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Keto glazed donut balls - low-carb, gluten-free dessert

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.