Keto Glazed Donut Balls

When I first made these Keto Glazed Donut Balls, it felt like a warm hug on a cozy Sunday morning. The delicious aroma of sweet and nutty donuts filled my kitchen, taking me back to childhood memories of visiting my favorite bakery. I wanted a treat that satisfied my sweet tooth without straying from my low-carb lifestyle, and this recipe became a delightful solution. Each bite is soft and bursting with flavor, perfectly finished with a sweet glaze that brings it all together. These donut balls are special because they offer comfort and joy while keeping health in check.

Why Make This Recipe

These Keto Glazed Donut Balls are a perfect blend of taste and health. They are low in carbs and sugar, making them a great option for anyone following a keto diet or looking for healthier treats. The use of almond flour and natural sweeteners keeps them nutritious, while still giving you that indulgent donut experience. They are easy to make, and you can whip them up in no time for breakfast, a snack, or even a sweet treat after dinner.

How To Make Keto Glazed Donut Balls

Ingredients

• 1 1/2 cups blanched superfine almond flour
• 1/2 cup granulated erythritol or monk fruit sweetener
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs, room temperature
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup melted coconut oil or unsalted butter
• 1/4 cup powdered erythritol (for glaze)
• 2 tbsp unsweetened almond milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and sea salt.
3. In a separate medium bowl, whisk the eggs, 1/4 cup almond milk, 1 tsp vanilla extract, and melted oil until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until a thick, uniform dough forms.
5. Use a tablespoon to portion the dough and roll it into smooth 1-inch balls.
6. Place the balls on the prepared baking sheet, spacing them 1 inch apart.
7. Bake for 10-12 minutes until the tops are firm and lightly golden.
8. For the glaze, whisk the powdered erythritol, 2 tbsp almond milk, and 1/2 tsp vanilla in a small bowl.
9. Remove the donut balls from the oven and allow to cool for 5 minutes.
10. Dip each warm donut ball into the glaze, coating thoroughly, and place on a wire rack to set.

How To Serve Keto Glazed Donut Balls

Serve these Keto Glazed Donut Balls warm for the best experience. You can enjoy them on their own or pair them with a cup of coffee or tea. They also make a great dessert option when you have friends or family over!

How To Store Keto Glazed Donut Balls

Keep any leftover donut balls in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can store them in the fridge for about a week. Just remember to reheat them a bit in the microwave before serving for a fresh taste.

Tips To Make Keto Glazed Donut Balls

• Ensure your almond flour is superfine for the best texture.
• Don’t skip the cooling step after baking; it helps the glaze to set properly.
• Experiment with adding spices like cinnamon or nutmeg for an extra flavor boost.

Variation

If you want to get creative, you can add chocolate chips or chopped nuts to the dough before baking. You can also try different flavor extracts like almond or coconut in the glaze for a fun twist.

FAQs

1. Can I use regular flour instead of almond flour? No, using regular flour will change the carb content and texture. Almond flour is key to keeping these keto-friendly.
2. What can I use instead of erythritol? You can use any low-carb sweetener of your choice, such as monk fruit or stevia, to keep the recipe keto-friendly.
3. Can these donut balls be frozen? Yes, you can freeze them! Just make sure to store them in a freezer-safe container. Thaw them out and reheat when you’re ready to enjoy.

Keto Glazed Donut Balls

Delicious, low-carb donut balls bursting with flavor and finished with a sweet glaze, perfect for breakfast or a sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 pieces

Course: Breakfast, Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups blanched superfine almond flour Ensure it is superfine for the best texture.
• 0.5 cups granulated erythritol or monk fruit sweetener Can substitute with any low-carb sweetener.
• 2 tsp baking powder
• 0.5 tsp sea salt
• 2 large eggs, room temperature
• 0.25 cups unsweetened almond milk
• 1 tsp vanilla extract
• 0.25 cups melted coconut oil or unsalted butter

Glaze Ingredients

• 0.25 cups powdered erythritol For glaze.
• 2 tbsp unsweetened almond milk For glaze.
• 0.5 tsp vanilla extract For glaze.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and sea salt.
3. In a separate medium bowl, whisk the eggs, 1/4 cup almond milk, 1 tsp vanilla extract, and melted oil until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until a thick, uniform dough forms.

Baking

1. Use a tablespoon to portion the dough and roll it into smooth 1-inch balls.
2. Place the balls on the prepared baking sheet, spacing them 1 inch apart.
3. Bake for 10-12 minutes until the tops are firm and lightly golden.

Glazing

1. For the glaze, whisk the powdered erythritol, 2 tbsp almond milk, and 1/2 tsp vanilla in a small bowl.
2. Remove the donut balls from the oven and allow to cool for 5 minutes.
3. Dip each warm donut ball into the glaze, coating thoroughly, and place on a wire rack to set.

Notes

Serve these donut balls warm for the best experience. They can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for a week. Reheat in the microwave before serving.