These keto blueberry donuts are the dream: soft, moist, sweet, and bursting with juicy berries without any of the guilt. As a chef who experiments often with low-carb and sugar-free baking, I can confidently say these donuts hit the sweet spot. They’re baked, not fried, gluten-free, and completely keto-approved with just the right touch of vanilla and cinnamon warmth.
Whether you’re managing your macros or simply want a healthier breakfast treat, these donuts are magic. Plus, that powdered glaze? Divine. I love serving them with coffee on slow mornings or as a light dessert post-dinner.
“Who says keto can’t be delicious? These donuts prove you can have it all sweet, fluffy, and low-carb.” – @KetoKitchenQueen
Why You’ll Love These Keto Donuts
Low in carbs, high in flavor – Only around 3g net carbs per donut!
Made with almond flour – Grain-free and packed with nutrients
Moist and fluffy texture – Thanks to eggs, almond milk, and butter
Versatile and easy to customize – Add lemon zest, coconut, or even chocolate chips
Baked, not fried – Healthier and easier on your kitchen
For more keto comfort food, check out our buttery condensed milk bread or the light and airy egg yogurt cake.
Ingredients
For the Donuts:
2 cups almond flour
½ cup granulated erythritol
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
3 large eggs
¼ cup unsweetened almond milk
¼ cup melted butter (or coconut oil for dairy-free)
1 tsp vanilla extract
½ cup fresh or frozen blueberries
For the Glaze:
½ cup powdered erythritol
2 tbsp heavy cream (or coconut milk)
½ tsp vanilla extract
Step by Step Instructions
1: Preheat and Prepare
Preheat oven to 350°F (175°C).
Grease a 6-cavity donut pan with butter, coconut oil, or non-stick spray.
2: Make the Batter
In one bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
Slowly mix the dry ingredients into the wet ingredients until a smooth batter forms.
Gently fold in the blueberries. If using frozen, do not thaw this helps avoid bleeding color.
3: Bake
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
Bake for 18-20 minutes, or until the tops are golden and spring back when touched.
Allow to cool in the pan for 10 minutes before removing and transferring to a wire rack.
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