Keto Krispy Kreme Donuts
Published August 1, 2020 • Updated March 8, 2026
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I've been perfecting these glazed keto donuts for years. Cake-based, fried low and slow in lard, then dipped in a sugar-free Krispy Kreme copycat glaze.
I’ve tried dozens of donut recipes over the years, and this is the only one I keep coming back to. The combination of almond flour and protein powder creates a tender, cake-like center that actually holds together when you fry it. That was always my struggle with other low-carb versions: they’d fall apart the second they hit the oil. This one doesn’t.
The trick I figured out after years of testing is frying low and slow. Most people crank the heat and wonder why their dough crumbles. I keep the lard at low-medium and give each donut a full extra minute per side compared to what feels right. That patience is what builds the crispy golden crust without the inside staying raw. It’s also what makes the glaze actually stick. When I rush the frying, the glaze slides off. When I slow down, it sets up glossy and holds. If you’ve ever had a donut fall apart in the pan, I can almost guarantee the oil was too hot.
The dough comes together in minutes. Whisk your dry ingredients (almond flour, protein powder, sweetener, baking powder, xanthan gum, salt), then stir in melted butter, sour cream, and hot water. The sour cream is the ingredient most people overlook, but it gives these that subtle tangy note you taste in a real cake donut. I made a batch without it once just to test, and the flavor was noticeably flat. Xanthan gum is the other key player here. Since this recipe has no eggs, the xanthan gum acts as the binder that holds the dough together through frying. Skip it and the dough won’t survive the oil. You can also bake these instead. I’ve done both, and fried wins on texture, but baked is easier and more consistent if you’re new to keto baking.
The sugar-free Krispy Kreme copycat glaze is what ties everything together. Confectioner’s Swerve, heavy cream, and vanilla, microwaved 20 seconds to thin it out. Dunk each donut, set on a wire rack, and let it firm up. If chocolate is more your speed, I have a full chocolate glazed version with sugar-free chips and coconut oil. For just one donut, my single-serve keto donut uses the same flavor base in a single portion.
I make these on weekends when I want something that feels like an actual breakfast treat. My kids don’t know (and don’t care) that these are low carb. They just see donuts cooling on the rack and start grabbing. If you’re in a pastry mood, my keto apple fritters and churro donut holes hit the same spot.
How to make keto donuts
- Whisk the dry ingredients – almond flour, protein powder, sweetener, baking powder, xanthan gum, and salt in a medium bowl.
- Stir in the wet ingredients – melted butter, sour cream, and hot water. The dough will be sticky but workable.
- Shape into donuts – roll handfuls into short snakes and pinch the ends together. Wet your hands to keep the dough from sticking.
- Fry low and slow in lard or avocado oil until golden brown on each side, or bake at 325F for 10 minutes in a donut pan.
- Make the glaze – sugar-free Krispy Kreme copycat glaze, chocolate glaze, or cinnamon sugar coating. Dip or dust while the donuts are still slightly warm.
Love keto pastries? Try my keto jelly donuts or apple cider donuts next.
Key ingredients and substitutions
I use almond flour and protein powder together in this recipe. That combination produces a texture and flavor closest to a traditional cake donut. But I know not everyone has the same pantry or can eat nuts, so here are the swaps I’ve tested:
- Almond flour – Gives the donuts structure and substance. Coconut flour works, but you need way less. Use 2/3 cup coconut flour as a substitute for the 2 cups almond flour. Sunflower seed flour also works if you’re nut-free, and it measures cup for cup.
- Protein powder – Acts like gluten in regular flour, creating a spongy protein matrix that gives these donuts their texture. I use unflavored or vanilla whey isolate with zero carbs. Egg white protein powder also works well.
- Sugar-free sweetener – Monk fruit/erythritol blends like Lakanto or Swerve work great here. Any sweetener that measures cup for cup with sugar is fine.
- Xanthan gum – Since this recipe is egg-free, xanthan gum acts as the binder holding everything together through frying. Want to skip it? Add one whole egg and omit the hot water.
- Melted butter – For the rich flavor. Melted coconut oil works if you need dairy-free.
- Sour cream – That slight tang is what makes these taste like real cake donuts. I wouldn’t skip it, but dairy-free almond yogurt works in a pinch.
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Keto Cake Donuts Ingredients
2 cup almond flour -
1/2 c unflavored or vanilla protein powder
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2 tablespoons monkfruit sweetener or sweetener of choice
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2 1/2 teaspoons baking powder
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2 teaspoon xanthan gum
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1 teaspoon salt
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1/2 cup butter, melted
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1/4 cup sour cream
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1/4 cup hot water
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lard, for frying or avocado oil
Krispy Kreme Glaze Ingredients
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1/2 cup confectioners Swerve or use sweetener of choice
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2 tablespoons heavy whipping cream
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2 teaspoons vanilla extract
Step by Step Instructions
Step by Step Instructions
Get a medium bowl
Add the almond flour, protein powder, sugar free sweetener, baking powder, xanthan gum and salt to a medium bowl. Mix until combined.
Shape the dough
Grab a handful of dough and roll it into a short snake shape. Mold the ends together to form a donut shape. Wet hands with a little bit of water or spray oil on your hands to keep the dough from sticking to your hands.
Heat the lard
Add lard to a small non-stick skillet and heat to low – medium heat. Add enough lard to cover the donut almost halfway. Add a couple of donuts to the skillet and fry on each side until golden brown. Can swirl the oil in the pan to help coat the donuts as they cook. DO NOT get your oil too hot – it will cause your donuts to crumble.
Remove it
Remove from skillet and place on a wire rack to cool.
Make the Krispy Kreme glaze
To make the Krispy Kreme glaze, add confectioner’s Swerve, heavy cream and vanilla to a small bowl. Mix to combine. Microwave for 20 seconds to get a thin consistency.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What temperature should the oil be for frying?
I don't use a thermometer for these most of the time. I heat the lard on low-medium and drop a small piece of dough in first. If it sizzles gently and holds its shape, the oil is ready. If it browns in seconds or starts breaking apart, the heat is too high. For people who want a number, 325-350°F is the range where I've had the best results. Above 350°F and the outside cooks before the inside sets. Most of the trouble I hear about in the comments comes back to oil temperature. Slow frying fixes almost everything.
Can I use coconut flour instead of almond flour?
I've tested both. Coconut flour works, but it absorbs way more liquid, so you need to cut the amount. Use 2/3 cup coconut flour in place of the 2 cups almond flour. The texture comes out slightly denser but still good. If you're nut-free, sunflower seed flour measures cup for cup with almond flour and I've had solid results with that too. If you love baking with almond flour, my almond flour pancakes are another one of my go-to recipes.
Can I make these in an air fryer?
I've tested this. Straight in the air fryer from raw, they come out more like baked donuts, which is fine but not the same as fried. The method I prefer is a hybrid one of my readers came up with: bake at 325°F for 10 minutes, then transfer to the air fryer at 390°F for 5 minutes. That second blast gives them a crispy outside that's closer to the traditional fried texture without any oil.
What protein powder works best?
I use unflavored or vanilla whey isolate with zero carbs. Whey creates a spongy protein matrix similar to gluten, which is what gives these their structure. Egg white protein powder also works well. I haven't personally tested hemp, collagen, or plant-based protein powders in this recipe, so I can't vouch for the texture. If you go that route, I'd start with a half batch to test.
How do I prevent the donuts from falling apart when frying?
Nine times out of ten, it's the oil temperature. If the oil is too hot, the outside cooks before the inside sets and the whole thing crumbles. I keep my heat at low-medium and always test a piece of dough first. The other thing to check is your xanthan gum. It's the binder in this recipe since there are no eggs. Skip it and the dough won't survive hot oil. If you'd rather not use xanthan gum, add one whole egg and leave out the hot water.
My donut isn't cooked all the way in the center. What happened?
Two things I'd check. First, the donut might have been too thick when you shaped it. I roll mine to about 1/2 inch thickness so the center cooks through evenly. Second, it might just need more time. These continue to set and dry as they cool, so what looks doughy right out of the oil often firms up within 30 minutes. By the next day the center is noticeably drier. For frying, give them that extra minute per side. For baking, add 2-3 minutes at 325°F if they still look wet in the middle.
Can I pipe the dough into a donut pan instead of hand-shaping?
One of my readers piped the dough into a 7-donut mold and baked for 14 minutes, and I've done it the same way since. If your dough is the right consistency, it pipes cleanly and the donuts come out more uniform than hand-shaping. Use a piping bag or a zip-top bag with the corner snipped. Fill the mold about 3/4 full. For baking, this is the cleanest method I've found. For frying, I still prefer hand-shaping since piped dough tends to be too soft to hold its shape in oil.
Why did my fried donuts absorb too much oil?
I've seen this happen when the oil is too hot. It sounds backwards (you'd think hotter oil means less soaking), but what actually happens is the outside seals too fast, trapping moisture inside. As the donut cools, it pulls oil back in through the crust. I keep my lard at low-medium heat, and my donuts come out with a dry, crispy surface every time. If you're still getting greasy results after lowering the heat, the bake-then-air-fry method eliminates the problem entirely: 10 minutes at 325°F, then 5 minutes in the air fryer at 390°F.
Made these Saturday morning and my daughter, who has zero interest in keto and will be the first person to tell you something tastes "healthy," ate two before she realized they weren't from an actual donut shop. I told her afterward and she went quiet for a second, then grabbed a third. Said more than any taste test I could've run. The texture is cake-style (denser than a Krispy Kreme but in a way that actually works), and frying them low and slow in the lard gives them this thin, almost lacquered crust that holds the glaze without sliding off. Second time around I let them cool completely on the wire rack before dipping and the glaze set up much cleaner, almost glossy. Planning to make a double batch for Easter morning.
The third donut after finding out is the best part of that story. I know I should let them cool on the rack but I never have the patience for it.
My husband and I have been on a keto donut quest for about a year and this is honestly the first one that looks like it might scratch the Krispy Kreme itch. I'm making them this weekend but I'm out of sour cream (grocery run isn't until Friday). Would full-fat Greek yogurt work as a straight swap? Or does the sour cream do something specific that Greek yogurt can't? I've swapped them in keto baking before with okay results, but frying makes me nervous. I don't want to burn through all that lard on a batch that falls apart. Also wondering if the fat difference would affect how the glaze sets once they're dipped.
Greek yogurt works. It's only 1/4 cup so it's not doing the structural work here (that's the xanthan gum). Glaze sets fine either way.
I've made probably four or five keto donut recipes at this point and they all end up in the same place: decent dough, forgettable glaze, try to convince yourself it's close enough. This one is different. The low-and-slow frying in lard does something to the texture that baking just doesn't (I resisted buying lard for months, turns out that was the mistake). The glaze sets up the way a real donut glaze does instead of sitting wet on top or cracking off. I also wasn't expecting the protein powder to disappear so completely into the dough, but you'd never know it was in there. My last batch sat in the fridge most of the week. These were gone by the next morning.
Ha, the lard thing gets everyone. I put it off forever too. Wrong call.
Tip for anyone nervous about frying: I kept the heat low the whole time and these came out way better than my first batch. The lard held steady and the outside set slowly without burning. First batch I rushed it and got dark spots. Second batch I just trusted the low heat and gave them a full extra minute per side. Inside stayed soft and the glaze soaked in nicely.
Low and slow is the move with these. That extra minute per side is what gets the glaze to actually stick instead of sliding off.
Hi, will any protein powder work? I have multi-collagen protein, Hemp protein, and Optimum vegan protein. Thanks
Of those three, try the vegan protein first. Collagen won't give the dough enough structure, and hemp has a strong earthy flavor that comes through in baking. I haven't tested that specific brand but it's your best option of the three.
I wouldn’t say these are reminiscent of a Krispy Kreme donut, but as keto donuts go these are really good.
I tried the oil method, but they were too well done on the outside and undercooked on the inside. The baking method had a much more predictable outcome. Rather than “medium” heat could you possibly say how hot the oil should be? I would like to try that method again.
Oil temp: low-medium. Drop a scrap of dough in first. Sizzles gently and holds shape? You're good. Browns too fast, pull the heat back before the next one.
Great recipe!
First round, I fried the donut. It came out ok, but it absorbed too much oil.
Second round, baked them (325) for 11 minutes and then air fried them for 5 minutes (390.) Really good, almost perfect.
Tomorrow morning, I believe 10 minutes baked (325) and then 5 minutes in air fryer (390) will be perfect.
Thanks for the recipe.
Yeah, the frying oil temp is tricky with these. Bake + air fry gives you more control. 10 minutes sounds right to me, 11 was probably just a touch over.
Could these be made into chocolate donuts by using chocolate protein powder and maybe some cocoa powder?
Yes! I think that would work
Same thing happened to me, but I used almond flour. It just disengaged into crumbles when I fried it. Had to make the rest as donut balls in the oven.
When it happens, your oil is too hot. You must lower the temperature of the oil and let them cook longer.
Your oil is too hot. It will fall apart if your oil is too hot. Test a piece of dough in the oil before frying, if it starts to fall apart, lower the temperature of the oil.
As good as any all purpose flour donut but I found it too crumbly I added an egg and that took care of it plus I made mine in a circle like a biscuit and stuck my finger in the middle and used my thumb and fingers to make hole worked great
Yeah, egg adds binding on top of the xanthan gum. For me the crumbling is usually oil temp, but if the egg fixed it just keep doing that. Hand-shaping is easier anyway.
Omg… im so angry at idk what! I followed every step to the tieee and the donuts dissolved in the pan when frying them. I used the exact same ingredients but idk what went wrong. I also felt the dough was a bit too sandy and hard to work with..
I'm sorry for your frustration. The problem your having is from the temperature of your oil. Your oil was too hot. It needs to be a medium heat, maybe even low medium depending on your source of heat. But if the dough dissolves, the oil is too hot. The dough is sticky, but shouldn't be gritty unless your almond flour is too coarse. They fry into a perfect cake texture.
I clicked on the print, and it doesn't work. I'd like to make these donuts.
Can someone send me the printable copy please.
If you are directed to the website from Facebook, it won't let you print. It's something Facebook blocks, you have to open the web page in a browser like crome or internet explorer.
I have made these many times, and even shared the recipe with my brother and sister-in-law who are doing keto. We eat them almost every week. I have perfected the recipe with other add ins, like ooo donut flavor extract and a dash of nutmeg. I also use egg white protein powder instead of whey protein powder. My relatives have offered to pay me to continue to make these for them.
However, if I wanted to make these pumpkin flavored, how would you recommend adding a little pumpkin purée? And would that change any of their other liquid ingredients? I know you have a pumpkin donut recipe, but I want to stick with this base recipe because it works so well:)
THANK YOU!!!! I love recipes that are not just almond flour only. Almond flour only is just bleh.
I would omit the water and use 1/4 cup pumpkin instead. Maybe even drop the butter down to 1/3 cup and use 1/2 cup pumpkin puree
Thank you very good. I even added apple cider flavoring seasonings too a few so delicious especial when it cooled!!!!
Apple cider flavoring is such a good add. The cooled thing is real too, the glaze goes from wet to almost crackly.
These look SO amazing, I definitely have to try them! I was just wondering, is there a different oil that works well for frying these donuts?
You can use anything that has a high smoke point - avocado oil would work too