This is a recipe for scrumptious keto blueberry donuts 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 a large number of 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 at the blueberry cake donut recipe was made using all coconut flour. The texture was good, but I wanted to tone down the coconut flour.
So I tried making them again with some almond flour added to the recipe. The taste was much better!
It worked out perfectly!
Why you'll love it
These keto blueberry donuts taste just like Dunkin' Donuts. If your sweet tooth is screaming, these baked blueberry donuts are the perfect thing to make.
Not only do they have a delicious blueberry flavor, but they are topped with sugar-free blueberry glaze too!
This is a very basic recipe, and I'll share ideas for things you can do to change it up. Now you can enjoy donuts even when you are on a keto diet.
Don't let the huge list of ingredients overwhelm you. These low-carb blueberry donuts are actually really easy to make.
I'll break the ingredients down into groups so you can see what I used and why I used them.
Use both coconut flour and almond flour together. This is what gives them the perfect cake donut texture with a balanced flavor.
You'll also need some basic baking ingredients to make them perfectly. If you have ever baked before, you probably already have everything you need.
- Baking powder
- Xanthan gum
I forgot to add xanthan gum to the first batch of these low-carb blueberry donuts. And shortly after baking, the donuts crumbled apart when touched. So, this is a very important ingredient!
From my experience in low-carb baking, I find that bread 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.
I did not use vanilla extract because the nutmeg and blueberries provide plenty of flavor.
Keep the butter cold and mix it into the batter when it is cubed. Use any type of butter that you have.
Either fresh blueberries or frozen will work in these keto donuts!
Powdered sugar substitute
I suggest using both Swerve confectioner's powdered sweetener and SweetLeaf stevia drops for the perfect donuts.
You don't need much almond milk, but it does help them to melt in your mouth. Always use unsweetened almond milk when you bake keto recipes!
For the sugar-free glaze, use a combination of:
- Lemon juice
- Fresh blueberries
- Swerve confectioner's powdered sweetener
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Watch the consistency and adjust as needed. Coconut flour can vary in absorbency. It's best to start with half and add more if needed. If the batter is too thick, more almond milk can be added.
- If you don't have cooling racks, use parchment paper. The parchment paper can help your donuts cool on the counter.
- Use a piping bag for the glaze. If you don't like dipping the donuts, a piping bag can work perfectly too.
It is so easy to make low-carb blueberry donuts! All the exact steps are in the printable recipe card at the bottom of this post. First, here are extra tips and a quick overview.
Mix the flour mixture
Add the almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg, and powdered sugar substitute in a large bowl. Blend in the butter until you have coarse crumbs.
Add blueberry mixture
Warm up the blueberries in the microwave until they pop. Do this in 30-second intervals, stirring well in between each one.
Next, stir in the stevia, almond milk, and egg to your berries.
Then, add it all to the flour mixture and combine.
Pipe batter into donut pan
Place the donut batter into either a plastic bag or a piping bag. Pipe it into a well-greased donut pan. You can also use silicone molds like Silikomart.
I decided to try non-stick pans for this blueberry cake donut recipe. But I have to use a lot of grease to ensure an easy release with these donut pans.
There's really no need to spray or grease the silicone pans.
You can get more donuts by using smaller donut molds. My regular pan gets me about nine 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.
Using silicone for this low-carb blueberry cake donut recipe, the donuts popped right out of the molds. The photo above shows how they looked coming out of the pan.
Bake the donuts
Bake them for about 12 minutes. Then, cool completely on a wire cooling rack.
Make the donut glaze
Mix together the ingredients for the glaze. Dip donuts into the glaze and let them sit to dry.
️ Serving suggestions
These baked blueberry donuts are the perfect thing to eat for breakfast with your morning coffee. Pour a cup of bulletproof coffee and start your day right!
They are also beautiful enough to share at a fancy brunch. So, add them to the table with a keto crustless quiche.
If you are really craving blueberry recipes, then include these donuts on the dessert table with a gluten-free lemon blueberry pound cake. It has a lot of the same ingredients.
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
The best way to store leftover keto donuts is in an airtight container or bag at room temperature. They will stay fresh for up to 2 days.
No, you cannot really use baking soda as a replacement for baking powder in this recipe. You would have to adjust it and add more lemon juice as an acid.
Yes, you can freeze the donuts. They will stay fresh in the freezer for up to 6 months.
I don't suggest replacing the liquid sweetener with granular sweetener. It will affect the texture of the donuts.
Yes, you can use this recipe to make keto blueberry muffins. Just pour the batter into a muffin pan. You'll have to adjust the baking time.
These keto blueberry donuts are one of my favorite low-carb blueberry recipes. I make them all year long!
Looking for more sugar-free desserts to make when the craving hits? Be sure to check out these gluten-free keto desserts. They are some of my favorites!
- Keto Lemon Meringue Pie is actually both dairy-free and sugar-free and has the lightest flavor.
- Low Carb Pecan Pie tastes just like the classic southern pie, but without all the extra carbs.
- Easy No-Bake Chocolate Peanut Butter Pie has two layers of gooey goodness and requires no baking.
- Keto Chocolate Donuts have incredible chocolate frosting and chocolate sprinkles - and it all fits within your macros.
- White Chocolate Keto Truffles are an amazing treat that will be remembered on any special day.
Keto Blueberry Donuts Recipe (Low-Carb, Gluten-Free)
- 1 cup almond flour
- ½ cup coconut flour sifted (See Note)
- 1 ½ teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- 4 tablespoons butter cold and cubed
- ¼ cup blueberries fresh or frozen
- ¼ teaspoon SweetLeaf stevia drops
- ½ cup almond milk
- 1 egg
- ¼ cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- 2 tablespoons lemon juice
- 1 tablespoon blueberries fresh or frozen
- 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.
Array ( [serving_size] => 1 [calories] => 118 [carbohydrates] => 6 [protein] => 3 [fat] => 10.1 [saturated_fat] => 3 [cholesterol] => 26 [sodium] => 158 [potassium] => 13 [fiber] => 3 [sugar] => 1 [vitamin_a] => 200 [vitamin_c] => 1.7 [calcium] => 40 [iron] => 1.1 [serving_unit] => donut )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
First published on November 1, 2014. Post updated on April 7, 2022, with additional recipe information and new photos.