By Jennifer Zhang · · This post may contain affiliate links · 5 Comments
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These keto glazed donut balls are the best way to satisfy your doughnut cravings while eating low carb! They're perfectly soft, moist, buttery, and coated with a classic vanilla glaze. Just 0.5g net carbs in each ball!
Table of Contents
- Why You'll Love Donut Balls
- Ingredients List
- Cooking Tips
- How To Make Glazed Donut Balls
- Making the Vanilla Glaze
- Storage Instructions
- More Keto Sweet Treats
- 📖 Recipe
- 💬 Reviews
Everyone loves donuts, but they're not exactly low carb. Traditional doughnut balls contain 7 grams of carbs each, which would kick your body out of ketosis with just a few bites! But don't worry, we've put together this mini donut bites recipe with each delicious ball containing less than half a gram of net carbs.
Why You'll Love Donut Balls
- Only 0.25 grams of net carbs
- Moist and doughy center
- Crispy exterior
- Classic vanilla glaze
With everything you love and want from a doughnut, including a moist, doughy middle, crispy exterior, and classic vanilla glaze!
Ingredients List
For these delicious low carb donut balls, you'll need to grab the following ingredients.
For the Donut Balls
- Almond flour
- Xanthan Gum
- Butter
- Erythritol
- Salt
- Egg
- Vanilla Extract
- Baking Powder
For the Vanilla Glaze
- Erythritol
- Heavy Cream
- Vanilla Extract
- Water (if needed)
Cooking Tips
Almond flour: We've had some questions regarding the amount of almond flour used in this recipe. The amount of almond flour is correct (30 grams). It may seem like a small amount of flour, but the only way to get the donut balls to be so moist inside is to use less flour and be precise.
Rest the dough: It is also VERY important to allow the dough to rest to reach the desired consistency. If your dough isn't easy to shape into balls, it hasn't rested long enough.
How To Make Glazed Donut Balls
- Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius) and line a baking pan with baking paper.
- Grab a bowl and combine your almond flour, xanthan gum, salt, Erythritol, and baking powder.
- In a pot, melt the butter over low heat, add the vanilla extract, and then fold in the flour mixture.
- Mix constantly to incorporate all the ingredients, and keep mixing with a spatula or wooden spoon for 2 to 3 minutes until a dough is formed (add a little water if needed, one tablespoon at a time).
- The dough has to rest to develop the desired consistency due to the lack of gluten. The dough should be easy to shape into balls that will hold their shape.
- Transfer the dough to a bowl and let it sit until it reaches room temperature.
- Add your egg to the dough once it has reached room temperature, and combine with an electric mixture until an elastic dough is formed.
- Cover the dough with a towel and let it rest for 15 to 20 minutes.
- Shape your dough into bite-sized balls and place them on your baking pan lined with baking paper.
- Bake for 10 minutes at 390 degrees Fahrenheit (200 degrees Celsius), then lower the temperature to 355 degrees Fahrenheit (180 degrees Celsius) and continue baking for 5-10 minutes until the balls have risen and are golden.
Making the Vanilla Glaze
- Sift your powdered Erythritol into a mixing bowl and gradually add the heavy cream, vanilla extract, and water (if needed) until you get a thick and pourable glaze.
- Roll your donut balls in the glaze and place them on a serving plate. Feel free to drizzle any remaining glaze over the donut balls and enjoy them!
Storage Instructions
The best way to store your donut balls is in an airtight container at room temperature. If you freeze them, they're going to dry out and spoil faster. They'll keep for up to 4 days at room temperature just make sure you keep them away from heat and moisture.
More Keto Sweet Treats
- No-Bake Keto Raspberry Cheesecake Bites
- Keto Pumpkin Spice Chocolate Chip Cookies
- Keto Cacao Chia Pudding
- BEST Keto Chocolate Cupcakes
📖 Recipe
Keto Glazed Donut Balls Recipe
Jennifer Zhang
Soft, moist, buttery, and light as air, with a delicious meltaway texture and a classic vanilla glaze, these are even better than conventional donuts.
4.04 from 182 votes
Print Pin Review
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Resting 20 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 10 donut balls
Calories 41.3 kcal
Ingredients
For the Donut Balls
- 30 grams Almond Flour
- ⅓ teaspoon Xanthan Gum
- 2 tablespoon Butter
- 1 tablespoon Erythritol granulated
- ¼ teaspoon Salt
- 1 Egg
- ½ teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
For the Vanilla Glaze
- ⅓ cup Erythritol powdered
- ½ teaspoon Heavy Cream
- ⅓ teaspoon Vanilla Extract
- 1 tablespoon Water if needed
Instructions
To Make the Donut Balls
Preheat the oven to 390°F/ 200°C and line a baking pan with baking paper.
In a mixing bowl, combine the flour with the xanthan gum, salt, Erythritol, and baking powder.
Melt the butter over low heat, add the vanilla, and fold in the flour mixture, mixing constantly to incorporate. Keep mixing with a spatula or wooden spoon for 2-3 minutes until a dough is formed, and you can easily shape it into a ball that holds its shape. Add a little water if needed, one tablespoon at a time.
Transfer into a bowl and allow to reach room temperature before adding the egg and mixing it with an electric mixer until an elastic dough is formed.
Cover with a tea towel and let it rest for 15-20 minutes.
Shape into bite-sized balls with your hands and place on the prepared baking pan.
Bake for 10 minutes at 390°F/200°C then lower the temperature to 355°F/180°C and continue to bake for 5-10 minutes until they have risen into golden donut balls.
To Make the Vanilla Glaze
Sift the powdered Erythritol in a mixing bowl, adding the heavy cream, vanilla extract, and water (if needed), gradually until you get a thick yet pourable glaze.
Roll the donuts into the glaze, place in a serving plate and drizzle with any remaining glaze.
Notes
Net Carbs: 0.25g
Nutrition
Serving: 1donut hole | Calories: 41.3kcal | Carbohydrates: 0.4g | Protein: 1.2g | Fat: 3.8g | Saturated Fat: 1.9g | Cholesterol: 24.5mg | Sodium: 78mg | Potassium: 59mg | Fiber: 0.15g | Sugar: 0.25g | Calcium: 28.5mg | Net Carbs: 0.25g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Copyright
© KetoDietYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single images may be used when full credit and a link back to the original content on KetoDietYum.com is provided.
Tried this recipe?Let us know how it was!
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First published on . Post updated on with additional information.
Love your recipes and planning to make these donut holes today. I am a little confused on the Carbs. It says 7.6 grams minus 0.15 fiber and net
0.4, not sure how this turns out to that.. Thanks
Reply
Hi Jillian!
The carbs are from alcohol sugars in Erythritol, which doesn't contribute to net carbs or calories. I hope that helps!
Reply
Do you have to add the artificial sweetener? Does the recipe require it for proper chemical baking reaction or is it used for taste only?
Reply
Hi April!
The sweetener is just for taste, so you can definitely make them without it.
Reply
I’m giving these five stars, just from reading the recipe, and looking at the pictures. Donuts are one of the things I miss the most, so these are perfect. They will be very easy to make and eat! Thank you so much for this, and all of your recipes. None of them have weird, hard to find ingredients.
Reply
