Eating these Keto Strawberry Donuts is like taking a bite out of paradise. With their amazing flavor and texture, you’ll never believe they’re low carb!
Wow. That’s all we could say when we finally tried these donuts. When I say we have struggled to come up with the perfect keto donut recipe, I mean we have STRUGGLED.
Everything from flat and crumbly messes to burnt hands from wild frying oil, it’s definitely been a journey, but today…today we overcome.
What ingredients do you need to make keto donuts?
The most important thing I can think to say here is, if your lifestyle preferences don’t allow you to eat sugar free jello, this recipe may not be for you.
I know it can be a bit of a controversial ingredient based on how strict your personal keto diet is, but I truly believe it is essential to the strawberry flavor in these donuts.
I’m aware of the sweetener in jello and the other ingredients. Make sure to read your label.
For me, it’s a sometimes treat and I have decided it’s fine. Recipes like this help keep me on track. I plan on making this for my daughters birthday next week. It’s something we can enjoy as a family.
If it’s not okay for you, that’s fine too. Let’s keep in mind that everyone’s journey looks different.
That said, here’s the list of all the ingredients you’ll need:
- Almond Flour – I highly recommend blanched finely ground. Not almond meal (I used Blue Diamond)
- Unflavored Protein Powder (I used Bob’s Red Mill)
- Egg Whites
- Sour Cream (I used Daisy)
- Cream Cheese (I used Philadelphia)
- Erythritol (I used Swerve Granular)
- Butter (I prefer Salted)
- Vanilla Extract
- Baking Powder
- Fresh Strawberries
- Strawberry Sugar Free Jell-O (I used Jell-O)
- Lemon Juice
That list is a but longer than what I usually stick to, but the good news is these are all very easy to find and chances are you probably have most, if not all of them, in your kitchen right now.
The recipe is super easy to make even for beginners. You simply mix the dry ingredients together, wet ingredients together then place into a ziplock bag to pipe! I found this was less messy and easier to portion.
How does the nutrition look for this recipe?
I’m really excited about how the nutrition info came out for this recipe. For one donut (recipe makes 12) you’re looking at:
Calories: 221 Calories
Total Carbs (including erythritol): 12.9g
Fiber: 2.1g
Erythritol: 8g
Net Carbs: 2.7g
Protein: 6g
Fat: 20.3g
This crowd-pleasing recipe can fit right into your daily macros with ease. Remember, net carbs are total carbs minus fiber minus sugar alcohols.
Here’s a breakdown of the nutrition of each ingredient. Be sure to check your own nutrition labels because it varies from brand to brand.
And here’s how you make them!
Keto Strawberry Donuts
Eating these Keto Strawberry Donuts is like taking a bite out of paradise. With the amazing flavor and texture, you'll never believe they're low carb!
Ingredients
For the Donuts:
- 2 Cups Blanched Finely Ground Almond Flour
- 2 Tablespoons Unflavored Protein Powder
- 2 Teaspoons Baking Powder
- 1 0.3oz Packet Sugar-Free Strawberry Jell-O Powder
- 1/2 Cup Butter
- 2 Ounces Cream Cheese
- 1/4 Cup Sour Cream
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Erythritol
- 10 Strawberries
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Water
- 2 Egg Whites
For the Glaze:
- 4 Strawberries
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Powdered Erythritol
- 2 Teaspoons Water
Instructions
For the Donuts
- Preheat oven to 350 degrees Fahrenheit. Butter or (or non stick spray) your donut pan and set aside.
- In a large mixing bowl, combine almond flour, protein powder, baking powder and sugar free strawberry Jello-O powder. Set aside.
- In a separate bowl, add butter and cream cheese. Microwave for 30 seconds to melt, being careful to not burn the cream cheese. Stir well.
- Add sour cream, vanilla extract, and erythritol to the butter and cream cheese mixture. Stir well.
- In a blender, Puree strawberries, lemon juice, and water together until no lumps remain.
- Add wet ingredients to dry ingredients and stir until very well combined. Then stir in the strawberry puree. Once combined, stir in egg whites until smooth.
- Scoop batter into a freezer sized Ziploc bag. Twist the end of the bag to remove air then cut off a lower corner, and pipe the batter into a buttered donut pan. You will need 12 donut molds total, so either two 6-donut pans or work in batches.
- Bake for 12 minutes or until a toothpick comes out of the donuts clean.
- Cool completely before removing from donut pan. Otherwise the donuts will crumble
For the Glaze:
- Put the strawberries, heavy whipping cream and water into the blender then puree. Pour into a small bowl and whisk in erythritol.
- Remove from blender and brush evenly across donuts. This glaze is more for extra flavor and moisture so it's a little runny.
Notes
If Sugar Free Jell-O is not for you, you might want to skip this recipe. I believe it's essential to the flavor and can't think of a comparable substitution.
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Nutrition Information:
Yield:
12 ServingsServing Size:
1 DonutAmount Per Serving: Calories: 221 CaloriesTotal Fat: 20.3gCarbohydrates: 2.8g Net CarbsgFiber: 2.2gProtein: 6g
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Janice says
Do you whip the egg whites before adding them to the other ingredients?
Sam says
Nope, you just pour them in 🙂
Patricia Marrone says
I’m going to try these with dried unsweetened strawberries ( powdered in a blender.Trader Joe’s sells them) instead of the jello powder.
Kim says
Hello, Did you try the strawberries? If so, how did it turn out?
Mandy Martin says
How long do these stay fresh after baking? I’m curious if I can bake a bath on Sunday and they last all week.
Sam says
I think they’re good for 3-4 days for best flavor! They haven’t lasted in my house much beyond that haha. You could probably do 5 if they’re sealed really well.
Lisa says
What unflavored protein powder brand did you use for this? Thanks☺️
Sam says
I used Bob’s Red Mill!
Riana says
Is protein powder essential for this recipe?
Sam says
I’ve made it without it, but I think it comes out much better with it. If you don’t have it, I’d recommend adding two extra tablespoons of almond flour 🙂
Justis says
So you said you could not think of another substitute for the jello mix, but we have strawberry protein powder at home. Could I combine both the measurements for the jello and the protein powder into one amount and use the strawberry protein powder? Not sure if the carbs, etc, would be any less but I know we have the strawberry protein powder on hand.
Sam says
I don’t think it would have as strong/the classic strawberry taste it does with the jello. The jello powder is super concentrated flavor whereas protein powders are much more mild. You could definitely try and see what it’s like!
Ola says
We ended up going to an organic healthy food store (Down to Earth) and found a strawberry jello mix that has better ingredients! Tastes extremely similar just isn’t as red.
Chris says
I just made these tonight. They are very moist and soft. They are excellent. Thanks for sharing
Buttercup Helton says
I made them and they baked for like 15 minutes more than what you said and then they came out really flat and I followed the instructions completely
Ola says
Weird… why did you bake longer??
jayme says
this happened to me too, tried 12 mins but it was still runny on the inside, did 5 more mins then they collapsed…
Sarah says
Same actually! They TOTALLY collapsed and I ended I’m throwing the entire batch away. Such a disappointment.
Melissa says
This happened to me too! I discovered I too much jello!
Kim says
Any luck using coconut flour? I’m allergic to almonds.
Emma says
I tried Keto earlier this year (new years resolution) and I fell off the bandwagon when my boyfriend and I went to go visit his grandmother and father in Arkansas. I’m starting again this week and this is the perfect recipe to start off with. I’m so excited to try!!
Sami says
I just made these and I am obsessed! Only thing I did different was I used a low carb vanilla flavored protein powder and Splenda. I know Splenda isn’t great for strict Keto, but I do dirty Keto and I much prefer it over any of the natural sweeteners. These turned out SO amazing… I think I may take them to a 4th of July party and put a few blueberries on top. Thank you for sharing the recipe!
Hillary says
Would it be possible to use strawberry extract instead of the strawberry jello powder?
Sam says
You could certainly try it. I don’t know if the flavor would be as strong/classic strawberry but it could potentially be an alternative. They will likely come out a pale pink/brown without the jello addition also, just a heads up!
Sherri says
How many does a recipe make? Also, have tried freezing them?
Sam says
The recipe makes 12. I haven’t tried freezing yet!
Debby says
I tried this recipe and I have to say, the flavor was great but they completely fell apart even after putting in the freezer for a few minutes. I live at 5,280 elevation. Do you have any suggestions for baking these at high altitude? Thanks!
Ola says
We absolutely LOVE this recipe! So easy to follow and sooo yummy.
We ended up using a different jello mix (from the organic food store) and it has healthier ingredients.
Soooo good, we make a batch every week 😩😩😩😩😩
—- didn’t mean to post this in the comment above.
Maria Trujillo says
The sugar free jello comes in 0.6 oz. Did you use a full packet or weigh out 0.3 oz??
Sam says
My packet was only 0.3 oz, but since yours is larger you can just use half 🙂
phoenix says
Would the consistency of this batter work as a cake? Or cupcakes? Would it be too dense or fall apart too easily or do you think it would hold the same way it does in the donut pan?
Sam says
I’ve even made it as a layer cake for my daughter’s birthday and it was perfect!
Everett says
These TASTE delicious and I love the flavor, however I’m having trouble with the texture. They’re too soft and fall apart really easily. Can I ask why egg yolks are omitted? I’m thinking including the whole egg will help them keep their shape, but I’m not positive.
Teresa says
I just made these. I’ll have to make again and change the method. As others have commented, the flavor is there, almost, but they flattened and the batter was to loose after adding the egg whites. I baked them longer than specified and they were still not right. I’m thinking if you whip the egg whites and fold them into the batter, it will make them fluff up and have a better end product. It’s not a bad recipe, just needs to be tweaked a little.
Ladana says
Would this work in a loaf pan or muffin pan? I don’t have a donut pan.
KG says
Thanks Sam for this wonderful recipe. My nieces loves strawberry and they will surely love this. I’m planning to make these during our All Souls’ Day as their treats.
Susan Greenberg says
Hi,
I was so excited to see your recipe for strawberry donuts and I made them exactly to the recipe. However, like another person, mine did not rise. I think because there is “acid” “lemon juice” and perhaps sour cream, the recipe needed some baking SODA added along with the baking powder. I used a brand new can of baking powder so it was not that causing them to not rise. I also found it a little non-specific with the 12 strawberries. I think it would be better to state a measurement for the amount of finished strawberry puree. My box of strawberries had both large and smaller strawberries in it so I used half and half….but even then I wondered if you used smaller or larger berries. Wonderful idea to use the diet jello for flavor!!!!!!
Shanna says
I don’t like to use aspartame products, therefore, I used a 1 1/4 packet Knott’s unflavored gelatin and a 1 1/2 teaspoons strawberry flavoring. My recipe also failed; I could see the seperation in the batter because liquid ratio was not right. Being a previous sugar baker, I knew the liquid had to be solidified by something. Rather than throwing the batter out, as some suggested, I added 1/2 more almond flour and 3 teaspoons xanthan gum and got the thick ‘cornmeal’ consistency that is common for almond flour. I realize this changes the nutrition factor but it works. I think if people knew how much strawberry puree (as suggested) and that the consistency of the batter should be thick and milly it would help. Just a suggestion! Love all of this! Thank you for sharing!
Kayla says
Just made these today and NOMNOMNOM! SO GOOD! I want to save a few for some coworkers on Keto, do you suggest keeping them in the fridge? and have you saved/stored these even for like a day with the glaze? It doesn’t seem like it’ll harden unless I freeze it… Hmmm….
Roxane says
I made these yesterday, and I too had to bake them longer due to not being done. They tasted really good and held together fairly well, but not perfect. I imported the recipe to Carb Manager and the macros registered at 5 net carbs instead of 2.7.