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Keto Soft baked Sour Cream Glazed Donuts (coconut flour)

When I went keto, one of the things I really missed was dunking a Sour Cream Glazed Donut in a hot cup of coffee from Tim Hortons. I scoured the internet and didn't find a single keto recipe. So I looked up an original normal donut recipe and got to work! Took much testing and a lot of ingredients but I finally figured out a great keto substitute for the Sour Cream Glazed Donut. They are so light and airy and delicious in a cup of coffee!



There are quite a few tricks to this recipe. It is very important that everything is at room temperature. If you don't want to wait, blast milk and sour cream in the microwave on medium power for 30 seconds or until room temp. The eggs you can put in a bowl with warm water to bring them up to room temp. The butter, microwave on low power for 15 seconds.


The protein powder and psyllium do two things in this recipe. They make the donuts more light and airy and also cuts down on the carb count by adding fiber and acting as drying agents to make the batter stiffer without adding more coconut flour that contains higher carbs.


Check out the video for step by step tutorial on how to make these donuts come out as perfect as possible! https://www.youtube.com/watch?v=iy2zTZZbPwk


Recipe and Macros Below!!!




Keto Sour Cream Glaze Donuts:

5 Tbs. butter (room temperature)

1/2 cup granular alternative sweetener (I used pyure organic stevia which is a little sweeter than others)

1/2 tsp. vanilla stevia drops (may need more if using a different sweetener)

2 eggs (room temperature)

1/2 tsp. vanilla extract

1/2 tsp. apple cider vinegar (can use distilled white vinegar also)

1/2 cup almond milk or cashew milk (room temperature)

1/2 cup sour cream (room temperature)

60 g coconut flour (approximately 1/2 cup)

29 g unflavored protein powder (1 scoop)

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. xanthan gum

1/2 tsp. nutmeg

1/2 Tbs. psyllium husk


1. Preheat oven to 350 degrees.

2. Mix all the dry ingredients together, whisk well, set aside.

3. Place the vinegar into your milk, once soured, mix in your vanilla, stevia extract, and sour cream into the milk, set aside.

4. Cream the butter and sugar substitute together for 2 minutes with a hand mixer, may need up to 4 minutes with a stand mixer. The mixture should be pale white and fluffy.

5. Add in eggs one at a time beating after each one, scraping the bowl several times.

6. Alternate the dry ingredients with the milk sour cream mixture, ending on dry, beating a little after each edition, making sure to scrape down the bowl frequently.

7. Place in a piping bag or a ziplock bag, cut a large hole in the bag and pipe into lightly greased donuts mold, filling 2/3 of the way up. Should make 12 donuts.

8. Bake 16-19 minutes, turning halfway threw for even baking.

9. Let cool for 5 minutes in the pan then flip out onto a wire rack.

10. While cooling completely, make the glaze.


Glaze Recipe:

1 Tbs. almond or cashew milk (warmed in microwave)

4 Tbs. butter melted

45 g lakanto powdered sweetener (1/4 cup + 2 Tbs.)

2 tsp. vanilla


1. Mix the powdered sweetener into the melted butter

2. Add the warmed milk

3. The glaze should sit for awhile to thicken while the donuts cool, if it gets too thick before you dip, whisk and if needed, microwave for a few seconds, careful not to get to hot or it will crystallize.

4. Dip bottom of each donut into the glaze and place glaze side up on wire rack with a pan underneath to catch mess, or just wipe the counter after, not much should drip if it is the right consistency.


Macros for each donut: Makes 12

115 calories

8 g fat

12 g total carbs

2 g fiber

8 g sugar alcohols

2 g net carbs

4.6 g protein


Donut glaze macros: for 1 of 12 Donuts

37.6 calories

3.8 g fat

3.7 g sugar alcohols


Total per donut:

152.6 calories

11.8 g fat

12 g total carbs

2 g fiber

11.7 g sugar alcohols

2 g net carbs

4.6 g protein


If you have suggestions on what I can do better or what you like about my videos or blogs please comment below! I would love some feedback, I am by no means a writer, I'm a chef at heart and don't know if I could be anything else, but I can try my best. Please let me know if you try any of my recipes and how they turn out! Thank you for reading, I hope you enjoy these recipes as much as I do!

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