These Keto brown butter donuts are everything and more. Imagine having keto donuts that feature a base of warm baked, fluffy goodness with the perfect rich, brown butter glaze? That my friend is what this recipe delivers.
Your taste buds will find it hard to believe but these delicious donuts are not only keto-friendly, they are sugar-free, grain-free, and gluten-free!
Make these keto-baked brown butter donuts for breakfast, as a snack, or any time you need a quick dessert. I promise you’re gonna love these!
These low carb brown butter donuts can be made in the oven, donut maker, and MINIS! Everything is cuter in a mini and great for portion control!
The brown butter icing is sure to make you smile and the (lack of) carbs will have you coming back to make more.
In fact, I have a complete collection of my Keto Donut Recipes here to save you time.
Keto Brown Butter Donuts
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The beauty of these donuts is that there are so many different ways you can make them! The donut maker makes it so much faster and mess-free but I do also love making larger donuts in the oven!
It really depends on your occasion, whether it’s meal prepping, a quick get together, or a big holiday! You can make them in the oven, in the donut maker, big or small. Okay, I’m done with the Dr. Seuss moment!
How To Make Mini Keto Donuts
Making these keto mini donuts is truly so simple. I promise even beginner keto bakers will love to make them! These are also perfect to make if you purchased or someone gifted you a donut maker and it’s just sitting there taking up space in your pantry. Raise your hand if you’ve ever been guilty of this? This girl sure has!
What’s key is to follow the baking directions of your specific donut maker. Most will vary but land somewhere in the 7 to 10-minute range. This achieves the perfect middle ground.
After you’ve read your manufacturer’s directions for your donut maker, you can continue to prepping your batter. You’ll mix your dry ingredients in one large bowl and wet ingredients in the other large bowl, and then combine.
Then you’ll bake them up and enjoy the aroma of donuts baking in your kitchen.
It really is half of the joy of baking, am I right?
Allow your donuts to cool fully, this is very important, and then simply dip your donuts into the brown butter icing.
Tips For Keto Donut Sucess
In this recipe, I add my homemade version of keto buttermilk. It’s super simple to make by simply adding a tiny amount of vinegar into the heavy cream and allowing the cream to slightly curdle. The buttermilk flavor really complements the brown butter profile.
It should go without saying but you’ll need to properly grease your donut maker or pan. I personally like using melted butter for this but you can certainly use a coconut oil cooking spray
Be sure to not over bake your donuts. You want your donuts to remain moist and tender. If you are using a donut maker, I would test one to get the proper timing.
If baking in the oven, then follow the recipe instruction and check at the minimum time first. You’ll know your donuts are ready if they’ve risen slightly and spring back when gently touched.
Keto Brown Butter Icing
Now the real star of the show is clearly the brown butter icing. We’ve talked about brown butter a lot here and if you’re not familiar with my keto brown butter cake you truly are missing out! This recipe quickly dethroned my keto pound cake (!!!!!) in my family and is still the reigning champ!
Making the browned butter is so much easier than it may seem. It really as simple as using a pan that is stainless-steel, so that you can cook evenly and see the bits start to form at the bottom!
You’ll let the butter cook on medium-high heat until it bubbles. After 2 minutes you’ll see the brown bits of magic forming on the bottom. Remove from the heat and add the confectioner’s sugar substitute and heavy cream.
Then it’s just a matter of dipping your cooled donuts into the warm icing. It’s that easy folks!
The Best Sweetener For Sugar-Free Donuts
As far as which sugar-substitute to use for these keto brown butter 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 brown butter donuts:
- Mixing bowl
- Electric stand mixer or hand mixer
- Donut Maker
- Donut mold, Silicone or non-stick
- Almond Flour
- Coconut Flour
- Granulated sugar substitute Lakanto
- Unsalted butter
- Cream Cheese, room temperature
- Large eggs, room temperature
- Heavy cream, room temperature
- Vinegar ( to make keto buttermilk)
- 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.
I sure hope you give these, keto, low carb, gluten-free brown butter donuts a try. Because if you loved my other keto donuts then I’m sure you’ll love these!
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- 2 1/2 cups of finely milled almond flour , measured and sifted
- 1 cup of coconut flour
- 3/4 cup unsalted butter, room temperature
- 5 eggs , room temperature
- 8 ounces of cream cheese, room temperature
- 1 1/4 cups of sugar substitute, Lakanto
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of white vinegar
- 3/4 cup of heavy whipping cream
- 1/4 teaspoon of nutmeg
Brown Butter Icing
- 1/4 cup butter unsalted butter
- 3/4 cup of confectioner's sugar substitute
- 1/4 cup of heavy cream, room temperature
- Pinch of sea salt
- In a large bowl, measure and sift the almond flour.
- Next, measure the coconut flour and add to the bowl with the sifted almond flour.
- To the large bowl add the baking powder and salt. Set the dry ingredients aside.
- Make the keto buttermilk by adding vinegar to the heavy whipping cream and set aside.
- In another large bowl, using an electric beater mix the cream cheese, sugar substitute until light fluffy.
- Add the softened butter, vanilla extract, and beat until well incorporated.
- To this mixture, add the eggs one at a time, be sure to combine well after each addition.
- Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
- Fold in the keto "buttermilk" and mix until fully incorporated. Set aside.
- Turn on your electric mini donut maker and lightly grease with butter or baking spray. You will need to follow the manufactures instruction of your particular brand but generally, you will bake for about 7-10 minutes.
- For baking, instructions refer to the notes below.
- You will be piping in the donut butter into the donut molds. You can do so by using a piping bag or Ziploc bag with a small slit cut in the corner.
- While the donuts cool completely on the baking rack make the brown butter icing.
- Once the glaze is ready and donuts have had time to cool, dip the donuts in the glaze and return to the cooling rack to allow the icing to set for about 8-10 minutes before enjoying it.
- Note that donuts are best eaten the same day but you can store leftovers in the refrigerator for up to 2 days or freeze for up to 1 week.
- Brown the unsalted butter in a small saucepan (preferably a stainless steel pan so that it's easier to see when the butter is browning).
- Over medium-heat make sure to stir constantly. The butter will begin to foam and bubble. After 2-3 minutes you should begin to see brown bits on the bottom of the pan. At this point, remove from the heat immediately and continue to stir until the butter begins to lightly brown to a golden amber color.
- To the hot butter add 3/4 cup confectioners sugar substitute and the room temperture heavy cream. It's important that the heavy cream not be cold othewise you risk the butter congealing.
- If the icing is to thick simply add another tablespoon or so of heavy cream.
- The icing needs to be warm to work well. Once the icing is smooth and loose, begin the process of glazing each donut by dipping then into the icing and then returning to the cooling rack to allow the icing to set.
This recipe makes 36 mini donuts or 24 regular sized donuts. The donuts can be made in an electric donut maker or baked in the oven.
If baking in the oven grease two 6 cavity donut pans for regular-sized donuts (note that you will be making 20 donuts so you will need to repeat the process). For regular-sized donuts bake at 350 degrees for 22-30 minutes.
For baked mini donuts, grease 3 12-cavity pans for a total of 36 donuts and bake in a 350-degree oven for 18-22 minutes or until donuts are fully cooked and you can insert a toothpick and it comes out clean.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 14.8gSaturated Fat: 6.8gCholesterol: 54mgSodium: 74mgCarbohydrates: 4.7gNet Carbohydrates: 2.3gFiber: 2.4gSugar: .1gProtein: 3.9g