Low Carb Keto Donuts at Just 4g Carbs — Made from Our Original Bread Mix
We all make our New Year's resolutions, and when I listen to mine and my friends', they all sound something similar — health, wealth, and happiness. I suppose I'm now in that era where that's what truly matters.
My kids love snacking on chocolate, chips, and whatever I put in the cupboard that's quick and easy. To be fair, that's entirely on me. But when I don't load the cupboard with those things and limit them to moderation, they're completely happy to eat healthy snacks and fun things we make together in the kitchen.
And our family loves donuts. As in, my husband will happily drive 20 minutes to the nearest store and come back with a 4-pack just to keep "the kids" happy. Right.
So I set off to make something I hadn't tried before — keto donuts from a baking mix. At just 4 grams of carbs per donut (without icing and decorations), you really have to try these. And the fact that it worked? Let's just take a moment to applaud that.
What You'll Need
Makes 6 donuts — double everything for 12.
- ½ packet (115g) Flour and Dough Original Nut Flour Bread Mix
- ¼ cup sugar or sweetener of choice
- 50g melted butter
- ¼ cup double cream
- 2 eggs
For the icing:
- 1 cup powdered sweetener or icing sugar
- 2–3 tablespoons water
You'll also need a donut pan — this is essential for the shape!
Method
- Preheat your oven to 180°C and spray your donut pan well.
- Whisk your two eggs, then add all the remaining ingredients into your mixing bowl and mix well until combined.
- Fill each donut hole ¾ full.
- Bake on the lowest rack for 15 minutes. Keep a close eye on them — they can brown quickly. I like to place an empty baking sheet on a higher rack to prevent direct heat from the top element.
- Once done, remove from the oven and leave in the pan for a good 20 minutes to cool before attempting to remove them.
- Allow to cool completely before icing.
Making the Icing
Mix your powdered sweetener or icing sugar with 2–3 tablespoons of water until smooth. Add food colouring to make different colours, or stir in a little cocoa powder for a chocolate version.
Decorating — the Best Part
This was the highlight for me and the kids. Once your donuts are fully cooled:
- Dip each donut into the icing — then double dip. It looks so much better and gives that little extra flavour hit.
- While the icing is still wet, add your toppings immediately — it dries fast!
- Work over a cooling rack with something underneath to catch the drips.
Topping ideas:
- Sprinkles
- Biscoff biscuit crumbs (my personal favourite — not bad at all, just plain delicious)
- Freeze dried raspberries
- M&Ms
- Cinnamon sugar
- Crushed nuts
- Shredded coconut
Tips & Tricks
- Double dip the icing — always. It makes a real difference to the look and flavour.
- Have your toppings ready before you start icing — the icing sets quickly and you want to decorate while it's still wet.
- Watch them in the oven — they can brown fast, especially on the top. The empty baking sheet trick on a higher rack is a game changer.
- Don't rush removing them from the pan — 20 minutes cooling time in the pan is important. They're delicate when warm.
- Making 12? Simply double all the ingredients and use the full packet.
Storage
These hover down pretty quickly in our house! But they'll keep for up to 3 days in an airtight container on the bench, or 5 days in the fridge. I froze one for a week and it was completely fine after thawing.
Why These Work
Made with the Original Nut Flour Baking Mix, these donuts are gluten free, keto friendly, and made with genuinely good ingredients. The only "bad" thing I added was the Biscoff crumbs on top — and honestly, that's not bad at all. It's just delicious.
One bowl, easy cleanup, and no 20-minute drive required. Grab the
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