Mix together pancake mix, butter, and almond milk. Divide evenly between 8 donut prepared molds.
Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 5 to 10 minute then remove donuts from molds and allow to cool completely on wire rack.
Combine all glaze ingredients in small bowl.
Dip each donut in the glaze or drizzle on. Sprinkle with keto friendly sprinkles.
For best results, use the weight measurement (130 grams) instead of cups for the pancake mix.You can order a kit to make these donuts easily and see all our keto mixes in the Low Carb Yum online shop.The black cocoa powder gives a dark rich color to the glaze. But any type of unsweetened cocoa powder can be used. You can also leave it out for a vanilla glaze.The donuts are fine to leave out for up to 2 days at room temperature. If it's humid, it's best to store them in the refrigerator where they will last up to a couple weeks. For longer storage, they can be frozen for up to 3 months and thawed in the refrigerator.