Keto blueberry donuts, that’s right you read that correctly. These low carb donuts are bursting with blueberries and the perfect amount of sweetness. They’re topped with a simple glaze for that extra touch that will make your taste buds swoon.
If you’re a fan of blueberries like me, you’re sure to love this one! It’s a keto treat that both adults and children will enjoy.
These baked low carb blueberry donuts are the perfect solution for anyone missing donuts while doing keto.
Keto Blueberry Donuts
These keto blueberry cake donuts are made with a combo of coconut and almond flour that makes them soft, flavorful, and best of all gluten-free, low in carbs, and keto-friendly!
The best way I can describe these keto-friendly donuts is that they are cross between a cake donut and an old fashioned donut with jam-packed with blueberry flavor.
Because these cakey keto donuts are baked rather than fried, they are a breeze to whip up. The addition of sour cream to the batter also makes sure they are nice and moist.
The combination of coconut flour and almond flour gives that perfect cake donut feel and texture. The blueberries are the perfect addition of tang and sweetness and best of all you can use frozen berries! This means you can your keto blueberry donuts all year long!
If you love Dunkin Donut’s glazed blueberry donuts then I’m confident you’ll love these, possibly even more. Unlike they’re sugar-filled counterpart these are filled with actual blueberries and not “blueberry flavored bits”.
How To Make Blueberry Donuts
Making these baked keto blueberry donuts is quick and easy! Start by preheating your oven and making sure your donut molds are dry and well greased. Then it’s as simple as combining the dry ingredients and wet ingredients.
I like to use an electric mixer to make sure the batter is well mixed but you can absolutely do this by hand.
To easily add the batter into the donut molds I recommend using a pastry bag or making a makeshift one out of a large ziplock bag. Simply add the batter, twist the top closed and squeeze all of the batter to one corner of the bag, and cut off the corner.
When making keto donuts I prefer to use silicone molds but a non-stick donut baking pan will also work well. Whichever you choose to use, you will need to grease the cavities well before adding the batter.
If you’re using a silicone mold, you should place your silicone mold on top of a baking sheet before filling them. This prevents any spillage when trying to move the molds when full because they are not rigid like metal molds. This will also make it easier when removing them from the oven as well.
After the donuts are done baking, you can make the glaze while they cool on a baking rack. Once fully cooled, you add the glaze to the donuts and allow the glaze to set while on the baking rack.
Sugar-free Sweetener Options
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As far as which sugar-substitute to use for these keto blueberry cake donuts, I have a few recommendations. If you’re a regular reader on our site you know I’m a huge fan of Lakanto Monk Fruit. This is because the texture Lakanto is spot on and there is barely any aftertaste. It is a monk fruit and erythritol blend.
I love that Lakanto Monk Fruit is all-natural and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.
I’m also partial to Swerve another erythritol blend. It works well in this keto donut recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives or flavors.
Like Lankanto, Swerve has a 0 % impact on blood sugar.
If you are a fan of stevia, you can use the stevia and erythritol-based brand Pyure in this recipe. However, it’s important to note that if you are using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
What You’ll Need
The following is a list of materials and ingredients you will need to bake your keto blueberry donuts:
- Mixing bowl
- Electric stand mixer or hand mixer
- Donut mold, Silicone or non-stick
- Almond Flour
- Coconut Flour
- Granulated sugar substitute Lakanto
- Unsalted butter
- Fresh or frozen blueberries
- Sour Cream
- Large eggs
- Confectioner’s sugar substitute, for icing
You can read more about my keto baking tips to assist you with all of your baking needs with keto-friendly ingredients.
Health Benefits of Blueberries
When enjoying a ketogenic lifestyle, it can be tough to fit most fruits into your macros. Thankfully blueberries, like most berries, are low enough in sugar and carbs to be keto-friendly!
And the great news is, you don’t need a lot of them when making keto desserts to make an impact. Blueberries are also full of vitamins, minerals, and antioxidants. This makes them the perfect addition to your keto life.
So why opt for “flavored bits” when you can have the real thing with loads of good for you nutrients and no sugar crash? That’s a win-win for me!
I sure hope you will give this keto blueberry donut recipe a try and will help us share it. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement!
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Our Favorite Hack To Stay On Track!
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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
- 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
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.
- Melt the butter and add to a medium-sized bowl.
- To the bowl the confectioners, sugar substitute, vanilla extract, and sea salt.
- Mix well and then add the hot water. Start with 3 tablespoons and add the additional tablespoon if the consistency is too thick.
- Quickly dip the donuts into the icing and set them on a baking rack to dry. The donuts will form a thin frosted shell on the surface.
Store Your Donuts
- Once the keto blueberry donuts icing has had time to set, store them in the refrigerator in a sealed container for up to 5 days. You can place the donuts on top of each other since the icing hardens. You can also freeze your donuts by placing them in a freezer-proof container for up to 3 weeks.
- Allow your donuts to come to room temperature for the best flavor.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 285Total Fat: 26gSaturated Fat: 13.6gCholesterol: 40mgSodium: 24mgCarbohydrates: 10.5gNet Carbohydrates: 5gFiber: 5gSugar: 1.9gProtein: 8.2g