Moist and delicious, keto maple donuts are a super-easy grab and go morning breakfast. Creamy maple frosting tops the cake-style donut, just perfect with a morning tea or coffee.
It’s that time of year again! Today is the last full day of school for my kids, which means we’re about to jump in head-long to all those fun summer activities. My kids are so ready to be outside and active and have some more choices with what to do with their days.
However, with all those activities, do you know what it also brings? Boxes of tempting, multi-flavored donuts! Is it just me or do the boxes turn up everywhere? Swim meets, picnics, church, ball games, the Fourth of July parade, the list goes on.
Then without fail that little face looks up at me with innocent pleading eyes and says, “Just one Mommy? Please?! It’ll be okay.”
Actually, no it won’t be okay when one can’t have gluten or sugar. Inevitably, the child sneaks a donut and runs away to hide and scarf it down. Later on, her digestive system pays for that treat and we’re miserable for a couple days.
Be prepared with keto recipes
Even if you don’t have specific health reasons for eating keto or low carb, sneaking some sugar does throw you off a keto diet. I always say the key to loving a low carb and gluten-free way of life is to be prepared! Always have a backup stash in the freezer for emergencies.
Why not start off with a batch of these fabulous keto maple donuts?
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New mysteries. New day. Fresh doughnuts.
Coconut flour vs. almond flour
One question I get asked quite often is, “What’s the difference between coconut and almond flour? Can they be equally interchanged?”
Well, to begin with, coconut flour is made of the meat of the coconut after the liquid coconut milk is pressed out. The coconut meat left over is dried and then ground up to make a soft coconut flour. It’s naturally gluten-free and grain-free.
On the other hand, almond flour is a nut flour. It’s made up of ground, blanched almonds with no skin. Good almond flour should not contain anything else. It’s a popular gluten-free flour option, although oilier than plain white flour so it does not work exactly the same in recipes.
As far as coconut vs. almond flour goes:
1/4 cup coconut flour = 1 cup almond flour
Many of my own recipes can be subbed with one or the other at this equivalence. However, I’ve found I like the texture of a mix of the two personally. Of course, if there are food allergies or sensitivities involved, a mix isn’t always possible.
To make keto maple donuts you’ll need:
- large and medium-sized bowls
- blender or mixer
- a spatula
- measuring spoons and cups
- donut silicone baking molds or tins
How to make keto maple donuts
To begin, get out all of the ingredients and kitchen utensils. I love this recipe because the batter is so easy.
First, put the eggs, cream cheese, almond milk, sweetener, and vanilla in a blender. Then process it on high for 30-40 seconds or until everything’s completely combined.
Alternatively, if you don’t wish to use a blender, first be sure all the ingredients are room temperature or even slightly warmer. In a large bowl or standing mixer, mix until no lumps remain.
Second, take another large bowl and whisk together the almond flour, coconut flour, baking powder, and sea salt. Next, pour the wet ingredients from the blender into the almond flour mixture and stir it all well until completely combined.
Don’t forget to grease donut baking molds/tins with butter or coconut oil. Then spoon in the mixture, distributing evenly to make 12 donuts. Now, bake them at 325 degrees Fahrenheit for 18-23 minutes until they’re baked and just start to brown around the edges.
Set aside to cool completely and begin the icing!
Tip: If you don’t have a donut pan you can make them as muffins.
Keto Maple Donut Icing
Now, to make the keto maple donut icing. First off, place all the icing ingredients in a medium bowl other than the water. It’s important the ingredients are room temperature or it may make the cream cheese and butter difficult to combine with everything else.
Then simply mix everything together with a hand mixer until it’s completely smooth with no lumps. Mix in a tablespoon of water at a time until the desired spreadable icing consistency is achieved. Lastly, use a knife to spread the icing evenly over the tops of the cooled donuts.
As you ramble on through life, Brother,
Whatever be your goal,
Keep your eye upon the doughnut,
And not upon the hole.
What are your favorite kinds of donuts?
Do you have a favorite kind of donut? You know the kind, the one you always grab for first in the dreaded donut box? Mine have always been Boston cream and maple. Well, then there’s always the blueberry cake donut.
Why not make several batches of different kinds of donuts and freeze them in groups with a mix of different kinds to pull out when you need? Of course, also leave a selection of fresh ones out or in the fridge to enjoy! Then, you’re all set when the coach tells you, “Oh, yeah! I’m bringing donuts tomorrow to swim practice to reward the girls!”
Set those puppies out, and bring your own box of goodness to the party.
I’m going to have to get baking!
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Want more Keto Breakfast Recipes?
- Chiles Rellenos Keto Breakfast Casserole
- Keto Cinnamon Rolls
- Easy Low Carb Skillet Breakfast Hash
- Low Carb Peanut Butter Muffins
- Keto Copycat Krispy Kreme Donuts
For a super-easy, ready to impress breakfast, I’m also loving this keto German pancake right now!
Keto Maple Donuts
- 1/4 cup coconut flour
- 2 cups finely ground blanched almond flour
- 3/4 cup sweetener (I use erythritol or Swerve)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 4 oz cream cheese
- 4 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Keto Maple Donut Icing
- 3 oz cream cheese, room temperature
- 3 tbsp powdered sweetener (such as Swerve Confectioners)
- 1/2 tsp vanilla extract
- 1 tsp maple extract
- 1 tbsp butter, room temperature
- 2-4 tbsp water
- Place the eggs, cream cheese, almond milk, sweetener, and vanilla in a blender and process on high for 30-40 seconds or until completely combined. Alternatively, combine the room temperature ingredients in a mixer until no lumps remain.
- Take a large bowl and whisk together the almond flour, coconut flour, baking powder, and sea salt.
- Pour the wet ingredients from the blender into the almond flour mixture and stir well until completely combined.
- Grease donut baking moulds or tins and spoon in the mixture. Distribute evenly to make 12 donuts.
- Bake at 325 degrees Fahrenheit for 18-23 minutes until they're baked and just start to brown around the edges.
Keto Maple Donut Icing
- Place all the icing ingredients in a medium bowl except for the water.
- Mix with a hand mixer until completely combined. Add a tablespoon of water at a time until the desired spreadable icing consistency is achieved.
- Spread icing evenly over the tops of the cooled donuts.
|Amount Per Serving: 1 donut|
|Total Fat 18 g|
|Saturated Fat 6 g|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 85 mg|
|Sodium 227 mg|
|Potassium 148 mg|
|Total Carbohydrate 6 g|
|Dietary Fiber 3 g|
|Sugars 2 g|
|Protein 9 g|