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Fried Coconut Flour Donuts – Low Carb and Gluten-Free

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Low Carb Coconut Flour Donuts have real fried donut flavour. Grain-free and gluten-free, this homemade fried donuts recipe makes the best sugar free donuts I’ve ever eaten.

a stack of fried coconut flour donuts topped with shredded coconut

I am about to toot my own horn here.  You ready for this?  You might want to stand back, it’s going to be a bit loud.  Cover your ears!

YIPPEE, I MADE FRIED COCONUT FLOUR DONUTS!  Sorry about the all caps, but it needed to be done.  I needed to shout a little bit, because coconut flour is such a tricky ingredient and getting it to fry up without disintegrating in the oil is a sweet little accomplishment for me.  And by sweet, I  mean sweet with that real fried donut flavour.  Baked donuts are all very well and good and I love them, but this homemade fried donuts recipe is everything a donut should be.

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And I am very thankful for whoever invented the donut pan, as it allows us home cooks to easily whip up baked donuts for breakfast.  But let’s face it…baked donuts are really donut-shaped muffins or cupcakes. As a general rule, I am okay with that. It’s really a lovely thing to have another shape for my muffins and my cupcakes, especially since they delight my kids so much.  Somehow, being circular with a hole in the middle makes those donut muffins that much more exciting to my kids.

Gluten-Free Coconut Flour Donuts

Fried Coconut Flour Donuts

But fried donuts are another creature altogether.  They have an intensity that is unrivaled by other baked goods, by virtue of the fact that they are fried. In fat. And in my world, that’s a very good thing.  A healthy thing, assuming you are using quality oils and not yucky processed or hydrogenated stuff. Quality oils will soak beautifully into fried donuts, giving them a deeper, more satisfying flavour.  And they will be good for you too, as long as they are not full of sugar and other carbs. They will keep you full longer, give you more energy and increase your good cholesterol.  All that from a fried donuts recipe?  You bet.

But here’s the tricky part.  Almond flour and coconut flour don’t really lend themselves well to being cooked in oil.  Lacking the magical binding properties of gluten, things made with almond or coconut flour tend to simply disintegrate when subjected to hot oil.  I’ve tried it before, and ended up with a pan of oil and a lot of little bits floating around. Fried coconut flour crumbs don’t quite have the caché of fried coconut donuts, do they?  Plus I wasn’t ever sure how to get a nice round donut with a hole in the middle without special equipment. But my solution to this was rather brilliant, if I do say so myself.

several low carb donuts topped with shredded coconut stacked on a plate

I baked them first and THEN I fried them.  Yup. These coconut flour donuts are baked and fried, and they’re awesome. This way, they hold their round, lovely shape, they soak in some lovely, healthy oil, and they taste phenomenal.  It’s an extra step, but it’s so worth it!

PS – I highly recommend using the Wilton Non-stick Donut Pan. I had a cheaper one, with smaller cavities, and it’s non-stick ability wore off quite quickly.  My kids bought the Wilton version for me for Mother’s Day and it’s been a treat to use. Treat it kindly so it keeps non-sticking for a while! I help my donuts release by inserting a thin rubber spatula between the donuts and the pan, and I always clean it with a soft cloth.

Looking for more tasty donut recipes? These Gluten-Free Cinnamon Sugar Donuts from Gluten-Free Palate and these maple-bacon doughnuts from It’s Yummi look amazing. They are not low carb, but I bet the recipes could be adapted!

a stack of gluten-free fried donuts made with coconut flour sitting on a plate

5 from 4 votes
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Fried Coconut Flour Donuts – Low Carb and Gluten-Free
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
These low carb coconut flour donuts have real fried donut flavour. Grain-free and gluten-free. Get the recipe here!
Course: Dessert
Cuisine: American
Servings: 10 medium donuts
Calories: 153 kcal
Ingredients
Donuts:
  • 1/2 cup coconut flour
  • 1/4 cup Swerve Sweetener or other erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup coconut oil melted
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1/4 tsp stevia
  • Oil for frying coconut, grapeseed, etc.
Coating:
Instructions

  1. Preheat oven to 325F and grease a donut pan well.

  2. In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
  3. Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
  4. Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
  5. Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 10 donuts out of my pan).
  6. In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
  7. While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
  8. Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
  9. Let cool slightly on wire rack (they are really good warm out of the oil!).
Recipe Notes

Serves 10. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.

153 Calories; 13g Fat (76.5% calories from fat); 2g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 143mg Sodium

Nutrition Facts
Fried Coconut Flour Donuts – Low Carb and Gluten-Free
Amount Per Serving (1 g)
Calories 153 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Sodium 143mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 4g 16%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. I can’t wait to try these! I have coconut oil and coconut palm oil – both tropical traditions brand. Do you think the coconut palm oil would infuse too much coconut flavor? I haven’t cooked with the palm oil yet. But I thought I had read that palm oil is better for frying. Am hoping you’ve experienced using this in your cooking projects? Or anyone else?? I have a bunch of sensitive family that are not fond of heavy coconut smell or flavor…..

    Reply

    • I haven’t tried the palm oil either, but coconut oil has a lot of coconut flavour so I think either one would be about the same.

      Reply

    • Late comment on this topic, but I use the organic palm shortening from Tropical Traditions for all frying because it has a very high smoke point and a neutral flavor. The expeller pressed coconut oil is good as well, but you can fry in higher temperatures in the organic palm shortening. I’m excited to try these today. My daughter was diagnosed type 2 just 3 weeks ago. We were already gluten free, but the added restrictions are tough! This should make her happy. Thank you for all of the recipes!

      Reply

      • I am also type II diabetic. I watched Sarah Hallberg on a TED talk and I have been empowered to go NO GPS (grain, potatoes and sugar). I rely on great low carb cooks like All Day I Dream for food to keep me on track. When you find your groove cooking this way you will wonder how you ever survived on all those nasty carbs. I cannot tell you how much better I feel. But my lab tests are the real proof positive: Cholesterol down 19.2 percent, A1c down to 6.2, Liver enzymes normal for the first time in 20 years–after just 3 months of going low carb, high fat. Fat is satisfying!! And I find that I crave good vegetables now. Eating carbs makes me crave carbs. Nope, nope, nope! Not going back! Oh, I forgot to mention, I kicked my metformin to the curb, too. So there.

        Reply

        • Also, my son, who was getting a little heavy, has taken to making himself aware of how many carbs he was getting in just the junk kids eat. He has grown 4 inches and dropped 7 or 8 lbs. He sure runs a lot faster this year than last. He still indulges in junk, but he is more aware and limits himself on those treats. He chooses healthier snacks like a cheese stick, a handful of nuts or a crisp pickle.

          Reply

  3. Ohhh, P.S. – I’ll be subbing chocolate glaze for the “icing” since they won’t eat it if I do the coconut topping.

    Reply

  5. I’ve done that double-cooking method for years on other foods – mainly to make sure the food was cooked first before I fried it since frying is kind of an art I never mastered 🙂 But this is amazing! I’m going to halve the recipe (thank-you for the even number of eggs) or I might be able to quarter it… Anyway, gonns have donuts on Saturday.

    Reply

    • Yes, it’s so great when a recipe can be halved. But even if you have an uneven number of eggs, you can half a recipe by whisking one egg in a glass measuring cup and then measuring out half of it.

      Reply

  8. I do not yet have a donut pan, would a mini-bundt pan work as well? by only filling halfway? Or is there another type of pan that would give better results?

    Reply

    • A mini bundt is going to give you an irregular shape that might be a little harder to fry evenly, but I don’t see why it won’t work if you watch them carefully.

      Reply

  11. Thank you!!! Am buying a donut pan tomorrow, I recently spotted one in my local small town grocery store (recommended brand and everything!). I will do a cinnamon and powdered Swerve dusting with mine though. Yum.

    Reply

  15. Yum! These are absolutely delicious! I made mine with a glaze made of coconut oil, powdered swerve and warm water. I love glazed donuts! Thanks so very much for this recipe!

    Reply

  16. This is further evidence of your total brilliance. I noticed at once the lack of the words “deep-fat-fried” in the recipe’s name, but ere I got to the bottom of the ingredient list, I was gearing up to ask whether this approach meant one could then fry the doughnuts in shallow fat. Then I saw that you did! Yippee! Thanks so much for your experimentation and the excellent recipes.

    Reply

  17. These look awesome and I am going to try them soon. I love glazed donuts also so will try what another poster said. thanks for all your great recipes.
    Donna

    Reply

  18. My son can sometimes handle coconut palm sugar and mostly does kal brand stevia -any suggestions on replacing the 1/4 cup swerve? He hasn’t had a donut in three years so thank you!

    Reply

    • For the actual donuts, you can replace with the palm sugar. Not sure about how you’d do the powdered coating but you could try powdering coconut sugar in a coffee grinder.

      Reply

  19. Carolyn,
    You are a genius!! I keep waiting for you to come out with your own cookbook. I have the cookbooks you did with those other great cooks and enjoy them, but would love to have one with only your recipes and your great photography.
    Linda
    P.S. Have you thought of creating a low carb recipe for Lemon Meringue Pie?

    Reply

  20. Hey Carolyn!!! Can you tell me what kind of coconut flour you used? I used the Bob’s Red Mill and these were dry as a bone when baking, so i didnt fry them as they were dry and crumbly. I just wondered if it could have been my cocnut flour. The batter seemed too dry also. I followed the recipe exactly. Will wait to hear from you before I try again!! Thanks so much!!

    Reply

    • I used Bob’s Red Mill as well, it’s all I have in my pantry. Sounds to me like there wasn’t enough oil or eggs. Perhaps your eggs were on the small side? Not sure. I’ve heard that even the same brand of coconut flour can vary from bag to bag, but I’ve never had this problem at all. So for the next time, be ready with a touch more oil and a touch more liquid for the batter and add a bit at a time until you have the right consistency. They shouldn’t be dry at all, mine were very moist.

      Reply

      • I have one, might try it out and let you know. I use grapeseed oil in my deepfryer. Will have to wait until I put fresh oil in, I use it mostly for savory things so the oil has some paprika and whatnot in it.

        Reply

  22. I made these this morning and they are great. I couldn’t find a donut pan at Target and didn’t feel like driving around so I bought a cake-pop pan and made donut holes 🙂 I also halved the recipe and got 12 donut holes (it nicely filled the entire pan). I also fried them in lard since it’s cheaper, but they didn’t get crispy. Perhaps grapeseed or coconut oil fries differently? Or it’s been so long since I had a donut I don’t remember the texture? lol. My next batch will have pumpkin seasoning.

    Reply

  24. I am so excited about your book series featuring you blog recipes!! I know they will be great and I can’t wait to purchase them.

    Reply

  27. Greetings! I am new to low carbing and was wondering, do you use this same recipe for baked donuts? So THANK-FUL to have stumbled across your blog! Really excited about using your recipes. Thank-you for sharing 🙂

    Reply

    • Hi Janet…I have a ton of baked donut recipes. Try typing donut into my search box at the top and I think you will find several recipes. Also, these are good just as they are, without frying them after baking.

      Reply

      • Thank-you for taking time to reply :-). There is something else I’ve been wondering….. I make our Almond Milk and am wondering if it will work in your recipes or if I need to buy a certain brand? Thank-you in advance for your time 🙂

        Reply

  28. oh my! my! my! Is low carb, gluten free food allowed to taste THIS GOOD?!?!?! How you come up with these FABULOUS recipes is beyond me. I paired these with your AMAZING browned butter frosting/glaze. Since they were warm when I glazed them the glaze melted n made them perfect to dip into the toasted coconut mixture 🙂 We also enjoyed these with out frying them with the browned butter frosting. The three recipes I’ve tried of yours so far have been total “love at first bite” 😉 I did use whole milk in both donut recipes as I’m out of almond milk. Also used raw sugar instead of swerve n stevia. We are not diabetic or gluten free but would like to loose weight n be healthier. THANK-YOU again for sharing!!!! <3
    Is your husband recovering well? I cannot imagine experiencing what you did in seeing my hubby get hit! Praise The Lord He kept the accident from being worse. I will say a prayer for your family. (((hugs)))

    Reply

  29. Will this technique work with one of your almond flour recipes? Not a big fan of coconut, but would really like to try your cinnamon donut recipe and fry it.

    Reply

  30. Awesome! Can you tell me how the batter is like? Cause we have “Oliebollen” in The Netherlands with New Years Eve and I wondered if I can only fry them like donut holes? Original the Oliebollen are made with an yeast dough and are a little crispy on the outside (deep frying pan).

    Reply

    • Sorry for the delayed reply. These won’t hold together just with frying, you would need to bake them first.

      Reply

  31. Hi Carolyn I just baked these and they were amazing!! Our teenagers loved them I added some cinnamon with ours …. Well done . Love your recipes 🙂 🙂

    Reply

  33. Made these for breakfast. Soft and tender nice flavor, I was glad I used extra large eggs. The flavor is great, they are filling and satisfying. Nice recipe.

    Reply

    • In the donuts, maybe, but not in the coating. Even if you had powdered stevia, it’s far too strong and sweet to make a good coating. But you could still coat in the shredded coconut!

      Reply

  35. Eating these as we speak. OMG, they are fabulous! I love the fresh donuts we would get at a farmer’s market, but sadly they were not low carb. These rival those!

    Reply

  36. These were SUPER dry! I added another egg and 1/4 of almond milk to get more of a batter consistency…but they were still super dry when they were done.

    Reply

  39. I’m so excited to make these. I looked up Swerve Sweetener & it’s costly. Would a less expensive sweetener work? I use maple syrup in my baking — though that’s costly too (not sure how it compares to Swerve Sweetener.

    Reply

    • You could use any sweetener in the donuts, although maple syrup may add a little too much liquid (you can offset with a touch more coconut flour, like a teaspoon or two). For the coating, you really need some sort of powdered sweetener. If you don’t use sugar, you can powder your own erythritol or xylitol in a coffee grinder. That should work.

      Reply

  40. These were so great! I decided to go a bit of a different rout, I used your basic recipe but added orange zest and spices like fresh nutmeg and cinnamon. I didn’t want to fry them completely, so I browned them lightly in coconut oil after baking and then topped them with creamcheese frosting made from cream cheese, oj, a little date sugar and stevia. They were amazing and I think this batter would make great waffle batter too! Can’t wait to devour the rest of your site!

    Reply

  41. These are great! I followed the recipe for the batter exactly, except I baked them in a mini muffin pan. Then when they were out and cool, I tossed them with a little butter and splenda/cinnamon! Amazing!

    Reply

  42. Hi! Just wondering how the texture of these comes out? Are they like the typical airy fried donuts you get at a bakery, or are they cake-y like most baked donuts? Either way, thank you for the recipe!! 🙂

    Reply

  43. I was planning on making these the night before serving. How long do they keep and what way is best to store them?

    Reply

  44. I made these last week and they tasted Wonderful!
    I didn’t want to waste coconut oil, so I used a small stainless steel sauce pan and fried them one by one. (The oil did get darker over time and so did the donuts.) Even frying them one by one, and then dipping them immediately in the coconut and powdered Swerve mixture, I found only a small amount of the coconut would stick to the donut and that most fell off. This didn’t matter as a little goes a long way with the Swerve and we just put a little of the coconut back on before eating. I think next time I will try to make a glaze with the Swerve and it may help keep the coconut on the donut.
    Thanks for the recipe! You are awesome Carolyn!

    Reply

  46. I made these today. AMAZING!!!!! I only had medium eggs on hand, (they were more like between medium and large) so I used 1 extra. Also, I used whole milk since I didn’t have any almond milk on hand. I also do not have a donut pan, but I do have a cake pop pan that makes 18 cake pops. This recipe perfectly filled my 18 cake pops / donut holes. I heated my coconut oil in a large skillet and used a toothpick to roll them around until they were nicely browned, transferred them to a plate. I then poured the oil from the skillet in a small glass bowl and added some powdered swerve in it to make a glaze and rolled each donut in it. These were a huge hit at my house with my kiddo and hubby as well. YUMM! Thanks so much for the recipe!!

    Reply

  48. Carolyn,

    Another outstanding treat !

    I have been a low-carber since Atkin’s book first came out, and the variety of commercial foods, recipes and techniques have REALLY come a LONG way over the decades. Your site is altogether another animal. You have the greatest recipes, (from breakfast to treats !!), lovely images, wonderful blogging talents and an infectious joy for all things low carb. I just want to thank you from myself and my family. You have been the best contributor to me being able to finally “convert” my family to this much healthier WOE, and I can’t thank you enough. It likely saved my age 50’s, former pre-diabetic husband from a terrible disease.

    Reply

  49. This is my first attempt ever at making donuts. They are so yummy! I mixed up some of your browned butter icing, dipped the donuts in it and then in the toasted coconut. I will be making these again. Wondering if I can save the coconut oil and use it again? Thanks!

    Reply

  50. Thanks for this recipe! I’ve made these twice now and they’ve been delicious both times. I added some cinnamon to the second batch and did a Swerve/cinnamon topping for them.

    Reply

  52. Hi Carolyn,

    I love the idea of frying the donuts after baking, but I don’t like coconut flour and coconut oil, how do I substitute with almond flour and butter? Thanks!

    Reply

  53. Are they good just baked? I have an electric donut baker just sitting here collecting dust! Now I can make donuts again!!!! Thank you!

    Reply

    • Sure,they are delicious just baked. You may want to bake them a touch longer to get them browner.

      Reply

  54. Wow…i just baked these….totally awesome…and i didn’t even put a topping on yet…. the BEST donut recipe i have found, just the perfect consistency…..not eggy like others i tried….THANK YOU!

    Reply

  55. These came out fabulous! I made a chocolate ganache from sugar free chocolate chips, heavy cream and a tad of vanilla extract. Thank you!

    Reply

  56. Oh MY! Genius! I have terribly missed my favorite D.D. Sour Cream donuts, which definitely have a crispy outside. The chocolate donuts I’ve baked are delicious…but like you said, they are basically a muffin, or brownie, with a hole. 🙂

    I can’t wait to try these and will add some nutmeg to be more like my “favorite”. I’m sure you have saved me from falling off the wagon. My vacation trip always included 2 sour cream donuts; so when I leave in 2 weeks…I won’t have to buy those. 🙂

    Thank you!

    Reply

  57. This recipe was awful for me. The batter was fine but once they cooked they were stuck inside the silicon mold despite oiling. They also had a muffin-like consistency which I hoped would go away with frying in oil…nope. The best part about a donut is the amazing chewy texture! Mine were sort of a greasy crisp on the outside and muffin on the inside. Total failure!!!!!

    Reply

    • I’m sorry you found that it didn’t work out. I always use metal donut pans so maybe the silicone was part of the problem when they stuck.

      Reply

  58. Hi Carolyn, can you please tell if if you meant powdered or liquid stevia. Can you please also tell me what the equivalent for this in Swerve might be in case I want to sub in Swerve? Looking forward to having my first lowcarb donut!!

    Reply

  59. Thanks so much, I really miss the doughnuts my mother used to make. The smell of yeast bread and treats is always a reminder of home. True comfort food. I wonder if I couldn’t add a little yeast and honey to this recipe keeping it just as low carb because the yeast would eat the sugar…..?

    Reply

  62. Sadly these didn’t work for me — I followed the recipe to the T and am familiar with baking with coconut flour and all that. When I added my coconut oil, eggs, milk, etc. into the dry ingredients the coconut oil immediately went hard (despite being JUST melted). I used my immersion blender to break it up as well as sitting the bowl on the preheated oven. I used the same pan as you and the donuts completely stuck (I’ve used the pan to successfully make donuts that didn’t stick at least a half-dozen times). When I took them out they completely disintegrated into piles of crumbs. I was able to remove one *almost* whole and it completely felt apart into crumbs in the oil. I think I’ll try a different donut recipe next time and then try your frying method. On another note, I made your peanut butter/chocolate pudding cake for Thanksgiving and it knocked it out of the park — it’s definitely going to be on repeat for us.

    Reply

  63. Just made these and they’re fantastic! Totally satisfied my coffee and donut craving. I’ll definitely be making these again and playing with some other flavours too. Thanks for sharing your recipes!

    Reply

  64. We’ve been on a “fauxnut” kick here for the past week or so. I’ve been using your Vanilla Bean cupcake recipe — just baking them in a donut pan instead of a cupcake tin — and topping them with chocolate glaze and shredded coconut, and the kids have been delighted. But they’re not really “donut” texture. I’m eager to try some of your actual donut recipes to see how you’ve dealt with that.

    My concern of late, though, is calories. I know it’s not as important a concern on a low carb diet, but once you’ve made the jump to a low carb lifestyle, it’s a detail that eventually matters. Does your calorie count for these donuts include the frying fat, and if so, how do you calculate it?

    Thanks. I love, love, love this site, and may be your biggest work-of-mouth promoter on the planet! 🙂

    Reply

    • It does not include the frying fat. I suppose you’d have to add a bit per serving. It wouldn’t be all that much, though. Once baked, these don’t absorb a ton of fat and they don’t stay in the oil long enough to really take on much. I’d probably guess you’d add 2 tsp per serving? Maybe 1 tbsp?

      Reply

      • Hahaha, the joke’s on me — this IS your vanilla bean cupcake recipe, almost exactly the way I make it for donuts (half recipe, 4 eggs, no bean — except I double the vanilla)! I can just figure an added T of oil if I worry about the calories, or, well, google it, I guess! I wonder if there’s some standard formula for such things. Thanks for responding.

        Reply

        • That’s something I’ve never investigated but I bet there is. Although it would be probably be for flour based things and it may be different with coconut flour?

          Reply

  65. My second try at these was also a flop. I sprayed my pan like crazy and they still stuck and were impossible to get out. The flavor is great but I just threw away another batch and it pains me since I used 4 organic free range eggs. Ugh, love your other recipes though!

    Reply

    • Granulated in the donuts themselves and powdered when you dip them. Although you could easily use powdered in the donut too.

      Reply

  67. These are SO good! I also kicked them up a notch and added a drizzle of sugar-free caramel and melted sugar-free chocolate chips. Viola.. Samoa donuts:) Love your site, I have found so many recipes on here that are now a staple in our Keto lifestyle. Keep up the tasty good work:)

    Reply

  69. I just made these. They really are wonderful. My husband really liked then too! I added pumpkin spice to the second batch that went into the oven. Both were so good.

    I used a glaze for the topping. 1/4 cup soft butter, 1/4 cup Swerve, 1/3 cup Splenda, Mix, 1 tsp vanilla, heavy whipping cream until reaches the right consistency. It looks grainy but the texture is actually smooth.

    I will be making these on a regular basis. Thank you for a great recipe!

    Reply

  70. Hey!! So I am beyond excited to try these out for Hanukkah!! I am wondering…. do you think I could use a muffin pan regular, mini or both… so I don’t have a hole in the middle… so I can fill them with jelly?!

    Reply

  71. Can these be baked one day and then fried the next morning for a quick breakfast. I am new to watching for carbs and sugar. Just been told I am borderline diabetic and there is diabetic history in my family so I am attempting to be proactive. Just looking for ways to have foods that satisfy both my needs and my wants since I love donuts. Plus I know a lot of people that are diabetic that could use someone to help with options.

    Reply

  73. I love your blog and I just bought Everyday Ketogenic Kitchen. I was wondering what you would add to these to make them chocolate coconut donuts (my favorite flavour from Tim Hortons).

    Reply

  74. I made these this morning to satisfy a donut craving and they were amazing! I did sub the swerve and stevia with Just Like Sugar.

    Reply

  76. Thank you, thank you!I made mine “sugar” and cinnamon with Erythritol.
    Like a french toast donut!! Kids loved them, would love to add cacao powder next time. Definitely satisfied the donut craving and so simple. Thank you so much for giving us tasty keto food to enjoy! Wish i could post a pic, but i did on pinterest! Cant wait to have all of your books!

    Reply

  77. These are fabulous–and I didn’t even fry them or top them. I whipped my eggs for a while in the KitchenAid (doubt that’s necessary at all) then added the exact ingredients. They remind me of pound cake (in fact, I will add a little lemon flavoring on the next batch). I am on to the cinnamon roll biscotti today. I am seriously going to smuggle some of these (hopefully the biscotti, too) on my next cruise. I can have my cake and not feel like %*&# after I eat it.

    Reply

  78. I have made these just baked for sometime now and I do add a little fresh lemon juice and zest and have coated them in powdered swerve, I actually have some in my lunch today :). I’ll have to try frying them after they’re baked. I can’t imagine them being better than they already are but hey, anything is possible! 🙂

    Reply

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  1. […] them, on occasion, and fry them in real and nourishing fats – like in this recipe here, or this one here if you can’t have gluten. And you should make your donuts. If you have a seriously unbeatable craving for a donut, you […]

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