Gluten Free Keto Mini Glazed Donut Muffins Recipe
Creating Gluten-Free Keto Mini Glazed Donut Muffins is a delightful way to enjoy the classic flavors of donuts in a healthier, low-carb form.
They remind me of a very moist cake donut hole, a sort of donut popper, but gluten free and so close to the real thing!
These gluten free donut muffins are not only gluten-free but also low carb and even dairy free!
My secret to getting them super soft in the center without being raw is with a package of sugar-free vanilla pudding mix.
When you take a bite of one of these gluten free doughnuts you will remember the texture of a bakery muffin and definitely not feel like you are missing out with these gems!
The way to keep the texture super soft without overbaking is when you use a mini muffin tin versus a regular muffin pan with paper liners.
I strongly suggest you get a mini muffin pan not only for this recipe, but for many of my other recipes for gluten-free muffins that are perfect for on-the-go and your lunch box.
So, keep reading as I walk you through making these gluten free doughnut muffins, give tips for gluten-free baking them along with substitutions, and answering frequently asked questions.
What you will need to make this Low Carb Gluten Free Donut Muffin Recipe
- Almond Flour
- Eggs
- Unsweetened Almond Milk
- Baking Powder
- Salt
- Confectioners Erythritol
- Cinnamon
- Nutmeg
- 1 box of Sugar Free Vanilla Pudding Mix (like Simply Delish Vanilla Pudding)
- Vanilla Extract
Let’s make some Gluten Free Keto Mini Donut Muffins
Preheat your oven to 350F and place your silicone mini muffin pan on a large baking sheet to stabilize it.
In a large bowl measure, all of your dry ingredients and whisk well.
There is no need for a separate bowl as the whole recipe is mixed up together in one bowl.
The pudding mix and almond four may tend to clump so reach in with your hand and break up the lumps by smashing between your fingers and thumb.
Alternately press through a sieve, but smashing dry ingredients is not too messy so I just do it.
Add in your unsweetened almond milk and eggs one at a time then whisk until a soft dough forms.
Keep whisking until the batter is smooth and let it sit for 5 minutes.
With a small truffle scoop or a tablespoon measuring spoon, divide batter up between each muffin well.
Add the prepared muffins to your 350 F oven and bake at least 15-20 minutes.
Your oven may run hotter so it is best to check earlier and need to bake more than the latter which would be tough muffins.
My oven took 20-25 minutes before they were set in the middle and toothpick tested with a few crumbs.
Watch them closely as you want to remove them once they are lightly golden brown.
If you gently press in the middle, it should spring back and not be gooey.
Let them cool in the mini doughnut pan for 10 minutes until warm to touch.
Gently flip them onto a wire rack so they can cool all the way.
You do not want warm doughnuts when you are ready to glaze.
They need to be at room temperature before dipping in the glaze or it will not stick to the donuts.
In a small bowl with your confectioners erythritol, add your vanilla extract and unsweetened almond milk.
Whisk well until very smooth.
Now take one doughnut muffin at a time and gently dip the top in the glaze.
Turn your hand as you pull it out of the glaze, and it will stick to the top without running down the sides.
Let them sit on a wire rack after dipping into the glaze so the glaze can set.
Enjoy a few of these with a cup of coffee or as a great snack!
Store the muffins in an airtight container in the fridge for up to a week.
For longer storage, you can freeze them for up to a month.
Place on a baking sheet, freeze for 1 hour then place in a large zip top freezer bag.
Thaw them at room temperature before serving for best texture.
Tips, Substitutions and FAQs
- Take these mini donuts and turn them into vanilla cake donuts! Add in a teaspoon of vanilla into the batter along with the inside of a vanilla bean scraped. Pipe the batter into a donut pan and bake as directed.
- When fall comes and you want to enjoy some of the apple recipes like fresh apple cider donuts, don’t give in! An easy way to replicate the flavor is to add in 1/2 teaspoon of apple pie spice instead of just cinnamon. Dip each donut muffin in melted butter then shake in a bag of cinnamon sugar or roll in the mixture in a medium bowl. Use 1 measuring cup sugar or any sugar free granulated sweetener you have. I would use monk fruit, then 1 teaspoon of cinnamon or apple pie spice.
- If pumpkin pie spice is more your favorite, just substitute the cinnamon and nutmeg listed in the original recipe with the same amounts of pumpkin spice. You also may consider using keto brown sugar in the muffin batter too.
- Add a few berries in each well to create a great fruit donut muffin. Make sure to add in 1/2 teaspoon of lemon juice to the batter to help it rise better with the fruit.
- Make these into donuts with a doughnut pan and this recipe. Keep watch on the batter as it may require a bit more time.
Can I use coconut flour or another flour instead of almond flour? It’s important not to substitute almond flour directly with coconut flour in gluten-free recipes due to its high absorbency, which would require adjusting the liquid ingredients significantly. Other gluten free donut recipes sometimes use flours like oat flour, potato starch, brown rice flour or a gluten-free flour mixture can be used in combination with almond flour to achieve a similar texture. Keep in mind that you will want to use an all purpose flour that does not contain guar gum or xanthan gum, like Bob’s Red Mill brand, as this will make the gluten free mini muffins gooey.
How should I store these mini glazed donut muffins? Store the muffins in an airtight container in the fridge for up to a week. I would suggest not storing at room temperature for more than 24 hours. They will spoil quickly due to their high moisture content. For longer storage, you can freeze them for up to a month. Place on a baking sheet, freeze for 1 hour then place in a large zip top freezer bag. Thaw them at room temperature before serving for best texture.
How can I achieve a perfectly glazed topping? For the glaze, mix all the ingredients with a whisk until smooth. Make sure you cool the muffins completely in the muffin pan on a cooling rack. Then dip the top of the cooled muffins into the glaze and let them set on a wire rack to set up. If you want the glaze to cover the entire muffin, let the top glaze set before dipping the bottom so it does not run off. You can also add a touch of other extract like almond extract to add a different flavor profile.
Why use a mini muffin pan instead of a regular muffin pan? Using a mini muffin pan allows you to create super moist muffins while ensuring the muffins cook evenly and quickly. The surface area being reduced gives the batter time to rise without sinking because the batter is heavy with moisture. You can use a regular muffin pan but you must make sure to grease each well or paper liner with oil or cooking spray before adding the batter as it may stick.
What’s the best way to check if the muffins are done baking? Use a cake tester or toothpick inserted into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. Avoid overbaking to maintain a tender texture.
Can I add chocolate chips or nuts to these muffins? Yes, you can add keto-friendly chocolate chips, chopped nuts, or even dried fruit for extra flavor and texture. Fold them into the batter just before filling the muffin cups.
How can I make these muffins suitable for a special occasion? For a special occasion, consider drizzling melted sugar-free chocolate over the glazed muffins or sprinkling them with keto-friendly sprinkles before the glaze sets. Serve them on a decorative platter for a beautiful presentation.
Will regular milk work as a great substitute in this recipe instead of unsweetened almond milk? Yes, any milk you choose will work. You could even try heavy cream in the glaze to thicken it up more.
I am not worried about being sugar free, Can I use regular cane sugar, coconut sugar or maple syrup in these donut mini muffins? You can use regular refined sugars like granulated cane sugar or white sugar, but you cannot substitute a granulated ingredient with a liquid ingredient. This recipe already has a lot of moisture, so you do not want to add any by using a liquid sweetener.
Can I use an electric mixer or food processor instead of whisking by hand? Yes, you can! Just add the dry ingredients to the bowl of a stand mixer or the bowl of your food processor, mix up, then add in wet ingredients, mix again. Follow the rest of the recipe as listed.
| Nutrition Facts | |
|---|---|
| Serving size: 1 mini muffin | |
| Servings: 24 | |
| Amount per serving | |
| Calories | 14 |
| % Daily Value* | |
| Total Fat 1g | 1% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 16mg | 5% |
| Sodium 8mg | 0% |
| Total Carbohydrate 0.8g | 0% |
| Dietary Fiber 0.8g | 1% |
| Total Sugars 0g | |
| Protein 0.8g | |
| Vitamin D 1mcg | 7% |
| Calcium 5mg | 0% |
| Iron 0mg | 1% |
| Potassium 7mg | 0% |
Don’t wait for National Donut Day to enjoy this quick muffin recipe, make these today so you have a treat on hand!
These Gluten-Free Keto Mini Glazed Donut Muffins are a delightful twist on a traditional muffin since it comes out like a traditional glazed donut.
They are perfect for when you are hosting a brunch, preparing a snack for the family, or need an easy Sunday morning breakfast.
The next time you’re craving some sweet treats that are donut-like, try out this great recipe so you can savor the deliciousness of these mini glazed donut muffins without any worries!
Gluten Free Keto Mini Glazed Donut Muffins Recipe
Equipment
- Mini Donut Pan
- Sheet Pan
- Large Bowl
- Whisk
- Truffle scoop or tablespoon measuring spoon
Ingredients
Donut Ingredients
- 1 cup almond flour
- 2 large Eggs
- 1/2 cup unsweetened almond milk
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp confectioners erythritol
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 package Simply Delish Vanilla Pudding mix
Glaze Ingredients
- 1/3 cup confectioners erythritol
- 1/ tsp vanilla
- 2 tbsp unsweetened almond milk
Instructions
- Preheat your oven to 350F and place your silicone mini muffin pan on a large baking sheet to stabilize it.
- In a large bowl measure, all of your dry ingredients and whisk well.
- The pudding mix and almond four may tend to clump so reach in with your hand and break up the lumps by smashing between your fingers and thumb. Alternately press through a sieve, but smashing dry ingredients is not too messy so I just do it.
- Add in your unsweetened almond milk and eggs one at a time then whisk until a soft dough forms. Keep whisking until the batter is smooth and let it sit for 5 minutes.
- With a small truffle scoop or a tablespoon measuring spoon, divide batter up between each muffin well. Add the prepared muffins to your 350 F oven and bake at least 15-20 minutes.
- Your oven may run hotter so it is best to check earlier and need to bake more than the latter which would be tough muffins. My oven took 20-25 minutes before they were set in the middle and toothpick tested with a few crumbs.
- Watch them closely as you want to remove them once they are lightly golden brown. If you gently press in the middle, it should spring back and not be gooey.
- Let them cool in the mini doughnut pan for 10 minutes until warm to touch. Gently flip them onto a wire rack so they can cool all the way.
- In a small bowl with your confectioners erythritol, add your vanilla extract and unsweetened almond milk. Whisk well until very smooth.
- Now take one doughnut muffin at a time and gently dip the top in the glaze. Turn your hand as you pull it out of the glaze, and it will stick to the top without running down the sides. Let them sit on a wire rack after dipping into the glaze so the glaze can set.
- Store the muffins in an airtight container in the fridge for up to a week. For longer storage, you can freeze them for up to a month. Place on a baking sheet, freeze for 1 hour then place in a large zip top freezer bag. Thaw them at room temperature before serving for best texture.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 mini muffin | |
| Servings: 24 | |
| Amount per serving | |
| Calories | 14 |
| % Daily Value* | |
| Total Fat 1g | 1% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 16mg | 5% |
| Sodium 8mg | 0% |
| Total Carbohydrate 0.8g | 0% |
| Dietary Fiber 0.8g | 1% |
| Total Sugars 0g | |
| Protein 0.8g | |
| Vitamin D 1mcg | 7% |
| Calcium 5mg | 0% |
| Iron 0mg | 1% |
| Potassium 7mg | 0% |
- Take these mini donuts and turn them into vanilla cake donuts! Add in a teaspoon of vanilla into the batter along with the inside of a vanilla bean scraped. Pipe the batter into a donut pan and bake as directed.
- When fall comes and you want to enjoy some of the apple recipes like fresh apple cider donuts, don’t give in! An easy way to replicate the flavor is to add in 1/2 teaspoon of apple pie spice instead of just cinnamon. Dip each donut muffin in melted butter then shake in a bag of cinnamon sugar or roll in the mixture in a medium bowl. Use 1 measuring cup sugar or any sugar free granulated sweetener you have. I would use monk fruit, then 1 teaspoon of cinnamon or apple pie spice.
- If pumpkin pie spice is more your favorite, just substitute the cinnamon and nutmeg listed in the original recipe with the same amounts of pumpkin spice. You also may consider using keto brown sugar in the muffin batter too.
- Add a few berries in each well to create a great fruit donut muffin. Make sure to add in 1/2 teaspoon of lemon juice to the batter to help it rise better with the fruit.
- Make these into donuts with a doughnut pan and this recipe. Keep watch on the batter as it may require a bit more time.
Nutrition
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