Go Back
–+ servings
Keto Glazed Donut Balls

Keto Glazed Donut Balls: Guilt-Free Sweetness Awaits

Delight in Keto Glazed Donut Balls, a sugar-free and gluten-free treat perfect for satisfying your sweet cravings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 donut balls
Course: Dessert
Cuisine: Keto
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Balls
  • 2 cups blanched superfine almond flour Provides structure and a tender crumb; avoid using coconut flour as it absorbs moisture, leading to a dry texture.
  • 3/4 cup granulated erythritol or monk fruit sweetener Acts as a sugar substitute to keep the donuts sweet; both are excellent choices for low-carb diets.
  • 2 teaspoons baking powder Essential leavening agent for fluffiness.
  • 1/4 teaspoon sea salt Enhances flavor and balances sweetness harmoniously.
  • 2 large eggs Binds all ingredients together and adds moisture; ensure they are at room temperature for best mixing results.
  • 1/4 cup unsweetened almond milk Adds moisture; opt for unsweetened to stay true to keto guidelines.
  • 1 teaspoon vanilla extract Enriches the flavor with a touch of sweetness.
  • 1/4 cup melted coconut oil or unsalted butter Provides richness and helps keep the donut balls moist.
For the Glaze
  • 1/4 cup powdered erythritol Sweetens the glaze while keeping it sugar-free.
  • 2 tablespoons unsweetened almond milk Thins the glaze for a perfect dipping consistency.
  • 1/2 teaspoon vanilla extract Adds a delightful hint of vanilla to the glaze.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, erythritol or monk fruit sweetener, baking powder, and sea salt. Whisk together until evenly blended.
  3. In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil or butter until smooth.
  4. Pour the wet ingredients into the dry mixture and stir until a thick dough forms. Adjust moisture with more almond milk if needed.
  5. Scoop portions of dough and roll them into 1-inch balls, placing them on the prepared baking sheet spaced 1 inch apart.
  6. Bake for 10 to 12 minutes until the tops are firm and lightly golden. Watch closely to avoid overbaking.
  7. While baking, prepare the glaze by whisking together the powdered erythritol, almond milk, and vanilla extract until smooth.
  8. Allow the donut balls to cool for 5 minutes, then dip each into the glaze and let excess drip off before placing on a wire rack to set.

Nutrition

Serving: 1donut ballCalories: 90kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 100mgPotassium: 50mgFiber: 1gVitamin A: 50IUCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for a week.

Tried this recipe?

Let us know how it was!