Keto Coconut Flour Cake Donut


Keto Coconut Flour Cake Donuts
Prep Time
10 mins
Cook Time
25 mins
30 mins
Total Time
35 mins
Course: Dessert
Cuisine: Keto
Servings: 12 Servings
Calories: 195 kcal
  • 1/2 cup Refined organic coconut oil melted
  • 1/3 cup cream cheese-softened (may substitute non-dairy cream cheese spread such as Kite Hill brand)
  • 3/4 cup keto friendly sweetener (I used Allulose)
  • 1/2 cup seltzer water (unsweetened) (you can use flavored to change the flavors in your donut)
  • 2 eggs
  • 3 Tbsp vanilla
  • 2 tsp maple flavoring
  • 1 Tbsp cinnamon
  • 1/4 tsp mace (optional)
  • 1/2 tsp xanthan gum (may substitute guar gum)
  • 1/2 tsp sea salt
  • 1/4 cup egg white protein
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp konjac root
  • 1 scoop MCT powder (optional)
  1. Preheat oven to 325° F. Lightly grease silicone 2 donut molds and set on cookie sheet

  2. In mixer bowl with whisk attachment add coconut oil, softened cream cheese, sweetener, seltzer, eggs, vanilla, maple and spices. Mix well

  3. Add remaining ingredients and mix on medium speed increasing to high speed for about one minute. It will be the consistency of thick pancake batter

  4. Evenly divide batter between the 12 donut shapes of the molds (I use an ice cream scoop then smooth it with a spatula)

  5. Bake for 20-25 mins, until donuts are golden and spongy (toothpick should come out clean)

  6. Dump out of mold onto cooling racks and allow to cool about 30 mins before adding your toppings

Recipe Notes

Macros are based on 12 donuts and are for the donut without toppings. Be sure to add the macros for whatever toppings you choose.

total fat 13 g

net carbs 2.5 g

protein 11.1 g

sugar alcohol 6 g