Keto Maple Bacon Donuts are the best of all possible worlds. Delicious low carb baked donuts with a rich sugar-free maple glaze and crispy bacon bits. Come here, you beautiful keto breakfast!
Behold, the Maple Bacon Donuts! A thing of absolute beauty and genius. Of course it’s not my genius, as much as I might wish it was. Maple-frosted donuts with bacon on top have been floating around for quite a while now.
I believe they started in a commercial bakery somewhere and spread like wildfire to other bakeries and donut chains. And of course, many a blogger has taken a stab at a homemade version, including yours truly.
I created these keto maple bacon donuts back in 2014 and decided it was time for an update. Now I’ve made them lighter, easier, and even lower in carbs.
I’d call that a keto breakfast win, wouldn’t you?
Easy keto baked donuts
There are so many great ways to make keto donuts and I have plenty of recipes. A few of the most popular are my Keto Chocolate Donuts, the classic Keto Cinnamon Donuts, and the over-the-top Keto Samoa Donuts.
Keto donuts are typically baked in a donut pan, rather than yeasted, raised, and fried in oil. The ingredients used in low carb donuts don’t hold together well for frying, so it’s best and easiest to simply bake them in a donut pan. That said, I did once fry some donuts after baking, to get that same delicious flavor. It worked out rather well, actually. You can see the method here in my Fried Coconut Flour Donuts.
When it comes to making donuts without sugar or flour, you have plenty of options for ingredients. You can make them with coconut flour, almond flour, or a combination of both. I’ve even used hazelnut flour before.
I like the combination of almond and coconut, as I think it creates a wonderfully fluffy texture, reminiscent of traditional donuts. I also like using my blender to whip the batter and make it lighter and airier. And that’s exactly what I did in these delicious Maple Bacon Donuts.
How to make Keto Maple Bacon Donuts
These donuts are fun to make and fun to eat! Let me show you how it’s done.
- The first step is to cook the bacon. I like to chop mine before cooking as I find it crisps up more evenly. Do make sure to get the bacon bits nice and crispy, because nobody likes soggy bacon. Then set them aside to cool.
- I like to whip up the batter in my high powered blender, to make it lighter, fluffier, and more cohesive. If you don’t have a good strong blender, you can do it in a food processor, or you can simply mix everything in a bowl.
- The brown sugar replacement in the donuts gives a richer, deeper maple flavor but you can use all granular Swerve if that’s all you have.
- Maple extract is critical because maple syrup is not keto friendly. I really like the maple extract from Frontier Co-op.
- You also need a good donut pan. And trust me, friends, not all donut pans are created equal. I have gone through quite a few but my USA Pan Donut Pan is da bomb. So non-stick, my donuts practically fall right out of it. And coated with a non-toxic silicone coating.
- Let the donuts cool completely before attempting to dip them, as keto baked goods are always a bit fragile when they are still warm.
- The glaze is simply a combination of powdered sweetener, cream, and maple extract. But it can be pretty thick and you want to use a touch of water to thin it out until you can dip your donuts and get a lovely thick coating.
- Then sprinkle the tops with some of the delicious crispy bacon and voila! You’re done.
Ready to dig into these delicious Keto Maple Bacon Donuts?
More delicious Keto Maple Recipes
- Keto Maple Pecan Scones
- Keto Maple Walnut Ice Cream
- Keto Maple Cream Sandwich Cookies
- Keto Maple Pecan Granola
- Keto Maple Walnut Blondies
- Pecan Maple Cream Shortbread Cups
Keto Maple Bacon Donuts are the best of all possible worlds. Delicious low carb baked donuts with a rich sugar-free maple glaze and crispy bacon bits. Come here, you beautiful keto breakfast!
- 3 large eggs room temperature
- 1/4 cup Swerve Brown
- 1/4 cup Swerve Granular
- 1/4 cup almond milk room temperature
- 1/4 cup butter, melted but not hot
- 1 tsp maple extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup powdered Swerve Sweetener
- 2 tbsp heavy whipping cream
- 1 tsp maple extract
- Water to thin
- 4 pieces bacon, diced and cooked until crisp
-
Preheat the oven to 325F and grease a donut pan well. (If your donut pan only holds 6, you will need to work in batches).
-
In a high powered blender or a food processor, combine the eggs, sweeteners, almond milk, butter, and maple extract. Blend until smooth.
-
Add the almond flour, coconut flour, baking powder, and salt and blend until well combined and smooth. Spoon the batter into the wells of the prepared donut pan, filling about 3/4 full.
-
Bake 15 to 20 minutes, until the donuts are golden brown around the edges, and firm to the touch. Remove and let cool in the pan 10 to 20 minutes, then flip out onto a wire rack to cool completely.
-
In a medium bowl, whisk together the powdered sweetener, whipping cream, and maple extract. Whisk in a teaspoon of water at a time, until it's a dippable consistency.
-
Dip each donut in the glaze and place back on the rack. Sprinkle with the chopped bacon and let set about 30 minutes.
Susan says
Carolyn, There didn’t seem to be a sweetner listed in the frosting, just almond milk, maple flavoring, and bacon? How much sweetener is needed? Thank you!
Carolyn says
That should read 3/4 cup powdered Swerve. Thanks for the catch, I am having them fix it now.
Joshua Hampton says
A low-carb donut with bacon…. My day couldn’t get any better. Thanks for sharing this recipe.
Beth @ The First Year says
I am all about donuts, so obviously I love this recipe Carolyn!
Christine from Cook the Story says
OK. You win the “make me drool award” for today 😉
Carolyn says
Thanks, Christine!
Kelly says
Hi, I really love your recipes! and this recipe looks so good!. I really love dunkin donuts sour cream dounts as well as their apple fitters donuts. Will you please make a low carb/sugar free versions, that would be so great!.
Carolyn says
I have attempted apple fritters, and it didn’t go so well. But I am NOT going to give up!
Kelly says
correction apple fritter donuts, I’m a terrible speller. love your recipes!.
Sarah G says
I get so excited when you post doughnut recipes! It’s like winning the lottery (not that I know how that feels) but with FOOD!
Brooke says
So yummy!!! The whole family will love this! What do you think about doing mini muffins instead of donuts?
Carolyn says
Sure, muffins would be great!
Denise | Sweet Peas & Saffron says
Oh my gosh, I’m drooling 🙂 These look amazing!
Kristina says
Is that 6 net carbs? Or 6 carbs – 3 fiber for a total of 3 net carbs? That just sounds too good to be true!
Carolyn says
Net carbs are indeed 3! Honestly, the almond flour base makes for nice, low carb donuts! Keep in mind, though, that I do not count the “carbs” in erythritol because they have little to no affect on my blood sugar and are typically considered ineffective carbs (i.e. net carbs are calculated without them). My software has trouble handling this so I leave them out altogether.
Dita MacDonald says
Great Recipe. Keep up the good work!!!!!
Bonnie says
Carolyn, the link to your Maple Bacon donuts no longer appears to be working (I keep getting a “sorry, we can’t find this page” error message whenever I click on the link). I really want to print up a copy of this recipe for myself so that I can try it. Is this recipe posted somewhere else online, and if so, where? Please let me know. Thanks!
Carolyn says
I think SheKnows changed the URLs recently, this happened to another of my recipes. I just googled it and found the new link and will fix my post too http://www.sheknows.com/food-and-recipes/articles/1041901/low-carb-maple-bacon-donuts
Bonnie says
Thank you!
Amy says
Hi! Wondering if the stevia extract used is powder or liquid?
Carolyn says
Liquid
Cat Martin says
I am ABSOLUTELY thrilled that you posted my Pecan Maple Cream Shortbread Cups on your website! You recipes always look delicious and turn out great! Thanks for posting my recipe and I can’t wait to make these doughnuts!!!
Rachel says
I know you explicitly say to use maple extract but can you sub a keto maple syrup instead? I may have to add more because the flavor isn’t as intense but otherwise I have all other ingredients and this recipe is begging to be made today! 🙂
Carolyn says
Yes, you will need to add a lot more so don’t add any cream and just try to get the right consistency.
Rachel says
WOW! I did exactly as you instructed (and also upped the maple syrup to 1T for the donut portion to substitute the maple extract) and these are EXCELLENT! I also only used 2 pieces of maple bacon to top but it was the perfect amount of savory to offset the sweetness of the icing. Your recipes are always so amazing!
Carolyn says
So glad it worked out!
Teresa says
I gave these a try today!! Yummy! I actually liked them even more without the glaze. Next time I may try to put the bacon in the donut mix and go without glaze. Thanks for your recipes!
Marla says
Hi Carolyn,
This is so weird. I used this recipe as it is. But some things don’t line up. It calls for 1/3 c. powdered sweetener for the glaze and yet in the comments immediately following you say 3/4th. No Nutritional values other than the calories up at the top. When I went to the other website she calls for ingredients you do not. I’m making my glaze now and will hope it all works (I’m easily confused). P.S. I used my bacon grease to grease my donut pan and they came right out!
Marla says
P.S. I used the 1/3 cup sweetener for the glaze and it was plenty for all 9 donuts! I just ate one and it was as good as I was hoping! Which means tomorrow with coffee it will even be better!
Carolyn says
Please read the full blog post and you will see it’s an updated recipe. Looking in the comments is not a good way to follow a recipe. Also ALL nutritional info is listed at the bottom of the recipe card. Always.