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.
4: Glaze and Serve
- Whisk powdered erythritol, cream, and vanilla until smooth and pourable.
- Drizzle over cooled donuts, or dip the tops for a thicker glaze.
“Donuts without carbs or sugar. It’s like winning the sweet tooth lottery!” – @LowCarbCravings
If you love guilt-free sweets, don’t miss our Microwave Banana Cake or Orange Blender Cake both easily made low-carb!
Storage Tips and Meal Prep
One of the best parts of this recipe? It stores beautifully. I always make a double batch and enjoy them throughout the week.
- Refrigerator: Store in an airtight container for up to 5 days. Best served at room temp or gently warmed.
- Freezer: Freeze glazed or unglazed donuts for up to 2 months. Thaw at room temperature and enjoy!
To reheat, microwave for 10-15 seconds or warm in a toaster oven for a fresh-from-the-oven feel.
“Bake once, enjoy for days. These are the meal prep treats your fridge has been waiting for.” – @BusyKetoBaker
Flavor Variations to Try
This base donut recipe is a playground for your taste buds. Feel free to mix and match ingredients to create your perfect keto donut:
- Lemon Blueberry: Add 1 tsp lemon zest to the batter for citrus brightness.
- Chocolate Chip: Replace blueberries with sugar-free chocolate chips for a dessert twist.
- Coconut Dream: Add shredded unsweetened coconut and top with a coconut glaze.
- Spiced Fall Vibes: Use pumpkin pie spice in place of cinnamon and swirl in a little pumpkin puree.
Looking for more keto-friendly baking? Explore our 10-minute skillet bread or indulgent Japanese cheesecake both easily adapted for low-carb diets.
Serving Suggestions and Pairings
- Morning treat: Enjoy with a hot coffee or egg muffins for a protein-rich breakfast.
- Midday snack: Pack one with you for a quick pick-me-up on the go.
- After dinner dessert: Serve with a few berries and whipped cream for a light, satisfying finish.
If you’re planning a full keto brunch, consider adding spinach quiche or zucchini patties for a well-rounded spread!
How to Make These Keto Donuts Even Better
Pro Tips for Perfect Texture and Flavor
As a chef who’s tested dozens of low-carb baked goods, I can confidently say: almond flour requires a little finesse. It doesn’t behave like traditional flour, but when treated right, it creates the fluffiest, most tender keto donuts imaginable. Here are my best insider tips to help you get perfect results every time:
- Use finely ground almond flour: This ensures a smooth, cake-like texture without grittiness.
- Don’t overmix the batter: Just combine until smooth overmixing can make your donuts dense.
- Fresh blueberries = juicy pockets of flavor: Frozen works, too just use them straight from the freezer to avoid purple batter.
- Let them cool completely: Erythritol can crystallize if applied to hot donuts. Always glaze when fully cooled.
“Don’t rush the cooling. Keto baking rewards patience and these donuts are worth the wait.” – @LowCarbProChef
If you love learning the finer points of low-carb baking, explore our versatile Pineapple Quick Bread or Fluffy Doughnuts both of which can be made keto with easy swaps.
Ingredient Substitutions You Can Try
One of the reasons I love keto recipes is how flexible they are. Whether you’re dairy-free, nut-free, or just want to use what you have on hand, these substitutions will help keep your keto blueberry donuts just as tasty:
- No almond flour? Use sunflower seed flour or a finely ground pecan flour. Both offer a rich, nutty taste and are great for nut-free options.
- No erythritol? Monk fruit sweetener, allulose, or a stevia blend work well. Adjust for sweetness as needed.
- No blueberries? Try raspberries, blackberries, or chopped strawberries. Just be mindful of moisture levels.
- Want dairy-free? Use melted coconut oil instead of butter and coconut milk in the glaze.
Want more ingredient-flexible recipes? Our Orange Blender Cake and 3-Ingredient Cake Bread offer a delicious base for endless customizations.
Common Mistakes and How to Avoid Them
Even the best bakers have off days. But don’t worry I’ve made all the keto baking mistakes so you don’t have to. Here’s what to watch out for when making these donuts:
- Dry texture: Caused by overbaking or using too much almond flour. Always check at the 18-minute mark and adjust from there.
- Soggy bottoms: Can happen if you don’t allow the donuts to cool fully in the pan. Let them sit at least 10 minutes before transferring.
- Flat donuts: Usually a result of expired baking powder or overmixing. Always test your leavening agents and mix gently.
- Grainy glaze: Make sure your powdered sweetener is truly fine use a blender if needed for smoother results.
“Keto baking is part science, part art but every batch teaches you something new.” – @KetoBakingNerd
To fix dry donuts, serve them with a dollop of whipped cream or warm keto chocolate drizzle. For grainy glaze, try sifting your sweetener before mixing with the cream.
Fun Ways to Decorate and Present
Make Your Keto Donuts Look Like a Bakery Treat
Let’s be honest half the joy of donuts is how pretty they look! With a few creative touches, these keto blueberry donuts can steal the show at any brunch table or gathering. Here’s how I like to elevate their appearance without adding sugar or carbs:
- Double glaze: Let the first glaze set, then add a second layer for a glossy finish.
- Berry dust: Crush a freeze-dried blueberry or raspberry and sprinkle it lightly over the glaze.
- Nut topping: Add a few chopped walnuts or sliced almonds for extra crunch and visual appeal.
- Mini donut style: Use a mini donut pan and stack them high on a dessert tower perfect for parties or kids!
If you’re planning a keto brunch spread, add these donuts to a board with keto crepes, fluffy egg cups, and protein-packed muffins.
How to Turn This Recipe Into Muffins or Cake
No donut pan? No problem. This exact batter can be used to create other keto baked goods. I’ve personally tested it in different forms with excellent results. Here’s how:
- Muffins: Fill greased muffin tins ¾ full. Bake for 20-22 minutes and cool before glazing.
- Mini loaves: Pour into mini loaf pans and bake for 25-28 minutes. Add glaze or keto cream cheese frosting.
- Layered cake: Double the recipe and use two round pans. Add a thick glaze between the layers and on top.
This makes it easy to turn a basic donut recipe into a show-stopping centerpiece for birthdays, brunches, or holidays without ever leaving keto!
“One keto batter. Endless possibilities. That’s how you turn diet food into a lifestyle.” – @BakesWithMacros
Want more adaptable batters and shortcuts? You’ll love our Fluffy Blender Cake an ultra-versatile, one-bowl wonder that’s low-carb friendly too!
Nutrition Facts (Per Donut – Approximate)
- Calories: 180
- Fat: 15g
- Protein: 6g
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
More Low Carb Treats You’ll Love
- 3-Ingredient Egg Yogurt Cake
- Cloud-Soft Keto Bread
- Simple Low-Carb Donuts
- Fluffy Japanese Cheesecake
- Nutella Keto Donuts
FAQs About Keto Blueberry Donuts
Can I make this dairy-free?
Yes! Use coconut oil instead of butter and coconut milk for the glaze to keep it dairy-free.
What if I don’t have a donut pan?
You can use a muffin tin just watch the bake time and don’t fill the cups too high. You’ll get “donut muffins” that taste just as good.
Are these safe for diabetics?
Yes, since they’re free from sugar and made with almond flour and erythritol, they’re ideal for low-glycemic diets. Always check your nutrition labels and portion sizes.
Can I use coconut flour instead of almond flour?
Not 1:1. Coconut flour absorbs much more liquid. If you want to try, use only ½ cup coconut flour and add an extra egg but I highly recommend sticking with almond flour for best texture.