These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable!
Craving old fashioned glazed donuts? You can’t do better than these adorable Keto Donut Bites. These super tender mini muffins will quickly become one of your favorite keto snacks!
A good mini muffin pan is a must-have piece of bakeware in my professional opinion. It’s ever so useful for making bite-sized treats and keto appetizers. I use mine with relative frequency, especially when I need to make something that feeds a crowd. They work for savory recipes like Keto Taco Bites, as well as mini desserts like Keto Cheesecake Bites.
And if you miss donut holes, a mini muffin pan can help you enjoy them once again. These Keto Donut Bites remind me of Tim Bits, the little donut holes from the famous Canadian coffee chain Tim Horton’s.
As an aside, my late father always used to call my husband Tim Bits. Yes, his name is Tim, but at 6’7” he’s definitely not what you’d call bite-sized! That little memory warms my heart because it reminds me of the affection and respect they had for each other.
Have I convinced you yet? Get yourself a good mini muffin pan and let’s get baking!
Why you will love this recipe
- Easy to make: These keto donut bites take basic ingredients and whip up in about 40 minutes, start to finish.
- Appeals to all ages: Kids and adults alike will enjoy the adorable bite-sized treats.
- Sugar- and gluten-free: With no sugar or gluten, they are a much healthier option than conventional donuts.
- Extra tender: The sour cream in the batter gives these donut bites a deliciously tender texture.
- Make ahead recipe: You can make a big batch and store them in the fridge or freezer for easy snacking!
Ingredients you need
- Almond flour: This is an almond flour-based recipe, similar to my bakery-style keto muffins. If you would prefer to use coconut flour, try using the batter from these keto jelly donut bites.
- Sour cream: Full fat sour cream works well in keto baked goods to provide moisture and tenderness. You could also use Greek yogurt.
- Sweetener: You will need granular and powdered sweetener for this recipe.
- Protein powder: This helps make the donut bites rise better and look like real donut holes. I recommend whey or egg white protein.
- Heavy cream: I use a little cream to make the glaze for these donuts.
- Pantry staples: Eggs, vanilla extract, baking powder and salt.
Step by Step Directions
- Combine the wet ingredients: Whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
- Add the dry ingredients: Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
- Bake the donut bites: Line a mini muffin pan with parchment or silicone liners. Divide evenly among the prepared muffin cups. Bake at 350ºF for 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.
- Prepare the glaze: Whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
- Dip the bites: Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set
Tips for Success
I recommend lining your mini muffin pan with silicone or parchment liners. These are really tender and can break apart if they stick to the pan. As always, make sure you let them cool properly before trying to remove them!
The glaze needs to be thin enough that you can dip the donut bites easily. How much water you need to add depends very much on what kind of powdered sweetener you use. Erythritol based sweeteners will take more water to thin out than allulose.
Start with just a teaspoon or two of water and add more as needed. The glaze should be easy to drizzle but not too watery.
Sweetener Options:
You can use your favorite bulk sweetener in both the donuts and the glaze. Do keep in mind that allulose based sweeteners may cause the donut bites to darken more quickly so keep your eye on them in the oven.
Frequently Asked Questions
I do not recommend eating conventional donuts on a low carb or keto diet. Donuts made with flour and sugar should be avoided completely. However, you can enjoy all sorts of low carb and sugar-free donuts that are made with alternative flours and sweeteners. I highly recommend my keto chocolate donuts for an easy recipe!
You can store these donuts in a covered container on your counter for up to 3 days or in the fridge for up to a week. You can also freeze the donuts for several months.
This keto donut bites recipe has 4.0g of carbs and 1.7g of fiber per serving. That comes to 2.3g net carbs for 2 donut bites.
Keto Donut Bites Recipe
Servings: 12 servings
These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable!
Donut Bites
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Preheat the oven to 350ºF and line a mini muffin pan with parchment or silicone liners (24 cavity pan).
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In a large bowl, whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
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Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
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Divide evenly among the prepared muffin cups. Bake 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.
Glaze
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In a medium bowl, whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
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Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set.
Serving: 2donut bites | Calories: 128kcal | Carbohydrates: 4g | Protein: 6.5g | Fat: 10.1g | Saturated Fat: 1.9g | Fiber: 1.7g
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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