Soft, fluffy donuts with a glossy glaze that look and taste like a classic bakery treat, but without any sugar. These sugar-free glazed donuts are light, satisfying, and perfect for anyone who wants to enjoy a sweet dessert while keeping sugar intake low. They bake up beautifully and are finished with a smooth glaze that gives them that familiar donut shop appearance and flavor.
Why You’ll Love This Recipe
These sugar-free glazed donuts are a great alternative to traditional donuts while still delivering a delicious experience. They are baked instead of fried, which makes them lighter and easier to prepare at home.
They have a soft, tender texture and a sweet glaze that melts perfectly over the donuts. The recipe is simple enough for beginners but still produces bakery-style results.
Another reason to love this recipe is that it uses low-carb ingredients that help keep net carbohydrates low while still providing flavor and structure. These donuts are ideal for breakfast, dessert, or a snack with coffee or tea.
They are also customizable, allowing you to add different flavors or toppings depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the donuts
1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup granulated erythritol or other sugar-free sweetener
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/3 cup unsweetened almond milk
1/4 cup melted unsalted butter
1 teaspoon vanilla extract
Preheat the oven to 175°C (350°F). Lightly grease a donut pan with butter or non-stick spray.
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Mix well so the dry ingredients are evenly distributed.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until a thick but smooth batter forms.
Transfer the batter into a piping bag or spoon it into the donut molds, filling each cavity about three-quarters full.
Bake for 15–18 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk powdered erythritol, almond milk, and vanilla extract together in a small bowl until smooth.
Dip each cooled donut into the glaze, allowing the excess to drip off. Place them back on the rack so the glaze can set.
Servings and timing
Servings: 8 donuts
Preparation time: 10 minutes
Cooking time: 15–18 minutes
Total time: about 30 minutes
Variations
Chocolate glazed donuts
Add 1 tablespoon unsweetened cocoa powder to the glaze mixture for a chocolate version.
Cinnamon donuts
Mix 1 teaspoon ground cinnamon into the batter for a warm spiced flavor.
Lemon glazed donuts
Add 1 teaspoon lemon zest to the batter and a few drops of lemon juice to the glaze for a refreshing citrus taste.
Vanilla sprinkle donuts
After glazing, add sugar-free sprinkles on top before the glaze sets.
Filled donuts
Once cooled, pipe sugar-free cream filling or custard into the center of the donuts.
Storage/Reheating
Store the donuts in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
To freeze, place the donuts in a freezer-safe container and store for up to 2 months. Thaw at room temperature before eating.
To reheat, warm the donuts in the microwave for about 8–10 seconds.
FAQs
Can I use stevia instead of erythritol?
Yes, but stevia is much sweeter, so you will need to adjust the quantity according to the sweetness level of the brand you use.
Do I need a donut pan to make this recipe?
A donut pan works best, but you can also bake the batter in a muffin tin if needed.
Are these donuts fried?
No, these donuts are baked, which makes them lighter and easier to prepare at home.
Why are my donuts crumbly?
This can happen if too much coconut flour is added or if the batter is overbaked. Measure ingredients carefully.
Can I make the glaze thicker?
Yes, simply add a little more powdered erythritol until the desired thickness is reached.
Can I make these dairy-free?
Yes, replace the butter with melted coconut oil or a dairy-free butter substitute.
Are these donuts keto friendly?
Yes, the use of almond flour and sugar-free sweetener keeps the carbohydrate content low.
Can I add protein powder to the batter?
Yes, but reduce the almond flour slightly to maintain the correct batter consistency.
Why should the donuts cool before glazing?
If the donuts are too warm, the glaze will melt and slide off instead of coating the surface.
Can I double the recipe?
Yes, simply double all the ingredients to make a larger batch.
Conclusion
Sugar-free glazed donuts are a wonderful way to enjoy a classic dessert without using traditional sugar. They are soft, flavorful, and easy to make with simple ingredients. Whether you are reducing sugar intake or just looking for a lighter donut option, this recipe delivers delicious results every time. Perfect for breakfast, dessert, or a sweet snack, these donuts prove that sugar-free treats can still be incredibly satisfying.
Soft and fluffy baked sugar-free donuts made with almond and coconut flour, finished with a smooth glossy glaze. These low-carb donuts deliver classic bakery-style flavor without added sugar, perfect for breakfast or dessert.
Total Time:30 minutes
Yield:8 donuts
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup granulated erythritol or other sugar-free sweetener
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/3 cup unsweetened almond milk
1/4 cup melted unsalted butter
1 teaspoon vanilla extract
1/2 cup powdered erythritol
2 tablespoons unsweetened almond milk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 175°C (350°F) and lightly grease a donut pan.
In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a thick smooth batter forms.
Transfer the batter into a piping bag or spoon it into the donut molds, filling each about three-quarters full.
Bake for 15–18 minutes until lightly golden and a toothpick inserted in the center comes out clean.
Let the donuts cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
To prepare the glaze, whisk powdered erythritol, almond milk, and vanilla extract until smooth.
Dip each cooled donut into the glaze and allow the excess to drip off.
Place the donuts back on the rack and let the glaze set before serving.
Notes
Allow donuts to cool completely before glazing to prevent the glaze from melting.
Measure coconut flour carefully as it absorbs a lot of moisture.
Add cinnamon or lemon zest to the batter for flavor variations.
Coconut oil can replace butter for a dairy-free version.
Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze donuts for up to 2 months and thaw at room temperature before serving.
