No Carb Keto Donut Holes

The no carb keto donut holes are small, flavorful treats that mimic the taste and texture of traditional donuts without the carb overload. Made with almond flour, coconut oil, erythritol, guar gum, and psyllium husk, these bite-sized delights are light, airy, and rich in healthy fats while staying strictly keto-friendly. Warm vanilla and nutmeg create a classic bakery-style flavor, and the generous fat content ensures these donut holes feel like a full indulgence. Enjoy them as a morning treat with bulletproof coffee, a quick snack to curb cravings, or a fun, guilt-free dessert to share at brunch or parties.

Course Dessert, Snack

Cuisine American, Keto

Keyword almond flour donuts, keto donut holes, low carb snack, no carb donut, sugar free dessert

Prep Time 20

Cook Time 12

Total Time 32

Servings donut holes

Calories 80kcal

Equipment

Mixing bowl
Whisk
Rubber spatula
small cookie scoop
baking sheet
Parchment Paper
Wire rack

Ingredients

For the keto donut holes

1 cup finely blanched almond flour do not use almond meal
2 tablespoons granular erythritol or erythritol-based keto sweetener
1 tablespoon psyllium husk powder not whole husks
1/2 teaspoon guar gum
1 teaspoon baking powder aluminum free
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 large eggs room temperature if possible
1/4 cup coconut oil, melted plus extra for greasing hands if needed
3 tablespoons unsweetened almond milk or other unsweetened nut milk
1 teaspoon pure vanilla extract

For the cinnamon erythritol coating

1/4 cup granular erythritol
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl whisk together the almond flour, erythritol, psyllium husk powder, guar gum, baking powder, sea salt, nutmeg, and cinnamon until fully combined and no lumps remain.
In a separate bowl whisk the eggs, melted coconut oil, almond milk, and vanilla extract until smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until a thick, scoopable dough forms, then let the dough rest for about five minutes to allow the psyllium and guar gum to hydrate and thicken.
If the dough still feels very sticky after resting, lightly oil your hands with a little coconut oil to make shaping easier.
Use a small cookie scoop or a spoon to portion the dough into even mounds, then gently roll each portion between your palms to form smooth balls and place them on the prepared baking sheet leaving a little space between each one.
Bake the donut holes for 10 to 12 minutes until they are set, lightly golden on the bottoms, and spring back gently when touched in the center without feeling wet or doughy.
Transfer the baked donut holes to a wire rack and let them cool for about five minutes until they are warm but not hot, which helps the coating adhere without melting away.
While the donut holes cool, stir together the erythritol and cinnamon for the coating in a shallow bowl until evenly mixed.
Gently roll each warm donut hole in the cinnamon erythritol mixture until well coated on all sides, then return them to the wire rack to finish cooling or enjoy slightly warm.
Serve the donut holes as a keto dessert or snack and store any leftovers in an airtight container at room temperature for up to five days or freeze for longer storage.

Notes

For the lightest texture use finely blanched almond flour and avoid overbaking so the donut holes stay soft inside. If you prefer a powdered coating, pulse the erythritol for the coating in a blender until fine before mixing with cinnamon. Different erythritol blends vary in sweetness, so adjust the sweetener slightly to taste while keeping the coating dry and free of added liquid to maintain a classic donut sugar texture. To reheat from room temperature, warm the donut holes briefly in a low oven until just soft, or enjoy them as is alongside coffee or tea.

Nutrition