These Keto Maple Donuts are extremely low carb (.6 g net carbs per donut), gluten-free, and sugar-free, and GUILT FREE. They’re pillowy soft on the inside, slightly crispy on the outside from frying (like a beignet!), with a sweet & creamy maple frosting. Make them with or without a donut pan. Eat them ANYTIME of day.
For The Donuts:
1.5 Cups Trim Healthy Mama Baking Blend (Read Post Notes above for Sub ideas but this is what makes them so low carb and extra soft)
1 Tablespoon Psyllium Husk (powder)
1.5 Cups Water
7 Tablespoons Butter (can sub coconut oil if dairy-free)
6 Tablespoons Erythritol (granular)
1/2 teaspoon Salt
2 teaspoons Vanilla Extract
2 teaspoon Baking Powder
1.5 teaspoons Xanthan Gum
1/4 Cup Avacado Oil For Frying ( plus more if using small pan for multiple batches)
For The Maple Frosting:
2 Tablespoons Butter (can sub coconut oil if dairy-free)
1/4–1/2 tsp maple extract (Mapleine is my favorite, may need more for other brands)
1/4 Cup of Heavy Cream, divided (can sub coconut cream for dairy free)
1/4 teaspoon Xantham Gum , or less
1/2 Cup Powdered Sweetener – I used Erythritol (powdered)
1.) Preheat Oven to 400° F. Spray donut pan with avacado oil spray or a baking pan with parchment paper. Draw donut sized circles on underside of parchment paper as a guide for piping if not using a donut pan.
2.)Make the donuts. Whisk or stir together Trim Healthy Mama Baking Blend and Psyllium Husk Powder together in a bowl and set aside.
3.) In a medium-sized nonstick saucepan or a dutch oven, add water, butter, Erythritol granular (6 Tablespoons) and salt until boiling. Lower heat to a little higher than low-med and add in flour/psyllium mixture, mixing constantly to incorporate. It will start out looking like mush. Continue to cook and stir around with a spatula, folding it over and over again within the pan until ti starts to ‘dry out’ a bit. The dough will form into a ball in the center of the pan, anywhere between 1-3 minutes. Let it cook for another 30-60 seconds to get a little drier exterior. Remove from heat and place in a bowl or a stand mixer to cool for 5 minutes!
4.) After the dough ball has cooled for 5 minutes, add in your eggs and mix with an electric hand mixer or a stand mixer until mixed somewhat (will be chunky still). Mix in vanilla extract and baking powder and mix for another 30-60 seconds. The dough should be wet and mushy, but not so thin that you could “pour” it.
5.) Spoon your batter into a LARGE ziploc bag or piping bag and condense it into a bottom corner. Cut the corner of the bag with a cm wide whole. Pipe your dough into the donut pan, filling each donut cavity almost up (it will nearly double in size when cooked). Wet your finger tips with water and smooth out the dough and make sure the dough connects all the way around. If using a parchment lined baking sheet, pipe dough into round donut shapes within your drawn on circles. Wet fingers to smooth, connect, and shape same as above.
6.)Bake donuts for 6 mins at 400° F degrees then turn down to 375° F and bake for 10 more minutes. Cover your donuts with aluminum foil and bake for 10 more minutes or more after that until lightly golden in color. The foil helps to keep them from over browning. Allow donuts to rest in pan for 5-10 minutes before removing.
7.) Heat a large frying pan with 1/4 cup of avacado oil on med-high heat (I heated mine for about 6 minutes). Once your oil is hot place your donuts in the oil, and let cook for 20 seconds on EACH side. The donuts will turn a darker golden brown when frying, and that’s okay, just watch out for them burning if your oil is too hot. Remove fried donuts from pan and place on papertowels to cool while you make the maple frosting.
For The Maple Frosting:
1.) Heat butter and brown sweetener (allulose, erythritol, or xylitol) and half the heavy cream (set aside other half for later step), in a sauce pan on low- medium (mine was level 4 out of 10 heat) for 3-5 minutes. It should start bubbling gently after about 2 minutes. Stir occasionally (every 30 seconds or so), once it starts bubbling. After 5 mins (should like a bit thick like a thin sort of caramel) remove from heat. Stir in Maple Extract. Then, Sprinkle on the xantham gum little bits at a time while CONSTANTLY stirring with a whisk (we don’t want it to clump). Let cool for 2-3 minutes.
2.) After frosting base has cooled for a few minutes, add the powdered sweetener and whisk vigorously until fully combined and smooth. It should look thick and creamy by now. Add the rest of the heavy cream, 1-2 tsps at a time to get it to the right color and consistency you like your frosting. If it is too thick, then heat it back up on the stove for 30 seconds or so while whisking to get to desired consistency. If it’s not thick enough (will thicken a little bit further as it cools further keep in mind!) then add more powdered erythritol.
3.) Dip the top side of each donut into the maple frosting, letting it coat for a few seconds, and pull straight up and out, pausing to let any excess frosting drizzle down back into the rest of the frosting. Set the donuts, frosting side up, on a plate or rack, to rest and harden for a few minutes.
Enjoy Donuts Fresh and Warm. Refridgerate any leftovers (dont stack or the frosting will get messed up!). You can re-warm the donuts in the microwave for 5-10 seconds before eating leftovers if you like them warm, or enjoy them cold!! 🙂
Net Carbs = .6 grams per donut
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Prep Time: 15
- Cook Time: 26-28
- Category: breakfast
- Method: baked and fried
- Serving Size: 1 donut (makes 12 donuts)
- Carbohydrates: Net Carbs .6 g
Keywords: keto, donuts, breakfast