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!
I recently purchased a couple of 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.
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.
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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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
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.
Some of it could be because coconut flour can vary in absorbency.
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?
I usually just spoon the batter into the molds.
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??
They will taste good a few days later, but they need to be refrigerated or kept chilled for best storage.
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.
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?
You can try replacing the coconut flour with the same amount of almond flour.
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...
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...
Thanks for sharing your modifications to improve the thickness of the batter!
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!
That sounds amazing! Thanks so much for sharing.
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.
Thanks for the feedback. Notes added.
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.
I found the donuts are better the next day. An extra egg can help too.
Stevia makes me nauseas, can I substitute it with something else?
Monk fruit is a good sub, but amount varies by brand and type.