low carb maple donuts
Coconut Flour Desserts Keto Ingredients

Low Carb Maple Donuts

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You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

low carb maple donuts

Low Carb Maple Donuts

Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Cuisine American
Servings 6 donuts


  • 1 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs room temperature or warmed so it does not coagulate the butter
  • 4 tbsp heavy cream
  • 4 tbsp keto maple syrup nutritional figures are based on using my homemade keto syrup
  • 4 tbsp butter melted
  • 1/2 tsp vanilla extract

Maple Glaze

  • 2 tbsp keto maple syrup
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • 2 tbsp keto brown sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 3/4 cup confectioners erithrytol


  • Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  • In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  • In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  • While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  • Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  • Bake 20-25 minutes until it is set and lightly golden.
  • Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  • In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  • In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  • Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.


Keyword almond flour, baked, coconut flour


    1. Yes! Usually when someone is STRICT keto they adhere to certain lists of Yes items and NO items. Another form of keto is when you eat what you want and just count carb counts. Just watch your portions and you will be great! Good luck!

  1. Does it still work if dairy cream is subbed with coconut cream? And do we need to whip or blend coconut cream first to make it liquid instead of chunky solid?

    1. Yes, it would work! No need to whip it up, just whisk it till it is a thick liquid LIKE heavy cream, runny, not whipped. It WILL impart a coconut flavor, but it turns out REALLY good like this as I am a coconut fan!!

  2. This was very tasty but the maple glaze looked nothing like the picture. Following your ingredients and directions it came out very dark, like a syrup. I added more cream and cooked it down to more of a caramel sauce, which worked. Oh, a dash of salt was needed to cut down on the sweetness.

  3. Hi, first of all, thank you for the recipe ; I am currently collecting recipes to have a nice database and cook myself some nice (and healthier) treats.

    Still, I live in France, and we always count in grams rather than cups (or scoops, or oz). There are websites with cups to grams converters, but then again there are different “cups”, so each time I come across a “cup” quantity, I’m never quite sure of the conversion.

    Could you please tell me what “1 1/4 cup almond flour” and “3/4 cup confectioners erithrytol” are in grams?

    I thank you in advance for your answer!

    1. Hello Anne-Laure!
      Thank you for visiting my site! You are welcome for the recipe!
      So what I did was measure with cups like I normally do, then added it to a bowl to weigh in grams.
      I found that the 1 1/4 cup of almond flour= 140g
      And the 3/4 cup confectioners erythritol = 100g
      Hope this helps! I am working each day improving my site. A conversion calculator sounds like a great idea!
      Enjoy the recipe!

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