Instant Pot Keto Donuts
Published June 4, 2021 • Updated February 27, 2026
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I make these keto donuts in my Instant Pot because the steam gives them a spongy, moist texture that baking can't match. Topped with a sugar free chocolate glaze that snaps when you bite through it.
I started making these in the pressure cooker because I was curious whether the steam would give them a better texture than baking. It does. The inside stays soft and spongy in a way that oven-baked donuts just don’t. I’ve since tested the oven method too (350 degrees, about 18-20 minutes), and those come out a little more set, a little drier on the edges. Not bad, but if you have a pressure cooker sitting on the counter, the difference is worth it.
The batter is straightforward. Almond flour and protein powder handle the structure since there are no eggs in this recipe. I tested a version with eggs early on and the texture was too cakey, more muffin than donut. Without them, you get something lighter. Monk fruit sweetener keeps the carbs low without the aftertaste you get from some sugar alternatives. Any low carb protein powder works here as long as it’s unflavored or vanilla.
One thing that will seem wrong the first time: the donuts come out wet. Like, visibly moist on the surface. That threw me off too. But within a few hours they dry to a spongy, cake-like texture, and by the next day they’re exactly where you want them. Wrapping each mold with aluminum foil before cooking helps reduce that initial moisture if it bothers you.
The chocolate glaze is my favorite part. It’s just sugar free chocolate chips and coconut oil melted together, but it sets into a shell that actually snaps when you bite through it. That snap is what makes these feel like real donuts to me. I let the dipped ones sit on a wire rack for about 10 minutes and the coating firms up completely.
I always keep a batch in the fridge. They hold up for a full week, and honestly they’re better cold. The glaze firms up completely and the inside gets denser in a good way. If you’re into keto baked goods, I’ve tested a lot of donut variations on this site. My classic glazed version is the closest I’ve gotten to a Krispy Kreme. The churro donut holes are what I make when I want something cinnamon-coated. And the jelly donuts are surprisingly good once you get the filling technique down.
The recipe makes 9. I usually double it because they go fast, especially when the kids see the chocolate glaze come out. Just use two sets of silicone molds and run two batches back to back.
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Keto Donuts Ingredients
2 cups almond flour -
1/2 cups vanilla or unflavored low-carb protein powder
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2 tablespoons monkfruit blend sweetener
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2 1/2 teaspoons baking powder
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2 teaspoons 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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silicone donut molds
Sugar Free Chocolate Glaze Ingredients
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7 oz sugar free chocolate chips
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1 tablespoon coconut oil
Step by Step Instructions
Step by Step Instructions
Combine dry ingredients
To a medium bowl, whisk together almond flour, protein powder, sweetener, baking powder, xanthan gum and salt.
Fill donut molds
Spray each silicone donut mold with cooking spray. Grab a ball of dough and press it into each mold, filling it about 3/4 of the way.
Set up pressure cooker
Place a trivet into the liner of the pressure cooker. Pour 1 cup of water into the liner. Place the molds on top of the trivet.
Pressure cook
Pressure cook high for 12 minutes. Allow pressure to release naturally for 2 minutes before venting to release the remaining pressure. Once cool enough to touch, remove the donuts from the silicone molds and let cool on a wire rack. Donuts will still be moist, but will firm up once they dry.
Coat with chocolate glaze
To make the chocolate glaze, melt the keto chocolate chips and coconut oil in a small bowl using a microwave. Cook at 30 second intervals, stirring in between, until melted. Dip each donut into the melted chocolate and let sit on a wire rack to set the chocolate glaze. Top with nuts, sprinkles or more chocolate.
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
Can I bake these in a regular oven instead of the pressure cooker?
I've done it both ways. Set your oven to 350 degrees and bake in the silicone molds for 18-20 minutes. The oven version comes out a little more firm and set, while the pressure cooker gives a softer, spongier center. Both taste good, but I prefer the pressure cooker texture. If you're making these for someone who likes a denser donut, the oven is actually the better call.
Why are my donuts wet when I take them out?
This is totally normal and it freaked me out the first time too. The steam inside the pressure cooker leaves the surface damp. I let mine sit on a wire rack for a few hours and the moisture evaporates on its own. By the next morning, they have a spongy, cake-like texture that's actually better than right out of the pot. If you want to reduce the wetness from the start, wrap each filled mold with aluminum foil before cooking.
Can I use a different flour instead of almond flour?
I've tested coconut flour as a swap, and it works, but you need way less of it. Coconut flour absorbs a lot more liquid, so I use about a third of the amount. The texture comes out slightly denser but still good. I wouldn't use oat fiber or flax meal here since they change the crumb too much.
What can I use instead of monkfruit sweetener?
I've used erythritol and it works fine, though I find it has a slight cooling aftertaste that monkfruit doesn't. Allulose is another option I like because it browns a little and keeps the batter moist. I'd stay away from liquid stevia for this one since the batter needs the bulk that a granulated sweetener provides.
How should I store these, and can I freeze them?
I keep mine in an airtight container in the fridge and they hold up for a full week. For freezing, I separate them with parchment paper, drop them in a freezer bag, and they're good for about two months. When I reheat from frozen, I microwave for 20-25 seconds. The glaze gets a little soft but firms back up once it cools.
Can I make these dairy-free?
I've swapped the butter for coconut oil and it works well. The coconut oil adds a subtle flavor that pairs nicely with the chocolate. For the sour cream, I've used coconut cream as a substitute and the texture stayed the same. Just make sure your protein powder is dairy-free too if you're going fully plant-based.
How do I make a double batch?
I double this all the time. Just use two sets of silicone molds and run them through the pressure cooker in two rounds. The batter holds up fine while the first batch cooks. I also double the glaze and melt it all at once since it's easier to dip that way. If you want the opposite (just one for yourself), try my single serve version instead.
Can I make different flavors with this base recipe?
I've tried a few variations that work well. Adding a teaspoon of cinnamon and a sprinkle of granulated sweetener on top gives you a cinnamon sugar version. For a pumpkin spice twist, I mix in a tablespoon of pumpkin puree and half a teaspoon of pumpkin pie spice. My apple cider donuts use a similar base with a completely different flavor profile if you want something seasonal.
Brought these to brunch last Sunday and the thing I cannot get over: my friend who competes in powerlifting and openly mocks everything 'keto-fied' reached for a second before finishing her first. She eventually squinted at them and asked if I picked them up somewhere. That glaze snaps when you bite through it and I think that's genuinely what got her. Four stars because I killed my first batch rushing the pressure release, but once I slowed down it was completely worth the learning curve.
Made these yesterday and they were pretty good but mine came out a little denser than I expected (thought the steam would make them fluffier). Is that the xanthan gum amount or did I maybe overmix the dough?
Made these four times now and tried skipping the natural pressure release on the last batch (went straight to quick release after the 12 minutes) and the texture was better for it. Still spongy but firmer, which means the chocolate glaze doesn't soften them out after a few hours.
Third time through and I finally stopped rushing the mold-filling step. Chilled the dough for about 10 minutes before pressing it in and the rings held their shape so much cleaner going into the Instant Pot. The chocolate glaze snapped on every single one instead of that soft pull you get when they're still warm. Worth the wait.
Cold dough presses so much cleaner. That snap means the glaze set right.
Switched to chocolate protein powder because that's what I had, and now vanilla feels off. The glaze still snaps either way. On batch 10 and not stopping.
Chocolate on chocolate just tracks for this one. The vanilla gets swallowed under that glaze anyway. Ten batches and counting.
Swapped the vanilla protein powder for chocolate and melted Lily's chips into the glaze, and the whole thing tasted like a real chocolate cake donut from a shop. The steam texture is what I keep coming back to, way more tender through the center than anything baked. One discovery that made batch three way better: let the donuts sit in the molds for a full 5 minutes before you try to unmold them. My first batch I pulled them too early and they fell apart. Wait the extra minutes and they slide right out clean. Making a double batch this Sunday because we have people over, and I'm not telling anyone they're keto until they've already eaten two.
Five-minute wait is legit. Almost every first batch goes wrong there, I should've put that in the notes. Chocolate protein plus Lily's in the glaze sounds way better than what I started with.
Made these last weekend and the texture came out gummy in the center, not the spongy moist texture you describe. I followed the 12 minutes on high pressure with the natural release and used both full teaspoons of xanthan gum, so I'm not sure where things went sideways. They looked fine coming out of the silicone molds and even felt okay when I first bit into one, but by the time they cooled completely they had this dense, almost chewy thing going on in the middle. My first instinct is that I maybe overmixed after adding the wet ingredients, since I've seen that cause problems in almond flour recipes before. Could pulling back on the xanthan gum help or is that not the culprit? And is there a visual cue when filling the molds that tells you the dough is the right consistency, or is it more of a press-and-feel thing?
Cut the xanthan gum to 1.5 tsp first. Two full teaspoons plus all that steam is what's making them rubbery when they cool, not the mixing. For the molds, batter should be thick and spoonable (like muffin batter), fill to 3/4.
First time making donuts at home and I was nervous about the Instant Pot method, but they came out great! The chocolate glaze hardens just like the real thing. Quick question - think these would work in a regular oven? Want to make a double batch next time.
Yeah oven works. 350 for about 18-20 minutes in the silicone molds. The Instant Pot gives them a slightly softer texture but the oven version is still good, just a bit more set. Good call on the double batch - the glaze is the best part.