Low-Carb Baked Raspberry Donuts

Satisfy your sweet tooth with these delectable Low-Carb Baked Raspberry Donuts, perfect for a keto-friendly indulgence. Bursting with fresh raspberry flavor and a tender, cakey texture, these donuts are topped with a rich, creamy glaze for a delightful treat that won't derail your low-carb lifestyle.

Course Desserts

Cuisine American

Keyword Keto Baking, Keto Donuts, Low-Carb Baked Raspberry Donuts, Low-Carb Desserts, Raspberry Donuts

Prep Time 15

Cook Time 18

Total Time 33

Servings donuts

Calories 215kcal

Equipment

6-cavity donut pan
Mixing bowls
Whisk
Measuring cups and spoons
Wire rack

Ingredients

1 cup almond flour 120g / 4.2oz
¼ cup coconut flour 30g / 1oz
½ cup granulated erythritol 100g / 3.5oz
1 tsp baking powder 4g / 0.14oz
¼ tsp sea salt 1.5g / 0.05oz
½ cup raspberries fresh or frozen, 62g / 2.2oz
3 large eggs
¼ cup unsalted butter, melted 60ml / 2oz
1 tsp vanilla extract 5ml

For the glaze:

½ cup powdered erythritol 100g / 3.5oz
2 tbsp heavy cream 30ml / 1oz
¼ tsp raspberry extract 1.25ml

Instructions

Preheat your oven to 350°F (175°C) and grease a 6-cavity donut pan with non-stick cooking spray or butter.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and sea salt. Whisk these dry ingredients together to ensure even distribution.
In another bowl, lightly beat the eggs, then mix in the melted butter and vanilla extract until well combined.
Fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
Gently fold the raspberries into the batter, being careful to keep them intact.
Spoon the batter evenly into the prepared donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 18 minutes, or until the donuts are set and a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the donuts are cooling, prepare the glaze by mixing the powdered erythritol, heavy cream, and raspberry extract together until smooth.
Dip the top of each cooled donut into the glaze, then return them to the wire rack to allow the glaze to set.
Serve immediately or store in an airtight container for up to three days.

Notes

If using frozen raspberries, do not thaw them before adding to the batter to prevent bleeding.

For a dairy-free version, replace butter with coconut oil and use a dairy-free milk for the glaze.

Nutritional information is based on one donut and is an estimate. For the most accurate results, calculate using your specific ingredients.

Nutrition