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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.

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

  • 1–2 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

Find it online: https://www.wellnesswarrior.org/keto-vanilla-spiderweb-doughnuts-sugar-free-icing/