Low Carb Blueberry Donuts

These Low Carb Blueberry Donuts are soft, fruity, and baked to perfection – perfect for a keto-friendly treat without the guilt!

These Low Carb Blueberry Donuts are soft, sweet, and full of juicy blueberries – the perfect guilt-free treat to satisfy a doughnut craving.

Baked rather than fried and made with almond flour and monkfruit sweetener, they’re ideal for anyone following a low-carb or keto-friendly lifestyle.

Topped with a simple glaze, they’re just as pretty as they are delicious.

Ingredients & Substitutions

• Almond flour – Use finely ground almond flour for the best texture. Almond meal can be used in a pinch, but the doughnuts may be more coarse.
• Monkfruit sweetener – A great sugar-free alternative. You can also use erythritol, stevia blend, or your preferred low-carb sweetener.
• Eggs – Essential for structure and binding. Large eggs work best.
• Baking powder – Helps the doughnuts rise. Ensure it’s fresh and gluten-free if needed.
• Apple cider vinegar – Reacts with the baking powder for added lift. Lemon juice can be used as a substitute.
• Whole milk – Adds richness and moisture. Swap for almond milk or any low-carb milk alternative to reduce carbs further.
• Fresh blueberries – Provide bursts of fruity flavour. Frozen blueberries can be used; just fold them in gently to prevent the batter from turning purple.

For the glaze:

• Powdered sweetener – A sugar-free powdered sweetener like powdered monkfruit or erythritol works well.
• Whole milk – Helps thin the glaze. Non-dairy milk alternatives work too.
• Vanilla extract – Adds flavour and aroma.
• Blueberry juice (optional) – Adds a light berry flavour and gives the glaze a pretty pink hue.

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Low Carb Blueberry Donuts

Yields: 12 Donuts | Prep time: 15 Minutes | Bake time: 20 Minutes

Ingredients:

• 2 ¼ cup Almond flour
• ½ cup Monkfruit sweetener
• 4 Large eggs
• 1 teaspoon Baking powder
• 1 teaspoon Apple cider vinegar
• ¼ cup Whole milk
• ¼ cup Fresh blueberries

For the Glaze:

• 2 cups Powdered sweetener
• 1-2 Tablespoons Whole milk
• 1 teaspoon Vanilla extract
• 1 teaspoon Blueberry juice (optional, for pink colour)

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a doughnut pan or use a silicone doughnut mould.

1. Prepare the Donut Batter:

• In a large bowl, combine the almond flour, monkfruit sweetener, and baking powder.
• In a separate bowl, whisk together the eggs, apple cider vinegar, and whole milk.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• Gently fold in the fresh blueberries.

1. Bake the Donuts:

• Spoon the batter into the prepared doughnut pan, filling each mould about ¾ full.
• Bake for 15-20 minutes, or until a toothpick inserted into the donuts comes out clean.
• Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

1. Prepare the Glaze:

• In a medium bowl, whisk together the powdered sugar, whole milk, vanilla extract, and blueberry juice (if using). Adjust the consistency with more milk or powdered sugar as needed.

1. Glaze the Donuts:

• Once the donuts are completely cooled, dip the tops of the donuts into the glaze.
• Place the glazed donuts back on the wire rack to allow the glaze to set.