A scrumptious low-carb blueberry cake donut recipe that uses gluten-free almond and coconut flours. They can be baked using fresh or frozen berries.
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
Recipe Video (Click on Image to Play)
Ingredients
DONUT:
- 1 cup almond flour
- ½ cup coconut flour sifted (See Note)
- 1 ½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- ½ tsp nutmeg
- ½ cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- 4 tablespoons butter cold and cubed
- ¼ cup blueberries fresh or frozen
- ¼ tsp SweetLeaf stevia drops
- ½ cup almond milk
- 1 egg
GLAZE:
- ¼ cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- 2 tablespoons lemon juice
- 1 tablespoon blueberries fresh or frozen
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Blu
I’m shocked everyone says theirs came out dry and crumbly. My dough was the exact consistency as yours in the video so I was excited, and they literally never baked inside. I put them in for 12 mins, then 3 more, then 5 more, then 6 more and now they are in there again for 10 more mins but I don’t see it making a difference at this point. I’ve never experienced a baked good not baking. So confused 🙁 I removed them from the silicone thinking that was why, put them in the oven on a baking sheet and even sliced them open and put them back in! They baked on the outside only (till they got super brown) and still practically raw inside. I have no idea why. I used everything to the tee.
Lisa MarcAurele
Some of it could be because coconut flour can vary in absorbency.
Jess
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
I usually just spoon the batter into the molds.
Jennifer
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
They will taste good a few days later, but they need to be refrigerated or kept chilled for best storage.
Bonnie Friesen
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
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
You can try replacing the coconut flour with the same amount of almond flour.
Diane
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
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
Thanks for sharing your modifications to improve the thickness of the batter!
Kayla
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
That sounds amazing! Thanks so much for sharing.
Pat
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
Thanks for the feedback. Notes added.
Chris Peer
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
I found the donuts are better the next day. An extra egg can help too.
ISABEL RODRIGUEZ
Stevia makes me nauseas, can I substitute it with something else?
Lisa
Monk fruit is a good sub, but amount varies by brand and type.