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These scrumptious low carb blueberry cake donuts are made from 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 had my eye on a few recipes for blueberry cake donuts and have been curious as to how they would turn out using low carb ingredients.
My first attempt 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.
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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 because I find that I have to use a lot of butter or shortening 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.
The donuts popped right out of the silicon molds. The photo above shows how the they looked coming out of the pan.
I forgot to add xanthan gum with my first batch and the donuts crumbled apart when touched. From my experience in low carb baking, I find that breads and cakes made with almond flour really need xanthan gum to hold them together since there is no gluten.
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 Donuts
Blueberry Cake Donuts
Ingredients
DONUT:
- 1 cup almond flour
- 1/2 cup coconut flour sifted
- 1 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup Swerve confectioners 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 or powdered erythritol
- 2 tablespoons lemon juice
- 1 tablespoon blueberries fresh or frozen
Instructions
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Mix together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg and erythritol in large bowl. Blend in the butter until coarse crumbs.
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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.
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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).
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Bake at 350 °F for 10-12 minutes. Cool donuts on a wire rack for 10 minutes, then remove from pan onto cooling racks.
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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.
Recipe Notes
Per donut:
112.5 cal, 10.1g fat, 20g carbs with erythritol, 15g erythritol, 3g fiber, 2g NET carb, 3g protein
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Frank says
Could you tell me how many grams of sugar in this recipe and if it will raise my blood sugar level?
Thanks!
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.