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Gluten Free Low Carb Maple Donuts with Glaze Recipe
No matter how old you are, I am sure you remember walking into the local donut shoppe as a child with wide eyes eagerly selecting a maple glazed donut!
That familiar scent of warm maple bars or donuts with sweet maple glaze can be recreated with these gluten free low carb maple donuts with glaze recipe right at home!
This simple recipe for maple donuts is so much like the real deal that you won’t miss the wheat flour or sugar!
I will walk you through making the batter, baking the donuts, then whipping up the easy maple icing with big flavor your whole family will love!
Keep reading as I also give you my best tips, substitutions and answer your frequently asked questions about my maple donuts recipe.
Maple Flavor and History of the Doughnut
One key ingredient in this recipe is my homemade keto maple syrup.
Pure maple syrup is a natural but high in sugar so it is not the best choice if you are watching your carb intake or sugar intake.
Maple syrup was a staple ingredient in North American cuisine long before the arrival of European settlers.
Indigenous peoples in North America were the first to tap maple trees and boil the sap into syrup, using it not only as a sweetener but also as a flavor enhancer in various dishes.
By combining pure maple extract with confectioners erythritol and a pinch of salt, you can achieve that authentic maple flavoring without all the sugar.
My homemade mock maple syrup serves as the foundation for both the donut batter and the glaze, infusing each bite with rich, robust maple goodness.
The concept of the donut, on the other hand, has more ambiguous origins, with similar fried dough treats being enjoyed by cultures around the world for centuries.
It wasn’t until the 19th century that the modern-day donut as we know it began to take shape, thanks in part to the Dutch settlers who brought their tradition of olykoeks (oil cakes) to America.
These early donuts were simply balls of cake fried in pork fat, or lard, until golden brown.
The Dutch cooks found that if they filled the center with fruit and fillings not needing to be cooked then this would solve the problem.
The man credited with putting a hole in the middle of the doughnut was Hansen Gregory, a ship captain in 1847.
He had another idea to solve the gooey center, put a hole in it before frying.
The hole ensured the donut would cook through without burning the outside.
The name for this fried treat is either doughnut or donut, the names are interchangeable in the English language.
All about the Maple Glaze
Out of all of my favorite glazes, maple glaze is my most favorite of all.
Its silky sweet texture and robust maple flavor has become a favorite among donut enthusiasts as it is always offered alongside cinnamon sprinkled, and chocolate glazed.
A traditional maple glaze recipe is made with a combination of real maple syrup, powdered sugar, some corn syrup and a splash of vanilla extract.
It is either a silky sweet maple frosting that is put on thick, or a thinner consistency that is poured on.
I prefer the thinner one so I can coat each part of the donut, including the center.
I also do not use corn syrup or real maple syrup to avoid the extra carbs that spike blood sugar.
The maple frosting recipe works out great with my mock keto maple syrup and sugar free confectioners’ sugar.
Instead of pouring the glaze on, try your hand at a dip and swirl coating.
Gently dip just the top part of the donut in the easy maple glaze then pull it up while you swirl your hand to prevent it dripping down the sides or your hands.
What you need to make these Gluten Free Maple Donuts
- Almond flour
- Coconut flour
- Salt
- Baking soda
- Large eggs, room temperature
- Heavy cream or Coconut Cream for dairy free
- Keto maple syrup
- Butter; melted
- Vanilla extract
Now it’s time to make the donuts!
Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
If it is a silicone donut pan, make sure to set it on a baking sheet for stability.
Using a non-stick metal donut pan may work but sometimes stick.
In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda.
Whisk them well until there are no clumps then set aside.
In a large bowl with a whisk or hand mixer, mix the wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla on low speed.
Once the wet ingredients are smoothly combined, slowly add in the dry ingredients mixing until smooth.
You can also put the wet ingredients into a large mixing bowl and whip up with a stand mixer just the same.
Once the batter is smooth let it rest for a few minutes, so the flours have time to soak up the moisture.
Now put all of the batter into a piping bag or use the corner end of a gallon Ziploc bag.
The easiest way to do this is to get a wide mouth jar and place the corner tip into it.
Press it down and into the jar and wrap the sides of the piping bag down around the sides of the jar.
Now your piping bag is stable to be filled with the donut dough.
Pipe batter evenly into each donut well in your pan.
If you need to, you can also use a cookie scoop to put the doughnut dough in the wells.
You will then have to evenly smooth the batter around the donut well.
Smack the baking pan on the counter gently to release any bubbles in batter and make it even.
Bake 20 minutes until it is set and lightly golden.
If needed, you can make the total time up to 25 minutes but not beyond that.
You want them to be a light golden brown and spring back when you press the top.
Let donuts cool in pan for 5 minutes on a wire rack before slowly turning onto a cooling rack with a pan underneath.
It is easiest to put the wire rack over the donuts, then while holding everything stable, turn both pans over.
Gently peel the donut pan away from the donuts that are now upside down on the cooling rack.
I then put the wire rack with the upside down donuts over a piece of parchment paper placed on the same baking sheet they baked on.
What you need to make the Maple-Flavored Frosting
- Keto maple syrup
- Butter, salted or unsalted butter
- Heavy cream
- Keto brown sugar
- Vanilla extract
- Maple extract
- Confectioners Erythritol
Now let’s make the delicious Keto Maple Glaze
In a small saucepan over medium-low heat, add in all of the glaze ingredients except for the confectioners erythritol.
Whisk until the butter is melted and the mixture is smooth and thin.
It works faster if you use room temperature butter instead of cold butter but either will work.
Turn the burner down to medium heat and whisk in the confectioners erythritol.
At first it will be clumpy and seem like it won’t mix together, just keep whisking and it will become smooth.
Once it is smooth, now it’s time to pour over the donuts.
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.
The sugar crystals of erythritol harden up quickly.
If you have places that are not covered with glaze, you can always drizzle more glaze on the donuts for a thick layer.
If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
I will also take the parchment paper that is under the wire rack the donuts are on, scrape it into the saucepan and reheat to pour again.
The available nutrient data is based on the nutrient information of the entire donut with glaze using my homemade keto maple syrup.
The daily values are based on a 2,000 calorie diet serving.
They turn out very rich so one serving is my personal consumption limit.
| Nutrition Facts | |
|---|---|
| Serving size: 1 donut with glaze | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 274 |
| % Daily Value* | |
| Total Fat 26.5g | 28% |
| Saturated Fat 12.1g | 61% |
| Cholesterol 113mg | 38% |
| Sodium 563mg | 245% |
| Total Carbohydrate 4.86g | 2% |
| Dietary Fiber 2.3g | 8% |
| Total Sugars 1g | |
| Protein 4.5g | |
| Vitamin D 24mcg | 108% |
| Calcium 27mg | 2% |
| Iron 0mg | 2% |
| Potassium 53mg | 1% |
The best way to store these Gluten Free Maple Donuts
These donuts keep on the counter for 1-2 days but for best results, store them in the fridge in an airtight container up to 5 days.
You can also freeze these donuts.
Either freeze them after being glazed, or before glazing.
Unglazed donuts last up to 3 months while glazed donuts last up to 1 month.
The glaze may break off in pieces and not taste as good once frozen beyond a month’s time.
Either way you choose, put the donuts on a parchment lined baking sheet and place them in the freezer for one hour.
Once they have been flash frozen, they can be put into a freezer zip top bag.
I would recommend putting a small piece of parchment paper in between each one or wrap them individually with plastic wrap to prevent freezer burn.
Helpful Tips, Substitutions, and FAQ section
- Make this recipe for gluten free maple donuts in a small bundt pan for a gluten free maple bundt cake. The smaller bundt pans of 6 to 7 inches work best with this recipe. I do not recommend doubling the recipe for a larger bundt as it may be too heavy of a batter and not rise. The low carb maple glaze will pour over the bundt cake beautifully!
- Try this keto maple glaze on top of some cinnamon rolls instead of the traditional vanilla glaze.
- Turn the maple glaze into a maple cream cheese frosting when you add in 2 tablespoons of room temperature full-fat cream cheese to the glaze recipe. It will create a creamy frosting this way. You may also need more confectioner’s sugar to thicken it up to a frosting. Thin it out with a teaspoon of half and half or heavy cream if its too thick.
- Think outside of the donut recipe ideas and consider this maple syrup glaze for topping other desserts like coffee cakes, apple cakes, sheet cakes, and quick breads.
- Maple flavors pair well with many different flavors including pumpkin flavors like in my pumpkin bread recipe for Keto Copycat Krusteaz Pumpkin Streusel Bread Recipe.
- Make some delicious maple cookies with maple glaze when you make my Keto Pudding Chocolate Chip Cookies but leave out the chocolate chips to make them brown sugar cookies. When they come out of the oven, run a biscuit cutter in a circle around each one to give it an evenly rounded edge. Once they have cooled, dip the tops of the cookies in the prepared maple glaze.
- When you are measuring the dry ingredients, scoop them from the container they are in unless the recipe states to spoon into the measuring cups. This way you are able to get the right amount needed.
Will store bought keto maple syrup or pure maple syrup work in this recipe?
Yes, store bought will work. Keto maple syrup from the store is usually thinner than my homemade version, so keep that in mind. You can also use pure maple syrup if you are not concerned with the sugar content. It calls for 6 tablespoons maple syrup total for the donuts and the maple glaze. To figure out the grams of sugar for that amount would be simple.
How can I ensure that my donuts don’t stick to the pan?
My best advice to prevent the donuts from sticking is to generously grease your donut pan with melted butter or non-stick cooking spray before filling it with batter. I have found that using a silicone donut pan is the easiest as I do not have to grease the pan and the donuts always come out.
Can I make these donuts dairy free?
Yes, you can make these donuts dairy free when you use vegan butter instead of regular butter and coconut milk instead of heavy cream. The creamy textures of the substitutes will still result in a delicious maple glazed donut.
What is the best way to store leftover donuts?
To keep your donuts fresh, store them in an airtight container at room temperature for up to two days. If you wish to store them for longer, you can freeze the donuts up to 3 months and thaw them as needed. For best results, keep frosted donuts frozen up to one month, past this the glaze may not taste as fresh.
Are these donuts suitable for a medically restrictive diet such as dairy free, gluten free, sugar free?
Yes, these gluten-free, low carb maple donuts are suitable for a variety of dietary restrictions, including those following a dairy free and sugar free diet. It is already sugar free as written and can easily be made dairy free with only 2 substitutions.
Where can I find sugar free alternatives for sweetening?
Check your local grocery store’s baking aisle for erythritol, confectioners erythritol and monk fruit blends. Allulose is also a great sweetener if you have a sensitivity to sugar alcohols. A popular brand is Swerve and works perfectly. I order mine off of Amazon if my local store is out.
With this homemade gluten-free, low carb maple donut recipe, you can not only indulge in your favorite childhood treat but also create a delicious way to enjoy a maple flavor with many different desserts.
Roll up your sleeves and start a family tradition of maple donuts filled with nostalgia, and of course plenty of maple goodness.
Gluten Free Low Carb Maple Donuts with Glaze Recipe
Equipment
- Silicone Donut Pan or non-stick donut pan
- Flat Baking Sheet
- Whisk or hand mixer
- Large Bowl
- small bowl
- Small saucepan
Ingredients
Gluten Free Maple Donuts
- 1 1/4 cup almond flour
- 2 Tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs room temperature or warmed so it does not coagulate the butter
- 4 Tablespoons heavy cream or coconut milk for dairy free
- 4 Tablespoons keto maple syrup nutritional figures are based on using my homemade keto syrup
- 4 Tablespoons butter melted
- 1/2 teaspoon vanilla extract
Maple Glaze
- 2 Tablespoons keto maple syrup
- 2 Tablespoons butter room temperature
- 2 Tablespoons heavy cream or coconut cream
- 2 Tablespoons keto brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 3/4 cup confectioners erithrytol
Instructions
Gluten Free Maple Donuts
- 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.
Maple 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 or freeze 1 month, glazed, or 3 months unglazed.
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 donut with glaze | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 274 |
| % Daily Value* | |
| Total Fat 26.5g | 28% |
| Saturated Fat 12.1g | 61% |
| Cholesterol 113mg | 38% |
| Sodium 563mg | 245% |
| Total Carbohydrate 4.86g | 2% |
| Dietary Fiber 2.3g | 8% |
| Total Sugars 1g | |
| Protein 4.5g | |
| Vitamin D 24mcg | 108% |
| Calcium 27mg | 2% |
| Iron 0mg | 2% |
| Potassium 53mg | 1% |
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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
It contains all of the good stuff you can make with a cast iron skillet, crock pot and a waffle maker.
Check out these other gluten free easy recipes for breakfast
Bakery Style Gluten Free Keto Chocolate Chip Muffins
Easy Gluten Free Low Carb Biscuits and Gravy
This looks so awesome! I’m going to try them soon!
Because I’m new to keto….would these also be considered keto?
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!
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?
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!!
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.
I am glad you found a way to make it work! I only use Anthony’s Confectioners sugar. Sometimes confectioners erythritol can be more absorbant than others. For the maple syrup,I make my own keto maple syrup. You can find the recipe here : https://melissaraecarr.com/2019/03/04/keto-mock-maple-syrup/
Thank you for trying my recipe and your comment!
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!
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!