Frosted Mini Donuts, keto, low carb

Frosted mini donuts, need I say more? These delectable little treats are a fantastic way to start your day. They take a little time to make, so definitely something to prep on the weekend and enjoy throughout the week.

Frosted Mini Donuts, keto, low-carb.

  • Servings: 14 mini donuts
  • Difficulty: Moderate
  • Print

Dairy-free and low-carb frosted mini donuts! A great snack, and even better breakfast on the go!

Ingredients, Donuts

  • 2 Eggs
  • 1/2 Cup Erythritol or preferred granular sweetener
  • 1 tsp Vanilla Extract
  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 1 tsp Xanthan Gum
  • 2 tsp Baking Powder
  • 1 tsp salt
  • 1/4 tsp Sunflower Lecithin (optional)
  • 1/4 tsp Unsweetened Gelatin
  • 5 1/2 Tbsp Unsweetened Almond Milk, warmed
  • 1 1/2 Tbsp Shortening, melted
  • Oil for Frying

Ingredients, Chocolate Frosting

  • 4 Tbsp Coconut Oil, melted & hot
  • 4 Tbsp Cocoa Powder
  • 4 Tbsp Powdered Sweetener (we use swerve Confectioners)
  • 1/4 tsp Sunflower Lecithin (optional)
  • 1 tsp Vanilla Extract (optional)


Instructions, Donuts

  1. In a large mixing bowl Combine eggs, vanilla, and Erythritol. Mix on medium speed for about five minutes.
  2. In a medium bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Stir together until uniform.
  3. In a small bowl, add shortening and heat to melt.
  4. Warm almond milk, and combine with melted shortening.
  5. Add gelatin to egg mixture once it is thickened and done mixing, let set.
  6. Add sunflower lecithin (optional) and melted shortening and milk to the egg mixture and stir with a wooden spoon until smooth.
  7. Add in the dry ingredients and stir or fold-in with a wooden spoon until dough is evenly combined.
  8. Cover the dough and refrigerate for 6 hours or overnight.
  9. Prepare Oil in fryer before removing dough from fridge. Fryer can be a tall pot with about two to three inches of oil, or use a deep fryer such as a fry daddy. Follow manufacturers instructions if using a deep fryer, or use a candy thermometer to monitor the temperature in a pot at 350 °F.
  10. Remove dough from fridge and weigh out 14 g portions.
  11. Shape portions into mini donut shapes.
  12. Carefully transfer your mini donuts into the fryer, too many at once will change the oil temp too much. Expect them to bubble immediately, and sink initially before bobbing right back up to the surface of the oil.
  13. Cook in oil for 1 minute, turn over and cook for another 1 minute (exact times may vary).
  14. Carefully remove mini donuts from oil, allowing oil to drip off for about 8 to 10 seconds, and set onto paper towels to cool.
  15. Allow to cool until durable enough to handle, can chill in fridge if desired.

Instructions, Frosting

  1. Ready a sheet of wax paper on a tray that will fit in your fridge.
  2. Combine cocoa powder and powdered erythritol, mix well to remove clumps. Sifting recommended. Set aside.
  3. Melt Coconut Oil, can be microwaved but we recommend using a small double boiler.
  4. Add vanilla extract to melted oil, stir in.
  5. Add dry ingredients to melted oil, stir until smooth.
  6. Dip mini donuts into chocolate to coat.
  7. Set frosted donuts onto wax paper and refrigerate.

Important Notes

  1. The frying oil used makes a big difference in the donut. Oils that are liquid or soft at room temperature will result in donuts that are more oily at room temp. Oils that are solid at room temp (saturated fats) work best for donuts, but also tend to have lower smoking points. Smoking oils can ruin the flavor of your donuts.
  2. The dough is fragile, handle very gently, and keep cool while working with it.
  3. Always use caution working with hot oil. Air pockets in dough can pop and splatter oil. Water reacts violently with hot oil. Don’t leave hot oil unattended, it is a fire risk.

Nutrition Information

Serving Size 1 Frosted Mini Donut
Fat10.0 g
Protein 3.6 g
Net Carbs 1.9 g

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