag was too large . They were too thick 🙁 cooked them for 24 min. The flavor was delicious. I only used 1 tbl spoon of lemon juice (fresh squeezed) any tips for tea feting to donut mold?
Lisa MarcAurele says
I usually just spoon the batter into the molds.
Jennifer says
I honestly haven’t tried the recipe yet. But looks so yummy! We’re going camping and thought this would be a nice keto treat. If I made them ahead of time, do they still taste as good a day or two later??
Lisa MarcAurele says
They will taste good a few days later, but they need to be refrigerated or kept chilled for best storage.
Bonnie Friesen says
I am new to the keto world. I made these amazing donuts yesterday – my first keto donuts. The dough was to thick to pipe out of the bag so I just spooned it into the donut pan. They turned out fine but were a little crumbly. So I went back to the recipe and realized cold butter was included in the ingredients list but not mentioned in the instructions list, so I failed to add it. The next batch I melted the said amount of butter and the dough was better. I still spooned them into the pan but who cares of they are spooned or piped into the pan. They were perfect! I put the glaze on when they were cooled and it added a wonderful element. Today I had one for lunch and it was totally amazing! They taste even better the second day! I am sold. These will be a regular in our home from now on.
Thank you Lisa for sharing your wonderful recipes with us.
Cecelia says
I have to make these without any coconut flour. They are for a coworker who is allergic to coconut but who loves blueberry donuts. So how much almond flour would I need if I eliminate the coconut flour completely?
Lisa MarcAurele says
You can try replacing the coconut flour with the same amount of almond flour.
Diane says
This may turn out once you read all the adjustments everyone had to make in order for them to be edible, but not impressed with the recipe as written. If you need to slowly add the coconut flour, then in the ingredients list make that known “1/4-1/2 depending on the thickness of the mix”. If additional milk needs to be added put that in where it is seen. If another egg is needed then why do you only have 1 egg? Very poor writing. I don’t mean to be unkind but these ingredients are not inexpensive and if you post a recipe for people to use then post the recipe, not all the adjustments that you need to read about AFTER the fact. This failed miserably: I am a seasoned gl, keto baker and I knew looking at it that it was wrong….and it was! I used all the exact brands as indicated so there should not have been any issues but there were many. Very unfair to tell people a recipe is “great” when it in fact isn’t the same recipe as what is posted. I wish you best in your blogging, but take care-don’t needlessly cause people to waste there ingredients with “adjustments” to the whole recipe…
Jasmine says
This my third time making them.. the first couple times the dough was way too thick.. this time.. I doubled the bluerries, used 3 eggs, and processed it in my food processor. My dough was thick but squeezable through the ziplock bag… They are so delicious…
Lisa MarcAurele says
Thanks for sharing your modifications to improve the thickness of the batter!
Kayla says
I just made these and they came out AWESOME, I followed the recipe just added more almond milk. I used about a cup instead of half a cup. They’re extremely moist. I added a cream cheese filling and blueberries on top, I wish I could post a picture! Thank you for your recipe!
Lisa MarcAurele says
That sounds amazing! Thanks so much for sharing.
Pat says
As with several others, batter much too thick but decided to follow recipe exactly. Shame to waste my ingredients on less than expected outcome. Possibly includes notes in the recipe about this going forward so we have some guidance on reducing coconut flour or adding more milk.
Lisa MarcAurele says
Thanks for the feedback. Notes added.
Chris Peer says
Hello
I am now on my thrid try at these donuts. The mix is coming out to dry and cracks so I am adding more almond milk. Maybe a quarter cup more.
Lisa MarcAurele says
I found the donuts are better the next day. An extra egg can help too.
ISABEL RODRIGUEZ says
Stevia makes me nauseas, can I substitute it with something else?
Lisa says
Monk fruit is a good sub, but amount varies by brand and type.
Ellen Cox says
I know how much people hate comments that are not people who followed the recipe exactly. But this was what I had in the cupboard and I was about to cheat… I used strawberries instead of blueberries and vanilla creme stevia drops instead of original. I don’t have a donut pan so I made like mini donuts by putting the dough in a bag and making circles in my greased muffin tin. This made 16 mini donuts cooked for 10 min. The glaze I made exactly only with strawberries… Mistake. The strawberries don’t break done like I’m guessing blueberries do. So I just ended up fishing them out with a fork after spraying glaze all over my kitchen. I doubled my glaze like another post recommeded, but I am seconding the comment of the glaze is too thin. It just soaked into the donuts. Next time I will probably add another 2-4 tablespoon of Swerve. The flavor/tecture of these donuts though…. Mmmmmmm.
Lisa says
Thanks for sharing the modified recipe. Sounds really good.
Tiffany says
I just saw this post on IG and want to try it but I’m not a huge fan of blueberries…. do you think it would work just as well with diced strawberries?
Lisa says
It should and the carb count is less with strawberries.
Stephanie says
I’ve tried this recipe once and it turned out well, definitely were much better the next day after sitting in the fridge. My struggle was with the glaze, it was quite runny and didn’t look at all like yours so in the pictures and they tasted kinda gritty. Should I use a blender to mix the glaze ingredients? And if substituting the swerve for the pyure sweetener should I use half the recommended amount? Thank you! I love the recipe so I want to get this right!?
Lisa says
I add the lemon juice in slowly to make sure the glaze doesn’t get too thin. It may not need the full 2 tablespoons. If you end up adding too much, you’ll need to add in more powdered sweetener to thicken it up.
Jasmine says
Just made these today… absolutely delicious .. only change I will make next time is doubling the glaze.. it’s addictive
Lisa says
Glad they worked out for you Jasmine!
Laura says
I had my doubts. I thought the texture would be more sponge like. Boy, was I wrong. These are moist and taste just like the cake donuts you’d buy at the donut shop. They are so dang good! Thank you for posting.
Lisa says
You’re welcome!
Tina says
Hi! These taste so good. My recipe was too thick to pipe… had to press down in mold. They did not rise either. I went by your recipe directly. Must be something in the brands of flours. My son was dying for donuts. We will see how he likes them. Just pulled out of oven. YUM!
maria hernandez says
it looks delicous…i need to know what other ingredient to sue instead of x antham gum…thks.
Lisa says
You could try psyllium, chia seeds, or flax.
KetoScouter says
Made these twice and loved them, once as mini cakes baked in ramekins with a little parchment circle on the bottom. But both times the batter was too stiff for a piping bag and I had to press it into the pans. Is this your experience too? Perhaps my brands of flours are too dense and need to be cut back some? They raised up just fine so I’m hesitant to add more liquid.
Lisa says
My batter is thick too. The coconut flour absorbs a lot of moisture as it sits. You could potentially cut back on the coconut flour.
Rebecca Hutchins says
I just tried your Blueberry Doughnuts….So So So SO delicious! Thank you for your recipe, I’m one happy Low Carb/Keto type eater as it is nice to have a bite of something sweet on occasion!
Lisa says
I’m so glad the donuts worked out for you. I find them even better the next day after a night in the fridge.
Frank says
Could you tell me how many grams of sugar in this recipe and if it will raise my blood sugar level?
Thanks!
Lisa says
Recipe has been updated. It’s about 1g sugar per donut.
Jerry says
Love these, they are wonderful! Have you ever prepared the dough and then stored it so you can bake just a couple fresh in the morning, and if so, what is the best way to store the dough. Thanks so much.
Lisa says
You could refrigerate the dough and my guess it would be good for a week. Otherwise, you’d have to freeze it in a mold.
Ashley Andrews says
Is there a substitute for the almond milk? Thanks for all your recipes! ?
Lisa says
You can use unsweetened coconut milk beverage or a mix of heavy cream and water (about half and half).
Ashley Andrews says
Thank you 🙂
Crystal says
These are amazing! Flavor and texture is so nice. I did add a few more blueberries. Even though I greased my muffin pan, I couldn’t get them out without breaking, but I think that means I actually eat more without knowing it. Yay! So good!
Lisa says
That’s why I’m using a silicone baking pan now. I had trouble before with the regular pans and sticking.
Paulina says
I can use fresh blueberries?
Lisa says
Fresh blueberries work just as well.
Wendy says
These are so yummy!!! My husband has decided that I need to make them all the time.
:o)
Lisa says
I agree with your husband! I wish someone would bake these for me all the time!
Sara says
You are amazing! I just made these and to my surprise, my 13 yr old ate 2! He normally hates all my low carb/ sugar free foods I make.
Lisa says
That makes it a winner for sure! 🙂
Emily says
Is it really 112 grams of fat per serving?
Lisa says
Good catch! That was total fat in the ENTIRE recipe, not per serving. Fixed!
George says
Is it really 20g carbs per donut? That seems high
Lisa says
Only if you include erythritol which others omit. So, without erythritol, it’s only 5g.
Stephanie O. says
These blueberry cake dounuts are amazing!! I have been wanting donuts for a few weeks but there are very few low carb recipes I have found:) thanks for sharing!! Made them this morning:)
Lisa says
You’re welcome Stephanie. Glad you enjoyed them!
LCDC says
Your donuts look so beautiful! Sadly, mine crumbled too; I was out of xanthan gum, so I used guar gum instead, and that may be the reason. I will try making this recipe again when I have had a chance to restock the xanthan gum.
Nice to see you back!
Lisa says
I would think that guar gum would work as good as xanthan gum, but not sure if they are one for one.
Christine says
Thank you for these great recipes Lisa. I too have a problematic thyroid and tend to gain weight easily with eating the wrong foods. It doesn’t take much. So, following a low-carb diet and other restrictions is a must for my overall health. It doesn’t take away the occasional sugar craving and I still want to be able to enjoy certain foods without having any issues. The problem is alot of these ingredients are $$$. But, they seem delicious and once I can afford it, I will definitely try them out! Plz keep it up!
Lisa says
I’m glad to share my recipes and experience Christine. I also wish the ingredients weren’t so expensive. As some of these sweeteners become more popular, I hope that the prices will come down. I just picked up a bag of Pyure Organic Stevia All-Purpose Sweetener at my local Super Walmart so I’m going to experiment with that. It’s an organic stevia and erythritol blend with no fillers that is twice as sweet as Swerve so the cost is much cheaper.
Jared Tavasolian says
Did it work? The sweetener from Walmart?
Lisa says
The Pyure blend worked just as well.