Keto Krispy Kreme Donuts

4.9 Stars (14 Reviews) 20 Comments

This keto glazed donut recipe is the best low carb donut recipe out there! Tasting just like a krispy kreme donut, these glazed keto donuts are cake based, fried and coated with a sweet vanilla glaze.

Keto Krispy Kreme Donuts Recipe Video

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Keto Cake Donuts Ingredients

Krispy Kreme Glaze Ingredients

  • 1/2 cup confectioners Swerve or use sweetener of choice
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract

Keto Krispy Kreme Donuts Directions

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Low Carb Glazed Donut Recipe

glazed keto donuts on a circular wire rack with a cup of black coffee This is the BEST recipe for keto donuts. I’ve tried many low carb donut recipes but this is by far the recipe that tastes the closest to an actual donut. These glazed keto donuts are perfect in the morning paired with a cup of coffee. It’s a sweet way to start off your morning. The glaze on these low carb donuts is sugar-free and is very similar to the same glaze you would see on a Krispy Kreme donut. This is an easy recipe to make so can easily satisfy your donut cravings!

Fried Donuts vs Baked Donuts

a glazed donut with a bite taken out of it These low carb donuts can either be fried or baked. I prefer to fry these donuts. Frying the keto donuts gives them an authentic flavor that is very similar to traditional donuts. I recommend using pork lard to fry these donuts in but you can use other oils too like avocado oil or coconut oil as long as you use an oil that has a high smoke point. If you don’t want to fry your donuts, you can bake them in the oven. You can mold them in a donut baking pan or just roll them in to snakes and pinch the ends together to form a donut shape and bake on a parchment lined baking tray.

Keto Krispy Kreme Glaze

Krispy Kreme donuts have a characteristic vanilla glaze coated on their donuts. These keto glazed donuts have a copycat Krispy Kreme glaze. This glaze is sugar-free and made using Confectioner’s Swerve, heavy cream and vanilla extract. You want to use a powdered sweetener in this recipe because granulated sweetener will not dissolve as good. Microwaving the glaze will help it thin out so you can easily dunk your donuts for frosting. glazed donuts on a wire rack

Ingredient Substitutions

For this recipe, I like using the combination of almond flour and protein powder. It produces a texture and flavor closest to a traditional cake donut. However, I understand some don’t have access to the ingredients required or may be allergic to nuts. Here are some ingredient substitutions you can make for this recipe:
  • Sunflower Seed Flour – This flour is a great option if you are allergic to nuts. Sunflower seed flour measures cup for cup with almond flour so you will add the same amount in this recipe.
  • Coconut Flour – Although I think using protein powder produces the best texture and flavor in this recipe, you can use coconut flour instead if you don’t have protein powder.
  • Sweeteners – The keto sweetener I like to use is Lakanto Classic Monkfruit. This sugar substitute is a mixture of monkfruit and erythritol. It measure cup for cup like sugar and there is no bitter aftertaste or cooling affect like other sweeteners have. You can use any sweetener in this keto donut recipe as long as it measures cup for cup like sugar.
  • Yogurt – If you don’t have sour cream, you can try using plain low carb yogurt or even ricotta cheese.

Gluten-free Donut Storage

Leftover keto donuts can be stored at room temperature either in an air tight container or ziploc bag. You can leave them on the counter but they may dry out after a few days. However, the donut batter should be used right away. pink and chocolate glazed donuts stacked up

Delicious Keto Donuts Recipes

Check out these other keto donut recipes if you want more donuts for breakfast!

Nutritional information & Macros

Nutrition Information

Keto Krispy Kreme Donuts

Servings: 8

Amount Per Serving
Calories 301
Fat 27.9g
Protein 8.8g
Total Carbs 7.3g
Net Carbs 3.5g

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  1. I was SO excited to try this recipe and followed it to a T. Unfortunately, my dough was super soft and didn’t cook on the inside by either frying in lard, or by baking in the oven. After the lard failed, I tried the oven and baked for 10 minutes. Nothing. I added 6 minutes. Nothing. I added an additional 10 minutes and the outside browned but the inside was raw. I had thermostats in my oven, so I know it wasn’t my oven temperature that failed. Do you have any suggestions as to what might have gone wrong? I’m a long-time baker who regularly tries new recipes. What might have gone wrong?

    1. I’m sorry you are having trouble with this recipe. Maybe the donut is too big or thick? These donuts do continue to cook and solidify after they sit and cool for a while. By the next day, they should be set.

    2. JP Momma, you could have had your oil at too high of a temp, I am also a passionate cook and I have found when something turns golden but still uncooked in the middle, the oil needs to be turned down. I am trying these tonight and I will let you know how I do. Oh yes, your living location (altitude) plays a big part. Hope this helps.

    1. Wow..your doughnuts look amazing. Did you follow the recipe exactly? I am curious about what protein powder you used. I grew up making the fried cake doughnuts so I am very very interested in making these since I am a keto gal now.

  2. I don’t know what went wrong. I followed the directions, using the coconut flour because I didn’t have protein powder. It stayed crumbly and fell apart when I tried rolling it and forming a ring. I even added more water and it didn’t work. I have the worst luck with coconut flour, lol.

  3. Cool, there are no eggs so this recipe can be easily scaled to make fewer than 8 donuts! Saving them for weekend treats, I’m not sure they would keep long enough to eat them all. I can hardly wait to make them.

  4. Sounds wonderful. Why only post NET CARBS?
    Could you please start posting the TOTAL CARB count for those of us that count total carbs?

  5. These are amazing. My batter/dough was the perfect consistency to fill a piping bag and pipe to fill a 7 donut mould tray then baked for 14mins. Perfect. Also love that they don’t contain eggs.

  6. This was AMAZING!!!!!! This recipe was exactly what I was looking for!!!!!
    I divided each ingredient by 4 and it yielded 2 donuts. I used why isolated protein and air fryer.
    I loved the moist, buttery texture and my sour cream donuts craving were instantly fulfilled without any guilty!!!!!!!!!
    I usually don’t comment on anything, but I just wanted to show how much I appreciate you, Annie! This is super easy, quick, healthy, just perfect recipe!
    Thank you!

  7. The taste of the one that didn’t burn was good, the donuts were quite oily. My oil was too hot at the beginning. I started frying them at 180°F but they got burned within a minute. I know you said to fry on medium heat but what temperature should the oil be at when using a cooking thermometer?
    Thanks for sharing your recipes!

    1. I don’t know the exact temperature. Just like with anything that you fry, the first donut is usually a test to see how hot the oil is. If it looks like it starts to burn, then turn it down.

  8. I made these subbing coconut flour for the protein powder and Ratio keto yogurt for the sour cream. I found the dough was too dry to roll to make loops. Made tasty donut holes though. I did it a second time and increased the yogurt slightly and added a t of vanilla to the dough. Still too crumbly to roll. I suspect the coconut flour simply sucks uo way more moisture than the protein powder. Flavors great thought! I dipped the holes in the icing and rolled in unsweetened coconut. My wife and I had them for snacks every evening. Im going to keep playing with the fat and liquid with coconut flour until I can roll donuts. Im going to use sour cream next time.

  9. These donuts were phenomenal!! They were so easy to make and tastes amazing! The entire family loved them, including my non keto 16 year old son. These will forever be my go to donut recipe. Here’s the finished product. I actually baked them in a donut pan for 15 mins and also deep fried them in lard for a few seconds to get a little deep fried crispness. I used Lily’s white choc chips and added a little maple extract to it before dipping them into the icing . I added some pecans and cinnamon sprinkle to some , used some sugar free sprinkles on a few and then switched it up to Lily’s milk choc chips for the rest.

  10. 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?

  11. Thank you very good. I even added apple cider flavoring seasonings too a few so delicious especial when it cooled!!!!

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