Comments on: Keto Blueberry Donuts Recipe (Low-Carb, Gluten-Free)

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 16 Nov 2020 15:42:54 +0000

In reply to Blu. Some of it could be because coconut flour can vary in absorbency.

By: Blu

Blu — Sun, 15 Nov 2020 02:04:37 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 12 Oct 2019 15:23:14 +0000

In reply to Jess. I usually just spoon the batter into the molds.

By: Jess

Jess — Sat, 12 Oct 2019 13:07:55 +0000

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?

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 06 Oct 2019 01:17:45 +0000

In reply to Jennifer. They will taste good a few days later, but they need to be refrigerated or kept chilled for best storage.

By: Jennifer

Jennifer — Sat, 05 Oct 2019 16:10:04 +0000

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??

By: Bonnie Friesen

Bonnie Friesen — Wed, 24 Jul 2019 19:23:04 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 23 Jul 2019 10:32:30 +0000

In reply to Cecelia. You can try replacing the coconut flour with the same amount of almond flour.

By: Cecelia

Cecelia — Tue, 23 Jul 2019 03:25:38 +0000

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?

By: Diane

Diane — Thu, 13 Jun 2019 17:41:33 +0000

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...

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 10 Jun 2019 05:02:41 +0000

In reply to Jasmine. Thanks for sharing your modifications to improve the thickness of the batter!

By: Jasmine

Jasmine — Sun, 09 Jun 2019 23:59:23 +0000

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...