Keto Vanilla Spiderweb Doughnuts (with Sugar-Free Icing for Halloween)

There’s something about Halloween mornings that make the kitchen feel louder, kids running around in half costumes, dogs barking because someone dropped a fake eyeball toy, and the smell of something baking that’s just slightly too sweet to resist.
These keto vanilla spiderweb doughnuts fit that kind of chaos perfectly. They’re spooky-cute, smell like a bakery, and taste like they should be illegal on a low-carb plan, but they’re not.

I made these last October after my sister decided to host a “healthy Halloween brunch,” which sounded like a punishment until I bit into one of these. Now I make them every year, even when there’s no costume in sight.

Why These Doughnuts Actually Work on Keto

Most keto desserts taste like someone whispered “sugar” over almond flour and called it a day. But these doughnuts? They actually taste like doughnuts.
The secret is balance, a mix of almond flour for structure, a little coconut flour for texture, and a generous pour of vanilla extract to hide that “alternative flour” aftertaste.

Plus, the icing, completely sugar-free, sets up glossy and firm, perfect for dragging a toothpick through to make those spooky little spiderweb lines.

Here’s the real win: one doughnut comes in around 3 net carbs, depending on your sweetener and topping choices. So yes, you can have two and still stay in line.

What You’ll Need (Pantry and Tools)

Before we get cooking, take a quick look around your kitchen. There’s nothing worse than realizing you’ve got half a bowl of batter ready and no doughnut pan. Been there, done that, ended up with sad little muffin blobs.

Pantry Ingredients

  • Almond flour – 1 ½ cups, finely ground.

  • Coconut flour – 2 tablespoons (too much will make them dry, don’t eyeball this one).

  • Baking powder – 1 teaspoon, to keep them fluffy.

  • Salt – just a pinch.

  • Eggs – 3 large.

  • Unsalted butter – ¼ cup melted, or coconut oil if you’re dairy-free.

  • Vanilla extract – 1 tablespoon, the real stuff if you can swing it.

  • Sweetener – ⅓ cup erythritol, allulose, or monk fruit blend.

  • Heavy cream or coconut milk – ¼ cup to smooth out the batter.

For the Sugar-Free Icing

  • Powdered erythritol or allulose – 1 cup, sifted.

  • Vanilla extract – ½ teaspoon.

  • Heavy cream – 1-2 tablespoons, depending on how thick you want it.

  • Black food coloring (gel or powder)—for that spiderweb magic.

Tools You’ll Need

  • Doughnut pan (6 or 12 count, silicone works best).

  • Mixing bowls.

  • Whisk or hand mixer.

  • Cooling rack.

  • Toothpick or thin skewer (for web design).

Step-by-Step: Making the Keto Doughnuts

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Grease your doughnut pan with butter, coconut oil spray, or a light touch of avocado oil.
Keto batters tend to stick more than regular ones, so don’t skip greasing—even silicone pans need it.

Step 2: Mix Dry Ingredients

In a large bowl, combine almond flour, coconut flour, baking powder, sweetener, and salt. Whisk until everything looks even and a little fluffy.
You don’t want clumps here—those turn into little flour bombs in your baked doughnuts.

Step 3: Wet Ingredients

In a separate bowl, whisk together eggs, melted butter, vanilla, and heavy cream.
If your butter is too hot, let it cool first so you don’t scramble your eggs. Been there too, smelled terrible.

Step 4: Combine

Pour your wet ingredients into the dry. Stir with a spatula until you get a thick but smooth batter.
If it looks more like cookie dough than cake batter, add a splash more cream. The consistency should be spoonable, not pourable.

Step 5: Fill the Pan

Spoon the batter into the doughnut cavities—fill each one about ¾ full.
If you’re fancy, pipe it in using a ziplock bag with the corner snipped off. It makes cleaner edges, and your spiderwebs will look sharper later.

Step 6: Bake

Slide the pan into the oven and bake for 14–16 minutes. They’re ready when the tops are golden and spring back lightly when touched.
Don’t overbake; almond flour browns fast.

Let them cool in the pan for five minutes, then transfer to a cooling rack. They need to be completely cool before you add icing—or you’ll have a melted mess that looks more like zombie dough than a spiderweb.

Making the Sugar-Free Icing

Here’s where the magic happens.
This icing sets up shiny, smooth, and just firm enough for your spiderweb design.

Step 1: Base Icing

Whisk powdered erythritol, vanilla, and 1 tablespoon of heavy cream until smooth. If it’s too thick, add a bit more cream—just half a teaspoon at a time.

You’re looking for a texture like glue (that’s the only time you’ll hear that in a recipe). Thick enough to spread, but not so thick that it tears the doughnut.

Step 2: Divide and Color

Scoop about ⅓ of the icing into a small bowl. Add a few drops of black food coloring and stir until fully mixed.
If you don’t have black coloring, mix cocoa powder with a drop of blue and a touch of red—it gets close enough.

Step 3: Ice the Doughnuts

Spread a thin, even layer of white icing over each cooled doughnut. Use the back of a spoon or a small offset spatula. Let it sit for a minute—it’ll start to firm slightly.

Step 4: Draw the Spiderwebs

Spoon the black icing into a small piping bag or a ziplock with the tip cut off. Pipe three to four thin circles on top of each doughnut, like a bullseye.

Then grab a toothpick and drag lines from the center outward to the edge. Wipe the tip after every drag for clean lines.
There’s no right way here. Messy webs look even better—they give that “haunted bakery” vibe.

Storage Tips (Because Nobody Eats Just One)

Once the icing sets, these doughnuts keep well in the fridge for up to five days in an airtight container.
If you’re prepping early for a party, bake the doughnuts ahead of time, freeze them, and ice them the night before. Just thaw at room temp for an hour first.

They also hold up well at room temp for about a day—handy if you’re setting up a Halloween treat table.

Variations and Flavor Swaps

You don’t need to stick with vanilla if you’re feeling brave. Keto baking loves a little personality.

  • Pumpkin Spice: Add 1 teaspoon pumpkin spice mix and swap vanilla for maple extract.

  • Chocolate: Mix 2 tablespoons cocoa powder into the batter and add a drop of espresso to deepen flavor.

  • Cinnamon Swirl: Add ½ teaspoon cinnamon to the batter and a swirl of keto cinnamon icing on top.

For the spiderweb effect, white on dark icing also looks killer—reverse the colors and use white icing on chocolate doughnuts.

What Could Go Wrong (and How to Fix It)

Let’s be honest, keto baking isn’t always smooth sailing. Here’s what usually goes sideways and how to save it.

  • Doughnuts too dry? Too much coconut flour or overbaked. Next time, shave a minute or two off bake time.

  • Icing too thin? Add a little more powdered sweetener.

  • Icing too thick? A drop of cream will loosen it right up.

  • Spiderweb smearing? Doughnuts were still warm. Cool completely next time before decorating.

  • Weird aftertaste? Try a blend of sweeteners—half allulose, half erythritol—for a cleaner flavor.

The Taste Test 

When I made a batch of these for my nephew’s school party, I didn’t label them “keto.” Nobody guessed.
The teacher actually asked for the recipe, and one of the kids thought the spiderwebs were “made from chocolate lasers.” So that’s a win in my book.

The texture sits somewhere between a classic baked doughnut and a soft cupcake. The vanilla really shines, and the icing cracks slightly when you bite into it, like the best kind of bakery glaze.

If you’ve ever felt like low-carb sweets always miss that bakery magic, this one fixes that. They smell like a coffee shop and taste like Halloween should—sweet, a little spooky, and too easy to eat.

The Aesthetic Factor (Picture Perfect)

Let’s not kid ourselves, half the fun of Halloween baking is how it looks on the table (and in photos).
Here’s how to make your doughnuts Pinterest-ready:

  • Use a black or orange background—a slate board or parchment works great.

  • Sprinkle a few fake plastic spiders around for the vibe (just don’t mix them into the doughnuts).

  • Stack the doughnuts slightly off-center for that casual, “oh, these old things?” look.

  • Drizzle a touch of black icing on the board for extra contrast.

And if you want that “witchy kitchen” photo, let a little powdered sweetener fall like dust over the tops before snapping your shot. It catches light beautifully.

Serving Ideas for Halloween Night

If you’re throwing a party, these doughnuts can hold their own next to any sugary snack. Pair them with:

  • Hot coffee or keto pumpkin spice lattes.

  • Sugar-free apple cider with cinnamon sticks.

  • A bowl of keto candy (peanut butter cups made with dark chocolate and monk fruit).

You could even turn them into a Halloween doughnut board—mix in a few blackberries, roasted nuts, and little cups of whipped cream for dipping. Looks fancy, eats easy.

A Few Personal Tricks

Here’s what I’ve learned after three Halloween seasons of making these:

  • Cool the doughnuts completely before icing, even if you’re running late. Warm ones melt icing faster than a jack-o-lantern in the sun.

  • Sift your sweetener before mixing. No clumps, no grainy icing.

  • Pipe in circles slowly—don’t rush the spiderwebs. A shaky hand actually helps the look.

  • Taste the batter before baking. Keto sweeteners vary, and what tastes sweet to one person might not to another.

  • Don’t skip the vanilla. It’s the heart of the flavor.

Nutrition (Per Doughnut, Approximate)

  • Calories: 165

  • Fat: 14g

  • Protein: 5g

  • Total Carbs: 5g

  • Net Carbs: 3g

  • Fiber: 2g

Perfect for a breakfast treat, snack, or dessert after a low-carb meal.

How to Make Them Kid-Friendly (and Still Keto)

Kids don’t care about carb counts, they care about fun.
Try this trick: make half your icing white and half orange or purple (using natural coloring like turmeric or blueberry powder). Alternate the web colors or drizzle both for a candy-shop look.

You can also let kids make their own “monster faces” on top with sugar-free chocolate chips or a smear of black icing for eyes. It turns snack time into craft time, and it’s one less sugary meltdown to deal with.

Hosting Idea: The “Haunted Bakery” Bar

If you’re having friends over, turn this recipe into an activity.
Set up a doughnut decorating station—baked doughnuts on one side, bowls of icing and toppings on the other. Have toothpicks, spoons, and a few napkins ready.

Add keto-friendly toppings like:

  • Unsweetened coconut flakes

  • Crushed nuts

  • Sugar-free white chocolate drizzle

  • Tiny sugar-free sprinkles

People love personalizing food, and it doubles as a conversation starter. By the end of the night, you’ll have an entire tray of weirdly artistic webs, and everyone will be covered in sweetener dust and laughing.

How This Recipe Fits into Your Keto Routine

These doughnuts are more than a holiday thing—they fit neatly into your weekly keto baking rotation.
They freeze beautifully, so you can make a double batch and pull one out when cravings hit. Heat it for ten seconds in the microwave, and you’ve got a soft, warm treat that feels like cheating but isn’t.

Plus, they’re portable. Great for work snacks or road trips when everyone else stops for sugary pastries.

Conclusion

There’s a kind of quiet magic in making something that feels festive but doesn’t wreck your diet.
You pull these golden rings out of the oven, smell that warm vanilla, paint those little spiderwebs—and suddenly Halloween feels fun again, even if you’re counting carbs and skipping candy.

You don’t need fancy ingredients or a bakery background for these. Just a bowl, a spoon, and the urge to bake something that makes people smile (and maybe shriek a little when they see the webs).

So go ahead—get the oven on, line up your ingredients, and let the smell of vanilla take over the house.
If Halloween had a low-carb mascot, these spiderweb doughnuts would be it.

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Keto Vanilla Spiderweb Doughnuts

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Soft, golden keto vanilla doughnuts with a spooky spiderweb icing made from sugar-free sweetener. These Halloween treats are easy to bake, low in carbs, and taste just like a bakery favorite without any sugar.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 68 doughnuts 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American, Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale

For the Doughnuts:

  • 1 ½ cups almond flour

  • 2 tablespoons coconut flour

  • 1 teaspoon baking powder

  • Pinch of salt

  • ⅓ cup erythritol or monk fruit sweetener

  • 3 large eggs

  • ¼ cup melted unsalted butter (or coconut oil)

  • 1 tablespoon vanilla extract

  • ¼ cup heavy cream or coconut milk

For the Sugar-Free Icing:

  • 1 cup powdered erythritol or allulose

  • ½ teaspoon vanilla extract

  • 12 tablespoons heavy cream

  • Black food coloring (or mix cocoa powder with a drop of blue and red)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a doughnut pan.

  2. In a large bowl, mix almond flour, coconut flour, baking powder, salt, and sweetener.

  3. In another bowl, whisk eggs, melted butter, vanilla, and cream until smooth.

  4. Pour wet ingredients into dry and mix until you have a thick, smooth batter.

  5. Spoon or pipe the batter into the doughnut pan, filling each about ¾ full.

  6. Bake for 14–16 minutes until golden and firm to touch. Let cool completely.

  7. For icing, whisk powdered sweetener, vanilla, and cream until smooth.

  8. Separate some icing into a smaller bowl and color it black.

  9. Spread white icing over cooled doughnuts. Pipe black icing in circles, then drag a toothpick from center to edge to form spiderwebs.

  10. Let set for 15–20 minutes before serving or storing.

Notes

  • Cool doughnuts fully before icing or the icing will melt.

  • Use a mix of almond and coconut flour for the best texture.

  • Store in the fridge for up to 5 days or freeze un-iced doughnuts for later.

  • You can swap vanilla for pumpkin or maple extract for a fall twist.

Nutrition

  • Serving Size: 1 donut
  • Calories: 165 Sugar: 0g Sodium: 80mg Fat: 14g Saturated Fat: 6g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Protein: 5g Cholesterol: 70mg

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