When I whip up these sugar free donuts, you get a crispy outside and soft inside. They’re built on almond flour, coconut flour and pre-gel starch, frying golden hot in coconut oil, and they smell like fresh dough.
This recipe resolves issues like oiliness, lack of structure, and dryness while ensuring delicious and satisfying sugar free donuts for the whole family.
I’d had donuts soak up oil on a busy weeknight when my toddler wandered in (classic!). I needed an easy sugar free baked donuts fix that never went flat or tasted chalky. I felt relief when they held crisp.
This recipe works because a five-minute rest helps dough firm up for easy shaping, then you fry each donut about two minutes per side. A quick tip: dust hands with almond flour so dough won’t stick. You get crisp edges, soft centers, and leftovers stay tasty for days.
If you want more gluten-free baked treats, try my Gluten Free Chocolate Chips Zucchini Bread.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe is not dairy-free due to sour cream.
- This recipe is not vegan due to eggs and sour cream.
- This recipe is not nut-free due to almond flour and almond milk.
- This recipe is not keto due to pre-gelatinized tapioca starch.
Why You Will Love This Recipe
- Crispy exterior, tender inside: I love how frying in 350°F coconut oil for just 1½ minutes per side yields a crunch, then a soft almond-coconut crumb.
- Ready in under 30 minutes: From mixing almond and coconut flours with eggs, sour cream, and starch to frying, I’m at the table in half an hour.
- Lasts days without drying out: Thanks to xanthan gum and sour cream, these sugar free donuts stay soft in an airtight jar up to 5 days.
- Customizable sugar free glaze: I whisk powdered erythritol with almond milk and vanilla in two minutes, then dip warm donuts for a sugar free coating.
Sugar Free Donuts – No Oil Soaking!
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 donuts 1x
- Category: dessert
- Method: frying
- Cuisine: American
- Diet: gluten-free
Description
Delightful sugar-free donuts with crispy exteriors and soft interiors, made with almond flour and coconut flour, fried in coconut oil.
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 3 tablespoons pre-gelatinized tapioca starch
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons psyllium husk powder
- 1 teaspoon xanthan gum
- ⅔ cup erythritol-monk fruit blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- ½ cup unsweetened almond milk
- 2 quarts coconut oil (for frying)
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, pre-gelatinized tapioca starch, baking powder, salt, psyllium husk powder, xanthan gum, erythritol-monk fruit blend, and ground cinnamon until everything is mixed well. It’s helpful to sift the tapioca starch to avoid clumping. Once combined, allow the mixture to hydrate for 5 minutes at room temperature. This step ensures the psyllium husk absorbs moisture, making the dough easier to work with and tender.
- In another bowl, beat the eggs until they appear slightly foamy. Add in the sour cream, apple cider vinegar, unsweetened almond milk, and vanilla extract. Blend until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together using a spatula until a thick dough forms. The dough may feel slightly sticky, which is normal.
- To prevent sticking, dust your hands and the work surface lightly with almond flour. Divide the dough into 12 equal portions. Roll each portion into a ball, typically about 3 inches in diameter. Use your fingers to press into the center of each ball to form a donut shape, smoothing the edges with almond flour-dusted hands.
- In a deep pot, heat the coconut oil to 350°F, using a thermometer to ensure accuracy. Maintaining this temperature is crucial for even frying and achieving a crispy exterior without excessive oil absorption.
- Carefully lower the shaped donuts into the hot oil in batches of three. Fry each for about 1½ to 2 minutes on each side or until they turn light golden brown. Use a slotted spoon to turn them over and remove them once cooked. Transfer the fried donuts onto paper towels to drain excess oil.
- If desired, whisk together the powdered erythritol, unsweetened almond milk, and vanilla extract in a small bowl until smooth. While the donuts are warm, dip the tops into the glaze, allowing it to set on a rack so it can cool and become glossy.
- Once the donuts have cooled completely, store them in an airtight container at room temperature for up to two days. For longer storage, flash freeze the donuts on a baking sheet, then transfer them to freezer bags. When ready to enjoy, thaw them at room temperature or gently heat in a toaster oven.
Notes
- The use of psyllium husk powder is key for retaining moisture and binding the dough, preventing any risk of crumbling.
- Pre-gelatinized tapioca starch ensures that the donuts are airy without any gumminess.
- The combination of apple cider vinegar with baking powder and xanthan gum helps to lift the donuts, resulting in tenderness.
- Variations are possible: swap the sour cream with Greek yogurt or mascarpone for a different flavor profile, or add 1 tablespoon of cocoa powder for a chocolate version.
- Always ensure that your frying oil is at the right temperature to achieve a crisp finish without soaking up excess oil.
- For best results, avoid overcrowding the pot as this can lower the oil temperature and affect crispiness.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg
Ingredient Notes
- Almond Flour: pick blanched, superfine type with pale color and no big bits; it gives light crumb and helps hold shape without gluten.
- Coconut Flour: look for finely ground, unsweetened variety that’s pale and clump-free; it absorbs moisture and adds subtle sweetness.
- Psyllium Husk Powder: pick smooth powder to avoid grit; it traps moisture, binding the dough and keeping those donuts from crumbling.
- Xanthan Gum: use a small amount of white, powdered type; it holds together the gluten-free dough and retains moisture in the crumb.
- Erythritol-Monk Fruit Blend: get a granular mix labeled keto-friendly to skip cooling aftertaste; it sweetens evenly without turning soggy in oil.
- Eggs: use large eggs at room temp so they whip evenly; they bind ingredients and help batter hold shape in the fryer.
- Sour Cream: pick full-fat, room-temp if you can; it adds tang and moisture—sub Greek yogurt or mascarpone if that’s what you have.
- Apple Cider Vinegar: choose unfiltered with the “mother”; it reacts with baking powder and xanthan gum for extra lift and tenderness.
- Unsweetened Almond Milk: get plain, shelf-stable kind; it loosens the batter just enough without thinning it too much, turns it easy to shape.
Recipe Baking Tips
- If donuts flatten, maintain oil at 350°F before adding, drop only 3 at once, fry 1½ minutes per side to preserve shape.
- If dough feels sticky, dust hands and surface with 1 teaspoon almond flour before dividing into 12 balls to ease shaping.
- When interiors remain dense, let dough rest 5 minutes after mixing so psyllium husk can hydrate for lighter crumb.
- For oil absorption, blot fried donuts on paper towels immediately and flip after 1 minute on towel to remove excess oil.
- If glaze won’t adhere, let donuts cool 3 minutes before dipping tops in ½ cup powdered erythritol glaze for even coating.
Serving Suggestions
Serve sugar free donuts alongside Apple Chia Pudding and Lemon Coconut Yogurt topped with toasted almonds and vanilla extract drizzle. Pair each donut with Matcha Almond Milk Latte and Sugar Free Cold Brew infused with iced fresh cinnamon stick garnish.
Use sugar free donuts to make Breakfast Sandwich Bites by layering turkey sausage patty and avocado slices inside cut donut. Use halved donuts as base for Berry Cheesecake Parfait and sprinkle crushed pecans between sugar free layers with lemon zest.
Top sugar free donuts with Sugar Free Maple Glaze and Toasted Coconut Shreds, let sit on cooling rack until set. Brush cooled donuts with Espresso Dark Chocolate Sauce then lightly dust with cocoa powder and flaky sea salt on top.
Recipe variations
- You can use Greek yogurt instead of sour cream for tang and lighter crumb, and serve these alongside my Boston Creme Donuts one weekend brunch.
- Add 1 tablespoon unsweetened cocoa powder and ½ teaspoon espresso powder for a mocha twist on sugar free donuts loved by family with gluten allergies.
- Either 3 tablespoons arrowroot starch or pre-gelatinized tapioca starch can be used to lighten the crumb of healthy sugar free donuts without affecting crisp exterior.
- If using two dozen donuts, triple all ingredients, shape twenty-four donuts, fry three at once in coconut oil at 350°F for 2 minutes per side.
Save This Recipe!
How to Store?
To keep your Fluffy Keto Sugar-Free Donuts fresh and delicious, follow these storage tips:
Room Temperature: Place donuts in airtight container at room temperature up to 2 days. Keep away from heat, humidity, and direct light.
Refrigeration: Place donuts in airtight container in the refrigerator up to 5 days. Let come to room temperature gently before serving.
Freezer: Wrap donuts in plastic wrap and place in freezer bag up to 3 months. Thaw at room temperature before warming.
Other Recipes You’ll Love
- Gluten-Free Oatmeal Zucchini Cookies
- Gluten-Free Chocolate Chips Zucchini Bread
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Zucchini Brownies
If you enjoyed this Sugar Free Donuts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
