Keto Jelly Donuts

3.7 net carbs is what got me to start prepping these on Sundays. They hold for three days in the fridge, and 10 seconds in the microwave brings the dough back to soft without drying it out. The konjac jelly stays put inside the whole time, which I assumed would be the problem.

I was nervous about frying these but they came out great. My husband had four.

Hot out of the fryer, I couldn’t stop at one!!

First batch was a little flat but the second turned out great.

Confession: first several batches I was frying these straight from mixing, no rest time. Chilled the dough 20 minutes before shaping on batch seven and they held their round shape through frying instead of spreading out. Texture was better too, not just the shape. Worth the extra wait.

Could a konjac jelly actually deliver that burst inside a fried donut, or would it just be a gummy disappointment? I avoided this recipe for three weeks because I didn’t think it would hold. Four stars only because I overheated the oil on my first batch, but I’ve made them three times since and I’m still a little emotional about it.

Pillowy is not a word I expected to type about an almond flour donut, but that’s what they are. I’d made enough dense keto baked goods to assume the same fate here and kept putting this one off. What finally moved me was the sour cream in the dough, I hadn’t seen it in a keto pastry recipe before and it sounded like a weird call, but it’s what gives them that softness baked versions can’t match. Frying was the other hurdle I kept inventing reasons to skip, figured it would be a mess, but a small non-stick skillet and five minutes and the mess stayed in the pan. The first bite was the moment: slight resistance on the outside and then it just gives. Nothing baked does that. Four batches since and still no plans to stop.

The konjac jelly on these is the best part. My niece bit into one mid-conversation and stopped talking for a solid five seconds, which for her is basically a standing ovation.

My grandmother made jelly donuts every Sunday when I was little, and I’d honestly given up on ever having that again on keto. The konjac jelly bursts exactly like I remember. Standing at the counter eating one felt like getting something back.

These are good, I’d put them at 4 stars. The dough came together surprisingly fast with the protein powder, and the fry on them was really solid. My only note is on the konjac jelly: I made it ahead and let it sit in the fridge, and by the time I was trying to pipe it in, it had set pretty firm. Getting it into the donuts without tearing them up was more of a project than I expected. Next time I’m using it while it’s still on the looser side, right after it gels.

Used sugar-free raspberry jam instead of the konjac jelly and they were SO good, that sour cream dough is sturdy enough to hold it without getting soggy. The oil temperature is everything though (I use a candy thermometer now), if it’s not fully hot they drink up the oil and go heavy.

My grandma made jelly donuts every Easter and I genuinely thought that was over for me on keto. Bit into one of these and had to sit down for a second. Not even being dramatic.

I’ve never fried anything at home before and was genuinely nervous, but the dough came together so smoothly I just went for it. That konjac jelly filling actually bursts when you bite in. Didn’t see that coming. Already planning a second batch.

My daughter was picking at the powdered sweetener coating before I even finished filling them. Not a great sign. First bite and she went quiet. The konjac jelly works way better than I expected.

Didn’t have the konjac gum powder so I used ChocZero raspberry jam instead. Was worried it would leak everywhere when I piped it in, but once the donuts cooled a few minutes the jam held pretty well. Almond flour dough fried up way crispier than I expected. Going to track down the konjac gum before I make these again to see if the filling is actually different.

Used 4 teaspoons of xanthan gum by accident instead of 2 and the dough was way easier to flatten without cracking. Might be worth doing on purpose if you’ve had trouble with the shaping step.

Four keto donut attempts in, this one finally puffs right. Xanthan gum + protein powder does what almond-flour-only versions can’t.

Tip for anyone who struggled with the filling step: I switched to a squeeze bottle instead of a piping bag and the konjac jelly distributes way more evenly inside, no blowouts at the seam. Also used avocado oil over lard and the outside stayed crispy a solid 20 minutes after pulling them from the pan.

I’ve been making keto donuts for a while now and I always end up with a mess when frying on the stovetop (the oil splatter is something else). I have an air fryer on my counter and I’m wondering if these would work in it instead of the lard and skillet method. I know air fryer donuts are a thing but I’ve never tried it with a dough that has xanthan gum in it, and I’m not sure if the texture holds up the same way without being submerged in oil. Part of me thinks they’d turn out fine and part of me thinks they’d just be dense little hockey pucks. If I go that route, do I need to brush them with avocado oil first or would they still get any kind of crust on the outside? I’m thinking maybe 375 for 8-10 minutes but I have no idea if that’s even close for this dough.

The cinnamon-monkfruit coating changed what I thought this recipe was. Rolled the donuts while still warm, 2 teaspoons cinnamon per quarter cup of powdered Swerve, and it adheres completely and makes every bite taste like a churro. I’ve made keto donuts enough times to know the protein powder in this dough isn’t optional (cut it back in a test batch once and the jelly pockets collapsed on the first bite). Lard gives you a better crust than avocado oil, noticeably crispier and less greasy. I also found that chilling the shaped dough for 15 minutes before frying keeps them from puffing unevenly. Fourth batch since December. Making a double next time.