Years of perfecting went into these tender, cake-based glazed keto donuts, fried low and slow in lard, then dipped in a sugar-free Krispy Kreme copycat glaze. Just 3.5g net carbs.
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.
Why I fry these in lard (and when to bake instead)
I’ve made these both ways dozens of times, and I prefer frying. The lard gives them an authentic flavor that baking can’t match. I use pork lard because it holds steady at low temperatures and produces the best crust. Avocado oil or coconut oil work too, as long as you pick something with a high smoke point.
The most common mistake I see (and I’ve answered this in the comments more times than I can count) is oil that’s too hot. If you use a thermometer, aim for 325-350°F. I don’t use one most of the time, but when I’ve checked, that’s the range that gives me a slow, even fry without the dough absorbing excess oil. If your donuts are browning too fast on the outside while staying raw in the middle, turn the heat down. If they’re coming out greasy, same fix. Hotter oil seals the surface before the inside has time to set, and the dough soaks up oil as it cools. Drop a small piece of dough in first to test. You want a gentle sizzle, not a fast sear.
For baking, press the dough into a donut baking pan or hand-shape into rings and bake on a parchment-lined tray at 325°F for about 10 minutes. Baked donuts come out softer and more cake-like. One of my readers figured out a hybrid approach that I’ve since tested myself: 10 minutes baked at 325°F, then 5 minutes in the air fryer at 390°F. The outside gets that fried crispness without any oil, and you skip the temperature guesswork entirely.
Sugar-free Krispy Kreme glaze
My sugar-free take on the classic Krispy Kreme glaze takes about two minutes to make. Confectioner’s Swerve (or any powdered sweetener), heavy cream, and vanilla extract. Use a powdered sweetener here, not granulated. Granulated won’t dissolve properly and you’ll end up with a gritty coating instead of a smooth glaze.
I microwave the mixture for 20 seconds to thin it out. That’s what makes it easy to dunk. Dip the top of each donut, then set it on a wire rack and let the glaze firm up. If it starts to thicken as it cools, another 10 seconds in the microwave brings it right back.
Dairy-free and egg-free swaps I've tested
I’ve tested dairy-free substitutions for both the dough and the glaze. Here’s what works:
Butter: Melted coconut oil or ghee. Both give good flavor and the right fat content for the dough.
Sour cream: Use a non-dairy yogurt, preferably almond-based. It’s not a perfect match for the tang, but it works.
Heavy cream (in the glaze): Full-fat canned coconut cream. Not the carton kind.
This recipe is already egg-free, so if you use all the dairy-free swaps above, you get a fully dairy-free and egg-free donut without changing the method at all. The xanthan gum handles the binding that eggs would normally do, and coconut oil gives you the fat that butter provides. I’ve made the full dairy-free version and the texture is close. Slightly less rich, but if you can’t do dairy or eggs, this is one of the few low-carb recipes that works with both removed at the same time.
Melt sugar-free chocolate chips with 1 tablespoon of coconut oil and dip each donut. Set on a wire rack or pop in the fridge to firm up faster. I keep a jar of this chocolate coating ready to go because I use it on everything.
Cinnamon sugar donuts
Brush 1/4 cup melted butter on top of each cooked donut, then dip in a mixture of 2 teaspoons cinnamon and 1/3 cup sugar-free sweetener. Both the butter and the donut need to be warm for the coating to stick. I made this mistake once and ended up with bare patches on every single one.
How to store and freeze these
Leftover donuts keep at room temperature in an airtight container or zip-top bag for 2-3 days. They’ll dry out gradually, which is normal for any cake donut without preservatives.
I’ve frozen these successfully for up to a month. Let them cool completely after glazing, then wrap each one individually in plastic wrap and store in a freezer bag. Thaw at room temperature for about an hour, or microwave for 15-20 seconds. The texture won’t be identical to fresh, but it’s close enough that my family doesn’t complain.
For reheating next-day donuts, I give them 10 seconds in the microwave. It softens the center back up without making the outside soggy. The glaze gets a little tacky but that’s fine. Don’t try to save raw dough for later. It should be shaped and cooked right away.
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.
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. The texture comes out slightly denser but still good. 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. I haven't tested hemp, collagen, or plant-based powders in this recipe, so start with a half batch if you try one.
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.
Add the almond flour, protein powder, sugar free sweetener, baking powder, xanthan gum and salt to a medium bowl. Mix until combined.
2
Add the wet ingredients
Stir in melted butter, sour cream and hot water.
3
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.
4
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.
5
Remove it
Remove from skillet and place on a wire rack to cool.
6
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.
7
Dip it
Dip the top of your donut into the glaze and place on a wire rack to set.
Nutrition
Per serving: 1 donut
Calories
301
Fat
27.9g
Protein
8.8g
Total carbs
7.3g
Net carbs
3.5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Why do my donuts fall apart or come out greasy when frying?
Both problems trace back to oil that is too hot. Hot oil cooks the outside before the inside sets, so the donut crumbles, and that sealed crust pulls oil back in as the donut cools, so it turns greasy. I keep my lard at low-medium and test a small piece of dough first. A gentle sizzle that holds its shape means the oil is ready. For people who want a number, 325-350°F is the range where I've had the best results. The other thing to check is your xanthan gum. It's the binder in this recipe since there are no eggs, and the dough won't survive the oil without it. 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.
My wife volunteered me to bring something for her office potluck Friday, and I’ve been wanting to try these anyway so I figured why not. Problem is Thursdays are packed for me and I’d rather not be frying donuts at 11pm. If I fry them Thursday night, can I glaze them the next morning before she heads in, or does the glaze need to go on while they’re still warm from the oil? I’ve made other keto stuff ahead before but I’m less sure about something fried, whether it gets soggy or just dries out overnight. Knowing if the dough can even be refrigerated the night before would help.
Made three batches for a retirement party last month. Watch the lard temp if you’re doing back-to-back rounds, it climbs and the second batch can brown faster than you’d expect.
Three batches in one go is ambitious. The temp creep between rounds is real, I drop the burner to low after each batch and give it a minute to settle. Second round browns noticeably faster if you don’t.
Katie, no pan needed for frying. I just roll the dough and cut rings by hand. If you want the baked version instead, I’ve piped the dough into a 7-donut mold at 14 minutes and they come out more uniform.
Marcus, the warm dip is the whole trick. I try to get mine glazed within 2 minutes of pulling them out. That’s when the coating goes thin and you get that translucent KK finish instead of a thick shell.
Good weekend project, these are the ones I make when there’s a crowd in the house. I roll mine to about 1/2 inch before I cut the rings, any thicker and the centers stay doughy on me. Let me know how the batch goes!
Christina, I wouldn’t skip all of it for fried donuts. They need that binding to hold up in the oil. Try 1 teaspoon. They fall apart mid-fry if you use less.
Brought a batch to a pool cookout last weekend, didn’t mention keto. My neighbor’s teenage son grabbed two before I could set the plate down, then came back asking if I’d made the glaze from scratch. Told him they were sugar-free. He looked confused, then grabbed a third. Heat control took me a couple tries, but worth it.
Batch six and I’m still not over the way the glaze sets on the wire rack. Goes from wet to matte in maybe two minutes flat. I dock one star because I have zero self-control around these.
So I accidentally grabbed the vanilla protein powder instead of unflavored, and I am so glad I made that mistake. The dough had this subtle sweetness before it even hit the glaze that pushed it way closer to actual Krispy Kreme territory. I’ve literally never fried anything before so the lard part had me panicking, but real low heat is the thing, like lower than you think. My first two came out pale and weirdly soft because I pulled them too early. The ones I actually waited on until they turned golden? Completely different texture, that slight crisp on the outside that makes it feel legit. Also let them cool all the way before dipping in the glaze. Mine set up clean and didn’t slide off at all. I cannot stop thinking about these.
Vanilla is in my FAQ as a valid sub, so your accident was already on the list. First time frying and you figured out the heat thing in two batches, most people take way longer.
Made two dozen Sunday, froze half unglazed, and have been microwaving and glazing one or two at a time all week. The lard is why they come back to life in 10 seconds flat without going soggy, which I was genuinely not expecting from a fried donut. Already planning a bigger batch this weekend.
Yeah, unglazed is the right way to freeze them. Glaze always goes chalky after. And the lard thing, I’ve noticed it too, it’s something about how it coats the dough.
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.
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.
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.
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.
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.
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.
