gluten free donut

These Powdered Keto Donuts taste just like the ones you would from a donut shop. They're soft, kind of cakey, and covered in a sugar free powdered sugar that melts in your mouth with each bite. And the best thing about these keto donuts is that each one has LESS THAN 2 NET CARBS! 

Powdered Keto Donuts | The Best Keto Donut Recipe

Dry Donut Ingredients:

½ Cup (75-80 grams) Confectioners Swerve

Tsp (5 grams) baking powder

salt

Wet Donut Ingredients:

Eggs

Tbsps (30 grams) almond milk, unsweetened

Tbsps (32 grams) salted butter, melted

Sugar Topping:

(75 grams) Confectioners Swerve

Preheat the oven to 350° F (177°C).  

In a large mixing bowl, combine all of the dry ingredients.

Then, set the dry ingredients aside, and in a smaller mixing bowl combine all of the wet ingredients.

Once combined, slowly pour the wet ingredients into the mixing bowl with the dry ingredients. Using a spatula, mix the ingredients together until a thick batter forms.

Now, coat a donut tray with cooking spray, and fill the slots about 3/4 of the way full with batter.

Make sure to distribute the batter between the slots evenly, and then bake the donuts for 12 to 15 minutes.

Check them at 10 minutes if it's is your first time making them. And then keep checking them at the 12 minute mark, and the 15 minute mark - if need be.

Remove them from the oven when they are golden brown on top and are solid around the edges, pulling away from the circles on the donut tray.

Once they're done, allow them to cool completely before removing them from the donut pan.

Pour your Confectioners Swerve in a large bowl for coating the donuts.

Now, take a cooled donut and lightly spray the top of it with cooking spray.

Immediately place the sprayed side into the powdered sugar.

Do the same process for the other side of the donut. And for the best results, repeat the spray and cover process a couple of times per donut.

Repeat this process with all of the donuts, and serve.

Oh my gosh Joe, I always love your recipes.. your cakes and snacks have guiding me through my keto journey.. but these are top draw! I swapped out the powdered swerve for some granulated mixed with cinnamon but spot on mate spot on. Thank you.. I appreciate you.

https://www.youtube.com/watch?v=rarB2PIY-A0

These powdered sugar keto donuts are a fantastic keto friendly breakfast idea, and they're great for dessert too! And, honestly, they're just one of the best low carb donuts you'll make! Yep, even better than one from a donut shop. Not to mention, each one of these keto donuts has just over 1 NET CARB, and you'd hardly ever know it. They're perfectly sweet and cake-y, it's hard to believe they're sugar free & low carb.

WRITTEN RECIPE: https://www.thedietchefs.com/powdered-keto-donuts

My Cookbook: 
SWEET COOKBOOK: https://gumroad.com/l/bestketocookbook
SAVORY COOKBOOK: https://gumroad.com/l/savoryketocookbook

Instagram: https://www.instagram.com/thejoeduff

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Things I used to make these keto donuts:

Silicone Donut Tray: https://amzn.to/3kh0QY7

Almond Flour: https://amzn.to/3aJXCcc

Confectioners Swerve: https://amzn.to/3pM5xdt

Cheap Food Scale: https://amzn.to/37DKhR2
My Food Scale: https://amzn.to/3pK2GSd

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1 NET CARB Keto Powdered Sugar Donuts Recipe | GREAT FOR KETO BREAKFAST or DESSERT

a gluten free donut sure to delight your taste buds

air fryer Paleo French cruller

water

½ c grass fed butter

maple sugar

½ tsp Redmond Real Salt

Otto’s Cassava Flour, sifted

eggs, room temperature

*if frying traditionally, you'll need avocado oil

• AIR FRYER for that method,

• stand mixer

• wire rack to remove hot crullers to

• large pastry bag & large star tip, we used

• heavy bottomed dutch oven/cast iron pan for FRYING

• wire spider strainer, oil

• metal tongs to also use during the frying

• sift your flour, and place

• prepare your large pastry bag, fitted with a large star tip

• you’ll need 24 x 3" squares of cut parchment paper

• crack your eggs into a bowl

In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.

Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.

Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy and fall slowly from the paddle.

Place dough in a pastry bag fitted with a star tip and increase the heat on your oil to bring it to temperature.

Pipe a 2-2½" round circle of dough onto parchment squares. Place up to maybe 5 in your air fryer basket, making sure not to let them touch. (amount will vary depending on your brand) Air fry at 375° for 6-8 minutes or until edges become golden brown. Remove them from the basket & repeat with remaining crullers. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking. FOR OVEN BAKING: Place parchment squares in a preheated 375° oven and bake for 18-22 minutes until edges are golden brown, this may vary depending on your oven so keep an eye on them.

While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.

Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it’s on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it’s dry to touch.

AIR FRYER METHOD:

In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You’ll want it to be at 350°-375°

Pipe a 2-2½" round circle of dough onto two to three parchment squares. One at a time up, place 2-3 crullers upside down into hot oil so that parchment paper is on top. As the cruller begins to fry the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the crueller to fry upside down until you see a nice golden color on the sides. Carefully flip the cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to a wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking.

TRADITIONAL FRYING METHOD

A delicious, light and fluffy healthy baked donut recipe with juicy blueberries.

Glazed Blueberry Donuts | Gluten Free & Dairy Free

buckwheat flour

tapioca starch

almond meal

tsp baking powder

(aluminium free)

coconut sugar (or rapadura sugar)

eggs

coconut oil

soy milk

blueberries

sugar

lemon juice

Preheat oven to 180 degrees Celsius. Grease 2 medium sized donut pans with olive oil and set aside.

Add the almond meal and coconut sugar to a large mixing bowl. Into the bowl sieve the buckwheat flour, tapioca starch and baking powder and whisk to combine.

Crack the eggs into a small bowl and whisk. Set aside.

Add the coconut oil to a small saucepan on a medium heat to melt. Once melted, add the plant-based milk and vanilla extract and whisk to combine. Remove from the heat.

Make a well in the dry ingredients and pour the milk mixture in.

Mix through slightly and then add the whisked egg and whisk through completely (this is so the hot liquid doesn't cook the egg).

Spoon the mixture into a well-oiled donut pan. Make sure the mixture doesn't go above the centre "hole" otherwise there will be no hole in the donut once cooked.

Bake for 12 minutes or until the donuts spring back when gently pushed down. Be careful not to overcook (mixture will go golden brown - if you let them cook until golden brown they will be too dry). Once removed from the oven, allow to cool in pan for about 5 minutes and then turn onto a cooling rack.

To make the glaze, sieve the icing sugar into a bowl. Add the milk and lemon juice and whisk to combine.

Dunk each donut face side down into the glaze and then place onto a plate or wire rack.

https://player.vimeo.com/video/583587812?badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

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Top 3 gluten free donut recipes from across the web

The most viewed gluten free donut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Powdered Keto Donuts | The Best Ket...

air fryer Paleo French cruller

Glazed Blueberry Donuts | Gluten Fr...

The most viewed gluten free donut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine