Ingredients
Donuts
- 1½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup powdered erythritol or monk fruit sweetener
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
Vanilla Cheesecake Glaze
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- ⅓ cup powdered keto sweetener
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (adjust texture)
Pecan Topping
- ½ cup chopped pecans
- 1 tbsp butter
- 1 tbsp brown sugar substitute
- Pinch of cinnamon
- Pinch of salt
Instructions
- Prepare the donuts
- Preheat oven to 175°C (350°F).
- Grease a donut pan lightly with cooking spray or butter.
- In a bowl, combine almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, vanilla extract, and almond extract.
- Add wet ingredients into dry ingredients and mix until a thick batter forms.
- Fill donut cavities about ¾ full.
- Bake for 18–22 minutes until golden and firm.
- Allow donuts to cool completely before adding the topping.
Make the Cheesecake Glaze
- Beat cream cheese and butter until smooth.
- Add powdered sweetener, vanilla, and heavy cream. Mix until creamy.
Make the Pecan Topping
- Toast pecans with butter, brown sugar substitute, cinnamon, and salt for 2–3 minutes until fragrant.
- Spread cheesecake glaze over cooled donuts.
- Sprinkle with toasted pecans and serve.
Nutrition Facts (Approx. per donut)
- Calories: 260 kcal
- Protein: 8g
- Carbohydrates: 7g
- Net Carbs: 3g
- Fat: 24g
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze without topping for up to 2 months.
- Let thaw and add fresh glaze before serving.
🍩 Low-carb • Keto-friendly • Creamy cheesecake flavour • Holiday dessert favourite ✨
