These keto powdered sugar donuts are a pleasant surprise—thanks to almond flour they deliver a tender, cake-like crumb while remaining light. Best of all: each mini donut is about 1g net carb.
Keto Powdered Sugar Donuts ☁️
Made with a blend of almond and coconut flours
Powdered sugar donuts should be slightly dense yet airy and soft at the same time—the right balance makes them irresistible. Using a mix of almond and coconut flour helps achieve a moist, tender texture without the high carbs of regular flour.
If you want a truly shelf-stable powdered sugar, commercial recipes add a starch like tapioca or arrowroot to prevent clumping. That boosts carbs, so for keto-friendly results I recommend dusting the donuts with powdered sweetener just before serving and storing any extras in an airtight container.
Top tips
The method is straightforward, but a few technique notes will improve your results. Whisk the eggs and powdered sweetener until the mixture is light and fluffy—this step adds lift and improves the final texture.
Avoid most silicone mini donut molds if you want a consistent bake; metal conducts heat better and yields a superior crumb. If you don’t have a dedicated metal mini-donut pan, try the simple hack used here: grease and flour a muffin or mini-donut tray, place a small aluminum ball in the center of each well, and pipe the batter around it to form donut shapes.
Because keto batters tend to be thicker, piping is easy and tidy. No special tip is required—just snip the corner of a piping bag or use a sturdy zip-top bag with the corner cut off.
The sweetener
You have several sweetener options and each affects texture differently. Powdered erythritol gives a cake-like texture but can leave a slight cooling aftertaste—many bakers prefer blends like monk fruit + erythritol for balance. Xylitol and allulose have minimal aftertaste; allulose tends to behave more like sugar during baking but can cause some spreading if not baked in a proper pan.
Whichever sweetener you choose, it should be powdered. Use a completely dry blender or spice grinder and process your sweetener until it is a fine powder. Let the dust settle briefly before opening the lid. A safety note: xylitol is toxic to dogs—keep it out of reach of pets.
Want more keto donuts?
(1g net carb!) Keto Powdered Sugar Donuts
Print Recipe
Equipment
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mini donut pan hack see post for reference pics!
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donut hole pan
Ingredients
- 144 g almond flour
- 24 g coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 2 eggs
- 1/3 cup powdered erythritol or xylitol/allulose*
- 84 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 60 g sour cream
For the powdered ‘sugar’ coating
- 2/3-3/4 cup powdered allulose or xylitol/erythritol, as needed
- pinch ground cinnamon optional—helps offset the cooling from some sweeteners
Instructions
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Preheat oven to 350°F / 180°C. Grease and flour a mini donut pan or use a donut hole pan or muffin tray.
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Combine dry ingredients: In a medium bowl whisk together almond flour, coconut flour, baking powder, xanthan gum and salt. Set aside.
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Beat eggs and sweetener: In a large bowl, use an electric mixer to beat the eggs and powdered sweetener until light and fluffy, about two minutes. This helps the donuts rise and yields a better texture.
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Add vanilla and butter: Mix in the vanilla extract and melted butter until combined.
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Incorporate dry mix: Add the dry flour mixture in two parts, alternating with the sour cream. Distribute batter evenly into the prepared pan and smooth the tops with wet fingertips.
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Bake for 10–15 minutes. Donut holes will need less time; mini donuts may need the full range. Bake until golden and a toothpick comes out clean. Start checking around 10 minutes, as times vary by pan.
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Cool completely before rolling in powdered sweetener. Store leftovers in an airtight container for up to 3 days, and dust with powdered sweetener just before serving to avoid caking.