These keto cranberry donuts are baked with fresh or frozen cranberries and finished with a sugar-free vanilla glaze.
Tart, juicy cranberries add a bright burst of flavor, making these soft baked donuts a festive low-carb treat for breakfast, brunch, or dessert
Made with a combination of almond flour and coconut flour, these low carb cranberry donuts are also completely gluten free. Full fat sour cream gives them a moist, rich crumb that is similar to an old fashioned cake donut, while the cranberries add bright seasonal flavor to every bite.
You can make this recipe with either fresh or frozen cranberries, which means you do not have to wait for the short cranberry season to enjoy them. Serve them for a holiday brunch, Christmas breakfast, afternoon snack, or keto dessert.
Each glazed donut has only 4 grams of net carbs.
Be sure to explore our collection of keto cranberry recipes for more sugar free ways to enjoy this seasonal fruit.
You may also enjoy our keto sour cream donuts, which inspired this cranberry variation, along with our complete collection of keto donut recipes.
Why You Will Love These Keto Cranberry Donuts
There is plenty to love about this easy baked donut recipe.
- Soft, moist cake donut texture
- Filled with tart fresh or frozen cranberries
- Topped with a simple sugar free vanilla glaze
- Baked instead of fried
- Made with gluten free almond and coconut flour
- Only 4 grams of net carbs per donut
- Perfect for Thanksgiving, Christmas, and winter brunches
- Easy to prepare ahead of time
Baked Low Carb Cranberry Donuts
These low carb cranberry donuts have a tender cake texture rather than the light texture of a yeast donut. I would describe them as a cross between an old fashioned donut and a cranberry breakfast cake.
The combination of almond flour and coconut flour creates the structure needed for a gluten free donut, while sour cream and melted butter keep the crumb from becoming dry.
The cranberries bring a tart contrast to the sweet donut batter and vanilla glaze. Their bright red color also makes these donuts a beautiful addition to the end of year holiday table.
Ingredients Needed
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The following is a list of materials and simple ingredients you will need to bake your keto cranberry donuts: Note that the full printable recipe card is at the bottom of the page.
For The Low-Carb Cranberry Donuts
- Finely Milled Almond Flour
- Coconut Flour
- Granulated Sugar Substitute
- Cranberries, Fresh or Frozen
- Unsalted Butter
- Sour Cream
- Vanilla or Orange Extract
- Large Eggs at Room Temperature
For the Sugar Free Vanilla Glaze
- Unsalted Butter
- Confectioner's Sugar Substitute
- Heavy Cream, Room Temperature
- Sea Salt
- Vanilla Extract
- Hot Water
Important Ingredient Notes
Finely Milled Almond Flour
Use finely milled blanched almond flour rather than almond meal. Almond meal has a coarser texture and may produce heavier, grainier donuts.
For the most accurate results, lightly spoon the almond flour into the measuring cup and level it without packing it down and sift afterwards.
Coconut Flour
Coconut flour absorbs much more moisture than almond flour. The two flours work together to give these donuts the proper structure and cake texture.
This recipe was developed using both flours, so I do not recommend replacing one with the other in equal amounts.
Full Fat Sour Cream
Full fat sour cream adds moisture and richness to the batter. It is one of the reasons these keto-friendly cranberry donuts remain tender even though they are made without traditional wheat flour.
I recommend using full fat sour cream rather than a reduced fat variety for the best flavor and texture.
Fresh or Frozen Cranberries
You can use fresh or frozen cranberries in this recipe.
When using frozen cranberries, add them directly to the batter without defrosting them. Thawing the cranberries first can release extra liquid and affect the texture of the donuts.
Sugar Substitute
Choose a granulated sugar substitute that can replace sugar cup for cup in the donut batter.
A monk fruit and erythritol blend or an allulose blend will work well. When using a concentrated stevia and erythritol blend, reduce the amount according to the manufacturer's directions because these products can be considerably sweeter.
For the glaze, you will need a powdered or confectioners' sugar substitute. A granulated sweetener will not dissolve as smoothly and may leave the icing feeling gritty.
Vanilla or Orange Extract
Vanilla extract gives the donuts a classic glazed cake donut flavor.
Orange extract is another delicious option because cranberry and orange naturally complement each other.
This is an easy way to make keto cranberry orange donuts without changing the remaining ingredients.
How To Make Keto Cranberry Donuts
Begin by preheating the oven to 350 degrees and thoroughly greasing two six cavity donut pans. Greasing every part of the cavities is important because gluten free donuts can be delicate while they are still warm.
Combine the almond flour, coconut flour, granulated sugar substitute, baking powder, and salt in a large mixing bowl. Stir the ingredients well so that the baking powder is evenly distributed and no large flour lumps remain.
Add the sour cream, cooled melted butter, vanilla or orange extract, and eggs. Add the eggs one at a time and mix with an electric mixer until the batter is fully combined.
The batter will be thick. This is normal and does not mean that it needs additional liquid.
Gently fold in the fresh or frozen cranberries until they are evenly distributed throughout the batter.
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Transfer the batter to a pastry bag or a large resealable plastic bag. Cut off one corner and pipe the batter into the prepared donut cavities.
Fill each cavity almost to the rim because these gluten free cranberry donuts will rise only slightly. Use clean fingers or the back of a small spoon to gently press and smooth the batter into the pans.
Bake the donuts for 25 to 30 minutes, or until a toothpick inserted into the thickest part comes out clean.
Allow the donuts to cool completely in the pans before carefully removing them. Almond flour baked goods become firmer as they cool, so removing the donuts too early may cause them to break.
Place the cooled donuts on a wire rack before preparing the glaze.
How to Make the Sugar Free Vanilla Glaze
Melt the butter and place it in a medium bowl. Add the confectioners' sugar substitute, vanilla extract, and salt.
Mix in three tablespoons of hot water. Add the remaining tablespoon only when needed to create a smooth glaze that is thin enough for dipping but thick enough to coat the donuts.
Quickly dip the top of each cooled donut into the glaze and return it to the wire rack.
Allow the glaze to set completely before serving or storing the donuts. As it dries, it will form a thin frosted shell over the surface.
Tips for the Best Gluten Free Cranberry Donuts
- Grease the donut pans thoroughly: Even nonstick and silicone pans should be greased before adding the batter.
- Do not thin the batter: Keto donut batter made with any coconut flour will be much thicker than traditional cake batter.
- Use a piping bag: Piping the batter makes it easier to fill the curved donut cavities evenly.
- Do not thaw frozen cranberries: Add them directly to the batter to avoid introducing unnecessary moisture.
- Fill the cavities almost completely: These donuts do not rise as much as wheat flour donuts.
- Let the donuts cool in the pans: This gives the gluten free crumb time to firm before you remove them.
- Glaze only completely cooled donuts: A warm donut can melt the icing and cause it to run off.
- Add the water gradually: Different powdered sugar substitutes absorb water differently. Begin with three tablespoons and add more only when necessary.
Keto Cranberry Orange Donut Variation
For a simple cranberry orange variation, replace the vanilla extract in the donut batter with orange extract.
You can also replace the vanilla in the glaze with a small amount of orange extract. Because orange extract can be strong, begin with a smaller amount and adjust according to your preference.
This variation is especially lovely for Thanksgiving morning, Christmas brunch, or a winter breakfast gathering.
Looking for a sure way to master your keto baking skills? Check out my tried and proven keto baking tips that will make you a pro in no time.
How to Store Keto Cranberry Donuts
Allow the glaze to set completely before placing the donuts in a covered container.
Store the donuts in the refrigerator for up to five days. Once the glaze has hardened, the donuts can be gently stacked with parchment paper between the layers.
The donuts can also be frozen in a freezer safe container for up to three weeks.
Thaw frozen donuts overnight in the refrigerator, then bring them to room temperature before serving.
Frequently Asked Questions
Fresh cranberries can be included in a keto diet when used in an appropriate portion and combined with other low carb ingredients.
This recipe distributes one cup of cranberries among 12 donuts. Each finished glazed donut has approximately 4 grams of net carbs.
Yes. Frozen cranberries work well and do not need to be defrosted. Fold them into the batter while they are still frozen.
I do not recommend using only almond flour or only coconut flour in this recipe. The donuts were developed with a combination of both flours because they absorb moisture differently and work together to create the right texture. Substituting one for the other would require significant changes to the flour, eggs, sour cream, and butter, and those variations have not been tested.
Yes. The donuts can be served without the glaze, although the sugar free vanilla icing adds sweetness that balances the tart cranberries.
You can also lightly dust the cooled donuts with a powdered sugar substitute.
The batter is supposed to be thick because both almond flour and coconut flour absorb moisture differently from wheat flour.
Do not add extra liquid. Use a piping bag or resealable plastic bag to transfer the batter into the donut pans.
The donuts may break if they are removed while still warm. Allow them to cool completely in the pans so that the gluten free crumb has time to firm.
Thoroughly greasing the pans before filling them will also make the donuts easier to remove.
More Keto Cranberry Recipes
Once you make this keto cranberry donut recipe you may want to try these recipes next:
Cranberries can add beautiful color and bright flavor to many sugar free holiday recipes. Be sure to explore our complete collection of keto cranberry recipes for more seasonal desserts, sauces, breads, and treats.
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Keto Cranberry Donuts
These keto cranberry donuts are tender baked cake donuts filled with tart fresh or frozen cranberries and topped with a sugar free vanilla glaze. Made with almond and coconut flour, they are gluten free, keto friendly, and have only 4 grams of net carbs per donut.
Ingredients
Keto Cranberry Donuts
- 1 ½ cups of finely milled almond flour
- ½ cup coconut flour
- 1 ½ teaspoon of baking powder
- ¼ teaspoon of sea salt
- ½ cup sugar substitute
- 1 teaspoon vanilla extract or orange extract
- ½ cup of full-fat sour cream
- 3 eggs, room temperature
- 1 cup of fresh or frozen cranberries
- ¼ cup of unsalted melted butter, cooled
Keto Icing
- 2 tablespoons of melted butter, cooled
- ¾ cup of confectioners sugar-substitute
- ¼ teaspoon of sea salt
- ½ teaspoon of vanilla extract
- 3-4 tablespoons of hot water
Instructions
Keto Cranberry Donuts
- Preheat the oven to 350 degrees.
- Grease well two 6-cavity donut pans.
- Melt ¼ cup unsalted butter and set it 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, cooled melted butter, vanilla or orange extract, and the eggs one at a time.
- Mix the batter using an electric mixer until fully incorporated.
- Fold in the cranberries. You can use fresh or frozen cranberries 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, cut the tip, and then piped it into the donut pan cavities.
- I lightly tapped the batter into the donut pans using my fingers.
- Note that you will fill the donut pans just to the rim because these donuts do not rise much.
- Bake the donuts for 25-30 minutes until they are fully cooked. You can insert a toothpick, and it will come out clean.
- Allow the donuts to cool completely in the pans before carefully removing them. Transfer the cooled donuts to a wire rack before preparing the icing.
- Once the donuts are removed from the donut mold, place them on a baking rack and make the icing.
- Any leftovers can be stored in the refrigerator in an airtight container for up to five days or frozen for up to three weeks.
Keto Icing
- Melt the butter and add to a medium-sized bowl.
- Add the confectioners’ sugar substitute, vanilla extract, and sea salt to the melted butter.
- Mix well, then add three tablespoons of hot water. Add the remaining tablespoon only if the glaze 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.
Storing Your Donuts
- Once the keto cranberry donuts' icing has had time to set, store them in the refrigerator in a sealed container for up to 5 days. Since the icing hardens, you can place the donuts on each other. 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:
12Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 26gSaturated Fat: 13.6gCholesterol: 40mgSodium: 24mgCarbohydrates: 9.5gNet Carbohydrates: 4gFiber: 5gSugar: 1.9gProtein: 8.2g
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