This recipe for keto sour cream donuts makes a tender cake donut that is lightly spiced with nutmeg for the flavor profile of old-fashioned donuts we all remember and love.
Made with a combination of almond and coconut flour these sugar-free donuts are low in carbs, gluten-free and keto-friendly.
If you’re a fan of Dunkin Donuts and you are missing their cake donuts you are in for a real treat with this delicious, simple low carb old-fashioned donut recipe.
Keto Sour Cream Donuts
These cake donuts use sour cream in the batter to ensure they have a moist, tender crumb. It also adds a very slight tang that gives them that old fashion quality.
I opted to use a combination of almond and coconut flour because in my humble option it also plays a role in getting the perfect cake donut texture.
The addition of a little ground nutmeg gives them an added flavor distinction. If that’s not enough, these keto donuts also feature a vanilla glaze that makes them irresistible.
How To Make Keto Old Fashioned Donuts
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These keto donuts come together easily. Once you have pre-heated your oven to 350 degrees and greased your donut molds it’s then simply a matter of mixing your dry and wet ingredients together.
First, you’ll combine the almond and coconut flour, sugar substitute, baking powder, nutmeg, and salt in a large bowl.
To this mixture, you’ll then add the sour cream, melted butter, whole eggs, and vanilla extract and combine well. I use an electric mixer to ensure the batter is well incorporated.
To easily add the batter into the donut molds I recommend using a pastry bag or placing the donut batter into a large ziplock bag with the corner snipped off.
I like using silicone donut molds but a non-stick donut baking pan will also work. In both instances, you will need to grease them well.
For even baking I place my silicone molds on top of a cookie sheet, this also makes it easier when it comes time to take them out of the oven.
After the donuts are baked and cooled you’ll proceed to make the icing and then allow the icing to set by placing your donuts on a baking rack.
Sugar-free Sweetener Options
As far as which sugar substitute to use for this keto sour cream cake donuts, I have a few recommendations. If you are regular on our site you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on and since 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.
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 more of 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.
I sure hope you will give this keto sour cream donut recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. 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.
Grab Our Books!
In case you don’t know we 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.
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.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
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Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low-carb ketogenic recipes sometimes additional help is needed.
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Keto Sour Cream 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 granulated sugar substitute
- 1/2 teaspoon of ground nutmeg
- 3/4 cup of full-fat sour cream
- 3 eggs
- 1/4 cup of unsalted melted butter, cooled
- 1 teaspoon of vanilla extract
Keto Vanilla Icing
- 2 tablespoons of melted butter, cooled
- 3/4 cup of confectioners sugar-substitute
- 1/4 teaspoon of sea salt
- 3-4 tablespoons of hot water
- 1/2 teaspoon of vanilla extract
- 1/8 teaspoon of ground nutmeg
Keto Sour Cream 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, nutmeg, 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.
- Pipe the batter into the two prepared donut pans with a pastry bag or a large ziplock bag that the corner has been cut. Pipe 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.
Keto Vanilla Icing
- Melt the butter and add to a medium-sized bowl.
- To the bowl the confectioners, sugar substitute, vanilla extract, sea salt, and nutmeg.
- 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 donuts icing has 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: 275Total Fat: 26gSaturated Fat: 13.1gCholesterol: 39mgSodium: 24mgCarbohydrates: 8.5gNet Carbohydrates: 4gFiber: 4.5gSugar: 1.7gProtein: 8.2g