Fluffy Keto Donuts - Bakerlita.Market

Fluffy Keto Donuts

April 19, 2019 0 Comments

Fluffy Keto Donuts

Wow! That is all I could say when I took the first bite of my keto doughnut creation! It is one of those moments when I could not believe that my re-creation from the traditional doughnut recipes tastes just like, or even better than the real deal!

Watch how to make these doughnuts in my step-by-step video tutorial!

Doughnuts would have to be those things I probably would never treat myself too since they are just a lump of toxic, unhealthy fried dough loaded in sugar. Don't get me wrong, doughnuts are absolutely amazing, just not that amazing for you ;)

This recipe will be your new best friend when your craving that classic, fluffy, soft sweet fried lump of dough so that you know, these doughnuts are strangely addicting! I think one dozen doughnuts for your sweet someone this valentines day would be the PERFECT guilt-free gift... Well, that's what I know I am getting for my hubby haha... It's so easy to please those who LOVE food, and especially when it is homemade, made with love, AND they know it is good for them too!


To make these keto-doughnuts dressed in a super sweet, sugar-free glaze, I always use Lakanto Powdered Sweetener. I have tried every sugar-free sweetener to compare taste, sweetness, and of course, the health benefits. Lakanto wins all three of these requirements for ketogenic baking. I do have to say, it has a bit of a cooling taste, yet I don't notice much when it is in baked goods!


Lakanto Golden is what I have used in every keto, paleo, low-carb, and sugar-free recipe. Their powdered sweetener is my favorite ingredients when I am making frostings, icings, glazes, or just dusting my keto baked goods.

Watch my step-by-step video tutorial to see how easy it is to make these soft, fluffy keto doughnuts! 

Here is my link to my recipe for making Natural-PINK-Food-Colouring if you want to make your keto-glaze pretty pink ;) 


3 eggs (whole free-run)
3/4 cup full-fat organic coconut cream 
2 tbsp apple cider vinegar 
2 tbsp grass-fed butter
1 teaspoon vanilla extract
1 tbsp (15ml) honey or real maple syrup
1/2 cups almond flour 
1/2 cup coconut flour 
2 tbsp psyllium husk powder
1/4 cup arrowroot flour (to flour surface)
1/3 cup Lakanto Golden 
1 tbsp quick rise yeast
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt


3tbsp  warm full fat organic coconut cream 
1 cup Lakanto Powdered sugar
1 teaspoon vanilla extract
pinch of sea salt
2 ounces cashew cream cheese or real cream cheese if you can handle dairy.


1/4 cup Lily’s dark chocolate chips (melted)


1-2 tbsp Natural Raspberry food coloring

  1. The first step, Pre-Heat oven to 375. Degrees F.
  2. In a small saucepan/pot, add full-fat coconut milk, grass-fed butter, apple cider vinegar, vanilla extract, and honey or maple syrup to activate the yeast!
  3. Place on medium heat, let it get to a simmering state, about 3-4 minutes.
  4. In a stand mixer bowl or a regular bowl if you are going to mix it by hand; weigh out coconut flour, almond meal (sunflower meal to make its nut-free), psyllium husk powder, Lakanto Golden, dry fast-acting yeast, sea salt, baking soda & powder. Whisk together and set aside.
  5. Lock in your mixer bowl and attach paddle attachment. Turn on mixer to low speed.
  6. Remove pot from heat and turn off element. Taking your hot liquids, slowly pour into your mixer bowl until you have poured your entire liquid in.
  7. Using 3 room temperature free-run eggs, adding one egg at a time, letting the dough beat/mix until each egg is well incorporated.
  8. Once the dough is ready, flour your surface with some tapioca or arrowroot flour so that you can easily roll off the dough without sticking to the surface.
  9. Roll out your keto dough into 11 inches long by 5 inches wide, and about ½ inch thick.
  10. Cut the rolled-out dough into 8-10 even strips.
  11. On your floured surface, roll each strip of dough into a hotdog shape.
  12. Pinch together the end to connect the dough, using a little bit of water help to seal the dough. Place doughnuts onto a baking sheet lined with parchment paper.
  13. Set timer for 15mintues if you want to fry your doughnuts quickly in coconut oil after their done baking. If not, bake for – 20 minutes.
  14. As the doughnuts are baking you can prepare the glaze; In a bowl, sift Lakanto powdered sugar, add warm dairy-free milk, a splash of Vanilla, and a pinch of sea salt.
  15. Add different colors or flavors if you desire.
  16. In a small pot add 1 cup of coconut oil or MCT oil, MCT oil is a bit costly, yet it has a much more neutral flavor in-comparison to coconut oil.
  17. Let the oil come to a light simmer… the doughnuts are already cooked, this just allows the doughnuts to get that desired fried taste.
  18. Place one doughnut at a time in the pot with simmering oil, about 5-10sec on each side.
  19. Note, you may re-use the coconut oil after for baking if you don’t want to waste the oil.
  20. Using tongs, or any utensils that you can lift your doughnuts out onto a cooling rack.
  21. Once all the doughnuts fired and on the cooling rack are done let cool for 5 minutes.
  22. Dip top of doughnut in glaze, take a bite and you will never believe these are not the real deal!
  23. ENJOY