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Ingredients
Keto Blueberry Donuts
- 1 1/2 cups of finely milled almond flour
- 1/2 cup coconut flour
- 1 ½ teaspoon of baking powder
- 1/4 teaspoon of sea salt
- 1/2 cup sugar substitute
- 1 teaspoon vanilla extract
- 1/2 cup of full-fat sour cream
- 3 eggs, room temperature
- 1 cup of fresh or frozen blueberries
- 1/4 cup of unsalted melted butter, cooled
Keto Icing
- 2 tablespoons of melted butter, cooled
- 3/4 cup of confectioners sugar-substitute
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of vanilla extract
- 3-4 tablespoons of or hot water
Instructions
Keto Blueberry Donuts
- Pre-heat oven to 350 degrees.
- Grease well two 6 cavity donut pans.
- Melt 1/4 cup unsalted butter melted and set aside.
- In a large mixing bowl combine the almond flour, coconut flour, sugar substitute, baking powder, and salt until well combined.
- To the dry ingredients add the sour cream, melted butter, vanilla extract and the 3 eggs one at a time.
- Mix the batter using an electric mixer until fully incorporated.
- Fold in the blueberries. Note that you can use fresh or frozen blueberries for this recipe. If using frozen there is no need to defrost them before adding them to the batter.
- Pipe the batter into the two prepared donut pans. I added the batter to a large zip lock bag that I cut the tip of and then piped the batter into the donut pan cavities.
- I lightly tapped the batter into the donut pans using my fingers.
- Note that you will be filling the donut pans just to the rim because these donuts do not rise much.
- Bake donuts for minutes for 25-30 minutes until donuts are fully cooked and you can insert a toothpick and it comes out clean.
- Allow the Keto Donuts to fully cool at room temperature before taking them out of the mold.
- Once the donuts are removed from the donut mold, place them on a baking rack and proceed to make the icing.
