Keto Blueberry Donuts

I'm a little obsessed with these blueberry donuts. Seriously, I make them at least twice a month and my kitchen always smells amazing afterward. They're properly fluffy despite being keto, which honestly surprised me the first time I made them. Unlike some keto baked goods that have that weird eggy texture, these actually feel like real donuts in your mouth. The blueberries get all warm and juicy while baking, creating these little pockets of sweetness throughout.

Last month my sister stayed over (she's been doing keto way longer than me) and I made these for breakfast. She took one bite and immediately said, 'You're giving me this recipe before I leave or I'm not going home.' She's made them three times since then and texted me photos every single time.

Flour Power

• Almond flour: Gives that moist cake-like texture. I've tried both the super fine blanched kind and the coarser stuff - definitely go with the finer grind if you can.
• Coconut flour: Helps everything hold together. Don't try skipping it - I did once and ended up with something resembling crumbs rather than donuts.
• Erythritol: Doesn't spike your blood sugar but still satisfies your sweet tooth. I sometimes use a monk fruit blend when I can find it on sale.
• Baking powder: Is non-negotiable - I forgot it once and ended up with blueberry hockey pucks.
• Salt: Brings out the sweetness. I actually add a pinch more than the recipe calls for because I love that sweet-salty combo.

I've played around with the sweetener amounts a bunch. My husband likes them sweeter so when making them for him I'll add an extra tablespoon. The first time I made these, I used too much coconut flour (I wasn't paying attention and doubled it accidentally) and they turned out dry as the Sahara. Lesson learned: measure your coconut flour carefully!

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Baking Steps

Heat things up

Get your oven going at 350°F. I always forget to preheat and then have to wait around while my batter sits, which isn't ideal. While it's heating, grease your donut pan really well. Like, really well. The first time I made these, half of each donut stuck to the pan despite it being non-stick. Now I use coconut oil and go a bit overboard with it, but at least my donuts come out in one piece.

Bowl of dry stuff

Grab a bowl and dump in your almond flour, coconut flour, sweetener, baking powder, and salt. I usually use a fork to mix everything and break up the little clumps of almond flour. If you skip this step, you'll bite into weird flour pockets later, which isn't great. I learned this the hard way after rushing through it once when I had company coming over.

Bowl of wet stuff

In another bowl, crack your eggs and beat them up a bit. Pour in the almond milk, melted coconut oil, and vanilla. One time I was out of vanilla and used almond extract instead - it was different but actually really good! Whisk everything together until it looks uniform. If your coconut oil starts to solidify because your eggs or milk are cold, don't panic. Just microwave the mixture for like 10 seconds and whisk again.

Bring it together

Pour your wet ingredients into the dry ones and stir just until combined. Don't go crazy with the mixing or you'll end up with tough donuts. The batter will be pretty thick - thicker than regular donut batter if you're used to making the non-keto kind. It should be scoopable but not pourable, if that makes sense. If it seems way too thick, add another splash of almond milk.

Berry time

Add your blueberries and fold them in gently. I usually save a few to press into the tops because they look pretty that way. If you're using frozen berries (which I usually am because who can afford fresh blueberries year-round?), don't thaw them first. Just toss them in frozen. The first time I used frozen berries, I let them thaw and my batter turned completely purple. Still tasted good, but looked weird.

Fill 'em up

Spoon the batter into your donut pan. This is messy and annoying, not gonna lie. I've tried using a piping bag but the blueberries clog it up. So I just use a regular spoon and my finger to push the batter off. Fill each cavity about 3/4 full - they don't rise as much as regular donuts, but they do puff up some. I usually smooth the tops with wet fingers so they don't bake with weird peaks.

Watch 'em bake

Pop the pan in the oven for about 18 minutes. My oven runs hot, so I check them at 15. You want them golden around the edges and firm to the touch. Stick a toothpick in the thickest part - if it comes out with wet batter, they need more time. If it's just a few moist crumbs, you're good to go. Don't overbake them or they'll dry out - another lesson I learned the hard way when I got distracted by a phone call.

My worst keto donut disaster happened when I was rushing to make these for a brunch with friends. I tried to flip them out while they were still hot, and they completely disintegrated. I ended up serving what I called 'keto blueberry crumble' and pretended that's what I meant to make all along. Now I set a timer for 5 minutes of cooling time and don't touch them before that.

Perfect Partners

I love these with my morning coffee with a splash of heavy cream. My husband eats them with a smear of cream cheese on top, which sounds weird but is actually amazing. For company, I'll sometimes make a quick glaze with powdered erythritol, a tiny bit of almond milk, and vanilla. The glaze soaks into the warm donuts and makes them even more dessert-like. When berries are in season, I'll serve these with a side of mixed berries for brunch, and everyone thinks I'm fancy.

Flavor Variations

Sometimes I'll add lemon zest to the batter, which makes them taste super fresh. During the holidays, I swap the blueberries for cranberries and add some orange zest. The tartness works really well with the sweet dough. My kids like when I add sugar-free chocolate chips instead of blueberries, but then they're just chocolate donuts (still delicious though). Last week I tried adding chopped walnuts and a bit of cinnamon, and it was a nice change - kind of like a blueberry muffin meets coffee cake.

Storage Solutions

These disappear pretty quickly in my house, but when I make a double batch, I store the extras in a container in the fridge. They keep for about 5 days. I actually think they taste better on day 2 after the flavors have had time to meld. You can warm them up for about 15 seconds in the microwave if you want them to taste fresh-baked again. I've also frozen them successfully - just wrap individually in plastic wrap then put in a freezer bag. They thaw in about an hour at room temp, or you can microwave from frozen for about 30 seconds.

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I've served these to plenty of non-keto friends who had no idea they were eating something 'diet.' My neighbor's kid asks for the 'blue donuts' whenever she comes over, which I consider the ultimate compliment. There's something so satisfying about creating a treat that fits my way of eating but doesn't feel like a sad substitute for the real thing. These donuts are the real deal - they just happen to be keto-friendly too.

Frequently Asked Questions

→ Can I use a different sweetener?

Absolutely! Any granulated keto-friendly sweetener works well in this recipe. Monk fruit, allulose, or stevia blends can be substituted in equal amounts for the erythritol.

→ What if I don't have a donut pan?

If you don't have a donut pan, you can use a muffin tin instead. The baking time will be similar, but you'll end up with blueberry muffins rather than donuts.

→ Can I add a glaze to these donuts?

Yes! For a simple keto glaze, mix 1/4 cup powdered erythritol with 1-2 tablespoons of heavy cream or almond milk and a dash of vanilla. Drizzle over cooled donuts.

→ How should I store these donuts?

Store in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Reheat in the microwave for 10-15 seconds or enjoy cold.

→ Are frozen blueberries okay to use?

Yes, frozen blueberries work great! There's no need to thaw them first, but do expect the batter to be slightly thicker when using frozen berries. You may also need to bake for 1-2 minutes longer.