Maple Pecan Old-Fashioned Keto Doughnuts
Soft, buttery, low-carb doughnuts made with almond flour, pecans, and a sweet maple glaze. Perfect for a cozy fall morning or a Halloween treat without the sugar rush.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 regular doughnuts (or 12 mini doughnuts) 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
For the doughnuts
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2 cups blanched almond flour
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1/4 cup coconut flour
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1/3 cup granular monk fruit sweetener
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2 tsp baking powder
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1/2 tsp salt
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1 tsp cinnamon
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1/4 tsp nutmeg
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1/4 cup chopped pecans, toasted
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3 large eggs, room temperature
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1/3 cup melted butter (or coconut oil)
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1/4 cup unsweetened almond milk
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1 tsp vanilla extract
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1/2 tsp maple extract
For the maple glaze
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3 tbsp butter
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1/4 cup powdered monk fruit sweetener
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1 tbsp heavy cream (or coconut cream)
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1 tsp maple extract
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Pinch of salt
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2 tbsp chopped toasted pecans for topping
Instructions
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Toast Pecans: Preheat oven to 350°F (175°C). Spread chopped pecans on a tray and toast for 5–7 minutes until golden and fragrant. Cool.
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Mix Dry Ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, nutmeg, and pecans.
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Combine Wet Ingredients: In another bowl, whisk eggs, melted butter, almond milk, vanilla, and maple extract.
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Make the Batter: Pour wet mix into dry ingredients. Stir until a thick batter forms. Add a tablespoon of almond milk if too dry.
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Fill the Pan: Grease a doughnut pan and spoon in the batter, filling ¾ full. Smooth the tops.
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Bake: Bake for 16–18 minutes until golden and firm to touch. Cool in pan for 10 minutes, then move to rack.
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Make the Glaze: Melt butter in a small pan. Whisk in powdered sweetener, cream, maple extract, and salt until smooth.
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Glaze Doughnuts: Dip each cooled doughnut into warm glaze. Sprinkle with toasted pecans. Let set before serving.
Notes
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Use fine almond flour for a soft texture.
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Do not glaze warm doughnuts — wait until they’re fully cooled.
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Store in fridge up to 5 days or freeze unglazed for up to 2 months.
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Reheat in toaster oven at 325°F for 3–4 minutes.
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Try pumpkin puree or browned butter for flavor twists.
Nutrition
- Serving Size: 1 donut
- Calories: 220 Sugar: 1g Sodium: 120mg Fat: 20g Saturated Fat: 6g Unsaturated Fat: 13g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Net Carbs: 3g Protein: 6g Cholesterol: 70mg